Chicken and Rice Bowl (Printable Version)

Tender chicken, fluffy rice, and vibrant 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 (about 1 pound), cut into bite-sized pieces

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce, 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
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:

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 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 tender but still crisp.
05 - Return the cooked chicken to the skillet with vegetables and stir to combine. Cook for 1 to 2 minutes to heat through.
06 - Fluff the cooked rice with a fork and divide among serving bowls. Top with the chicken and vegetable mixture.
07 - Top each bowl with green onions, sesame seeds, and fresh herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than takeout, and tastes infinitely more comforting because you made it yourself.
  • The marinade transforms ordinary chicken into something tender and flavorful without any complicated techniques.
  • You can swap vegetables based on what's in your kitchen, so it never feels repetitive.
02 -
  • The rice needs to rest for 5 minutes after cooking, covered, or it stays gummy instead of becoming fluffy; patience here actually matters.
  • Don't crowd the skillet when cooking chicken or it steams instead of sears, so medium-high heat and occasional stirring are your friends.
03 -
  • Cutting your chicken into uniformly sized pieces is the difference between some pieces being dry while others are still tender, so take thirty seconds to make them all roughly the same size.
  • Let the rice rest covered after cooking; it continues to absorb any remaining moisture and becomes noticeably fluffier.
Go Back