No need for extra sides and dirty dishes with this rice bowl recipe.
Dinner’s all here, in one bowl: your grain, colorful veggies, and protein.
Everything takes less than 30 minutes to prepare, thanks to chicken cutlets which cook quickly on the stove.
Photo: Greg DuPree
They should be firm, free of blemishes, and feel heavy for their size.
If you’ve got the option to’t find them, regular radishes have a comparable flavor.
This recipe was developed by Emily Nabors Hall.
Ingredients
4(4-oz.)
Heat the oil in a large nonstick skillet over medium-high.
Add the cutlets and cook until cooked through, about 3 minutes per side.
Remove the cutlets and place on a cutting board; cover with aluminum foil to keep warm.
Place 1 cup of the rice in each bowl.
Sprinkle with scallions and serve with hot sauce and lemon wedges.
2,000 calories a day is used for general nutrition advice.
