Description
Chicken and rice bowls are the ultimate comfort food, combining tender chicken, fluffy jasmine rice, and colorful veggies for a delightful meal. This easy recipe is perfect for busy weeknights or casual gatherings, allowing you to customize it with seasonal ingredients. Each bite is a flavor-packed experience that will leave your family craving more.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup jasmine rice
- 2 cups water or broth
- 1 cup fresh vegetables (bell peppers, broccoli, or snap peas)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp lemon juice
- 1 tsp red pepper flakes (optional)
- 2 green onions, chopped
Instructions
- Rinse the jasmine rice under cold water until clear. Combine with water or broth in a medium pot. Bring to a boil, reduce to low heat, cover, and simmer for about 15 minutes until fluffy.
- In a large skillet over medium-high heat, sauté cubed chicken seasoned with salt and pepper until browned (6-8 minutes). Set aside.
- In the same skillet, add minced garlic and ginger; sauté until fragrant. Add chopped vegetables and cook until tender-crisp.
- Whisk together soy sauce, sesame oil, lemon juice, and red pepper flakes in a bowl. Pour over the veggies in the skillet and mix well.
- Return cooked chicken to the skillet with accumulated juices; stir to coat everything in the sauce. Simmer for an additional minute.
- Fluff cooked rice with a fork and serve topped with chicken and vegetable mixture. Garnish with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 375g)
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg