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Chicken and Rice Bowls Recipe

5 from 130 reviews

These Chicken and Rice Bowls are a quick and flavorful one-pan meal combining tender grilled chicken strips with vibrant vegetables and fragrant herbs, all served over fluffy instant rice cooked in savory chicken broth. Perfect for a nutritious and comforting dinner in under 30 minutes.

Ingredients

Scale

Rice

  • 1 cup uncooked instant rice
  • 1 cup chicken broth

Vegetables and Chicken

  • 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

Seasonings

  • 1 teaspoon dried basil
  • 1 teaspoon rubbed sage
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  1. Make the rice: Cook the instant rice in chicken broth according to package directions to create a flavorful base for the bowls.
  2. Sauté the pepper and onions: In a large skillet, heat olive oil over medium heat and sauté the chopped green pepper and onion for 2 to 3 minutes until they become crisp-tender.
  3. Add the chicken, veggies and herbs: Stir in the grilled chicken breast strips, thawed corn, peas, dried basil, and rubbed sage into the skillet. Cook uncovered over medium heat for 4 to 5 minutes until everything is heated through and flavors meld.
  4. Add the rice: Finally, stir the cooked rice into the skillet mixture. Season with salt and pepper to taste, then serve warm.

Notes

  • For a fresher flavor, use fresh vegetables instead of frozen if available.
  • You can substitute the grilled chicken strips with rotisserie chicken or cooked chicken breast pieces.
  • Add a squeeze of lemon juice or a sprinkle of Parmesan cheese for extra zest.
  • This recipe can be easily doubled for meal prepping or feeding a crowd.

Keywords: chicken rice bowl, quick dinner, one pan meal, grilled chicken, instant rice dinner, easy chicken recipe, nutritious dinner