Chicken and Rice Bowl (Print Version)

Tender chicken and fluffy rice paired with crisp vegetables in a satisfying bowl.

# Components:

→ Protein

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound), cut into bite-sized pieces

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce or tamari
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

# Method:

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 set aside while preparing remaining ingredients.
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 brown and cooked through. Transfer cooked chicken to a plate and set aside.
04 - In the same skillet, add a splash of oil if needed. Sauté broccoli florets, bell pepper, and carrot for 4 to 5 minutes until tender but still crisp, stirring occasionally.
05 - Return cooked chicken to the skillet with the vegetables and stir to combine. Cook for 1 to 2 minutes to heat through.
06 - Fluff cooked rice with a fork and divide evenly among four bowls. Top each portion with the chicken and vegetable mixture.
07 - Top each bowl with sliced green onions, sesame seeds, and fresh cilantro or parsley as desired. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in two pans, so cleanup is as easy as the cooking itself.
  • The marinade does all the heavy lifting, turning plain chicken into something you actually crave.
  • You can swap in whatever vegetables are hiding in your crisper drawer and it still works beautifully.
  • It's filling enough to satisfy without leaving you in a food coma on the couch.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of light, fluffy grains.
  • Let the rice rest covered after cooking, it finishes steaming itself and the texture improves dramatically.
  • If your skillet isn't hot enough, the chicken will release water and boil instead of getting that nice golden sear.
03 -
  • Use a wide skillet instead of a narrow one so the chicken has room to sear properly and develop that golden crust.
  • Taste the marinade before adding the chicken and adjust the salt or spice to your preference, it's easier to fix now than later.
  • Keep the vegetables moving in the pan so they cook evenly and don't scorch on one side while staying raw on the other.
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