Name: Chicken Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Asian, American
Ingredients: 1 cup cooked rice (white or brown); 1 boneless, skinless chicken breast (sliced); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1 tablespoon soy sauce; 1/2 tablespoon honey; 1/2 teaspoon sesame oil; 1/2 teaspoon ginger (grated); 1/2 cup steamed broccoli; 1/4 cup shredded carrots; 1/4 cup sliced bell peppers; 1 tablespoon green onions (chopped); 1 teaspoon sesame seeds (for garnish)

Introduction

Picture this: it’s Wednesday evening, you’re tired from work, and cooking dinner feels like climbing a mountain. We’ve all been there! That’s exactly why this Chicken Rice Bowl recipe has become my weeknight hero. Juicy, tender chicken on a bed of fluffy rice, topped with bright vegetables and a sauce so good you’ll want to lick the bowl clean (no judgment here!).

I found this recipe during my busiest college semester when takeout was emptying my wallet faster than I could say “extra sauce, please.” What started as a simple attempt to eat better on a budget became a go-to meal that I’ve tweaked over the years. What’s great about this dish is how easy it is to change based on what’s in your fridge.

Unlike my Teriyaki Salmon Bowls that need marinating time, these Chicken Rice Bowls come together in about 30 minutes start to finish. They’re great for meal prep, family dinners, or showing that friend who thinks you can’t cook (we all have one!).

So grab your favorite bowl, and let’s turn simple ingredients into a colorful, nutritious meal that’ll have everyone asking for seconds!

What is a Chicken Rice Bowl?

Ever wondered why we call it a Chicken Rice Bowl and not, say, “Poultry and Grain Arrangement” or “Circular Chicken Dinner”? Well, besides being a mouthful to say (unlike the tasty mouthfuls you’ll be enjoying), there’s beauty in calling things exactly what they are! It’s chicken. It’s rice. It’s in a bowl. Simple!

I think of it as comfort food’s answer to simple living – everything you need in one handy dish. As my grandmother used to say while serving up her own version, “The way to anyone’s heart is through a good bowl of something warm.” And honestly, who could argue with that wisdom?

Ready to turn everyday ingredients into an amazing meal that’s as fun to make as it is to eat? Let’s jump into this bowl of goodness!

Why You’ll Love This Chicken Rice Bowl

If your taste buds could high-five, they would after trying this Chicken Rice Bowl! The star of the show is definitely the seasoned chicken – tender, juicy, and flavored with spices that’ll make your kitchen smell amazing. Each bite gives you that perfect mix of protein with just the right amount of seasoning.

Your wallet will thank you too! While a similar bowl from your favorite takeout spot might cost $15-20, making this at home costs just $3-4 per serving. That’s saving a lot of money while getting something that tastes even better!

Those toppings though – bright bell peppers, creamy avocado, crunchy carrots, and a sprinkle of green onions create a mix of textures and flavors that work perfectly together. Each ingredient adds its own character to the bowl, making every bite a little different from the last.

Unlike my One-Pot Chicken Pasta that’s more comfort food, these bowls bring fresh, bright energy to your table. Why not make both and get your meal prep done for the week? Your future hungry self will thank you!

How to Make Chicken Rice Bowl

Quick Overview

This Chicken Rice Bowl comes together really easily, perfect for nights when you want something good without hours in the kitchen. The juicy chicken pairs perfectly with fluffy rice and crisp vegetables, creating a balanced meal that’s healthy and tasty. From start to finish, you’ll have this colorful creation on your table in just 30 minutes – great for busy weeknights or Sunday meal prep!

Key Ingredients for Chicken Rice Bowl

For the chicken:

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon dried oregano
Salt and pepper to taste

For the rice:

1 cup long-grain white rice (or brown rice for extra nutrition)
2 cups chicken broth
1 tablespoon butter
¼ teaspoon salt

For the bowl assembly:

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup shredded carrots
1 ripe avocado, sliced
½ cup corn kernels (fresh, frozen, or canned)
3 green onions, thinly sliced
¼ cup chopped cilantro

For the sauce:

3 tablespoons plain Greek yogurt
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon hot sauce (optional)

Step-by-Step Instructions

Step 1: Prepare the Rice

Rinse your rice under cold water until the water runs clear. This removes starch and helps make fluffier rice.
In a medium saucepan, combine the rice, chicken broth, butter, and salt.
Bring to a boil over high heat, then lower the heat, cover, and simmer for 15-18 minutes until all liquid is absorbed.
Once cooked, remove from heat but keep covered for another 5 minutes to let the steam finish cooking the rice.
Fluff with a fork before serving.

Step 2: Cook the Chicken

While the rice cooks, prepare your chicken. In a bowl, mix chicken pieces with olive oil, garlic, soy sauce, paprika, cumin, oregano, salt, and pepper. Mix well so each piece is coated.
Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces.
Cook for 4-5 minutes, stirring occasionally, until the chicken starts to brown.
Lower heat to medium and cook another 3-4 minutes until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Remove from heat and set aside.

Step 3: Prepare the Vegetables and Sauce

While the chicken and rice cook, slice your bell peppers, avocado, and green onions.
If using frozen corn, thaw it by running under warm water for a minute.
For the sauce, mix Greek yogurt, lime juice, honey, and hot sauce (if using) in a small bowl. Stir until smooth and set aside.

Step 4: Assemble Your Chicken Rice Bowls

Start with a base of the fluffy cooked rice in each bowl.
Add the cooked chicken pieces on one section of the rice.
Arrange the sliced bell peppers, shredded carrots, corn, and avocado in sections around the bowl for a colorful look.
Drizzle the sauce over everything.
Sprinkle with sliced green onions and chopped cilantro.
Serve right away while warm, or let cool a bit before storing for meal prep.

What to Serve Chicken Rice Bowl With

While a Chicken Rice Bowl is basically a complete meal by itself, there are several tasty sides that can make your meal even better:

Fresh Side Options:

A simple side salad with mixed greens and light vinaigrette
Cucumber and tomato salad with a squeeze of lemon juice
Pickled vegetables for a tangy contrast to the savory bowl

Soup Pairings:

Miso soup for an Asian-inspired meal
Light chicken broth with fresh herbs
Corn chowder for a heartier option in cold weather

Drink Pairings:

Iced green tea with mint
Cucumber-infused water
Mango smoothie for a tropical twist
Light beer or crisp white wine for an adult dinner

Dessert Follow-ups:

Fresh fruit with a drizzle of honey
Mango sticky rice to continue the bowl theme
Light yogurt parfait with berries and granola

For a full feast, try serving smaller portions of the Chicken Rice Bowl alongside homemade spring rolls or light miso soup as an appetizer. This creates a multi-course meal that still keeps the healthy, balanced nature of the main dish.

Top Tips for Perfecting Chicken Rice Bowl

For the Juiciest Chicken: Don’t overcook your chicken! This is the #1 rule for tasty Chicken Rice Bowls. Cut one larger piece open after cooking for about 6-7 minutes total. If it’s white throughout with no pink and the juices run clear, it’s done. If you have a meat thermometer (really useful!), the internal temperature should reach 165°F (74°C). For extra juicy results, try soaking your chicken pieces in a simple mix of 1 tablespoon salt dissolved in 2 cups of water for just 15 minutes before cooking.

Rice Perfection: For fluffier rice, rinse it well before cooking until the water runs clear. This removes starch that can make rice sticky. If you’re using a rice cooker, use about 2 tablespoons less liquid than recommended for better texture. For more flavor, replace half the cooking water with coconut milk or add a bay leaf and a smashed garlic clove to the cooking liquid.

Meal Prep Magic: When making these bowls for meal prep, keep the avocado separate and add it just before eating to prevent browning. A helpful trick is to squeeze some lime juice over sliced avocado and store it in an airtight container with the pit (it really works!). Store your sauce separately in small containers and add it just before eating to keep everything fresh and avoid sogginess.

Vegetable Variations: Don’t feel stuck with just the vegetables in the recipe! Roasted sweet potatoes, steamed broccoli, or cooked mushrooms make great additions or substitutions. For a time-saving shortcut, use pre-chopped frozen vegetables that you can quickly steam in the microwave while the chicken and rice cook.

Sauce Substitutions: If you’re out of Greek yogurt, sour cream works great for the sauce base. For a dairy-free option, use a tahini base (2 tablespoons tahini, 1 tablespoon lemon juice, 1-2 tablespoons water to thin). You can also use store-bought dressings like ranch, sesame ginger, or cilantro lime for days when you need a super-quick option.

Make It Kid-Friendly: For picky eaters, try setting up a “bowl bar” where everyone can choose their own toppings. Kids often eat more vegetables when they can pick what they want! You can also adjust the spice level by leaving out certain seasonings from the chicken and adding them only to the adult portions.

Storing and Reheating Tips

Refrigeration Method: Your Chicken Rice Bowl components will stay fresh in the fridge for 3-4 days when stored properly. For best results, use glass containers with tight lids and store the components separately:

Cooked chicken in one container
Rice in another
Pre-cut vegetables (except avocado) in a third
Sauce in a small separate container

This separation stops the rice from absorbing all the moisture from the vegetables and keeps everything at its best texture. Add fresh avocado only when you’re ready to eat.

Freezing Options: While the complete assembled bowl doesn’t freeze well, you can freeze certain parts for quick future meals:

Cooked chicken: Freezes well for up to 3 months. Portion it in small freezer bags for easy grabbing.
Cooked rice: Freeze in individual portions in freezer-safe bags, squeezing out extra air. Thaws and reheats perfectly for up to 2 months.
Most vegetables lose their texture when frozen, so it’s best to use fresh or newly bought frozen vegetables for each batch.

Reheating for Best Results: To keep the delicious flavor and texture of your Chicken Rice Bowl:

Microwave method: Sprinkle a few drops of water over the rice before reheating to add moisture. Heat the chicken and rice together for 1-2 minutes, stir, and heat for another 30-60 seconds until hot.
Stovetop method: For better texture, add a tablespoon of water or broth to a non-stick pan, add cold rice and chicken, cover and heat on medium-low for 5-6 minutes, stirring occasionally.
Always add cold vegetables after reheating the hot components for the best texture contrast.
Add a little extra sauce after reheating to freshen the flavors.

Meal Prep Strategy: For a week of Chicken Rice Bowls, Sunday meal prep can be super helpful:

Cook a double batch of rice and chicken.
Prepare all sliceable vegetables except avocado.
Make a large batch of sauce.
Assemble in containers but layer smartly: rice on bottom, chicken next, hardier vegetables on top, with sauce in separate containers.
Each morning, grab a prepared container and a sauce packet, and you’re set for lunch!

Variations to Try

The great thing about a Chicken Rice Bowl is how easy it is to change up. Here are some fun variations to keep your meals interesting all week:

Mediterranean Style: Change the seasonings for a Mediterranean feel with oregano, thyme, and lemon zest on the chicken. Use olives, cucumber, cherry tomatoes, and feta cheese as toppings. Top with a simple tzatziki sauce (Greek yogurt, cucumber, garlic, dill) for a Greek-inspired bowl.

Tex-Mex Twist: Season your chicken with chili powder, cumin, and oregano. Top your rice with black beans, corn, diced tomatoes, and avocado. Add a dollop of sour cream and a sprinkle of shredded cheddar cheese. Finish with a cilantro-lime dressing for a southwestern flavor.

Asian-Inspired: Marinate the chicken in a mix of soy sauce, ginger, and a touch of honey. Use jasmine or basmati rice as your base. Top with edamame, shredded carrots, thinly sliced cucumber, and bean sprouts. Drizzle with a peanut sauce or a simple soy-sesame dressing.

Hawaiian Chicken Bowl: Brush the chicken with a teriyaki glaze during cooking. Add diced pineapple, sliced red onion, and bell peppers to your toppings. Consider using coconut rice (cook rice with half coconut milk, half water) for an extra tropical touch.

Seasonal Variations:

Spring: Asparagus, peas, and radishes with a light lemon dressing
Summer: Grilled corn, cherry tomatoes, and zucchini with a basil dressing
Fall: Roasted sweet potatoes, brussels sprouts, and cranberries with a maple tahini sauce
Winter: Roasted root vegetables, kale, and pomegranate seeds with a warm balsamic dressing

Frequently Asked Questions

Q: Can I use brown rice instead of white rice? A: Absolutely! Brown rice makes a great nutritious swap. Just adjust cooking time to about 35-40 minutes instead of 15-18 minutes, or follow the package instructions. The nutty flavor of brown rice pairs really well with the seasoned chicken.

Q: How do I make this recipe gluten-free? A: This recipe is easily made gluten-free. Just use tamari or certified gluten-free soy sauce instead of regular soy sauce, and check that any other condiments you add are certified gluten-free.

Q: Can I use chicken thighs instead of chicken breasts? A: Yes! Chicken thighs are a great substitute and often give you juicier meat. Boneless, skinless thighs work best, and they typically need 1-2 minutes more cooking time compared to breast meat.

Q: How can I make this recipe vegetarian? A: For a vegetarian version, replace the chicken with:

Extra-firm tofu, pressed and cubed
Chickpeas, rinsed and roasted with the same seasonings
Tempeh, marinated and pan-fried
A mix of grilled or roasted mushrooms

Q: Is this recipe good for meal prep? A: This is a perfect meal prep recipe! The chicken and rice components stay good for 3-4 days in the refrigerator. Just store sauce separately and add avocado fresh when ready to eat for best results.

Q: How can I reduce the carbs in this recipe? A: To lower the carbs, try these swaps:

Replace rice with cauliflower rice
Increase the protein and vegetables while using less rice
Use a base of mixed greens instead of rice
Try shirataki rice or konjac rice as a zero-carb option

Q: Can I use leftover rotisserie chicken for this recipe? A: Definitely! Using leftover rotisserie chicken is a great time-saver. Simply shred or cube about 2 cups of cooked chicken and warm it in a skillet with the seasonings mentioned in the recipe before assembling your bowl.

Nutrition Information

A typical serving of this Chicken Rice Bowl contains approximately:

Calories: 425 per serving
Protein: 32g
Carbohydrates: 45g
Dietary Fiber: 7g
Sugars: 6g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 75mg
Sodium: 520mg

This nutritional breakdown makes the Chicken Rice Bowl a well-balanced meal, giving you a good mix of lean protein, complex carbs, healthy fats, and essential vitamins and minerals from the colorful vegetables.

Nutritional Benefits:

The lean chicken gives you high-quality protein needed for muscle health
Bell peppers provide lots of vitamin C and antioxidants
Avocado adds heart-healthy fats
Whole grains in the rice (especially if using brown rice) provide lasting energy and extra fiber
The mix of various vegetables ensures you get different vitamins and minerals

For those counting macros or following specific diets, you can easily adjust this recipe by:

Adding more protein with an extra 2-3 oz of chicken
Cutting carbs by using less rice and more vegetables
Changing fat content by adjusting the amount of avocado and sauce

Conclusion

The Chicken Rice Bowl really shows what home cooking should be – simple ingredients turned into something nourishing, tasty, and satisfying without fancy techniques or hours in the kitchen. With just three main steps – cook the rice, prepare the chicken, and assemble with fresh ingredients – you’ve made a meal that’s better than anything from a trendy café or health-focused restaurant.

What makes this recipe special is how easy it is to change. Whether you’re cooking for picky eaters, following specific diets, or just using what’s already in your fridge, the basic formula works every time. The balanced mix of protein, carbs, vegetables, and healthy fats makes this bowl not just tasty but actually good for you.

I hope you’ll make this recipe your own! Try different seasonings, new vegetable combinations, or different sauces to create endless variations that keep your meals exciting. The Chicken Rice Bowl can become your canvas for kitchen creativity, all while staying true to its promise of simplicity and nutrition.

If you’ve enjoyed this recipe, I’d love to hear about your own variations and experiences in the comments below! And don’t forget to check out our related recipes like the 30-Minute Teriyaki Bowls or the Meal Prep Breakfast Bowls for more bowl-based inspiration.

Here’s to tasty, healthy eating made simple!