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A close-up shot of the healthy chicken and vegetable stir fry mixture in a skillet, showcasing the vibrant colors of the broccoli and carrots.
FL Recipes

Chicken and Veggie Rice Bowl (with a Secret Sauce!)

This quick and healthy Chicken and Veggie Rice Bowl is the perfect weeknight dinner! Tender chicken, crisp veggies, and a savory 5-minute sauce come together in one delicious, easy-to-make meal that's perfect for meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Veggies
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tablespoons olive oil divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups broccoli florets
  • 2 medium carrots peeled and thinly sliced
  • 4 cups cooked rice for serving (white or brown)
For the 5-Minute Magic Sauce
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated

Equipment

  • 1 Large Skillet or Wok
  • 2 Mixing Bowls
  • 1 Saucepan

Method
 

  1. Cook your rice according to the package directions.
  2. In a small bowl, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken cubes with garlic powder, salt, and pepper. Add the chicken to the skillet and cook for 5-7 minutes, until golden brown and cooked through. Remove from the skillet and set aside.
  4. Add the remaining tablespoon of olive oil to the skillet. Add the broccoli florets and sliced carrots. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
  5. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the top and stir everything to combine.
  6. Let the mixture simmer for 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken and veggies.
  7. Serve the chicken and vegetable mixture over bowls of warm cooked rice. Garnish with sesame seeds or sliced green onions, if desired.

Nutrition

Calories: 485kcalProtein: 42gFat: 15gFiber: 5g

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, store the rice separately from the chicken and veggie mixture.
Variations: Feel free to substitute your favorite vegetables like bell peppers, snap peas, or zucchini. For a different protein, try shrimp or tofu.
Keyword chicken and rice,healthy dinner,meal prep

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