Chicken and Rice Bowl
This easy chicken and rice bowl recipe is a one-pot dinner packed with bold teriyaki flavor, veggies, and tender chicken—perfect for busy nights!
Servings: 8 servings
Calories: 681kcal
Equipment
- 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
See our how to make homemade fried rice recipe to make your own.
- 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!
- 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
Serving: 1serving | Calories: 681kcal | Carbohydrates: 31g | Protein: 6g | Fat: 60g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 27g | Cholesterol: 48mg | Sodium: 1045mg | Potassium: 298mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2784IU | Vitamin C: 49mg | Calcium: 37mg | Iron: 1mg
