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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

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.

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.

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.

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.

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.

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.


Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

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.

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.

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.

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.

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.

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.
