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–+ servings
A white bowl filled with a Rice Bowls Recipe featuring white rice mixed with peas and corn, topped with sliced seasoned chicken strips.

Quick Chicken and Vegetable Rice Bowls

This recipe creates simple, flavorful rice bowls perfect for busy families. It uses convenient ingredients for a quick dinner that fits a gluten-free lifestyle. My family enjoys these bowls, and they are easy to prepare ahead of time for weeknight meals.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Rice Base
  • 1 cup uncooked instant rice
  • 1 cup chicken broth
Vegetable and Chicken Mix
  • 1/2 cup chopped frozen green pepper, thawed
  • 1/4 cup chopped onion
  • 2 teaspoons olive oil
  • 9 ounces ready-to-use grilled chicken breast strips package size
  • 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

Equipment

  • Medium saucepan
  • Skillet

Method
 

  1. Cook the rice according to package directions, using chicken broth instead of water for added flavor. Set the cooked rice aside.
  2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until it softens, about 3 minutes.
  3. Add the thawed green pepper, thawed corn, thawed peas, grilled chicken strips, dried basil, rubbed sage, salt, and pepper to the skillet. Stir everything together.
  4. Cook the mixture for about 5 to 7 minutes, stirring occasionally, until the vegetables are heated through.
  5. To serve, divide the cooked rice among four bowls. Top each serving of rice with an equal portion of the chicken and vegetable mixture.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 450mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For make-ahead meals, prepare the rice and the vegetable/chicken mixture separately. Store them in airtight containers in the refrigerator for up to 4 days. When you are ready to eat, reheat the mixture and combine it with fresh or reheated rice. This method keeps the textures best for busy weeknights.

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