π§ Garlic Mushroom Chicken Bowl with Crispy Potatoes & Rice ππ
Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 2
Calories: ~650 per bowl
ποΈ Ingredients:
For the Chicken & Mushrooms:
π 2 boneless chicken breasts, cubed
π 1Β½ cups mushrooms, sliced
π§ 3 garlic cloves, minced
π§ 2 tbsp butter
π’οΈ 1 tbsp olive oil
πΏ 1 tbsp chopped parsley
πΆοΈ 1/2 tsp chili flakes (optional)
π§ Salt and pepper
πΆ 1 tbsp soy sauce or balsamic glaze
For the Roasted Potatoes:
π₯ 3 potatoes, cut into wedges
π’οΈ 1 tbsp olive oil
π§ Salt, pepper
πΏ Parsley to finish
Base & Extras:
π 1 cup cooked rice
πΆοΈ 1/4 cup sautΓ©ed red bell peppers (optional)
πΏ Fresh parsley to serve
π¨βπ³ Method:
Roast the potatoes: Preheat oven to 220Β°C / 425Β°F. Coat wedges in oil, salt, and pepper. Roast 25β30 mins, turning once.
Brown the chicken: Cook seasoned chicken in oil until golden (6β8 mins). Remove and keep warm.
SautΓ© mushrooms: In the same skillet, add butter and mushrooms. Cook 5 mins, then add garlic, chili flakes, and soy sauce. Return chicken and toss to coat.
Cook rice: Prepare or reheat white rice.
Optional topping: Lightly cook red bell peppers for a fresh pop of color.
Build the bowl: Layer rice, roasted wedges, mushroom-chicken mix, and bell peppers. Top with parsley.
π Suggestions:
Use skin-on chicken thighs for extra flavor.
Add spinach or kale for extra greens.
This makes a great meal prep dishβstore well in fridge up to 3 days.