Chicken Rice Bowl

Total Time

Prep/Total Time: 10 min.

Makes

4 servings

 

This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese.

Ingredients

• 1 cup uncooked instant rice
• 1 cup chicken broth
• 1/2 cup chopped frozen green pepper, thawed
• 1/4 cup chopped onion
• 2 teaspoons olive oil
• 1 package (9 ounces) ready-to-use grilled chicken breast strips
• 1/2 cup frozen corn, thawed
• 1/2 cup frozen peas, thawed
• 1 teaspoon dried basil
• 1 teaspoon rubbed sage
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

Tips

What fresh vegetables should I use for a chicken rice bowl recipe?

You can use any fresh vegetables you'd like! We recommend using broccoli, bell peppers or avocado for your chicken rice bowl, but you can experiment with different veggies.

Where do I find precooked grilled chicken?

You can find precooked grilled chicken in the freezer section of your local grocery store. But if have some extra time, you can also grill fresh chicken to toss into your chicken rice bowl.

What is the best instant rice?

Any brand would be fine to use, but our Test Kitchen prefers these instant rice brands. Have extra rice on hand? 

Nutrition Facts

1 cup: 239 calories, 5g fat (1g saturated fat), 42mg cholesterol, 914mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 19g protein.