The Best Chicken Rice Bowls Recipe (Easy, Healthy & Ready in 30 Minutes)

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4 | Calories: 420 kcal per serving

Chicken rice bowls are the answer when you want something healthy but do not want to spend hours cooking. Everything goes in one bowl. Protein, vegetables, grains, and sauce all together.

These bowls taste fresh and filling without being heavy. You can eat them hot or cold. You can meal prep them for the whole week. They work for lunch or dinner.

Thirty minutes and you have four complete meals ready to go. This is the recipe that makes healthy eating actually easy.

Why You Will Love This Recipe

Chicken rice bowls solve so many dinner problems. Here is why this recipe works.

It is a complete meal in one bowl. You get protein from the chicken. Carbs from the rice. Vegetables for vitamins. Everything you need.

You can customize it endlessly. Swap the vegetables. Change the sauce. Use different grains. Make it your own every time.

It is perfect for meal prep. Make a big batch on Sunday. Eat it all week. The bowls actually taste better the next day.

Kids and adults both eat it. The ingredients are simple and familiar. Nothing weird or scary for picky eaters.

It saves money. One chicken breast feeds multiple people. Add cheap rice and vegetables. Four meals for less than ten dollars.

Ingredients

For the chicken:

• 1 lb (450g) boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the bowls:

• 2 cups cooked rice (white, brown, or cauliflower rice)
• 2 cups mixed vegetables (broccoli, carrots, bell peppers, or whatever you like)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ¼ cup shredded cheese (optional)

For the sauce:

• ¼ cup Greek yogurt or sour cream
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Equipment Needed

• Large skillet or frying pan
• Cutting board and sharp knife
• Measuring cups and spoons
• Rice cooker or pot (for cooking rice)
• Four bowls for serving
• Small bowl (for mixing sauce)

Instructions

Step 1: Cook the rice according to package directions. Set it aside when done.

Step 2: Cut the chicken breasts into bite-sized cubes. This makes them cook faster and easier to eat.

Step 3: Put the chicken cubes in a bowl. Add olive oil, garlic powder, paprika, salt, and pepper. Mix everything together so all the chicken is coated.

Step 4: Heat a large skillet over medium-high heat. Add the seasoned chicken.

Step 5: Cook the chicken for 6 to 8 minutes. Stir it every 2 minutes so it cooks evenly on all sides. It is done when no pink remains inside.

Step 6: While the chicken cooks, chop your vegetables into bite-sized pieces.

Step 7: When the chicken is done, push it to one side of the pan. Add the vegetables to the other side.

Step 8: Cook the vegetables for 4 to 5 minutes until they are tender but still crisp.

Step 9: Make the sauce. Mix Greek yogurt, lime juice, olive oil, honey, salt, and pepper in a small bowl. Stir until smooth.

Step 10: Build your bowls. Put rice in the bottom. Add chicken and cooked vegetables on top. Add cherry tomatoes and avocado slices.

Step 11: Drizzle the sauce over everything. Sprinkle cheese on top if you want it.

Step 12: Serve right away or store in containers for meal prep.

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Substitutes & Swaps

Chicken breast: Chicken thighs have more flavour and stay juicier. Ground turkey or tofu work for different proteins.

White rice: Brown rice is healthier. Quinoa adds protein. Cauliflower rice cuts carbs. All work perfectly.

Mixed vegetables: Use whatever you have. Frozen vegetables work great and save time. Just thaw them first.

Greek yogurt: Sour cream makes it richer. Hummus works for a different flavour. Ranch dressing is an easy shortcut.

Avocado: Skip it if you do not have it. Add cucumber or extra tomatoes instead.

Variations

Mexican Chicken Bowl: Use black beans, corn, salsa, and shredded cheddar. Top with cilantro and lime wedges.

Asian Chicken Bowl: Use soy sauce and ginger on the chicken. Add edamame and sesame seeds. Drizzle with sriracha mayo.

Mediterranean Chicken Bowl: Add chickpeas, cucumber, feta cheese, and olives. Use tzatziki sauce instead of the lime sauce.

BBQ Chicken Bowl: Toss cooked chicken in BBQ sauce. Add corn, black beans, and shredded cheese. Top with ranch dressing.

Buffalo Chicken Bowl: Toss chicken in buffalo sauce. Add blue cheese crumbles, celery, and carrots. Drizzle with ranch or blue cheese dressing.

Tips & Tricks

Cut chicken into even pieces. Same size pieces cook at the same speed. No overcooked dry bits or undercooked raw bits.

Do not overcook the chicken. It should reach 165°F inside. Any hotter and it gets dry and tough.

Use leftover rice. Day-old rice from the fridge works better than fresh rice. It is less sticky and easier to work with.

Cook vegetables until crisp-tender. They should still have a slight crunch. Mushy vegetables are not good.

Make the sauce ahead. Mix it up and store it in the fridge for up to 5 days. Just shake before using.

Meal prep in containers. Keep the sauce separate until you eat it. This stops everything from getting soggy.

Add toppings at serving time. Avocado, cheese, and crunchy things should go on right before eating.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	420 kcal
Total Fat	16g
Saturated Fat	3g
Carbohydrates	38g
Fibre	6g
Sugars	5g
Protein	32g
Sodium	380mg

Nutrition is based on one bowl made with chicken breast, white rice, mixed vegetables, avocado, and the yogurt sauce. Does not include optional cheese.

Frequently Asked Questions (FAQs)

Can I use frozen vegetables?

Yes. Frozen vegetables work great. Thaw them first or add them frozen and cook for an extra 2 minutes.

How long do these bowls last in the fridge?

They keep for 4 to 5 days in sealed containers. Keep the sauce separate and add it when you eat.

Can I freeze chicken rice bowls?

You can freeze the chicken and rice together. Do not freeze the fresh vegetables or avocado. Add those fresh when you eat it.

What if I do not have lime juice?

Lemon juice works the same way. Apple cider vinegar also adds good tanginess to the sauce.

Can I make this vegetarian?

Yes. Use chickpeas, black beans, or tofu instead of chicken. Season them the same way.

How do I reheat these bowls?

Microwave for 1 to 2 minutes until hot. Or eat them cold. They taste good both ways.

What other sauces work well?

Teriyaki sauce, peanut sauce, tahini dressing, or simple olive oil and lemon all work great.

The Bowl That Makes Healthy Easy

Most people fail at eating healthy because it takes too much time and effort. These bowls fix that problem. Make them once. Eat them all week. Stay on track without thinking about it.

Make a batch this weekend. Pack them for lunch. Come home to dinner already done. Watch how much easier everything gets.

Made this recipe? Tell me in the comments what vegetables you added. I want to know what combinations people come up with.