Last week, I wanted something quick and healthy for dinner, but I didn’t want it to be boring. In this bowl, the mix of tender chicken, crisp vegetables, and perfectly cooked brown rice is not only nutritious but also comforting and delicious. The Chicken and Veggie Brown Rice Bowl is one of those meals that feels like a hug in a bowl. It’s wholesome, colorful, and satisfying, perfect for lunch or dinner. Every bite is flavorful, with a hint of sweetness from the honey-soy glaze and a subtle savory touch from garlic and smoked paprika. It’s filling, balanced, and easy to customize for picky eaters.

I have made this bowl countless times in my kitchen. I use fresh, seasonal vegetables whenever possible and always opt for low-sodium soy sauce to keep it healthy. I like using olive oil for cooking because it adds a light flavor and keeps the chicken juicy. Always make sure to cook the vegetables just until tender-crisp—they should still have a bit of bite for texture.

You can serve this bowl as a standalone meal, some sesame seeds sprinkled on top for extra crunch, and also with a side of pickled vegetables or a drizzle of sriracha for a little kick. It’s perfect for meal prep, family dinners, or even a light lunch at work.

Its Perfect For:

• Quick weeknight dinners
• Healthy meal prep lunches
• Post-workout recovery meals
• Family-friendly dinners
• Anyone trying to eat more vegetables

Ingredients

• 2 cups cooked brown rice
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• Optional toppings: sesame seeds, green onions, avocado slices, sriracha

Kitchen Equipment You’ll Need

• Large skillet or frying pan
• Medium bowl for mixing chicken and spices
• Knife and cutting board
• Measuring spoons and cups
• Small bowl for sauce
• Wooden spoon or spatula
• Serving bowls

How to Make Chicken and Veggie Brown Rice Bowl

Step 1

Prepare the chicken: In a medium bowl, toss the chicken pieces with smoked paprika, black pepper, and salt. Make sure every piece is evenly coated so the chicken has flavor in every bite.

Step 2

Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the chicken from the pan and set aside.

Step 3

Sauté the vegetables: In the same skillet, add garlic and cook for 30 seconds until fragrant. Then add the bell peppers, zucchini, and broccoli. Sauté for 5–7 minutes until the vegetables are tender-crisp, keeping their bright colors and natural texture.

Step 4

Make the sauce: In a small bowl, mix soy sauce and honey until smooth. Pour the sauce over the vegetables in the skillet, then add the cooked chicken back in. Stir everything together for 1–2 minutes so the chicken and veggies are coated in the slightly sweet, savory sauce.

Step 5

Assemble the bowls: Divide the cooked brown rice evenly into four bowls. Top each portion with the chicken and vegetable mixture. Add optional toppings like sesame seeds, sliced green onions, avocado slices, or a drizzle of sriracha for extra flavor and presentation.

Tips for Making the Best Chicken and Veggie Brown Rice Bowl

• Cut vegetables evenly – This ensures they cook at the same speed and look appealing.
• Marinate chicken briefly – Even 15 minutes can make it more flavorful and juicy.
• Cook rice ahead – Brown rice takes longer, so having it ready saves time.
• Don’t overcook veggies – Keep them crisp for better texture and color.
• Use a hot pan – Searing chicken quickly locks in juices and flavor.
• Taste before serving – Adjust soy sauce or honey for your preferred flavor balance.
• Add fresh herbs last – Garnish with green onions or cilantro for brightness.

Optional Ingredients

• Snap peas: Adds a sweet crunch and vibrant color.
• Carrots: Adds natural sweetness and extra vitamins.
• Mushrooms: Gives an earthy flavor and meaty texture.
• Baby spinach: Boosts nutrients and adds freshness.
• Cashews: Adds crunch and a nutty, buttery flavor.
• Red chili flakes: Adds heat and a spicy kick for flavor lovers.

How to Serve Chicken and Veggie Brown Rice Bowl?

I like to serve this bowl in deep, wide bowls so the rice can soak up the delicious sauce from the chicken and vegetables. I usually sprinkle sesame seeds and sliced green onions on top for extra texture and visual appeal. Sometimes I add a few avocado slices or a drizzle of sriracha for creaminess or a touch of heat, depending on my mood.

I often serve it alongside a light side, like a simple cucumber salad, pickled vegetables, or even a warm miso soup. This makes it feel more like a complete meal rather than just a rice bowl. It’s also perfect for meal prep because each portion is balanced and satisfying, so I can grab it for lunch or dinner without fuss.

I enjoy customizing the bowl with toppings and sauces to suit different flavors or occasions. Sometimes I like a tangy twist with a squeeze of lime, other times I’ll sprinkle roasted nuts on top for crunch. It’s fun to change it up each time, making it feel fresh even if you’ve had it before.

Is Chicken and Veggie Brown Rice Bowl Healthy?

Yes, this bowl is healthy because it combines lean protein, fiber-rich vegetables, and whole grains. Chicken breast provides high-quality protein, brown rice adds complex carbs, and vegetables give essential vitamins and minerals.

It’s also low in unhealthy fats and can be made even healthier by using low-sodium soy sauce and less oil. This makes it a balanced meal that keeps you full and energized without feeling heavy.

Variations and Substitutions

• Tofu Bowl: Replace chicken with cubed tofu for a vegetarian option. Pan-fry until golden for extra texture.
• Quinoa instead of Rice: Swap brown rice for quinoa for a protein boost and nutty flavor.
• Spicy Version: Add sriracha or chili flakes to the sauce for a little heat.
• Teriyaki Twist: Use store-bought teriyaki sauce instead of honey-soy glaze for a sweeter taste.
• Different Veggies: Use broccoli, snap peas, or carrots for a seasonal variation.
• Avocado Addition: Top the bowl with sliced avocado for creaminess and healthy fats.
• Peanut Sauce: Drizzle a homemade peanut sauce for a richer, nutty flavor.
• Baked Chicken: Bake the chicken instead of pan-frying for a lighter option.

How to Store, How to Reheat

You can store this bowl in airtight containers in the refrigerator for up to 3–4 days. Keep the rice, chicken, and vegetables together for convenience, or store rice separately if you want to keep it firmer. For meal prep, portion out into individual servings to save time during the week.

To reheat, microwave each portion for 1–2 minutes, stirring halfway through. You can also reheat in a skillet on medium heat until warmed evenly. Adding a splash of soy sauce or water can help keep the rice from drying out during reheating.

Frequently Asked Questions About Chicken and Veggie Brown Rice Bowl

Can I use white rice instead of brown rice?
Yes, white rice works well if you prefer a softer texture or quicker cooking time. Brown rice adds more fiber and nutrients, but white rice is still delicious and pairs nicely with the sauce.

Can I make this bowl vegetarian or vegan?
Absolutely! Replace the chicken with firm tofu, tempeh, or roasted chickpeas. Use a vegan-friendly soy sauce or tamari, and you’ll have a fully plant-based version that’s still satisfying and flavorful.

How long can I store leftovers in the fridge?
Store leftovers in an airtight container for 3–4 days. Let the food cool completely before refrigerating to keep the vegetables crisp. Reheat gently to avoid overcooking.

Can I freeze this dish for later?
Yes, but freeze the chicken and vegetables separately from the rice for best results. Thaw in the fridge overnight and reheat on the stove or microwave. Frozen vegetables may become slightly softer.

Chicken and Veggie Brown Rice Bowl Recipe

Recipe by Maria MeyerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

This Chicken and Veggie Brown Rice Bowl is simple, customizable, and perfect for anyone who wants a healthy, colorful, and flavorful meal. It’s ideal for weeknight dinners, meal prep, or casual family gatherings.

Ingredients

• 2 cups cooked brown rice

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

• 1 tablespoon olive oil

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 zucchini, sliced into half-moons

• 1 cup broccoli florets

• 2 cloves garlic, minced

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon honey or maple syrup

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon salt

• Optional toppings: sesame seeds, green onions, avocado slices, sriracha

Directions

• Prepare the chicken: In a medium bowl, toss the chicken pieces with smoked paprika, black pepper, and salt. Make sure every piece is evenly coated so the chicken has flavor in every bite.
• Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
• Sauté the vegetables: In the same skillet, add garlic and cook for 30 seconds until fragrant. Then add the bell peppers, zucchini, and broccoli. Sauté for 5–7 minutes until the vegetables are tender-crisp, keeping their bright colors and natural texture.
• Make the sauce: In a small bowl, mix soy sauce and honey until smooth. Pour the sauce over the vegetables in the skillet, then add the cooked chicken back in. Stir everything together for 1–2 minutes so the chicken and veggies are coated in the slightly sweet, savory sauce.
• Assemble the bowls: Divide the cooked brown rice evenly into four bowls. Top each portion with the chicken and vegetable mixture. Add optional toppings like sesame seeds, sliced green onions, avocado slices, or a drizzle of sriracha for extra flavor and presentation.