Chicken and Rice Bowl (Printer Version)

Tender chicken with fluffy rice and crisp vegetables create this wholesome bowl, ready in 40 minutes.

# 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
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 and let marinate while preparing the rice.
02 - Rinse the rice under cold water until the 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 until water is absorbed. Remove from heat and let rest, covered, for 5 minutes.
03 - 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's a complete meal in one bowl, so you skip the stress of deciding what sides to serve.
  • The marinade transforms basic chicken into something with real depth and warmth.
  • Everything cooks at roughly the same pace, meaning you're not juggling multiple timers.
  • It's naturally gluten-free and works beautifully for meal prep because it tastes just as good the next day.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy and gluey, and it takes literally thirty seconds.
  • Medium-high heat on the skillet is crucial because if it's too low, the chicken steams instead of developing that light golden exterior that adds so much flavor.
  • The vegetables finish cooking at different rates, so if you like them very tender you can add the carrots first, then the bell pepper and broccoli a minute later.
03 -
  • Cut your chicken pieces fairly uniform in size so they finish cooking at the same time—no bits that are still undercooked while others are overcooked.
  • If your skillet is crowded when you add the marinated chicken, work in two batches rather than steaming everything together, so each piece gets that golden color.
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