Chicken and Rice Bowl (Printable View)

Tender chicken with fluffy rice and fresh vegetables create a satisfying, wholesome meal ready in under an hour.

# What You'll 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 if needed)
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 It:

01 - In a bowl, combine chicken with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly and let marinate while preparing the rice.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes (white rice) or 35 minutes (brown rice) until water is absorbed. Remove from heat and let rest, covered, for 5 minutes.
03 - While rice cooks, heat a large skillet over medium-high heat. Add marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Remove chicken from pan and set aside.
04 - In the same skillet, add a splash of oil if needed. Sauté broccoli, bell pepper, and carrot for 4 to 5 minutes until just tender but still crisp.
05 - Return the chicken to the skillet with the vegetables and stir to combine. Cook for 1 to 2 more minutes to heat through.
06 - Fluff the cooked rice with a fork and divide among bowls. Top with the chicken and vegetable mixture.
07 - Garnish with green onions, sesame seeds, and fresh herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means dinner actually happens on a weeknight without stress.
  • The chicken stays tender and flavorful because you're marinating it while prepping everything else, not rushing around like a madperson.
  • You can throw in whatever vegetables are lurking in your crisper drawer and it still tastes intentional.
02 -
  • Don't skip rinsing the rice; it's the difference between a fluffy bowl and rice that clumps like it's apologizing for existing.
  • The vegetables should still have slight snap to them—if you cook them until they're soft all the way through, the bowl loses its textural contrast and feels one-note.
  • Let the rice rest covered for 5 minutes after cooking; those few minutes let the grains firm up and separate naturally.
03 -
  • Cut your chicken into uniform pieces so they cook at the same rate; uneven sizes mean some pieces dry out while others are still cooking.
  • Don't walk away from the vegetables while they're sautéing; a few minutes of attention keeps them at that sweet spot between tender and crisp.
  • Make extra rice on purpose and use it for next day's lunch bowls; cold rice is just as good here and saves you 15 minutes tomorrow.
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