Chicken and Rice Bowl

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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 bowl of fried rice with veggies and chicken.

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.

A pan of fried rice with veggies and 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.

Labeled ingredient image for chicken rice bowl recipe.

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!

A pan of raw ingredients for chicken rice recipe.

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

Can I freeze these chicken rice bowls?

Yes, use a freezer-safe container or wrap in foil for up to 3 months.

Can I use frozen chicken?

You can, but be sure to fully cook and shred before adding.

How long does it keep in the fridge?

Store in the refrigerator for up to 3 days.

Do I need to use fried rice?

No, plain rice or jasmine rice works well too.

Can I prep this in advance?

Yes, you should store portions in meal prep containers for quick meals.

A scoop of fried rice with veggies and chicken.

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