Chicken and Rice Bowl (Printable)

Tender chicken, fluffy rice, and crisp vegetables come together in this wholesome bowl perfect for any day of the week.

# What you need:

→ Protein

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

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce or tamari for gluten-free
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 mixing bowl, combine chicken pieces with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly and allow to marinate while preparing remaining ingredients.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan, combine rice with 2 cups water. Bring to a boil, reduce heat to low, cover with lid, and simmer for 15 minutes for white rice or 35 minutes for brown rice until water is fully absorbed. Remove from heat and allow to rest, covered, for 5 minutes before fluffing with a fork.
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 brown and cooked through completely. 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, bell pepper, and carrot for 4 to 5 minutes until tender but still maintaining a crisp texture.
05 - Return cooked chicken to the skillet with the sautéed vegetables and stir to combine thoroughly. Cook for 1 to 2 additional minutes to ensure everything is heated through.
06 - Fluff the cooked rice with a fork and divide evenly among serving bowls. Top each portion with the chicken and vegetable mixture.
07 - Garnish each bowl with sliced green onions, sesame seeds if desired, and fresh cilantro or parsley. Serve immediately while hot.

# Helpful Hints:

01 -
  • It comes together faster than most takeout, so you can feed four people without stress.
  • The marinade is so simple you might forget you're even flavoring the chicken until that first tender bite.
  • Every vegetable stays just crisp enough to matter, which is harder than it sounds and totally worth the attention.
02 -
  • Don't skimp on the marinade time—even ten minutes of coating makes a difference, and if you're prepping rice anyway, the chicken gets at least that.
  • The rice ratio is unforgiving; measuring water matters, and letting it rest covered for five minutes after cooking stops it from being watery or dense.
  • Vegetables cook faster than you think, so don't walk away; being present in the kitchen for those four minutes means they stay crisp instead of becoming mushy.
03 -
  • If your skillet is small or crowded, cook the chicken in batches instead of forcing it all in at once; overcrowded pans steam instead of sear, and that matters.
  • Brown rice takes twice as long as white rice, so either start it first or switch to white rice if you're hungry soon; don't pretend the timing will work out.
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