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Chicken, Bacon and Rice Bowls
Chicken, Bacon and Rice Bowls are a quick and easy, super satisfying dinner recipe that will be on the table in under 30 minutes!
Servings 4
Calories 325kcal
Ingredients
- 1-1/3 cups chicken broth
- 3/4 cup long grain white rice Lundberg White Jasmine Rice recommended
- 4 slices bacon chopped
- 2 chicken breasts ~1lb, cut into bite-sized pieces
- salt and pepper
- 2 garlic cloves pressed or minced
- 4 cups baby spinach roughly chopped
Instructions
- Add chicken broth and rice to a small saucepan then bring to a boil over high heat. Turn the heat down to low, place a lid on top, then cook until the rice is tender, 13-15 minutes. Fluff with a fork then set aside.
- Meanwhile, add bacon to a large, nonstick skillet over medium heat. Brown the bacon then scoop onto a paper towel lined plate to drain and set aside. Remove all but 1 Tablespoon bacon fat from the skillet — add extra virgin olive oil if needed to amount to 1 Tablespoon fat in the skillet.
- Turn the heat up to medium-high then season chicken with salt and pepper. Add to the skillet then saute until cooked through. Add garlic and baby spinach, season with salt and pepper, then toss with tongs and saute until spinach is wilted, 2-3 minutes.
- Divide cooked rice between bowls then top with the chicken and spinach mixture and bacon then serve.
Nutrition
Calories: 325kcal | Carbohydrates: 30g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 51mg | Sodium: 346mg | Potassium: 471mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 2839IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 1mg