Description
This balanced, protein-packed chicken bowl combines tender, high-heat seared chicken, fresh crisp vegetables, and hearty brown rice for a nutritious meal. Designed to save time in the kitchen, this modular recipe relies on simple, pantry-friendly ingredients and a bright citrus-soy finish, making it an excellent choice for a quick yet satisfying weeknight dinner that doesn’t sacrifice flavor.
Ingredients
1.5 lbs boneless skinless chicken breast, diced into 1-inch cubes
2 tbsp extra virgin olive oil
1 tsp garlic powder
2 cups cooked brown rice
2 bell peppers, sliced into strips
1 large cucumber, diced
3 tbsp low-sodium soy sauce
Salt and black pepper to taste
Instructions
Dice chicken breasts into uniform one-inch cubes and season with garlic powder, salt, and pepper in a mixing bowl.
Heat olive oil in a large cast-iron skillet over medium-high heat until it shimmers.
Sear the chicken for approximately six minutes, stirring occasionally, until golden brown and cooked through.
Prepare four serving bowls by placing a generous portion of cooked brown rice in the bottom of each.
Arrange equal portions of the seared chicken, bell pepper strips, and diced cucumbers over the rice in each bowl.
Drizzle with soy sauce and garnish with fresh herbs or seeds if desired before serving.
Notes
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). The recipe is highly customizable; feel free to swap the bell peppers for snap peas or carrots, or use quinoa or farro instead of brown rice if preferred for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 3g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg