Description
Healthy and balanced chicken and vegetable rice bowls perfect for meal prep, featuring seasoned chicken breast, fluffy rice, and colorful veggies.
Ingredients
- 2 cups cooked brown rice
- 1 lb (450 g) boneless skinless chicken breast
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1 cup diced bell peppers
- 1 cup sliced carrots
- 1 cup zucchini slices
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp dried oregano
- 1 tbsp soy sauce or low-sodium tamari
Instructions
- Cook the rice according to package instructions and set aside.
- Cut the chicken breast into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add chicken, paprika, garlic powder, oregano, salt, and pepper. Cook for 6–8 minutes until fully cooked.
- Add broccoli, bell peppers, carrots, and zucchini to the skillet.
- Stir in soy sauce and cook for another 4–5 minutes until vegetables are tender-crisp.
- Divide rice into meal prep containers and top with the chicken and vegetable mixture.
- Let cool before sealing and refrigerating.
Notes
- Can be stored in the refrigerator for up to 4 days.
- Swap brown rice for white rice or quinoa if desired.
- Add a squeeze of lemon or a light sauce before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American