Save There's something wonderfully honest about a bowl of chicken and rice. I was standing in my kitchen on a Tuesday evening, staring at my fridge with that familiar what's for dinner? panic, when I realized the most satisfying meals aren't the complicated ones—they're the ones that come together with confidence and taste like care. This bowl became my answer to that question, and I've made it countless times since, each bowl slightly different depending on what's hiding in my vegetable drawer.
I made this for my sister when she came home after a brutal week at work, and I'll never forget how she closed her eyes after that first bite and actually sighed with relief. That's when I knew it wasn't just about the ingredients—it was about how food can quietly say I'm taking care of you without making a big deal about it.
Ingredients
- Boneless, skinless chicken breasts (2 large, about 450 g): Cut them into bite-sized pieces so they cook evenly and absorb all that marinade flavor instead of drying out.
- Olive oil (2 tbsp): This is your foundation—use something you'd actually taste on its own, not the cheapest bottle.
- Soy sauce (1 tbsp): Swap for tamari if you need gluten-free, and honestly, the difference is so subtle you might not even notice.
- Garlic powder (1 tsp): Fresh garlic works too, but the powder dissolves into the marinade more evenly and creates a different depth.
- Smoked paprika (1 tsp): This gives the chicken that complex, slightly smoky undertone that makes people ask what your secret ingredient is.
- Salt and black pepper (½ tsp and ¼ tsp): Season as you taste—these amounts are just a starting point, not gospel.
- Long-grain white rice (1 cup): Brown rice works beautifully too, just triple the cooking time and have patience with it.
- Water (2 cups): The exact ratio depends on your rice type, so follow the package if you're unsure.
- Broccoli florets (1 cup): Cut them small so they get tender without turning to mush.
- Bell pepper (1 cup, sliced): Any color works, but I love using red or yellow for a little visual brightness.
- Carrot (1 cup, julienned or thinly sliced): Thin cuts mean they'll actually get tender in the time you're cooking.
- Green onions, sesame seeds, and fresh herbs: These are your finishing touches—they're optional but they're what make someone say this is really good.
Instructions
- Marry the chicken with flavor:
- Toss your chicken pieces with the olive oil, soy sauce, garlic powder, paprika, salt, and pepper in a bowl—get your hands in there if you need to, make sure every piece gets coated. Let it sit while you prep everything else and it'll soak up all that seasoning.
- Prep the rice properly:
- Rinse the rice under cold water until the water runs clear (this removes excess starch and makes it fluffier). In a saucepan, combine the rinsed rice with 2 cups water, bring to a boil, then drop the heat to low, cover it, and let it simmer undisturbed for 15 minutes if it's white rice or 35 minutes if it's brown.
- Get the chicken golden:
- Heat a large skillet over medium-high heat and add that marinated chicken directly in. Let it cook for 5 to 7 minutes, stirring occasionally so it browns on multiple sides and cooks through completely. You'll know it's done when there's no pink inside and it's golden on the edges.
- Sear the vegetables to crisp-tender:
- Add a splash more oil to the same skillet if it looks dry, then add your broccoli, bell pepper, and carrots all at once. Sauté for 4 to 5 minutes until they soften slightly but still have some snap to them—nobody wants mushy vegetables.
- Bring it all together:
- Return the chicken to the skillet with the vegetables, stir everything together, and let it heat through for another minute or two so all the flavors get to know each other.
- Build your bowls:
- Fluff the finished rice with a fork (this separates the grains and makes it less dense), divide it among your bowls, and top each one with the chicken and vegetable mixture. Scatter green onions, sesame seeds, and herbs on top however you feel like doing it.
Save Last month my friend brought their nine-year-old over for dinner and watched their kid devour this bowl without pushing vegetables around the plate like usual. That's when I realized this dish works magic—it's wholesome and real without ever tasting like something you made because it's good for you.
How to Make It Your Own
The beauty of this bowl is how flexible it is. Swap the vegetables based on what's in season or what's actually in your fridge—snap peas, zucchini, spinach, mushrooms, or bok choy all work beautifully here. Tofu and shrimp are incredible substitutes for the chicken if you're cooking for different people. I've even made this with leftover rotisserie chicken when I was short on time, and honestly, it was just as good and saved me twenty minutes.
Sauce It Up or Keep It Simple
Sometimes I serve these bowls plain because the chicken and vegetables are seasoned enough on their own. Other nights I'll drizzle everything with teriyaki sauce, sriracha mixed with lime juice, or a simple soy and ginger reduction. It depends on my mood and whether I want something rich and saucy or clean and straightforward. The point is, you're in control—make it however tastes right to you.
Storage and Make-Ahead Tips
This bowl actually keeps really well in the fridge for up to three days, which is why I sometimes triple the recipe on Sunday and have easy lunches waiting for me all week. Store the rice, chicken and vegetables, and any sauce separately so the rice doesn't get soggy, and just warm it gently in the microwave or a skillet before eating. The vegetables taste best when they haven't been sitting in liquid, so if you're meal prepping, keep them separate until you're ready to eat.
- Make it in advance and build the bowls fresh so everything tastes vibrant and properly cooked rather than tired.
- The rice reheats beautifully with just a splash of water and a minute in a covered pan.
- If you're taking this somewhere, pack the components separately and assemble right before eating for the best texture and taste.
Save There's quiet power in a meal this simple and this good. Make it tonight, and I promise you'll find yourself coming back to it again and again.
Recipe FAQs
- → Can I use brown rice instead of white?
Absolutely. Brown rice works well but requires about 35 minutes of cooking time compared to 15 minutes for white rice. Adjust your preparation accordingly to ensure everything finishes around the same time.
- → What vegetables work best in this bowl?
Broccoli, bell peppers, and carrots provide great color and texture. Feel free to substitute with snap peas, zucchini, spinach, or any seasonal vegetables you have on hand. The key is cutting them into similar sizes for even cooking.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and vegetables in a skillet over medium heat, and warm the rice in the microwave or with a splash of water in a small saucepan.
- → Can I make this vegetarian?
Yes. Substitute the chicken with firm tofu or tempeh, using the same marinade. You can also add chickpeas or edamame for extra protein. Adjust cooking times as needed for your protein choice.
- → What sauces pair well with this bowl?
Teriyaki, sriracha, or a simple squeeze of fresh lime juice all complement the flavors beautifully. You can also drizzle with sesame oil, chili garlic sauce, or your favorite vinaigrette for extra zing.
- → Is this dish freezer-friendly?
The chicken and vegetable mixture freezes well for up to 2 months. Rice can also be frozen, but it's best frozen separately. Thaw overnight in the refrigerator and reheat gently before serving.