Chicken and Rice Bowl (Printable Version)

Tender chicken and fluffy rice paired with crisp seasonal vegetables for a wholesome, satisfying meal ready in 40 minutes.

# What You’ll 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, gluten-free variety recommended
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

# Step-by-Step Guide:

01 - In a mixing bowl, combine chicken pieces with olive oil, gluten-free soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss until chicken is evenly coated. Allow to marinate while preparing remaining ingredients.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan with lid, combine rice and water. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 15 minutes if using white rice or 35 minutes for brown rice, until all water is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
03 - 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. Transfer cooked chicken to a clean plate.
04 - Add a splash of oil to the same skillet if needed. Add broccoli florets, sliced bell pepper, and julienned carrot. Sauté for 4 to 5 minutes until vegetables are tender-crisp.
05 - Return cooked chicken to the skillet with the sautéed vegetables. Stir to combine and cook for 1 to 2 minutes to heat through completely.
06 - Divide fluffed rice evenly among four bowls. Top each portion with equal amounts of chicken and vegetable mixture. Garnish with sliced green onions, sesame seeds, and fresh cilantro or parsley as desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner stress actually becomes manageable.
  • The chicken stays tender and flavorful thanks to that simple marinade, and the vegetables keep their snap instead of turning mushy.
  • You can switch out almost any vegetable or protein depending on what's in your fridge, so it never feels boring even when you make it constantly.
02 -
  • Don't skip rinsing the rice, because that starchy water is what makes your finished bowl look gluey instead of fluffy and separate.
  • The vegetables cook way faster than you'd think, so keep an eye on them after a few minutes or they'll go from crisp to soft faster than you can say dinner.
  • Let the rice rest for those 5 minutes after cooking, even though it feels like you're waiting forever, because that's when the steam finishes its work and the grains fully separate.
03 -
  • Cook your rice in chicken broth instead of water for flavor that comes through in every bite without any extra effort.
  • If you're making this for more than one person, marinate all your chicken at once and use the same skillet trick with batches, because everything tastes better when you're not crowding the pan.
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