Healthy Chicken and Rice Bowls
A comforting and customizable chicken and rice bowl that's perfect for meal prep and satisfying all week long.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs or breasts Use thighs for juiciness
- 2 cups rice (white, brown, or jasmine) Adjust based on preference
- 2 cups mixed vegetables (broccoli, cucumber, carrots, bell peppers, spinach) Use your favorite veggies
Flavor Enhancers
- 2 cloves garlic, minced
- 1 inch ginger, minced or paste
- 3 tablespoons soy sauce or tamari Use low sodium if desired
- 2 tablespoons olive oil or sesame oil
- 2 tablespoons honey Optional for sweetness
Toppings
- 1 each lemon or lime wedges For brightness
- 1/4 cup green onions, chopped Optional but recommended
- 2 tablespoons sesame seeds Optional topping
- 1 each avocado, sliced Optional topping
Instructions
Preparation
- Cook your rice using a rice cooker or on the stove according to package instructions. Salt the water for flavor.
- Pat the chicken dry and season with salt, pepper, garlic, and ginger. If desired, splash with soy sauce and let sit.
Cooking
- Heat a skillet with a small amount of oil. Cook the chicken on medium heat until browned and cooked through.
- Rest the chicken for a few minutes before slicing to retain juices.
- Cook the veggies to your liking, either by roasting, sautéing, or using pre-cut salad veggies.
Assembly
- Mix soy sauce, honey, lemon or lime, and sesame oil in a small bowl. Adjust to taste, adding yogurt or mayo if desired.
- In a bowl, layer rice, sliced chicken, veggies, and drizzle with the sauce. Add any desired toppings.
Notes
For meal prep, store sauce separately to avoid soggy rice. Use one hot and one cold veggie for texture. Customize based on personal preferences.