Introduction

Chicken and Rice Bowls are a quick, comforting meal perfect for busy weeknights. This recipe combines tender grilled chicken, fresh vegetables, and flavorful herbs with instant rice for a wholesome, satisfying dish.

A white plate filled with a mixed dish of cooked white rice, shredded light brown chicken pieces, small yellow corn kernels, and green peas, all mixed together and lightly seasoned with specks of black pepper visible throughout. The plate sits on top of two folded cloth napkins, one beige and one gray, placed over a white marbled textured surface. A silver fork is placed to the left of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 teaspoons olive oil
1 package (9 ounces) ready-to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper

Instructions

Step 1: Cook the rice in chicken broth according to the package directions for the instant rice.
Step 2: While the rice cooks, heat olive oil in a large skillet over medium heat. Sauté the green pepper and chopped onion for 2 to 3 minutes, until they are crisp-tender.
Step 3: Add the grilled chicken strips, thawed corn, thawed peas, dried basil, and rubbed sage to the skillet. Cook uncovered, stirring occasionally, for 4 to 5 minutes until everything is heated through.
Step 4: Stir in the cooked rice, then season the mixture with salt and pepper. Mix well and serve warm.

Tips & Variations

For extra flavor, add a splash of soy sauce or a squeeze of fresh lemon juice before serving.
Swap the frozen vegetables for fresh ones like bell peppers, corn, and peas if available.
Use brown instant rice for a healthier, whole-grain option, but adjust cooking time as needed.
Add a pinch of crushed red pepper flakes for a mild spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, adding a splash of broth or water if the rice feels dry.

How to Serve

A close-up of a white bowl filled with cooked white rice mixed evenly with small yellow corn kernels, green peas, and small pieces of light brown cooked chicken, all sprinkled with black pepper. The rice looks fluffy, and the chicken pieces have a smooth texture with a slightly browned edge. The bowl is placed on a white marbled surface next to a fork and a beige cloth napkin. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of grilled chicken strips?

Yes, you can use fresh chicken breasts. Cook them thoroughly before adding to the skillet with the vegetables, ensuring the chicken is fully cooked through.

Is it possible to make this recipe vegetarian?

Absolutely. Replace the chicken broth with vegetable broth and omit the chicken. You can add extra vegetables or tofu for protein to keep it hearty and satisfying.