Chicken and Rice Bowl (Printable version)

Tender marinated chicken with fluffy rice and vibrant vegetables for a satisfying wholesome meal.

# What you need:

→ 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 (gluten-free tamari recommended)
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 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)

# Steps to follow:

01 - In a bowl, combine chicken pieces with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly and let marinate while preparing remaining components.
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 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 tender yet still crisp.
05 - Return the cooked chicken to the skillet with vegetables and stir to combine. Cook for 1 to 2 additional minutes to heat through completely.
06 - Fluff cooked rice with a fork and divide among serving bowls. Top with chicken and vegetable mixture.
07 - Top each bowl with green onions, sesame seeds, and fresh herbs as desired. Serve immediately.

# Expert tips:

01 -
  • Everything cooks in under 40 minutes, leaving you time to actually sit down and eat.
  • You can swap in whatever vegetables are lurking in your fridge without throwing off the balance.
  • It reheats beautifully for lunch the next day, which means less decision fatigue during the week.
  • The marinade does all the heavy lifting, so even plain chicken tastes like you put in real effort.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of separate fluffy grains.
  • Let the chicken sit undisturbed in the skillet for the first minute or two, moving it too early will prevent that golden, caramelized crust.
  • If your vegetables start to char before they're tender, lower the heat and add a tablespoon of water to create steam.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the chicken a better sear.
  • Prep all your vegetables before you start cooking so you're not scrambling with a hot pan waiting.
  • Taste the marinade before adding the chicken, if it's too salty, add a tiny bit of honey or a splash of water to balance it out.
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