Chicken and rice bowls are the perfect recipe for meal-prep fans—or anyone in need of an easy-breezy dinner.

Chicken and Rice Bowls

instant rice

chicken broth

green pepper, thawed

onion

olive oil

(9 ounces) ready-to-use grilled chicken breast strips

corn,

peas,

basil

sage

salt

pepper

Make the rice

Cook the rice in broth according to the package directions.

Saute the pepper and onions

Meanwhile, in a large skillet, saute the green pepper and onion in oil for two to three minutes, or until they're crisp-tender.

Add the chicken, veggies and herbs

Stir in the chicken, corn, peas, basil and sage. Cook everything, uncovered over medium heat, for four to five minutes or until it's heated through.

Add the rice

Stir in the rice. Season with salt and pepper and serve.

I just cooked this tonight for my family of 5. I am usually a mediocre cook at best BUT with this recipe I might as well have been a Michelin star chef! ALL of us LOVED this! I just simply quadrupled the recipe. I started with fresh raw boneless skinless chicken breast and then followed the recipe above and served it with soy sauce on the side. First, I cubed the raw chicken while I heated the EVOO in a large skillet. I could the chicken with salt and pepper, stirring it occasionally until white on the outside and then covered it with a lid while it finished cooking until done. I scooped the chicken out into a bowl and added some more EVOO to the skillet and heated it to cook the diced onion, peas, corn, and green bell pepper. After 3-4 minutes of cooking the veggies, I added the chicken back to the skillet and gave it a good stir. Meanwhile I brought the 4 cups of chicken broth to a boil and cooked the white minute rice according the package directions. Once the rice was done, I added the chicken and veggies to the rice and gave it another good stir. Then served it with a side of soy. It was totally Great, delicious, and fast!!!

We loved this recipe. But, we went with things we had.  We already had rice, stir fried garden vegetables and basil in the garden.  We cut a large chicken breast up, cooked it in a skillet with salt and pepper. Added the Veggies and rice cooked until warm.

This recipe is very tasty while being quick and easy to prepare. I’ve made it twice now and it’s turned out well both times. The only modification I made was to use a much smaller amount of sage. I like sage but it seemed like it might be too much as written, and even with the smaller amount I still got a good sage flavor.

Just cooked this and it's ok. The sage was overpowering, and I thought everything was dry. I cut up fresh chicken breasts. I'll fix again but will add chicken broth to the ingredients when they are heating up.

Love this recipe have made it 3 times now, it is so good we love it!!!!!!!!!

this was really good, my husband went back for seconds. The sage was a little overpowering. Next time I won't add so much sage.

I made 2 cups of rice (Just added enough water to the broth to make 2 cups), and added a few more vegetables just because we love rice.  Very good and quick!

This is a way simple recipe that is delicious! My daughter really loves it and she is a year and a half.

Tasty! It was like a light version of fried rice sans the egg. I didn't have peas & carrots either; but it was flavorful even just with the onion/peppers.

https://videodam.tmbi.com/wp-content/uploads/2021/05/ChickenRiceBowl_DIYD_25774_040521_H.mp4

Check out this video for how to make a Chicken Rice Bowl.

chicken and rice bowls

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 4

Author : Susan Bronson

Ingredients

Instructions

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