Chicken and Rice Bowl (Printable)

Tender chicken and fluffy rice paired with vibrant seasonal vegetables for a satisfying, wholesome meal.

# Required Ingredients:

→ Protein

01 - 2 large boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce (gluten-free variety recommended)
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Grains

08 - 1 cup long-grain white rice or brown rice
09 - 2 cups water

→ Vegetables

10 - 1 cup broccoli florets
11 - 1 cup bell pepper, sliced
12 - 1 cup carrot, julienned or thinly sliced

→ Garnish

13 - 2 green onions, sliced
14 - 1 tablespoon sesame seeds (optional)
15 - Fresh cilantro or parsley (optional)

# Directions:

01 - In a mixing bowl, combine chicken pieces with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly to coat all pieces and set aside while preparing remaining components.
02 - Rinse rice under cold running water until water runs clear. Transfer to a medium saucepan with 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes for white rice or 35 minutes for brown rice until liquid is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
03 - Heat a large skillet over medium-high heat. Add marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Transfer cooked chicken to a plate and set aside.
04 - In the same skillet, add a splash of oil if needed. Add broccoli florets, bell pepper, and carrot. Sauté for 4 to 5 minutes until vegetables are just tender but still maintain a crisp texture.
05 - Return cooked chicken to the skillet with the sautéed vegetables and stir to combine. Cook for 1 to 2 additional minutes to ensure even heating throughout.
06 - Divide fluffed cooked rice evenly among serving bowls. Top each portion with equal amounts of chicken and vegetable mixture.
07 - Top each bowl with sliced green onions, sesame seeds if using, and fresh cilantro or parsley. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, which means you can have dinner on the table without a fuss on even the busiest days.
  • The marinade transforms simple chicken into something that tastes like you spent way more time than you actually did.
  • You can swap vegetables based on what's in season or what your fridge is begging you to use.
02 -
  • Don't skip rinsing your rice because that starchy water is what makes it clump together into a gluey mess instead of staying fluffy.
  • The vegetables need to stay slightly crisp, so pull them off the heat while they still have some resistance, because they'll keep softening slightly as everything sits together.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate and you don't end up with some pieces raw and others overdone.
  • If you're meal prepping, cook everything separately and assemble the bowls just before eating so the rice doesn't get soggy from the vegetables sitting on top.
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