Chicken and Rice Bowl (Printable)

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

# 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 (use 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)

# Directions:

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 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 for white rice or 35 minutes for brown rice, 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 cooked 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 Suggestions:

01 -
  • It comes together in under 40 minutes, making weeknight dinners feel less like a burden and more like you actually have your life together.
  • The marinade transforms plain chicken into something that tastes deliberately seasoned without any fussing or fancy technique.
  • You can swap vegetables based on what's in your fridge, so it never feels repetitive even when you make it constantly.
02 -
  • Don't skip rinsing the rice or you'll end up with a gluey, disappointing mess instead of fluffy grains.
  • The smoked paprika is non-negotiable if you want that particular warmth that makes people wonder what your secret ingredient is.
  • Letting the marinated chicken sit for even a few minutes changes the flavor profile from okay to noticeably better.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate and you don't end up with some pieces dry and others undercooked.
  • Don't overcrowd the skillet when searing the chicken; give the pieces room to make contact with the pan or they'll steam instead of sear, and that changes the texture entirely.
  • If you're making this for meal prep, let everything cool completely before storing; the containers will stay fresh in the fridge for up to four days.
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