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Dairy Free
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Gluten Free
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Nut Free
Chicken and Bell Peppers Rice Bowl with Spices
Rice bowls are some of my favorite recipes, and most take under 30 minutes to make. They are the perfect summer comfort food or a great weeknight meal that can easily be a packed lunch the next day. This chicken rice bowl is a healthy and simple recipe, perfect for busy school days too.
Yes, I have another rice bowl recipe for you!
This dish is simple and easy to make, and heats up well the next day. Chicken vegetable rice bowl with spices, is made with cooked chicken, colorful veggies, paprika, salt and pepper, all on a bed of cooked rice and garnished with fresh chopped dill. It can make an extra light and perfect weeknight dinner that’s a treat for the whole family. Everyone can choose their favorite toppings and enjoy a complete meal.
Take the rice bowl to work!
This chicken recipe is great to take to work! Go ahead and pack it the night before, and then just heat it up right before you’re ready to eat! It’s as simple as that, and is full of great flavor. It may even become your favorite recipe, it’s very satisfying! You won’t be running around the office looking for a vending machine snack. This chicken and veggie rice bowl will keep you full for hours. You can also make it as an easy dinner option.
Putting together a Chicken Rice Bowl is easy and healthy. Here is what you would need:
Rice – cook rice according to the package. You will need 1/2 cup of cooked rice for 1 rice bowl. Its gluten-free and contains fiber, which can help lower cholesterol. Note: you could also use steamed rice. Note: for more flavor, cook rice in chicken broth instead of water.
Extra Virgin Olive Oil. EVOO is often referred to as the healthiest oil in the world. It contains plenty of beneficial fatty acids and a substantial amount of antioxidants.
Boneless-Skinless Chicken breast: Fills you up with protein, which increases muscle mass. This is an excellent source of lean protein. It’s also a good source of vitamin D, zinc, and iron. For 1 bowl, you need 1 cooked chicken breast.
Fresh Vegetables: Red bell pepper, yellow bell pepper, and green bell pepper. These delicious peppers are full of great health benefits. Not only are bell peppers rich in Vitamin A, Vitamin C, and Potassium, they also contain fiber, folate, and iron. If you could also add sweet orange peppers.
Along with those ingredients, you will need some spices: salt and pepper to taste, olive oil, 1/2 teaspoon of paprika (more if you like more flavor).
To garnish, and fresh dill. Dill can also be substituted for fresh cilantro, parsley or green onions.
Rice bowls are best stored in an airtight container in the refrigerator.
The fastest way to reheat a rice bowl is in the microwave, but it’s not the best way. Instead, in a large skillet on medium heat, warm up a tablespoon of extra virgin olive oil. Then add the leftovers and mix till warm, or to your liking temperature.
Olive oil can be substituted for avocado oil, ghee or vegetable oil (if you must).
Yes, you could grill the chicken and peppers instead of pan-fry. Make sure to use a grill basket.
I use white rice in this recipe, but brown rice is a great alternative to white rice. If you don’t want to use either, you could also swap for farro or quinoa. I wrote about alternative to brown rice here.
Yes, chicken thighs are a good alternative to chicken breasts. Keep in mind chicken thighs take several more minutes to cook.
So go ahead and start cooking this easy Chicken and Veggie Rice Bowl! You’ll absolutely devour it at dinner tonight!
Steps
Cook rice according to the package. You will need 1/2 cup cooked rice.
Slice 1 chicken breast, and 1/2 of three different bell peppers into a bowl.
Add 1/2 teaspoon black pepper, 3 Tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon paprika to the chicken. Mix everything together and let marinate for 5 minutes.
Heat skillet to a medium-low heat. Add marinated ingredients to the skillet and saute for 15 minutes, stirring occasionally. Remove from heat and add to cooked rice.
Other family favorite rice bowls:
We also like this breakfast bowl made on cauliflower “rice” with fresh avocado, spinach and egg topped with microgreens. Another favorite is a veggie rice bowl made with fajita seasoning, guacamole, corn and black beans on cooked rice. The coconut chicken rice bowl recipe post is one I use often during the summer.
Ingredients
- ½ cup cooked rice
- 1 chicken breast boneless & skinless
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- ½ green bell pepper sliced
- ½ tsp ground black pepper
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp paprika
- fresh dill, for garnish
Instructions
Cook rice according to the package. You will need 1/2 cup cooked rice.
Slice 1 chicken breast, and 1/2 of three different bell peppers into a bowl.
Add 1/2 teaspoon black pepper, 3 Tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon paprika to the chicken. Mix everything together and let marinate for 5 minutes.
Heat skillet to a medium-low heat. Add marinated ingredients to the skillet and saute for 15 minutes, stirring occasionally. Remove from heat and add to cooked rice.
Equipment Used
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