Chicken and Rice Power Bowls
Chicken and Rice Power Bowls
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice
- 1 1/2 cups brown rice, uncooked
- 3 cups water
- 1/2 teaspoon salt
For the Roasted Vegetables
- 4 cups broccoli florets
- 2 bell peppers, any color, cored and sliced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for the vegetables.
⏱️ 5 min•🌡️ 400
- 2
Prepare the chicken: In a medium bowl, toss the cubed chicken with 1 tablespoon of olive oil, paprika, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 3
Prepare the vegetables: On the lined baking sheet, combine the broccoli florets and sliced bell peppers. Drizzle with 1 tablespoon of olive oil, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min
- 4
Roast the vegetables: Place the baking sheet with vegetables in the preheated oven and roast for 15 minutes. After 15 minutes, remove the baking sheet, push the vegetables to one side, and add the seasoned chicken to the other side of the baking sheet.
⏱️ 15 min•🌡️ 400
- 5
Cook the rice: While the vegetables are roasting, combine brown rice, 3 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until all water is absorbed and rice is tender. Fluff with a fork.
⏱️ 30 min
- 6
Continue roasting: Return the baking sheet with chicken and vegetables to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp.
⏱️ 20 min•🌡️ 400
- 7
Assemble the power bowls: Divide the cooked brown rice, roasted chicken, and roasted vegetables evenly among 4 meal prep containers or serving bowls. Garnish with fresh chopped parsley and serve with a lemon wedge for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Rice Power Bowls
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice
- 1 1/2 cups brown rice, uncooked
- 3 cups water
- 1/2 teaspoon salt
For the Roasted Vegetables
- 4 cups broccoli florets
- 2 bell peppers, any color, cored and sliced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for the vegetables.
⏱️ 5 min•🌡️ 400 - 2
Prepare the chicken: In a medium bowl, toss the cubed chicken with 1 tablespoon of olive oil, paprika, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 3
Prepare the vegetables: On the lined baking sheet, combine the broccoli florets and sliced bell peppers. Drizzle with 1 tablespoon of olive oil, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min - 4
Roast the vegetables: Place the baking sheet with vegetables in the preheated oven and roast for 15 minutes. After 15 minutes, remove the baking sheet, push the vegetables to one side, and add the seasoned chicken to the other side of the baking sheet.
⏱️ 15 min•🌡️ 400 - 5
Cook the rice: While the vegetables are roasting, combine brown rice, 3 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until all water is absorbed and rice is tender. Fluff with a fork.
⏱️ 30 min - 6
Continue roasting: Return the baking sheet with chicken and vegetables to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp.
⏱️ 20 min•🌡️ 400 - 7
Assemble the power bowls: Divide the cooked brown rice, roasted chicken, and roasted vegetables evenly among 4 meal prep containers or serving bowls. Garnish with fresh chopped parsley and serve with a lemon wedge for squeezing.
⏱️ 5 min