Chicken, Bacon & Rice Bowls

By carvalhohm

Ingredients

• 3 or 4 slices bacon
• 3/4 cup rice (brown, white, blend – whatever you have on hand)
• 1-1/2 cup low-sodium chicken broth
• 2 small chicken breasts, cut into bite-sized pieces
• salt & pepper
• 2 teaspoons extra virgin olive oil
• 2 garlic cloves, minced
• 4 cups baby spinach (or 2 cups any other vegetable)

Details

Servings 2
Adapted from iowagirleats.com

Preparation

Step 1

Lay bacon strips on non-stick sprayed cooling rack placed over foil-lined baking sheet. Place into oven, turn heat to 400 degrees, then bake for 15-20 minutes or until crispy. Let cool slightly then chop into bite-sized pieces.

Bring chicken broth to boil in saucepan then add rice. Place lid on top, turn heat down to medium-low, then cook until broth is absorbed and rice is tender, about 15-20 minutes (or according to package directions.)

When bacon/rice have 10 minutes left, heat olive oil in large skillet over medium-high heat. Season chicken pieces with salt & pepper then add to skillet and cook until no longer pink in center. Add garlic and baby spinach, season with a bit more salt & pepper, then toss with tongs and cook until spinach is wilted, about 2 minutes.

Divide cooked rice between two bowls, top with chicken and spinach mixture, then crumble chopped bacon on top.