Orange Chicken Rice Bowl

Last night, I ate and also published the orange chicken noodle stir-fry recipe posted on my Instagram (joolz.foodz) and it was so so delicious. Tonight, I decided to stick with the similar theme of stir-fry and an Asian-inspired dish, but used rice instead, and of course, the taste was impeccable!

Having rice already prepped is a godsend. I don't know about anyone else, but I genuinely hate cooking rice. So to only cook it twice a week and keep it in a tupperware to be used throughout the day is perfect for me and my goals.

When making white rice for meal prep, it is always about jazzing it up with protein, fat, low-cal sauces and a hell of a lot of vegetables. Eating high protein and meal prepping shouldn't be complicated whatsoever, and having your carbs already prepped takes at least one thing off your plate.

I've also been reintroducing whole eggs into my diet after not eating them for a couple of months. To be honest, my whole life, I've eaten eggs but always preferred egg whites. I just kind of stopped eating them one day because I prefer the taste of plain egg whites, but I have rediscovered my love for them again. Plus, the egg yolk has so many important health benefits and are a good fat and cholesterol to have in your diet. They're tasty and they jazz up a meal, just like this one!

I hope you guys enjoy this meal as it is easy to prep, but delicious and filling and really hits the spot for that hot and fresh home-cooked meal. To say this meal was amazing and stuffing would be an understatement. The taste was just off the charts and the nutritional value with all of these vegetables left me happy and full.

MACROS:

CALORIES: 557 calories

PROTEIN: 68.8 grams

CARBOHYDRATES: 44.9 grams

FAT: 11.5 grams

INGREDIENTS:

- 6 ounces chicken breast, cubed (I weighed it cooked this time)

- 135 grams jasmine rice

- 1 cup broccoli stir fry vegetable medley

- 1 medium zucchini

- 3 tbsp G Hughes orange ginger marinade

- 1 egg

DIRECTIONS:

1. Cook your rice according to package instructions and set aside.

2. Cook your chicken in a pan over medium heat with salt, pepper, garlic powder, red pepper flakes, and a dash of soy sauce until cooked all the way through. Set aside and let rest.

3. In a sprayed pan, add your diced zucchini and cook according to preference and season.

4. Add your frozen broccoli stir fry medley to your pan with zucchini and let those vegetables mix and soften. Season additionally if needed.

5. Add your chicken into your vegetable mix and add 3 tablespoons of the G Hughes orange ginger marinade.

6. In a separate pan, crack and egg and cover, and let it cook until the egg white is cooked and the yolk is still runny.

7. And, now, we plate. Add your 135 grams jasmine rice, your chicken and vegetable medley, and finally your runny egg on top. Unfortunately, I didn't have sriracha or scallions to top this with, but I added additional red pepper flakes for some heat. Serve and enjoy!