Description

Savor the comforting flavors of this easy chicken bowl recipe that transforms boneless chicken breasts and fresh vegetables into a delightful meal. Perfect for busy weeknights, these bowls are customizable to fit your pantry staples and are sure to bring smiles to your family’s faces!

Ingredients

Scale

3–4 boneless, skinless chicken breasts
2 cups fresh bell peppers, chopped (varied colors)
1 medium red onion, thinly sliced
1 cup cooked rice or quinoa (brown rice recommended)
2 tsp olive oil
1 tsp cumin
1 tsp paprika
2 tbsp low-sodium soy sauce
¼ cup chopped cilantro or green onions

Instructions

Prep your ingredients by washing and chopping the bell peppers and red onion into bite-sized pieces.
In a large skillet, heat olive oil over medium heat. Add seasoned chicken breasts (with salt, pepper, cumin, and paprika) and sauté until golden brown and cooked through (6-8 minutes per side).
Once the chicken is cooked, add the chopped bell peppers and onions to the skillet. Stir-fry for about 4-5 minutes until tender-crisp.
Meanwhile, cook the rice or quinoa according to package instructions.
Drizzle soy sauce over the chicken and veggies, mixing well for about 1-2 minutes.
Assemble your bowls by layering cooked rice or quinoa at the bottom and topping it with the chicken-veggie mixture. Finish with cilantro or green onions.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 6g
Protein: 36g
Cholesterol: 100mg

Keywords: For added flavor, marinate the chicken for at least 30 minutes before cooking. Feel free to substitute proteins like tofu or shrimp based on preference. Store leftovers in an airtight container in the fridge for up to four days.