Quick and Easy Chicken Stir Fry

Directions

1. 1

   Preheat the griddle to high heat. Add the ground chicken and season with ½ teaspoon salt and ½ teaspoon pepper. Cook until browned and fully cooked, breaking it into small pieces as it cooks.

2. 2

   On the other side of the griddle, set to medium-high heat, add a drizzle of avocado oil. Add the zucchini, cherry tomatoes, red onion, broccoli, and sweet pepper rings. Toss to combine.

3. 3

   Pour ½ to ¾ cup of water over the vegetables to create steam and help them tenderize. For faster cooking, cover with a dome if available.

4. 4

   Once the vegetables start softening, add another drizzle of oil along with the smoked paprika, oregano, and the remaining ½ teaspoon of salt and ½ teaspoon of pepper. Toss well and continue cooking.

5. 5

   Place the jasmine rice in the middle of the griddle with a splash of water and heat for 2–3 minutes, stirring occasionally.

6. 6

   Add the minced garlic to the vegetables and cook for 1 minute, stirring to combine.

7. 7

   Assemble the bowls or containers by adding ½ to ¾ cup of rice to the bottom of each. Top with the cooked chicken and vegetables.

8. 8

   For the bowl you are eating right away, add diced cucumbers, crumbled feta cheese, a squeeze of lemon, and a drizzle of balsamic vinaigrette on top.

9. 9

   For any to-go containers, pack the cucumbers, feta cheese, and balsamic vinaigrette separately in a zip-top bag or small container to keep them fresh for later.