Chicken and Rice Bowl (Printable View)

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

# Ingredient List:

→ 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 or tamari
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:

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 remaining ingredients.
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 5–7 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 4–5 minutes until just tender but still crisp.
05 - Return the chicken to the skillet with the vegetables and stir to combine. Cook for 1–2 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 Tips:

01 -
  • It comes together in under 45 minutes but feels way more intentional than weeknight shortcuts usually do.
  • The marinade gives the chicken this subtle depth that makes people ask what your secret ingredient is, even though it's just good timing.
  • You can swap vegetables based on what's sitting in your crisper drawer, so it never gets boring or wasteful.
02 -
  • Don't skip rinsing the rice—I learned this the hard way, and the difference between clumpy and fluffy is literally just that one extra step.
  • The vegetables will keep cooking a tiny bit after you remove them from heat, so pull them off the skillet just before they're fully tender if you like that little bit of crunch.
03 -
  • Don't crowd the skillet when you're cooking the chicken—give it space so it actually browns instead of steaming, which makes a huge difference in flavor and texture.
  • If your vegetables start cooking too fast, lower the heat slightly; they should be tender-crisp, not soft, and sometimes the skillet is just extra hot that day.
Return