This chicken and rice bowl is the ultimate one-pot meal—quick, flavorful, and perfect for busy weeknights. It combines tender chicken, savory teriyaki sauce, and colorful veggies, all tossed with fluffy rice for a satisfying and wholesome dinner. If you’re looking for an easy recipe for rice bowls with chicken, this is it!
A chicken and rice bowl is a go-to for weeknight dinners because it’s a complete meal in one dish. The right balance of protein, grains, and vegetables ensures a filling and nutritious dinner. What sets this dish apart is how easily you can adapt it with what you have on hand—change up the vegetables, use brown or jasmine rice, or swap in another protein.
The key ingredient here is the teriyaki sauce. It adds a depth of flavor that brings the dish together and gives it that irresistible savory-sweet kick. This one-pot meal is great for meal prep, too—make a double batch and store it in meal containers to enjoy throughout the week. Cleanup is simple, and you can use leftover Ruth Chris stuffed chicken or Chick Fil A grilled nuggets for the chicken.
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Why We Love Chicken and Rice Bowls Recipes
- One-pot meals make life easier.
This recipe comes together in a single pot, which means fewer dishes and less cleanup—yes, please! It’s the kind of meal that makes weeknights feel manageable. - It’s endlessly customizable.
The base of this bowl is super flexible. You can use different vegetables, swap the protein (hello, shrimp, tofu, or beef), or spice things up with a drizzle of your favorite sauce. Add chili flakes for heat, pineapple for sweetness, or try it with cauliflower rice for a lighter twist. You can truly make it your own every time! - It’s perfect for meal prep or family dinners.
Whether you’re feeding a busy family or planning ahead for the week, this bowl is for you. You can store it well in the fridge, reheat it to perfection, and portion it into bowls or containers for quick lunches. Plus, it’s kid-approved and packed with nourishing ingredients, making it a win for everyone at the table.
Want to try something really unique? Check out our teriyaki chicken in a pineapple bowl.
Ingredient Notes and Substitutions
- Chopped broccoli florets: adds crunch and fiber but you can swap broccoli for cauliflower or kale.
- Julienned carrot: sweet and colorful for balance.
- Red bell pepper: adds sweetness and texture.
- Avocado oil: you may also use olive oil
- Garlic and ginger: add bold, fresh flavor.
- Teriyaki sauce and soy sauce: can substitute for coconut aminos
- Garlic powder and honey: for seasoning and a touch of sweetness.
- Shredded chicken: use leftovers or rotisserie for ease, or use cooked boneless skinless chicken breasts or boneless skinless chicken thighs. But if you are not a fan of chicken, replace chicken with ground meat, beef, or ground turkey.
- Microwavable fried rice pouches: is quick and convenient, but you can use newly cooked or leftover jasmine rice, cauliflower rice, white rice, or basmati brown rice.
- Green onions and peas: add color, texture, and a fresh finish.
Recipe Variations
- Sweet and spicy style: Add a touch of sweetness by stirring in a tablespoon of pineapple juice or diced fresh pineapple. Balance it with a drizzle of Sriracha or paprika for heat.
- Southwest-inspired bowl: Use salsa instead of teriyaki, and swap peas for black beans and corn. Finish with chili powder, fresh lime juice, and a sprinkle of cheddar or crumbled feta cheese.
- Creamy Coconut Chicken Rice Bowl: Stir in a splash of coconut milk with adobo sauce and shredded coconut for a tropical-inspired variation.
- Asian-Inspired Flavors: Toss in a dash of low-sodium soy sauce and sesame oil, and top with green onions, kimchi, gochujang, or a dollop of Sriracha mayo.
Try making rice in the Instant Pot with Instant Pot wild rice.
Equipment Used in This Recipe
- cutting board
- knife
- large pot or skillet
- measuring spoons & cups
How to Make this Recipe for Rice Bowls with Chicken
- In a large pot, sauté broccoli, carrots, and red bell pepper in avocado oil over medium heat for about 5 minutes.
- Add minced garlic and ginger; sauté for 1 more minute.
- Stir in teriyaki sauce, soy sauce, garlic powder, and honey until well combined.
🎯 TFN Pro Tip
To save even more time, prep and chop your veggies in advance and store them in airtight containers in the fridge. You’ll be amazed at how fast dinner comes together!
- Add the shredded chicken, rice, green onions, and peas to the pot. Stir everything together until heated through.
- This recipe for rice bowls with chicken is great for prepping in bite-sized pieces. Using microwavable rice keeps things super simple and fast!
Serving Suggestions
Chicken and rice bowls are a complete meal on their own, but they also pair well with fresh veggie sides or quick appetizers. Add a side of black beans, a fresh cucumber salad, or grilled zucchini for more balance. Serve with a light citrus drink, or drizzle with extra lemon juice to brighten the flavors. These bowl recipes are ideal for weeknight dinners or meal prep—just portion into containers and go!
Recipe FAQs
Yes, use a freezer-safe container or wrap in foil for up to 3 months.
You can, but be sure to fully cook and shred before adding.
Store in the refrigerator for up to 3 days.
No, plain rice or jasmine rice works well too.
Yes, you should store portions in meal prep containers for quick meals.
More Easy Dinners to Love…
- Sheetpan Chicken and Vegetables
- Rotel Chicken Spaghetti
- Baked Rigatoni with Sausage
- Teriyaki Chicken Pineapple Bowls
If you tried this chicken and rice bowl recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow us on Facebook, Pinterest, or Instagram for more. Thanks for visiting!
Chicken and Rice Bowl
Equipment
- cutting board
- knife
- saute pan or large skillet
Ingredients
- 2-3 cups broccoli florets chopped
- 1 carrot julienned
- 1 red bell pepper julienned
- 1 tablespoon avocado oil substitute with olive oil
- 2 garlic cloves minced
- 1 tablespoon grated ginger
- ¼ cup teriyaki sauce
- ¼ cup soy sauce can substitute with coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon honey
- 1 pound chicken shredded
- 17 ounces fried rice use 2-8.5 ounces packages of frozen rice, or see notes for how to make homemade fried rice
- ⅓ cup green onions chopped
- 1 cup peas defrosted
Instructions
- In a pot add the broccoli, carrots, bell pepper, and avocado oil. Saute over medium heat for 5 minutes.
- Add the garlic and ginger. Saute for additional 1 minute.
- Add the teriyaki sauce, soy sauce, garlic powder, and honey. Mix until combined.
- To the pot add the chicken, rice, green onions, and peas. Stir until everything is heated through.
Notes
- Sweet and spicy style: Add a touch of sweetness by stirring in a tablespoon of pineapple juice or diced fresh pineapple. Balance it with a drizzle of Sriracha or paprika for heat.
- Southwest-inspired bowl: Use salsa instead of teriyaki, and swap peas and broccoli for black beans and corn. Finish with chili powder, fresh lime juice, and a sprinkle of cheddar or crumbled feta cheese.
- Creamy Coconut Chicken Rice Bowl: Stir in a splash of coconut milk with Adobo sauce and shredded coconut for a tropical-inspired variation.
- Asian-Inspired Flavors: Toss in a dash of low-sodium soy sauce and sesame oil, and top with green onions, kimchi, gochujang, or a dollop of Sriracha mayo.
- You can keep the leftovers in the fridge for up to 3 days.
- Use a freezer-safe container for up to 3 months.
- Meal prep in advance by storing portions in meal prep containers for grab-and-go meals.
Nutrition
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Nikka says
It’s such a simple yet satisfying dish that’s great for lunch or dinner. Plus, you can easily customize it with your favorite toppings. Definitely a keeper!