Chicken Bowl with Rice and Vegetables

1. 1 Chicken breast filletpack 800 g ≈ $7.36 140 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 70 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Cucumbers≈ $3.67 per kg 70 g
5. 5 Carrots≈ $1.50 per kg 50 g
6. 6 Soy sauce 15 ml
7. 7 Honey 5 g
8. 8 Garlic≈ $10.00 per kg 3 g
9. 9 Sesame seeds 3 g
10. 10 Sunflower oil 6 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice in cold water, cut the carrot⁵ into 0.5 cm julienne, cut the cucumber⁴ into 1 cm long² slices, boil the egg hard for 7 minutes, dice the chicken¹ into 2 cm pieces, prepare a 24 cm skillet, and heat it over medium heat.

2. On a preheated 24 cm skillet over high heat, sauté the chicken¹ for 6 minutes until golden at the edges, stirring.

3. Add minced garlic⁸ to the chicken¹, pour in the soy sauce and honey, mix and warm for 1 minute so the chicken soaks up the sauce.

4. Add carrot⁵ and cucumber⁴ to the chicken¹, cook over medium heat for 4 minutes until tender, stirring frequently.

5. Assemble the dish: spread the rice on the bottom of the plate, top with the chicken¹ and vegetables and the egg halves, sprinkle with sesame.

6. Serve hot, garnish with extra sesame if desired, and enjoy immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.