Chicken Rice Bowls
Ingredients
- Chicken:
- 1 lb boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Bowls:
- 2 cups cooked rice
- 2 cups mixed vegetables
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- ¼ cup shredded cheese optional
- Sauce:
- ¼ cup Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook rice according to package directions.
- Cut chicken into bite-sized cubes.
- Toss chicken with olive oil, garlic powder, paprika, salt, and pepper.
- Heat skillet over medium-high heat. Add chicken.
- Cook chicken for 6 to 8 minutes, stirring often, until no pink remains.
- Chop vegetables into bite-sized pieces.
- Push chicken to one side. Add vegetables to the pan.
- Cook vegetables for 4 to 5 minutes until tender-crisp.
- Mix sauce ingredients in a small bowl until smooth.
- Build bowls: rice on bottom, chicken and vegetables on top, add tomatoes and avocado.
- Drizzle with sauce. Add cheese if using.
- Serve immediately or store for meal prep.
Notes
- Cut chicken into even pieces so it cooks evenly
- Do not overcook chicken — cook to 165°F and no higher
- Use day-old rice for best texture
- Keep vegetables crisp-tender, not mushy
- Store in fridge for 4 to 5 days
- Keep sauce separate when meal prepping
- Add avocado and cheese right before eating
- Frozen vegetables work — thaw first or cook 2 extra minutes
- Customize with any vegetables, grains, or proteins you like