Savory Chicken and Fried Mushroom Rice Bowl

This Savory Chicken and Fried Mushroom Rice Bowl beautifully combines traditional flavors with a touch of creativity. The tender chicken, sautéed onions, and earthy fried mushrooms create a harmonious blend, while the fluffy white rice serves as the perfect base. This dish is diabetic-friendly, using wholesome ingredients while maintaining a delicious taste.

Ingredients:

• 1 cup white rice
• 2 cups water
• 2 chicken breasts, diced
• 1 cup mushrooms, sliced
• 1 medium onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the white rice under cold water until the water runs clear. In a pot, combine the rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.
2. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and sauté until they become translucent, about 5 minutes.
3. Add the diced chicken to the skillet, season with garlic powder, black pepper, thyme, and salt. Cook until the chicken is no longer pink and cooked through, about 7-10 minutes. Remove the chicken and onions from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil and the sliced mushrooms. Sauté until the mushrooms are golden brown and tender, about 5-7 minutes.
5. Once the rice is cooked, fluff it with a fork and divide it into serving bowls. Top with the chicken and onion mixture, followed by the fried mushrooms.
6. Garnish with fresh parsley before serving.