2 Serves
95 Mins
Rinse the Japanese short-grain rice under cold water until the water runs clear, then cook it in a rice cooker with the appropriate amount of water.
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Vitamin E
3 mg / 15 mgVitamin K
37 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
37 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
401 mg / 1,250 mgPotassium
722 mg / 4,700 mgSodium
1187 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
123 gAlcohol
0 g
Season the chicken breasts thoroughly with salt, black pepper, and dried mixed herbs.
Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken until golden brown on both sides.
Transfer the skillet to a preheated oven and roast the chicken at 190°C for 20 to 25 minutes until fully cooked through.
Remove the chicken from the oven and let it rest for 5 minutes before slicing.
Slice the fresh avocado and assemble the bowls by placing a portion of rice, sliced chicken, and avocado together.
7
g67
g58
g
