Chicken and Rice Bowl (Printable format)

A satisfying mix of tender chicken, fluffy rice, and vibrant vegetables for a nourishing 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 (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)

# How-To Steps:

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 the rice.
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 (white rice) or 35 minutes (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 5-7 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 4-5 minutes until just tender but still crisp.
05 - Return the cooked chicken to the skillet with the vegetables and stir to combine. Cook for 1-2 more minutes to heat through.
06 - Fluff the cooked rice with a fork and divide among four bowls. Top with the chicken and vegetable mixture.
07 - Garnish with green onions, sesame seeds, and fresh herbs as desired. Serve immediately.

# Expert Hints:

01 -
  • It comes together faster than takeout and tastes infinitely fresher because you control every single ingredient.
  • The marinade is forgiving enough that even if you only have five minutes to prep the chicken, it still comes out golden and flavorful.
  • You can raid your vegetable drawer and swap in whatever you have—snap peas, zucchini, spinach—and it always works beautifully.
02 -
  • If you skip rinsing the rice, you'll end up with a gluey mess instead of those separate, pillowy grains—trust me on this one.
  • The vegetables finish cooking faster than you expect; the moment they go from hard to tender is the moment to stop, not after they've softened to mush.
03 -
  • Brown rice takes twice as long to cook as white rice—if you go that route, start the rice first and let it go while you prep everything else.
  • If you're cooking for people with allergies, use tamari instead of regular soy sauce and skip the sesame seeds; the bowl loses nothing and gains inclusivity.
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