Description
A colorful and flavorful Chicken Rice Bowl made with tender chicken, fluffy rice, and vibrant veggies. It’s a complete, balanced meal that’s quick, easy, and perfect for lunch or dinner.
Ingredients
For the Chicken:
2 chicken breasts (boneless, skinless)
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
For the Rice Base:
2 cups cooked rice (jasmine, brown rice, or basmati)
1 tsp sesame oil (optional, for aroma)
Toppings and Add-Ins:
1 cup steamed broccoli
1/2 cup sliced bell peppers
1/2 cup shredded carrots
1/4 cup edamame
2 tbsp green onions (chopped)
For the Sauce:
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp grated ginger
1 tsp sesame oil
Instructions
1. Preheat oven to 375°F (190°C) or heat a skillet on medium-high.
2. Rub chicken breasts with olive oil and season with paprika, garlic powder, onion powder, salt, and pepper.
3. Bake for 20–25 minutes or pan-sear for 6–8 minutes per side until golden and cooked through.
4. Let chicken rest for 5 minutes before slicing thinly or shredding.
5. Cook rice using a rice cooker or stovetop. Fluff with a fork and mix in sesame oil if desired.
6. Steam broccoli, bell peppers, and edamame for 5 minutes until tender but still bright.
7. In a small bowl, whisk soy sauce, honey, rice vinegar, grated ginger, and sesame oil to make the sauce.
8. Assemble the bowl by layering rice, chicken slices, and vegetables.
9. Drizzle with sauce and garnish with green onions or sesame seeds.
Notes
You can swap chicken for tofu or shrimp for a different twist.
Add chili flakes or sriracha for a spicy kick.
This dish is great for meal prep—store in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop/Oven
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg