Chicken Veggie Rice Bowl
A simple, balanced bowl with juicy seasoned chicken, colorful vegetables, and fluffy rice—perfect for a quick meal prep lunch or a healthy dinner.
🛒 Ingredients
🍗 Chicken
- 2 chicken breasts (or thighs), sliced
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & black pepper, to taste
- 1 tbsp oil
🥦 Veggies
- 1 cup broccoli florets
- 1 carrot, sliced or julienned
- 1 bell pepper, sliced
- 1 cup zucchini or snap peas (optional)
- 1–2 cloves garlic, minced
🍚 Rice base
- 2 cups cooked jasmine or basmati rice
- Optional: 1 tsp sesame oil for flavor
🥣 Sauce (quick glaze)
- 3 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp water
- 1 tsp vinegar or lemon juice
- 1 tsp cornstarch mixed with 2 tbsp water
👨🍳 Instructions
1. Cook chicken
- Heat oil in a pan over medium-high heat
- Season chicken with soy sauce, garlic powder, paprika, salt, and pepper
- Cook 5–7 minutes until golden and cooked through
- Remove and set aside
2. Cook vegetables
- In same pan, add a little oil if needed
- Sauté garlic for 30 seconds
- Add vegetables and stir-fry 3–5 minutes until tender-crisp
3. Make sauce
- Mix soy sauce, honey, water, and vinegar
- Add cornstarch slurry
- Simmer until slightly thick and glossy
4. Combine
- Return chicken to pan
- Pour sauce over everything
- Toss until coated evenly
5. Build the bowl
- Add rice to bowl
- Top with chicken and veggies
- Drizzle extra sauce if desired
🍽️ Serving Ideas
- Add fried egg on top 🍳
- Sprinkle sesame seeds or green onions 🌿
- Add chili flakes or sriracha for heat 🌶️
- Serve with pickled vegetables for tang
🔥 Tips
- Use cold rice for better texture
- Don’t overcook veggies—keep them slightly crisp
- Double the sauce for extra flavor
- Swap chicken for shrimp, tofu, or beef easily
🥗 Why it’s so good
You get lean protein, fresh vegetables, and flavorful sauce all in one bowl—light, filling, and perfect for everyday eating or meal prep.