There’s something about a Chicken And Rice Bowl that just feels like coming home. For me, this dish became a staple one busy weeknight when I needed dinner that was quick, comforting, and wholesome all at once. After a few attempts, I finally hit on the right balance—perfectly seasoned chicken atop fluffy rice, with fresh veggies and a sauce that ties everything together. Ever since, this Chicken And Rice Bowl has found a regular spot on my meal rotation.
What I love most is how this dish fits so seamlessly into everyday life. It’s a reliable go-to when the week gets hectic but I still want a satisfying meal that warms me up inside. Plus, it’s versatile enough to tweak with whatever you have on hand, making it not just a recipe but a helpful framework for easy dinners. Whether I’m craving a quick grilled chicken rice bowl or something a little more vibrant with an Asian chicken bowl flair, this dish has never let me down.
If you’re like me and appreciate meals that come together without fuss but deliver on flavor, I invite you to give this Chicken And Rice Bowl a try. With a few simple ingredients and straightforward steps, you’ll have a dish that feels like a family favorite in no time. So grab your skillet and let’s get cooking!
What You’ll Need for This Chicken And Rice Bowl:
Here’s the basic lineup to make your Chicken And Rice Bowl come together beautifully:
- 2 boneless, skinless chicken breasts (about 1 pound) – You can swap for chicken thighs if you prefer a juicier option. Both work great in this Chicken And Rice Bowl.
- 1 cup long-grain white rice – Brown rice or jasmine rice are perfect substitutions and add a nice twist.
- 2 cups low-sodium chicken broth or water – Using broth adds extra flavor, but water works fine if that’s what you’ve got.
- 1 tablespoon olive oil – Vegetable oil is a simple substitute if olive oil isn’t handy.
- 1 large carrot, shredded or thinly sliced – Frozen mixed veggies can work here too when fresh produce isn’t available.
- 1 cup sliced bell peppers (any color) – They add crunch and color but you can swap this for zucchini or snap peas for a seasonal switch.
- 2 garlic cloves, minced – Garlic powder is an easy pantry alternative.
- 1 teaspoon ground cumin – Paprika and a little chili powder also pair well if you want a variation.
- Salt and pepper to taste – Essential seasoning, of course.
- Optional toppings: chopped green onions, fresh cilantro, lime wedges, or salsa – I always include a little extra fresh cilantro for that bright pop—it makes this Chicken And Rice Bowl taste even fresher.
You can find these ingredients in almost any grocery store, making this chicken rice bowl recipe economical and accessible. The rice and chicken are staples you can keep on hand, and the veggies can be flexible depending on the season and your preferences. For me, quick prep is key—shredding carrots ahead of time or buying pre-cut bell peppers saves precious minutes during the week. Leftover rice or grilled chicken also store well in the fridge for easy next-day meals, which makes this healthy chicken bowl feel like a true weeknight lifesaver.
How to Make This Chicken And Rice Bowl:
Let’s get to the heart of the recipe. From start to finish, this Chicken And Rice Bowl takes about 30-40 minutes. It’s perfect when you want a fresh, satisfying meal without spending hours in the kitchen.
- Prepare the rice: Start by rinsing your rice under cold water until it runs clear. This helps prevent it from getting sticky. Combine the rice and chicken broth in a medium saucepan and bring to a boil. Once boiling, reduce to a low simmer, cover, and cook for 15-18 minutes, or until the liquid is absorbed and rice is tender. While the rice cooks, you can get your chicken going—a great multitasking moment.
- Season the chicken: Pat your chicken breasts dry and season both sides generously with salt, pepper, cumin, and minced garlic. This simple seasoning blend gives your Chicken And Rice Bowl the base flavor that makes it so satisfying.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and cook for about 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). If your pieces are thick, covering the pan briefly helps cook evenly. The smell of the spices and garlic sizzling away fills the kitchen, and that’s always a sign that this chicken rice bowl recipe is on track.
- Rest and slice the chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This keeps the juices locked in. Then slice it into thin strips or bite-size pieces for easy eating.
- Sauté the vegetables: In the same skillet, toss in the bell peppers and carrots. If you like, add a pinch of salt and a splash of water to help them steam slightly. Cook for 3-4 minutes until tender-crisp. This quick vegetable sauté adds fresh crunch and color that complements the warm rice and chicken.
- Assemble the bowl: Fluff the rice with a fork and divide it between bowls. Layer on your sliced chicken and sautéed veggies. Add any optional toppings you like—green onions, a squeeze of lime, or a sprinkle of fresh herbs really brighten this Chicken And Rice Bowl.
If at any point your bowl looks like it needs a little more flavor, don’t hesitate to add a drizzle of soy sauce, a spoonful of salsa, or even a dollop of Greek yogurt. One thing I’ve learned is that this dish is very forgiving and welcomes tweaks based on what you love or have on hand.
How to serve your Chicken And Rice Bowl:
This Chicken And Rice Bowl truly shines when served fresh and warm. I enjoy mine with a crisp side salad dressed simply with lemon and olive oil or a small scoop of guacamole for creaminess. When I’m entertaining, a platter of fresh cucumber slices or even some crunchy roasted chickpeas make great accompaniments.
This bowl is a natural fit for lunch or dinner, and it’s perfect when you want an easy rice bowl meal without the fuss. It’s balanced enough to feel like a full meal but light enough to keep you going without sluggishness.
Presentation is super simple—use colorful veggies for a pop of brightness and fresh herbs dotted over the top. Leftovers reheat beautifully, and if you’re like me, you might enjoy chopping the chicken extra fine the next day and mixing it into a wrap or salad. I’ve even swapped the rice for cauliflower rice to try a lower-carb version which also worked well.
Family and friends love this dish because it’s approachable but still feels cared for. It’s also a great gateway to trying themed versions like an Asian chicken bowl with soy and sesame flavors or a grilled chicken rice bowl with smoky spices. If you enjoy this, you might love Sesame Soy Chicken Bowls – Korean Chicken Bowls Recipe from How Sweet Eats or Asian Chicken Rice Bowl from Blackberry Babe, both of which bring exciting flavor twists to this classic concept.
Common Questions About This Chicken And Rice Bowl:
Can I make parts of this Chicken And Rice Bowl ahead of time?
Absolutely! Cooked rice and grilled chicken store well in the fridge for up to three days, making meal prep easier. You can even chop veggies in advance to speed up assembly on busy nights.
What’s a good substitute for chicken breasts?
Chicken thighs work wonderfully, especially if you like juicier meat. For a plant-based twist, try tofu or tempeh marinated in similar spices, then pan-fried or grilled.
Can I adjust this Chicken And Rice Bowl for more or fewer people?
Yes, simply scale the ingredients up or down. It’s a forgiving recipe. For one, I sometimes cook a smaller portion of rice and just one chicken breast.
Is this Chicken And Rice Bowl healthy?
It’s a balanced dish with lean protein, veggies, and carbohydrates. You can keep it lighter by using brown rice or adding more fresh greens. It’s a healthy chicken bowl option that doesn’t feel restrictive.
How do I change it up for different cuisines?
Try swapping the cumin and garlic for teriyaki sauce or a peanut sauce for an Asian chicken bowl twist. The Teriyaki Chicken Rice Bowl Recipe from Bites with Bri is a favorite of mine that’s worth trying.
What if I don’t have fresh veggies?
Frozen vegetables work in a pinch. Just sauté or steam them and add for color and nutrition.
Can I grill the chicken instead of pan-cooking?
Definitely! Grilled chicken adds a smoky flavor and is a great option if you want a grilled chicken rice bowl vibe. Just season and cook over medium-high heat till done.
Final Thoughts on This Chicken And Rice Bowl:
This Chicken And Rice Bowl has earned a special place in my recipe collection because it’s trustworthy, straightforward, and endlessly adaptable. Whether I’m feeding a hungry family or myself after a busy day, it’s a dependable dish that hits all the right notes.
My Top Tips for This Chicken And Rice Bowl:
- Season generously—don’t be shy with the spices for full flavor.
- Let the chicken rest before slicing to keep it juicy.
- Use broth instead of water to cook the rice for a flavor boost.
I love trying different versions like the smoky grilled chicken rice bowl or adding a spicy peanut sauce for an Asian chicken bowl twist. The grilled chicken rice bowl seems to be the most requested at my table, probably because it feels a bit special yet simple.
I hope you enjoy making this Chicken And Rice Bowl just as much as I do. Take it as a solid base and make it yours—swap in your favorite veggies, switch up the seasonings, or top with whatever sauce you love. Cooking should be approachable and satisfying, and this chicken rice bowl recipe delivers just that.
For more comforting chicken recipes you might enjoy, check out my garlic parmesan chicken stew or buffalo chicken taquitos—they’re family favorites I turn to often. And if you love shepherd’s pie, my chicken shepherds pie recipe is another cozy meal to keep handy.
Here’s to many happy meals with your Chicken And Rice Bowl—can’t wait to hear how yours turns out!
Chicken And Rice Bowl
A flavorful and wholesome Chicken and Rice Bowl combining tender chicken, fluffy rice, and fresh vegetables for a satisfying meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon freshly chopped cilantro (optional)
- Lime wedges for serving
Instructions
- Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and fluff with a fork.
- While rice cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with garlic powder, paprika, salt, and pepper.
- Cook chicken for 6-8 minutes, stirring occasionally, until golden and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add bell pepper, broccoli, and carrots. Sauté for 5 minutes until vegetables are crisp-tender.
- Return chicken to the skillet with vegetables. Stir in soy sauce and cook for an additional 2 minutes, allowing flavors to combine.
- To assemble, divide rice into bowls, top with chicken and vegetable mixture. Garnish with green onions, cilantro, and a squeeze of lime juice before serving.
Notes
For extra flavor, marinate the chicken in lime juice and a touch of honey before cooking, or add a sprinkle of crushed red pepper for some heat.