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Chicken and Rice Bowl Recipe - Cheap Delicious Meals

You’re hungry after a long day, but you crave something satisfying yet quick to prepare. Enter the chicken and rice bowl—an unsung hero of home cooking. This dish is not just a meal; it's a vibrant blend of flavors and textures that makes every bite exciting. 
As a registered dietitian and food blogger, I understand the importance of meals that are easy, healthy, and downright delicious. Let’s dive into why this chicken and rice bowl is the go-to dish on weeknights and weekends.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner
Cuisine: Asian
Calories: 237
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons extra-virgin olive oil
  • 1/4 cup finely chopped yellow onion
  • 1/2 cup diced green bell pepper frozen or fresh, thawed if frozen
  • 1/2 cup sweet yellow corn kernels frozen, thawed
  • 1/2 cup tender green peas frozen, thawed
  • 1 package pre-cooked grilled chicken breast strips 9 ounces
  • 1 cup quick-cooking white rice
  • 1 cup low-sodium chicken stock
  • 1 teaspoon dried Italian basil
  • 1 teaspoon ground sage
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon sea salt

Method
 

Step 1: Sauté the Onions
  1. Start by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, toss in the finely chopped yellow onion. Sauté for about 2-3 minutes until it becomes translucent and aromatic. This forms the base of flavor for your dish.
Step 2: Add Bell Peppers and Corn
  1. Next, stir in the diced green bell pepper and corn kernels. Cook for another 2-3 minutes until the peppers soften. The colors will start to pop, making your kitchen feel inviting.
Step 3: Incorporate the Chicken
  1. Now it’s time for the star of the show—the grilled chicken. Add the chicken strips to the skillet and stir well. Let it warm through, which should take about 3-4 minutes. The chicken will absorb the flavors from the veggies.
Step 4: Cook the Rice
  1. In a separate pot, bring the chicken stock to a boil. Once it’s bubbling, add the quick-cooking white rice.
    Cover and reduce the heat to low, letting it simmer for about 10 minutes or until the rice absorbs all the liquid. Keep an eye on it.
Step 5: Season to Taste
  1. While the rice is cooking, let’s work on flavors. In the skillet with the chicken and veggies, sprinkle in the dried Italian basil, ground sage, garlic powder, crushed red pepper flakes, freshly ground black pepper, and sea salt. Stir everything together, allowing the spices to mingle and infuse the dish.
Step 6: Combine Everything
  1. Once the rice is ready, add it to the skillet. Mix it all together gently so that the rice combines with the chicken and veggies evenly. This is the moment when everything becomes one harmonious bowl.
Step 7: Serve and Enjoy
  1. Dish up your chicken and rice bowl while it’s hot. You can garnish with fresh cilantro, lime wedges, or any of your preferred toppings. Dig in and savor the flavors!

Notes

  • Use fresh herbs if you have them on hand; they’ll add a vibrant flavor.
  • Leftover chicken or turkey works well; just skip the sautéing step.
  • For spice lovers, increase the crushed red pepper flakes for a kick!
  • If you're not into rice, quinoa or cauliflower rice can be great alternatives.
  • This dish is meal-prep friendly; store in airtight containers and enjoy throughout the week.