Very Low Calorie Chicken And Rice Bowl Recipes

VERY LOW CALORIE CHICKEN AND RICE BOWL

Very Low Calorie Chicken and Rice Bowl image

Made with cauliflower rice, chicken, and other veggies, this low calorie meal is only 105 calories and 15 grams of protein!

Provided by Amy Roskelley

Time 15m

Number Of Ingredients 5

Ingredients

2 ounces chicken tenderloins
85 grams Riced cauliflower ((3/4 cup))
95 grams California style vegetables ((approximately 1 cup))
30 grams mushrooms
1 small cherry tomato

Steps:

Cook one chicken tenderloin in a skillet, on a grill, or in the oven. (I used a George Foreman mini grill and it only took about 5 minutes)
While chicken is cooking, sauté mushrooms over a hot skillet, with cooking spray. Once mushrooms are almost done, add 1 cup of frozen veggies, like the California blend (containing carrots, broccoli, and cauliflower).
Heat riced cauliflower in microwave, for about 2 minutes. Drain and squeeze out any extra liquid. Blot with a paper towel.
Combine all ingredients in a bowl and eat.
I've used different seasonings for this meal. Not all at the same time, but I flip around using salt, pepper, fat free sour cream, light mayo, mustard, ranch seasoning, butter flavored sprays, ranch dressing, or just plain.

Nutrition Facts : ServingSize 1 bowl, Calories 105 kcal, Carbohydrate 11 g, Protein 15 g

CHICKEN RICE BOWL

Chicken Rice Bowl image

This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. -Tammy Daniels, Batavia, Ohio

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 teaspoons olive oil
1 package (9 ounces) ready-to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

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