A nourishing and flavorful bowl combining golden seared chicken, colorful tender-crisp vegetables, and fluffy brown rice, all tossed in a light savory glaze. This balanced meal is satisfying, wholesome, and full of natural goodness.
Why You’ll Love This Recipe
This power bowl is quick to make, packed with protein and fiber, and bursting with fresh flavors. It’s easy to customize with your favorite vegetables, perfect for meal prep, and ideal for a healthy lunch or a simple weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken
1 chicken breast or boneless skinless thigh, about 6 oz (170 g)
1 teaspoon olive oil
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For the vegetables
1/2 cup sliced bell peppers (red, yellow, and green)
1/4 cup broccoli florets
1/4 cup sliced zucchini
1/4 cup carrot sticks
1/4 cup green beans, trimmed
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For the sauce
1 tablespoon soy sauce
1/2 teaspoon honey or maple syrup
1/2 teaspoon lemon or lime juice
1/4 teaspoon chili flakes or black pepper
For serving
1/2 cup cooked brown rice
Directions
Cook the brown rice according to package instructions. Fluff and keep warm.
Season the chicken with paprika, garlic powder, salt, and pepper. Heat the olive oil in a skillet over medium heat. Cook the chicken for 4 to 5 minutes per side until golden and fully cooked. Remove from the pan and slice.
In the same skillet, add the remaining olive oil. Add bell peppers, broccoli, zucchini, carrots, and green beans. Sauté for 4 to 5 minutes until tender-crisp. Season with salt and pepper.
In a small bowl, whisk together the soy sauce, honey, lemon juice, and chili flakes. Pour the sauce over the chicken and vegetables in the skillet and gently toss to coat evenly.
To assemble, place the brown rice at the bottom of a bowl. Top with the chicken and vegetables, then drizzle with any remaining sauce.
Servings and timing
Servings: 1
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Estimated calories: about 480 kcal per serving
Variations
Substitute the chicken with roasted chickpeas for a vegetarian version.
Add sliced avocado for extra creaminess.
Stir in fresh spinach at the end of cooking for more greens.
Swap brown rice with quinoa or whole-grain basmati rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave until warmed through.
For best texture, keep the sauce separate when storing, if possible.
FAQs
Can this power bowl be made ahead of time?
Yes, it works very well for meal prep and can be prepared a day in advance.
What cut of chicken works best?
Both chicken breast and boneless skinless thigh are excellent choices.
Can frozen vegetables be used?
Yes, just make sure to drain excess moisture before cooking.
Can I replace the soy sauce?
Yes, you can use a low-sodium soy sauce or a similar alternative.
How can I make it spicier?
Add extra chili flakes or a pinch of ground chili.
Is this recipe suitable for a balanced diet?
Yes, it provides a good balance of protein, fiber, and carbohydrates.
Can I double the recipe?
Absolutely, just use a larger pan to avoid overcrowding.
Can brown rice be substituted?
Yes, white rice, quinoa, or bulgur all work well.
How do I keep the chicken from drying out?
Avoid overcooking and let it rest briefly before slicing.
Is this dish kid-friendly?
Yes, simply reduce the spices if needed.
Conclusion
This Chicken & Vegetarian Power Bowl with Brown Rice is a simple, wholesome, and flavorful meal that fits perfectly into a healthy lifestyle. Easy to prepare and endlessly customizable, it’s a satisfying option you’ll want to make again and again.
A hearty and wholesome power bowl made with golden seared chicken, colorful sautéed vegetables, and brown rice, finished with a light savory glaze. Balanced, customizable, and perfect for meal prep.
Ingredients
For the chicken:
1 chicken breast or boneless skinless thigh (6 oz / 170 g)
1 teaspoon olive oil
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For the vegetables:
1/2 cup sliced bell peppers
1/4 cup broccoli florets
1/4 cup sliced zucchini
1/4 cup carrot sticks
1/4 cup green beans, trimmed
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For the sauce:
1 tablespoon soy sauce
1/2 teaspoon honey or maple syrup
1/2 teaspoon lemon or lime juice
1/4 teaspoon chili flakes or black pepper
For serving:
1/2 cup cooked brown rice
Instructions
Cook the brown rice according to package instructions. Fluff and keep warm.
Season the chicken with paprika, garlic powder, salt, and pepper. Heat 1 tsp olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden and fully cooked. Remove and slice.
In the same skillet, heat remaining olive oil. Add bell peppers, broccoli, zucchini, carrots, and green beans. Sauté 4–5 minutes until tender-crisp. Season with salt and pepper.
In a small bowl, whisk soy sauce, honey, lemon juice, and chili flakes. Pour over chicken and vegetables. Toss to coat.
To serve, add brown rice to a bowl, top with chicken and vegetables, and drizzle with remaining sauce.
Notes
Let the chicken rest briefly before slicing to keep it juicy.
Substitute chickpeas for a vegetarian version.
Use frozen vegetables if fresh aren’t available—just drain moisture well.
Swap brown rice with quinoa or white rice as desired.
