Ingredients
Scale
- 2 cups cooked jasmine or brown rice
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup sliced bell peppers
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- Optional toppings: sliced green onions, sesame seeds, soy sauce, or sriracha
Instructions
- Season the chicken with garlic powder, paprika, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook chicken for 6-8 minutes per side until fully cooked and golden. Rest the chicken before slicing thinly.
- Cook 2 cups of rice according to package instructions. Use jasmine or brown rice for added flavor.
- Sauté sliced bell peppers or steam broccoli until tender. Prepare additional side dishes as desired.
- Assemble the bowls by placing rice at the base, layering sliced chicken, and adding vegetables. Garnish with green onions, sesame seeds, or soy sauce as desired.
Notes
- Adjust vegetable types and quantities based on your preferences for variety and flavor.
- Store leftovers in airtight containers for up to 3 days in the fridge; add sauces just before serving to keep ingredients fresh.
- Reheat using an air fryer or microwave for quick, even warming.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Meals
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg