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Easy Chicken Rice Bowls with Fresh Veggies

Enjoy these Chicken Rice Bowls at home – they’re so easy to make. Top them with fresh vegetables and a delicious soy sauce glaze for the chicken.

Chicken rice bowl with sesame seeds on top, served in a white bowl.

A colorful bowl packed with juicy chicken, crisp vegetables, and warm, fluffy rice is exactly the kind of meal that feels as satisfying as it does nourishing. This Chicken Rice Bowl is one of those recipes you’ll want to keep on rotation. It’s simple, it’s fresh, and the balance of textures and flavors hits just right.

Whether you’re meal prepping for the week or making a fast dinner after a long day, this recipe offers comfort in a bowl. Serve this dish without compromising on health or flavor.

What’s so great about this recipe?

What makes this recipe shine is the quick homemade marinade. A mix of soy sauce, paprika, garlic powder, jalapeño, and rice vinegar creates bold flavor without any complicated steps.

So delicious, and the chicken soaks it all in. When you sear it in a hot skillet, the edges caramelize and the meat turns golden and tender. You’ll find that this chicken tastes rich, a little tangy, and just the right amount of spicy. This chicken is perfect when paired with fluffy rice and a mix of fresh vegetables.

After you make it once, this chicken recipe will be cycling on repeat. Where else can you find a recipe that is this filling, rich in protein, and layered with flavor? Pantry staples and easy to find produce are the hallmarks of a good recipe.

Why You’ll Love This Recipe

  • Easy prep: Marinate the chicken while the rice cooks.
  • Customizable: Try with brown rice, swap to cauliflower rice, or use black beans for variety.
  • Fresh crunch: Radish, cucumber, and carrots add texture and brightness. Substitute or add in your favorite veggies!
  • Hands-on flavor: Sprinkle toasted sesame seeds, chopped green onions, and chopped nuts (peanuts or almonds) for a finishing crunch.

Key Ingredients

Chicken rice bowl ingredients with labels.

Chicken breasts are the lean protein that absorbs the marinade well.

Rice is the fluffy foundation to every rice bowl. Try cauliflower rice for a low-carb twist.

Soy sauce & rice vinegar add savory depth and tang to the chicken.

Paprika & garlic powder provide mild warmth and rich, savory aroma.

Jalapeño brings subtle heat to the marinade.

Olive oil helps the chicken cook evenly and prevents sticking.

Radishes, english cucumber, and carrot: The crisp and fresh vegetables that balance the bowl.

Sesame seeds add nutty flavor and slight crunch.

Chopped peanuts provide extra texture and flavor.

Green onions are the bright, mild note to top off each bowl with a simple garnish.

Find the full printable recipe with specific measurements below.

How to Make Chicken Rice Bowls with Veggies

Step 1: Mix the marinade and marinate chicken

In a medium bowl, whisk together the soy sauce, paprika, garlic powder, salt, chopped jalapeno, rice vinegar, and 1 tbsp of olive oil to make the chicken marinade. Add the chicken pieces to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Raw chicken breast in marinade in a white bowl.

Step 2: Cook rice

Cook the rice according to package instructions.

Rice cooked in a silver bowl.

Step 3: Cook the chicken

Heat a large skillet over medium heat. Add 1 tbsp olive oil and the marinated chicken to the skillet and cook for 6-8 minutes, flipping pieces, until browned and cooked through.

Sautéing chicken in a black skillet.

Step 4: Prepare the veggies

While the chicken is cooking, prepare the vegetables. Slice radishes, cucumber, and shred the carrot.

Sliced cucumber, radishes, and julienned carrots atop a wooden board.

Step 5: Assemble the rice bowls

To assemble the rice bowls, divide the cooked rice between four bowls. Top each bowl with cooked chicken and the prepared vegetables. Sprinkle each bowl with sesame seeds, chopped peanuts, and green onions.

Chicken rice bowl assembled with rice on the bottom, laid out veggies, and chicken on top.

Expert Tips

  • Pat the chicken dry before marinating. This will help with better browning when cooking the chicken.
  • Cook the chicken in batches. Avoid overcrowding the pan so all the chicken cooks evenly!
  • Garnish with fresh chopped cilantro or a cilantro-lime sauce for delicious flavor!
  • Meal prep this chicken bowl recipe for several days’ worth of school or work lunches!
  • Feel free to drizzle lime juice atop each bowl when serving.
  • Use any kind of rice you like, whether it’s brown or white rice. The nutrition facts calculations are for white rice.

Recipe FAQs

How long can I store leftovers?

Store in airtight containers in the fridge for up to 4 days; veggies stay best when dressed just before eating.

Can I use chicken thighs instead?

Yes, chicken thighs stay extra juicy and work well with the marinade.

What other seasonings work well in the marinade?

Along with salt and pepper, onion powder and chili pepper are delicious flavors to add to the marinade.

What other toppings can I add to this rice bowl?

Fresh or pickled red onion, red bell peppers, and roasted broccoli are tasty and nutritious additions.

Serving chicken rice bowl garnished with sesame seeds.

Love rice? Make these other rice recipes from the blog:

Try these other chicken recipes

If you tried this Chicken Rice Bowl or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

Chicken atop a rice bowl with sliced veggies, served with a fork on the side.

Easy Chicken Rice Bowls with Fresh Veggies

Enjoy these Chicken Rice Bowls at home – they're so easy to make. Top them with fresh vegetables and a delicious soy sauce glaze for the chicken.
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Course: Dinner, Lunch, Main Course, Meals
Cuisine: Asian
Allergy: Dairy Free, Sugar Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings4
Calories: 584kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 2 cups uncooked rice
  • 1 lb chicken breasts, boneless, skinless, and cut in pieces
  • 2 Tbsp soy sauce
  • 1 tsp paprika
  • 1 tsp garlic powder
  • salt, to taste
  • 1 Tbsp rice vinegar
  • 1 jalapeno, chopped
  • 2 Tbsp olive oil
  • 6 radishes
  • 1 English cucumber
  • 1 medium carrot
  • 1 Tbsp sesame seeds
  • 1 Tbsp peanuts, chopped
  • 2 Tbsp green onions, chopped

Instructions

  • In a medium bowl, whisk together the soy sauce, paprika, garlic powder, salt, chopped jalapeno, rice vinegar, and 1 Tbsp of olive oil to make the chicken marinade. Add the chicken pieces to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
    2 Tbsp soy sauce, 1 tsp paprika, 1 tsp garlic powder, salt,, 1 Tbsp rice vinegar, 1 jalapeno,, 2 Tbsp olive oil, 1 lb chicken breasts,
    Raw chicken breast in marinade in a white bowl.
  • Cook the rice according to package instructions.
    2 cups uncooked rice
    Rice cooked in a silver bowl.
  • Heat a large skillet over medium heat. Add 1 Tbsp olive oil and the marinated chicken to the skillet and cook for 6-8 minutes, flipping pieces, until browned and cooked through.
    2 Tbsp olive oil
    Sautéing chicken in a black skillet.
  • While the chicken is cooking, prepare the vegetables. Slice radishes, cucumber, and shred the carrot.
    6 radishes, 1 English cucumber, 1 medium carrot
    Sliced cucumber, radishes, and julienned carrots atop a wooden board.
  • To assemble the rice bowls, divide the cooked rice between four bowls. Top each bowl with cooked chicken and the prepared vegetables. Sprinkle each bowl with sesame seeds, chopped peanuts, and green onions.
    1 Tbsp sesame seeds, 1 Tbsp peanuts,, 2 Tbsp green onions,
    Chicken rice bowl assembled with rice on the bottom, laid out veggies, and chicken on top.

Notes

  • Use any kind of rice you like, whether it’s brown or white rice. The nutrition facts calculations are for white rice.

Nutrition

Calories: 584kcal | Carbohydrates: 81g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 655mg | Potassium: 775mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2767IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 2mg
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