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
- Preheat oven to 375°F (190°C) or heat a skillet on medium-high.
- Rub chicken breasts with olive oil and season with paprika, garlic powder, onion powder, salt, and pepper.
- Bake for 20–25 minutes or pan-sear for 6–8 minutes per side until golden and cooked through.
- Let chicken rest for 5 minutes before slicing thinly or shredding.
- Cook rice using a rice cooker or stovetop. Fluff with a fork and mix in sesame oil if desired.
- Steam broccoli, bell peppers, and edamame for 5 minutes until tender but still bright.
- In a small bowl, whisk soy sauce, honey, rice vinegar, grated ginger, and sesame oil to make the sauce.
- Assemble the bowl by layering rice, chicken slices, and vegetables.
- 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