Chicken and Rice Bowl (Print version)

Tender chicken, fluffy rice, and crisp vegetables come together in this satisfying bowl. Ready in just 40 minutes for an easy wholesome meal.

# What You Need:

→ Protein

01 - 2 large boneless, skinless chicken breasts (about 1 lb), 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 - ½ teaspoon salt
07 - ¼ 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)

# How to Make:

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 evenly and let marinate while preparing remaining ingredients.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan, combine rice with water. Bring to a boil over high heat, reduce to low heat, cover with lid, and simmer for 15 minutes if using white rice or 35 minutes for brown rice until all water 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 5-7 minutes, stirring occasionally, until golden brown and cooked through. Transfer cooked chicken to a clean plate and set aside.
04 - Add a splash of oil to the same skillet if needed. Sauté broccoli florets, sliced bell pepper, and julienned carrot for 4-5 minutes until tender-crisp, maintaining slight firmness in texture.
05 - Return cooked chicken to the skillet with the sautéed vegetables and stir to combine. Cook for 1-2 additional minutes to heat through and allow flavors to meld.
06 - Divide fluffy cooked rice evenly among four serving bowls. Top each portion with equal amounts of the chicken and vegetable mixture.
07 - Top each bowl with sliced green onions, sesame seeds, and fresh cilantro or parsley as desired. Serve immediately while hot.

# Expert tips:

01 -
  • Everything cooks in under 40 minutes, leaving you time to breathe before the dinner rush.
  • You can swap vegetables based on what's wilting in your crisper drawer, so nothing goes to waste.
  • The marinade does quiet work, making each bite of chicken taste intentional without any fancy technique.
  • It reheats beautifully, which means tomorrow's lunch is already sorted.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of fluffy grains.
  • Let the chicken sit undisturbed for the first minute in the skillet so it gets a proper sear instead of steaming.
  • If your vegetables release too much water, crank up the heat for the last minute to evaporate it quickly.
03 -
  • Cut your chicken into uniform pieces so they cook evenly and you're not left with some dry and some undercooked.
  • Taste your soy sauce before adding extra salt, some brands are saltier than others and you can always add more later.
  • If you're using brown rice, start it first because it takes longer, and everything else will be ready by the time it's done.
  • Don't crowd the skillet when cooking the chicken or it will steam instead of sear, work in batches if needed.
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