Recipe: Chicken and Rice Bowl

from the kitchen of Namrita Kumar, PCG nutritionist

Chicken and Rice Bowl

Serves 1

Ingredients:

2 ounces grilled chicken breast, diced (or other lean protein like ground chicken breast, turkey breast, etc.)
3/4 cup cooked brown or wild rice
4 cherry tomatoes
1 cup raw spinach or kale leaves
1 teaspoon olive oil
1 tablespoon pine nuts
1 ounce feta cheese
Salt, lemon pepper, and other seasonings to taste
1 tablespoon hummus (optional)

Directions:

Pour the olive oil over the greens and stir to coat. Season to taste. Stir the seasoned greens into the rice and then stir in all the other ingredients. This can be eaten hot or cold.

Optional: Top with 1 tablespoon hummus.

Nutrition information:

424 kcal, 21 g fat 32 g CHO, 28 g protein without hummus added
463 kcal, 23 g fat, 38 g CHO, and 29 g protein with hummus added

This recipe is from Namrita's new e-book, Carbs are King: The Importance of Post-Workout Recovery. Click here to get your copy!

Image credit: ForTheLoveOfCooking.net

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Namrita's racing background is primarily in endurance mountain biking and, more recently, some XC distance racing and XTERRA off-road triathlon. She works with triathletes, ultra-endurance mountain bike racers, self-supported ultra racers, marathon runners, and more. She is an active member of the American College of Sports Medicine, Professionals in Nutrition for Exercise & Sport (PINES), and the National Interscholastic Cycling Association (NICA) Honorary Board, and she is a founding member of the Georgia High School Cycling League. Namrita can be contacted directly through Peaks Coaching Group.