Lean Chicken and Rice Power Bowls
Lean 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 white or brown rice, rinsed
- 3 cups water or chicken broth
- 1/2 teaspoon salt
For the Roasted Vegetables
- 4 cups broccoli florets
- 2 bell peppers, any color, cored and sliced
- 1/2 red onion, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped, for garnish
- hot sauce, as needed
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the rice: In a medium saucepan, combine the rinsed rice, water or broth, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes (white rice) or 35-40 minutes (brown rice), until liquid is absorbed and rice is tender. Fluff with a fork.
⏱️ 20 min
- 3
While the rice cooks, prepare the chicken: In a medium bowl, toss the cubed chicken breasts with 1 tablespoon of olive oil, paprika, garlic powder, onion powder, oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
⏱️ 5 min
- 4
Prepare the vegetables: On the prepared baking sheet, combine the broccoli florets, sliced bell peppers, and red onion. Drizzle with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat.
⏱️ 5 min
- 5
Spread the seasoned vegetables in a single layer on one half of the baking sheet. Place the seasoned chicken cubes in a single layer on the other half of the baking sheet.
⏱️ 2 min
- 6
Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender-crisp and slightly caramelized. Stir halfway through cooking for even roasting.
⏱️ 25 min•🌡️ 400
- 7
To assemble the bowls, divide the cooked rice among four serving bowls. Top each with equal portions of roasted chicken and vegetables. Garnish with fresh cilantro and a drizzle of hot sauce, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lean 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 white or brown rice, rinsed
- 3 cups water or chicken broth
- 1/2 teaspoon salt
For the Roasted Vegetables
- 4 cups broccoli florets
- 2 bell peppers, any color, cored and sliced
- 1/2 red onion, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped, for garnish
- hot sauce, as needed
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the rice: In a medium saucepan, combine the rinsed rice, water or broth, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes (white rice) or 35-40 minutes (brown rice), until liquid is absorbed and rice is tender. Fluff with a fork.
⏱️ 20 min - 3
While the rice cooks, prepare the chicken: In a medium bowl, toss the cubed chicken breasts with 1 tablespoon of olive oil, paprika, garlic powder, onion powder, oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
⏱️ 5 min - 4
Prepare the vegetables: On the prepared baking sheet, combine the broccoli florets, sliced bell peppers, and red onion. Drizzle with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat.
⏱️ 5 min - 5
Spread the seasoned vegetables in a single layer on one half of the baking sheet. Place the seasoned chicken cubes in a single layer on the other half of the baking sheet.
⏱️ 2 min - 6
Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender-crisp and slightly caramelized. Stir halfway through cooking for even roasting.
⏱️ 25 min•🌡️ 400 - 7
To assemble the bowls, divide the cooked rice among four serving bowls. Top each with equal portions of roasted chicken and vegetables. Garnish with fresh cilantro and a drizzle of hot sauce, if desired.
⏱️ 3 min