This bowl is absolutely to die for – at least that’s what Lane says!! It’s packed full of protein, nutrients, and most importantly flavor!!! Add this dish to your dinner menu this week and I promise you won’t regret it!

SERVING SIZE: 2-3 (or about 6 chicken patties)

1 large white onion, sliced

3 tablespoons butter, total for dish

1.5 cups uncooked white rice

3 cups water, to cook your rice (or broth for extra nutrients)

1 large zucchini, sliced into spears

1 package of ground chicken, or about 16 ounces

Seasonings: all seasonings salt, garlic powder, pepper

1 avocado, to top

6 cheddar slices

FOR THE SAUCE:

2 tablespoons mayo

1 tablespoon ketchup

1 tablespoon mustard

1 tablespoon relish

FOR THE RICE:

2 tablespoons butter

Seasonings: 1/4 of each – garlic powder, salt, and pepper

*NOTE* I recommend using a skillet with a lid to make things easier as I use a lid to help thoroughly cook the patties and melt the cheese!

The recipe:

Begin by preheating your oven to 375 degrees to prepare for baking the zucchini.

Peel and thinly slice the onion. In a skillet over low to medium heat, melt 1 tablespoon of butter. Add the sliced onions to the skillet, stirring occasionally as they cook. Allow them to caramelize slowly until they become golden and sweet.

While the onions are caramelizing, start cooking the rice. In a medium saucepan, bring 3 cups of water or broth to a boil. Add the uncooked rice, stir, and let the mixture return to a simmer. Cover the saucepan with a lid, reduce the heat to low, and let it cook.

Check the rice for doneness after 12-15 minutes – it may take up to 25 minutes depending on your quantity. Once tender and liquid is absorbed, stir in 2 tablespoons of butter and season with garlic powder, salt, and pepper.

While the rice and onions cook, shape the ground chicken into 6 even-sized patties. Season both sides of each patty with all-purpose seasoning salt, garlic powder, and pepper.

In the skillet with the remaining 2 tablespoons of butter, cook the chicken patties over medium heat. Cook each side for approximately 5 minutes, or until the patties are fully cooked through. Place a slice of cheddar cheese on each patty, cover the skillet with a lid, and let the cheese melt for 1-3 minutes.

Prepare the zucchini by slicing it into spears. Toss the zucchini with a little olive oil and seasoning salt. Arrange the spears on a baking tray and bake in the preheated oven for 10-12 minutes, or until tender.

In a small bowl, mix together the mayonnaise, ketchup, mustard, and relish to create your sauce. Set aside.

Slice the avocado and set aside for garnish.

To serve, layer your rice, caramelized onions, chicken patties with melted cheddar, and roasted zucchini in each bowl. Drizzle with the prepared sauce and top with avocado slices.

Enjoy!! xx