Chicken, Rice and Veggie Bowl | Esther Blum Integrative Dietician

Chicken, Rice and Veggie Bowl

Education to Empowerment with Esther Blum, Integrative Dietitian and High Performance Coach

Chicken, Rice and Veggie Bowl


  • 3 chicken breasts, boneless skinless
  • 1/4 red onion
  • 1 yellow pepper
  • 1 red pepper
  • 1 tsp chili powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 1/2 tsp cumin
  1. Preheat the over to 375 degrees F.
  2. Slice the chicken breasts in half so that there are 6 thin chicken breast pieces instead of 3 thick ones.
  3. Lay the 6 pieces on one half of a rimmed backing sheet.
  4. Spread the sliced bell peppers and red onion on the other half of the baking sheet.
  5. Drizzle everything with the olive oil, turning the chicken and rubbing the olive oil all over both sides.
  6. In a small bowl, stir together the chili powder, cumin, salt and pepper.
  7. Sprinkle this spice mixture over top of the chicken, and rub it into both sides of the meat.
  8. Season the vegetables with a bit of the salt and pepper and toss them to coat.
  9. Cook the meat and veggies for 14-15  minutes, or until the chicken is cooked through. Don’t overcook it or it will be dry.
  10. Slice the chicken across the grain into the thin strips.
  11. Serve the chicken and veggies over rice with salsa and guacamole, and serve with a side of salad.

Live gorgeously,

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