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To make these easy chicken and rice bowls, gather the following items: - 2 cups cooked brown rice - 1 lb chicken breast, diced - 1 tablespoon olive oil - 1 small onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 cup corn (canned or frozen) - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 avocado, sliced - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients work together to create a balanced meal. The chicken provides protein, while the rice gives you carbs. The veggies add fiber and color. You can change some ingredients to fit your taste or needs. Use quinoa instead of brown rice for a nutty flavor. If you like spice, use a spicy pepper instead of a bell pepper. You can replace chicken with tofu or beans for a vegetarian option. For a creamy twist, add Greek yogurt instead of avocado. If you want less fat, skip the oil and cook with broth instead. Each bowl packs a punch! Here’s a quick look at the basics: - Calories: About 450 per serving - Protein: 30g - Carbohydrates: 50g - Fat: 15g - Fiber: 6g This meal is not just tasty; it’s also filling and good for you. Enjoy your meal while knowing you are nourishing your body! For the full recipe, check the link above. First, gather your ingredients. You will need: - 2 cups cooked brown rice - 1 lb chicken breast, diced - 1 tablespoon olive oil - 1 small onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 cup corn (canned or frozen) - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 avocado, sliced - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Start by heating the olive oil in a large skillet over medium heat. Once hot, add the chopped onion. Sauté it until it turns soft and clear, which takes about 3-4 minutes. Next, add the minced garlic and cook for an extra minute. This step makes the kitchen smell amazing! Now, toss in the diced chicken breast. Season it with cumin, paprika, salt, and pepper. Stir everything well and cook for 5-7 minutes. Ensure the chicken turns white and is cooked through. It should not be pink anymore. After that, add the diced bell pepper and corn. Cook for another 3-4 minutes. This will make the peppers tender and warm the corn. Making this dish is easy, but a few tips help. Always cut the chicken into even pieces. This way, they cook at the same speed. If you want more flavor, marinate the chicken in spices for a few minutes before cooking. Fluff the cooked brown rice with a fork before serving. This keeps it light and airy. When serving, divide the rice evenly among bowls. 1. Heating Oil: Start with the olive oil in a skillet. 2. Sautéing Onion: Cook until the onion is clear. 3. Adding Garlic: Stir in the garlic for a fragrant aroma. 4. Cooking Chicken: Add chicken with spices and stir. 5. Adding Veggies: Toss in bell peppers and corn. 6. Serving: Layer rice then chicken mix, topped with avocado and cilantro. By following these steps, you will create a vibrant and tasty meal. For the complete details, refer to the Full Recipe. To cook chicken perfectly, start with even-sized pieces. This helps them cook at the same rate. Always use a hot skillet with oil. I like to keep the heat at medium. This way, the chicken gets a nice sear. Cook it until it’s no longer pink inside. A meat thermometer helps. Aim for 165°F for safety. Herbs and spices can make your chicken burst with flavor. I love using cumin and paprika in this dish. They add warmth and depth. Fresh herbs like cilantro or parsley can brighten the meal. You can also add a squeeze of lime juice for a zesty kick. Don't shy away from experimenting. Each spice can change the taste in fun ways! Presentation matters when serving your chicken and rice bowls. Use colorful bowls to make your meal pop. Start with a base of rice. Layer your chicken and veggies on top. I like to arrange them neatly for a pretty look. Finish with sliced avocado and a sprinkle of cilantro. Add lime wedges on the side for a fresh touch. This makes the meal look inviting and tasty! {{image_2}} You can change the sauce to boost flavor in your chicken and rice bowls. Soy sauce adds a salty taste, while teriyaki sauce brings a hint of sweetness. If you love spice, try sriracha or chili garlic sauce. These sauces mix well with the savory chicken. You can also use a creamy dressing, like ranch or Caesar, for a unique twist. Want to make your meal more colorful and healthy? Add more veggies! Broccoli, zucchini, or carrots work great in this dish. Just chop them small so they cook fast. You can stir them in with the chicken or serve them on top. You’ll get more vitamins, and it makes the meal look pretty. If you like heat, you can easily spice up your chicken and rice bowls. Add diced jalapeños or a sprinkle of red pepper flakes while cooking. For a smoky flavor, try chipotle powder. You can also serve hot sauce on the side for those who want extra kick. Adjust the spice level to suit your taste, and enjoy the heat! For the full recipe, check out the Savory Chicken & Rice Bowls. To keep your chicken and rice bowls fresh, let them cool first. Use airtight containers for storage. Place the leftovers in the fridge. They will last up to three days. Make sure to separate the rice and chicken if possible. This keeps the rice from getting soggy. When you're ready to eat, reheating is easy. You can use a microwave or a skillet. If using a microwave, cover the bowl with a damp paper towel. This keeps the moisture in. Heat for about one to two minutes. Stir halfway to ensure even warming. If you're using a skillet, add a splash of water to the pan. Heat on low, stirring until warm. To freeze your chicken and rice bowls, use freezer-safe containers. Portion them out for easy meals later. Make sure to leave some space at the top of the container. Food expands when frozen. They can last up to three months in the freezer. When ready to enjoy, thaw in the fridge overnight. Then, reheat as mentioned above. This makes it easy to have a tasty meal ready at any time! For the complete recipe, check the Full Recipe section. To make Easy Chicken & Rice Bowls from scratch, you need simple steps. First, cook your rice. I recommend brown rice for health. Next, sauté onion and garlic in olive oil. Add diced chicken, spices, and vegetables. Cook until the chicken is done. Serve the chicken mix over rice and top with avocado and cilantro. You can find the full recipe above for more details. Yes, you can use brown rice instead of white rice. Brown rice adds fiber and nutrients. It also has a nutty flavor that pairs well with chicken. Cooking time for brown rice is longer, so plan accordingly. You can use various proteins in this recipe. Try diced turkey or pork for a change. Shrimp also works well if you like seafood. Tofu is a great vegetarian option too. Just cook it until golden and add it to your bowls. To make this dish vegetarian or vegan, swap the chicken for tofu or tempeh. Use vegetable broth for extra flavor. You can add more veggies like zucchini or spinach. This keeps the meal filling and tasty without meat. Many side dishes pair nicely with chicken and rice bowls. A fresh salad adds crunch and color. Steamed broccoli or green beans offer a healthy touch. You can also serve warm tortillas for extra fun. We discussed bold ingredients and easy steps to make chicken and rice bowls. Substitutions help if you lack something. We also covered storage and reheating tips to keep your meal fresh. Remember, you can spice things up with different sauces and veggies. Have fun with flavors and make it your own. Enjoy your cooking!

Easy Chicken & Rice Bowls

Savor the deliciousness of Savory Chicken & Rice Bowls that are quick to prepare and packed with flavor! This simple recipe combines tender chicken, vibrant veggies, and fluffy brown rice, topped with creamy avocado and fresh cilantro. Perfect for weeknight dinners or meal prep, it's healthy and satisfying. Click through to explore the full recipe and elevate your mealtime with this colorful dish that's sure to impress!
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Ingredients
  

2 cups cooked brown rice

1 lb chicken breast, diced

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

1 cup corn (canned or frozen)

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

      Add the diced chicken breast to the skillet, seasoning it with cumin, paprika, salt, and pepper. Stir well and cook for 5-7 minutes until the chicken is no longer pink and cooked through.

        Stir in the diced bell pepper and corn, cooking for another 3-4 minutes until the peppers are tender and corn is heated through.

          Fluff the cooked brown rice with a fork and then divide it evenly among serving bowls.

            Top each bowl of rice with the chicken mixture, followed by sliced avocado and a sprinkle of fresh cilantro.

              Serve with lime wedges on the side for an extra zing of flavor.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Use colorful bowls to serve, layering the rice on the bottom, and arrange the chicken and vegetables in an artful way on top. Garnish with cilantro and a lime wedge for a fresh touch. Enjoy your meal!