I still remember the first time I made a Chicken And Rice Bowl that truly nailed the balance of flavors and ease. It was a busy weeknight, and I needed something that could come together quickly but still feel special. I tossed together some simple ingredients, grilled chicken with a smoky char, and paired it with fluffy rice and fresh veggies. When my family took their first bites, the smiles and the quick “Mmm, this is really good!” told me I’d just found a new go-to meal. That moment made this Chicken And Rice Bowl a staple in my recipe collection.
This dish fits perfectly into everyday cooking because it doesn’t demand a ton of fancy ingredients or complicated steps. It’s a crowd-pleaser, whether you’re feeding your family after school or prepping meals ahead for the week. Plus, it’s flexible—perfect for using up whatever veggies you have on hand or for swapping out different rice varieties.
Chicken And Rice Bowls bring people to the table, in the best way. I love how they feel like a little celebration of simple, homemade food that’s both comforting and fresh. If you’re a home cook looking for a reliable recipe that delivers on flavor without fuss, stick with me. This easy chicken bowl will quickly become one of your favorites, just like it did for me.
For more inspiration, you might also enjoy this flavorful Honey Sriracha Chicken Rice Bowls recipe from a fellow home cook community. It’s got a spicy-sweet twist that’s worth a try.
What You’ll Need:
- 2 boneless, skinless chicken breasts (about 1 pound)
No problem if you don’t have breasts—I’ve used thighs, too, for a juicier Chicken And Rice Bowl. - 1 ½ cups long-grain white rice (or brown rice for a healthy chicken rice bowl variation)
You’ll find this in the regular rice aisle at any grocery store. - 2 tablespoons olive oil
I recommend olive oil for cooking chicken; it adds richness without overpowering. - 1 teaspoon smoked paprika
This is the one ingredient trick that makes my Chicken And Rice Bowl taste restaurant-quality. If you don’t have smoked paprika, regular paprika or chili powder works in a pinch. - 1 teaspoon garlic powder
Easy to keep stocked and adds great flavor without chopping fresh garlic. - Salt and pepper to taste
- 1 cup chopped bell peppers (any color)
You can swap in frozen mixed veggies for a quicker option. - 1 cup chopped cucumbers or cherry tomatoes for freshness
These add a crisp contrast to your rice bowl with grilled chicken. - Lemon wedges for serving
A squeeze brightens everything up.
This Chicken And Rice Bowl is affordable because it uses simple, staple ingredients you likely already have. Preparing your veggies while the rice cooks can save you a good 10 minutes in the kitchen. You can store any leftover rice or grilled chicken separately in airtight containers and use them for quick lunches or next-day meals.
My secret is adding a bit extra garlic powder and a squeeze of lemon at the end to bring all the flavors together.
If you love easy chicken bowl ideas like this, check out this Mediterranean Chicken and Orzo dish as another tasty one-bowl option here.
Let’s Cook It Together!
- Start by cooking the rice. Rinse 1 ½ cups of rice under cold water to remove excess starch. Combine the rinsed rice with 3 cups of water in a pot, add a pinch of salt, and bring to a boil. Lower the heat and cover, letting it simmer gently for about 18 minutes until tender. Remove from heat and let it rest covered to finish steaming.
- While the rice cooks, prepare your chicken. Pat your chicken breasts dry with paper towels. Drizzle 1 tablespoon of olive oil, then rub both sides with smoked paprika, garlic powder, salt, and pepper. This seasoning combo gives the Chicken And Rice Bowl that smoky, savory punch.
- Heat a skillet over medium-high heat. Add the remaining olive oil and wait until it shimmers—not smoking, just ready. Place the chicken in the pan, cooking for 4-6 minutes per side depending on thickness. You want a nice sear on the outside and the chicken to reach 165°F inside. Avoid overcrowding the pan; cook in batches if needed.
- While the chicken cooks, chop your veggies. Bell peppers, cucumbers, tomatoes—whatever you’re using—cut them into bite-sized pieces. This multitasking saves time and keeps everything fresh.
- Once chicken is cooked, remove it from the pan and let it rest for 5 minutes. Resting helps keep the meat juicy. Meanwhile, fluff your cooked rice with a fork.
- Slice the chicken breasts thinly across the grain. This creates tender, easy-to-eat strips for your rice bowl with grilled chicken.
- Assemble your Chicken And Rice Bowl. Start with a generous scoop of rice at the bottom, add sliced chicken on top, and scatter your fresh veggies around. Don’t forget a lemon wedge for a bright finish!
From start to finish, this Chicken And Rice Bowl takes me about 35-40 minutes, but much of that waits for food to cook. You can totally use a rice cooker or Instant Pot to speed up the rice.
If your Chicken And Rice Bowl looks a little dry, a splash of extra lemon juice or a drizzle of olive oil fixes it right up. Also, feel free to swap grilled chicken for rotisserie chicken when you’re in a pinch.
When I first started making this, I rushed the chicken cooking and ended up with dry meat—that’s where I learned patience pays off. Now, I time everything carefully, and the results are worth it every time.
If you want to try a twist with a zesty cilantro-lime dressing, check out this great Grilled Chicken Rice Bowls recipe for inspiration.
How to Serve & Enjoy It!
This Chicken And Rice Bowl shines when served alongside something fresh and crunchy. My usual go-to sides are:
- A simple green salad with a tangy vinaigrette
- Roasted or steamed veggies like broccoli or green beans
These sides balance the richness of the grilled chicken and add variety to the meal.
I love serving this Chicken And Rice Bowl on cozy weeknights when I need a fuss-free family favorite that’s both comforting and healthy. It also works great for casual dinners with friends because it’s easy to scale up.
Presentation-wise, a sprinkle of chopped fresh herbs like parsley or cilantro on top makes the dish pop visually and adds a fresh note.
Got leftovers? No problem. You can pack them up for quick lunches or even freeze the chicken and rice separately for future meals. Leftover rice bowls are fantastic when warmed gently and brightened with a squeeze of fresh lemon or a drizzle of your favorite sauce.
Seasonally, this dish is great in summer with fresh cucumbers and tomatoes from the garden. In colder months, warm roasted root veggies work beautifully in place of fresh crunch.
If your family enjoys this, they’ll also like this perfectly balanced Southwest Chicken Rice Bowl from Pass Me Some Tasty for a flavorful variation.
Your Questions Answered
- Can I make this Chicken And Rice Bowl ahead of time?
Absolutely! Cook the chicken and rice separately, then assemble just before serving to keep veggies fresh. Leftovers reheat well in the microwave or on the stovetop with a splash of water or broth to keep rice moist. - What’s the best substitute for smoked paprika in this recipe?
If smoked paprika isn’t available, regular paprika or a pinch of chili powder works well. You’ll lose a bit of smokiness, but the flavor is still tasty. I’ve also used a small dash of cumin for a different vibe. - How do I adjust the Chicken And Rice Bowl for more servings?
Simply multiply the ingredients by the number of people. Cooking rice in larger batches is easy with a wide pot or rice cooker. Chicken cooks best in batches to avoid overcrowding the pan and steaming instead of searing. - Can I swap out the rice for something else?
Yes! Quinoa or cauliflower rice are great alternatives if you’re looking for a different texture or more veggies. I’ve made a healthy chicken rice bowl using quinoa that’s just as satisfying. - Is this recipe suitable for meal prep?
Definitely. This easy chicken bowl keeps well in the fridge for 3-4 days, making it perfect for lunch or dinner prep. Keep dressing and fresh veggies separate until serving to maintain texture. - How can I make this recipe healthier?
Use brown rice for added fiber, swap chicken thighs for breasts to cut fat, and bulk it up with extra veggies. Adding fresh greens or roasted vegetables turns this into a filling, balanced one bowl chicken rice meal. - What’s a quick shortcut if I’m pressed for time?
Grab pre-cooked rotisserie chicken or cook chicken in the oven while rice cooks on the stove. Using frozen chopped bell peppers and pre-washed salad greens cuts down chopping time.
For further ideas about chicken rice bowl recipe variations, head over to this tasty collection on Cooked And Loved.
Final Thoughts
This Chicken And Rice Bowl holds a special place in my recipe lineup because it’s reliable and tastes like you put in way more effort than you actually did. You can make it week after week without getting bored, and it suits everyone from picky eaters to health-conscious friends.
My Best Chicken And Rice Bowl Tips:
– Pat your chicken dry before seasoning for a better sear.
– Let chicken rest after cooking to keep it juicy.
– Add fresh lemon juice at the end to brighten the whole bowl.
I’ve tested lots of versions—from a spicy honey sriracha chicken rice bowl to a Mediterranean twist with orzo (check that one out here)—and all have been hits. The simplest grilled chicken and rice is the most requested though, proving sometimes less is just right.
I hope you love making this Chicken And Rice Bowl as much as I do. It’s the kind of recipe that invites you to make it your own with whatever’s in your pantry or fridge. Trust me, once you get comfortable with these basics, the flavor combinations and options are endless.
Ready to get cooking? This Chicken And Rice Bowl is waiting to become your next easy, delicious family meal.
If you want another delicious salad twist to serve alongside, try the simple and fresh chicken salad chick grape salad—it complements the bowl perfectly.
Chicken And Rice Bowl
This Chicken And Rice Bowl is a flavorful and nutritious meal combining tender chicken with perfectly cooked rice and fresh vegetables, ideal for a quick and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 2 cups cooked white rice
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 small carrot, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 1 tablespoon chopped green onions (optional)
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the chicken pieces; season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes.
- Add the broccoli, red bell pepper, and carrot to the skillet; cook for another 4-5 minutes until vegetables are tender-crisp.
- Stir in soy sauce and sesame oil, mixing well to coat chicken and vegetables.
- Remove from heat and serve the chicken and vegetable mixture over the cooked white rice.
- Garnish with chopped green onions and toasted sesame seeds if desired.
Notes
For extra flavor, add a splash of lime juice or a drizzle of sriracha sauce before serving.