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Chicken Rice Lunch Bowl
Seasoned chicken over fluffy rice with steamed vegetables.
$18.38 estimated ingredients
Ingredients
- chicken — 1 lb Store item: Knorr ® Chicken Bouillon $2.49
- rice — 1.5 cup Store item: Knorr ® Chicken Rice Sides $1.33
- frozen vegetables — 2 cup Store item: Simple Truth Organic® Frozen Vegetables Mixed $2.69
- oil — 2 tbsp Store item: Blue Bonnet Vegetable Oil Sticks $1.39
- paprika — 1 tsp Store item: Simple Truth Organic® Paprika Shaker $3.49
- salt — 0.5 tsp Store item: Maldon® Sea Salt Flakes $6.99
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How to prepare
About this recipe
Chicken Rice Lunch Bowl combines seasoned pan-seared chicken, fluffy rice, and tender vegetables—a balanced meal-prep friendly lunch. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 25 minutes of cooking.
What you will need ready
- 1 lb chicken
- 1.5 cup rice
- 2 cup frozen vegetables
- 2 tbsp oil
- 1 tsp paprika
- 0.5 tsp salt
Step-by-step
- Cook 1.5 cup rice according to package directions; fluff and keep warm.
- Season 1 lb chicken with 1 tsp paprika, 0.5 tsp salt, and pepper.
- Heat 2 tbsp oil over medium-high. Cook chicken 6–7 minutes per side until 165°F.
- Rest chicken 5 minutes; slice into strips.
- Cook 2 cup frozen vegetables in same pan 4–5 minutes until tender-crisp.
- Season vegetables lightly if needed.
- Divide 1.5 cup rice among bowls.
- Top with chicken and vegetables.
- Spoon pan juices over bowls.
- Serve immediately while warm.
Serving
Pack components separately for meal prep. Refrigerate up to 4 days; reheat chicken to 165°F.
Cook tips
- Pat chicken dry before searing.
- Rest before slicing.
- Do not overcook frozen vegetables.
- Taste rice before serving.