Chicken and Rice Bowl with Vegetables

Name: Chicken and Rice Bowl with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g chicken breast (boneless, skinless); 1.5 cup white rice (long-grain); 1 pcs bell pepper (medium, any color, cut into chunks); 1 pcs zucchini (medium, cut into half-moons); 1 pcs red onion (medium, cut into wedges); 2 tbsp olive oil; 2 pcs garlic (cloves, minced); 1 tbsp lemon juice (freshly squeezed); 0.5 tsp salt; 1 pinch black pepper (freshly cracked); 1 tsp paprika (smoked); 0.5 tsp dried oregano

RATING

0.0/5

TASTE SCORE

8/10

Juicy, seasoned grilled chicken served over fluffy white rice with a colorful medley of roasted vegetables. A balanced all-in-one bowl that comes together easily on busy weeknights, drizzled with a simple lemon-herb dressing.

PREP

15m

COOK

30m

SERVES

1 CUP

554 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Season the chicken breasts.
1.Pat chicken breasts dry with paper towels.
2.In a small bowl, mix 1 tbsp olive oil, paprika, oregano, minced garlic, half the salt, and black pepper.
3.Rub the mixture all over the chicken and set aside to marinate while the oven heats.
TIPLetting the chicken sit with the seasoning for 10 minutes helps the flavors penetrate.
prep · ~5 min
Prepare the vegetables and rice.
1.Preheat the oven to 425°F (220°C).
2.Toss bell pepper chunks, zucchini half-moons, and red onion wedges with remaining 1 tbsp olive oil and 1 pinch of salt.
3.Rinse the white rice under cold water until the water runs clear. Drain well.
TIPKeep vegetable pieces roughly the same size so they roast evenly.
roast · ~25 min
Roast the vegetables.
1.Spread vegetables in a single layer on a baking sheet.
2.Roast for 20-25 minutes, tossing halfway through, until tender and lightly charred at the edges.
TIPDon't overcrowd the pan — use two sheets if needed. Overcrowding steams instead of roasts.
steam · ~20 min
Cook the white rice.
1.Bring 3 cups of water to a boil in a saucepan.
2.Add the rinsed rice and a pinch of salt.
3.Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
4.Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
TIPDon't lift the lid during cooking — the steam is essential for fluffy rice.
grill · ~15 min
Grill the chicken.
1.Heat a grill pan over medium-high heat until hot.
2.Place the marinated chicken breasts on the grill pan.
3.Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
4.Transfer to a cutting board and let rest for 5 minutes.
TIPLet the chicken come to room temperature for 10 minutes before grilling for more even cooking.
prep · ~2 min
Slice the chicken.
After resting, slice the chicken breasts against the grain into thin strips.
TIPSlicing against the grain shortens the muscle fibers and makes the chicken more tender.
assemble · ~3 min
Assemble the bowls.
1.Divide the fluffy white rice equally among four bowls.
2.Top each with slices of grilled chicken and a generous portion of roasted vegetables.
3.Drizzle with fresh lemon juice.
TIPWarm the bowls slightly before assembling to keep everything hot at the table.
serve · ~1 min
Serve immediately.
Drizzle with fresh lemon juice and serve the bowls while the chicken is still warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken dry before seasoning for better browning and crust.
2
Let the marinated chicken rest at room temperature 10 minutes before grilling for even cooking.
3
Cut vegetables into uniform sizes so they roast evenly without burning.
4
Use a meat thermometer to ensure chicken reaches 165°F at the thickest part.
5
Rest the grilled chicken for 5 minutes before slicing to retain juices.
6
Rinse the rice until water runs clear to remove excess starch for fluffier grains.
7
Warm serving bowls briefly in the oven to keep the assembled dish hot longer.