Balsamic Bliss Bowls

One of the lunch bowls I meal-prep on weekends! 

For this one, I use brown rice that I make in the Instapot (recipe is here: Instapot Quinoa OR Brown Rice). For six lunches, I use a cup and a half of brown rice, which in the Instapot works out to just over a cup-and-three-quarters of water or broth.  You can always make the full two cups and have leftovers, of course!

I also used deli chicken this time, though sometimes I will use rotisserie chicken if I have it; fresh mozzarella; and the balsamic tomatoes.

The green beans were just cooling on the counter next to my rice bowls in this picture, but if you’re interested in my green bean recipes, they are here (Roasted Green Beans) and here (Instapot Green Beans)!

BALSAMIC BLISS BOWLS

Ingredients for 6 bowls

Brown rice, cooked (for six lunches, I cook a cup and a half of brown rice)

8oz fresh mozzarella 

Deli chicken or rotisserie chicken (I use 2oz per bowl)

Cherry tomatoes (as many as you’d like!)

A few tablespoons of balsamic vinegar

Go ahead and cook your rice, however you want to do that. Divide between six bowls.

*If you’re counting calories, it’s the equivalent of 160 calories per bowl I’m aiming at: a half-cup’s worth of uncooked rice. That’s how calories are measured on my bag of rice!

Roughly cut up your fresh mozzarella into bite-sized pieces. I use 8oz because that’s how it’s usually sold, no other reason! Divide equally between your six bowls on top of your rice.

Dice your chicken, again dividing between the rice bowls.

Cut all the cherry tomatoes in half and place in a cast iron skillet. (I don’t have a problem with them sticking at all in mine?) Drizzle a couple tablespoons of a good balsamic vinegar over the tomatoes, and turn the heat to medium. Keep stirring every couple of minutes until the tomatoes release their juices and turn kind of ‘sauce-y.’ 

Divide the tomatoes up on top of your rice bowls.

Servings: 6

Calories per serving: 335