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Fried Rice and Chicken

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Fried Rice and Chicken

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Course: Main Course
Cuisine: American
Keyword: Fried Rice and Chicken
Servings: 4 2 cups
Calories: 455kcal


  • 1 pound chicken breast
  • 1 tablespoon olive oil
  • 2 clove garlic
  • 1 cup diced tomatoes, canned
  • 2 cup zucchini
  • 2 cup chopped carrot
  • 1 cup brown rice, raw
  • 2 tablespoon ketchup
  • 3 tablespoon soy sauce, low sodium
  • 2 tablespoon honey
  • 1/2 fl oz orange juice
  • 1 clove garlic
  • 2 teaspoon sesame oil


  • Cook chicken (or use leftover chicken).  Cook in the oven, or in a heated pan on the stove top until no longer pink. Remove from pan.
  • Heat oil in a skillet.  Add garlic, and cook over medium heat until soft, but not browned (about 1 min).
  • Add tomatoes (undrained) and allow to slightly become dry (about 5 minutes).
  • Add chopped vegetables and cook until heated through (3-5 minutes).
  • Add rice (cooked according to package directions) and cooked chicken.  Toss well, and cook until heated through.
  • Combine all the ingredients for the sauce in a small bowl. Add sauce and toss to incorporate.
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Serving: 1g | Calories: 455kcal | Carbohydrates: 59g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 633mg | Fiber: 5g | Sugar: 17g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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