Easy Chicken Rice Bowl
This versatile meal combines spiced, tender chicken with fluffy grains, crisp fresh vegetables, and a savory yogurt or peanut sauce. It is highly adaptable and excellent for weekly meal prep.
Servings 4 servings
Calories 500kcal
Equipment
- Skillet or Air Fryer
- Rice Cooker or Pot
- Small mixing bowl
Ingredients
Base & Protein
- 1 lb boneless skinless chicken thighs or breasts
- 1 cup jasmine rice, brown rice, or cauliflower rice
Chicken Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp ground ginger
Sauce
- 0.25 cup Greek yogurt or peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp sesame oil
Vegetables & Garnish
- 0.5 cucumber, sliced
- 0.5 cup corn kernels
- 2 tbsp fresh cilantro, chopped
- 1 tbsp sesame seeds or crushed nuts
Instructions
- Prepare the rice base using a rice cooker, Instant Pot, or stovetop method until fluffy.
- Season the chicken thoroughly with garlic powder, onion powder, smoked paprika, and ground ginger.
- Cook the chicken in a large skillet or air fryer until the internal temperature reaches 165°F.
- Allow the chicken to rest for 5 minutes before slicing into bite-sized pieces.
- Whisk together the sauce base (Greek yogurt or peanut butter) with soy sauce, lime juice, and sesame oil.
- Assemble the bowls by layering the rice base, followed by the cooked chicken and fresh vegetables like cucumber and corn.
- Drizzle with the prepared sauce and garnish with cilantro and seeds or nuts for added texture.
Notes
Nutritional information:
Calories: 500 kcal | Protein: 35 g | Carbohydrates: 50 g | Fat: 12 g
Tip: If preparing these bowls ahead of time, store the wet ingredients and sauce in separate small containers from the chicken and rice to maintain the best texture upon reheating.