Chicken and Rice Bowls

 

Ingredients

• 1 cup uncook jasmine rice
• 2 cup chicken broth
• 1/2 cup chopped frozen green pepper, thawed
• 1/4 cup chopped onion
• 2 teaspoons olive oil
• 1 package (9 ounces) ready-to-use grilled chicken breast strips or saute your own
• 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

Directions

1. 1

   Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

2. Chicken and Rice Bowl Variations

   • Mix up the meat: Nearly any cooked meat works in a rice bowl. Some of our favorites include thinly sliced steak, shredded pork, shrimp and chorizo.
   • Add a dressing or sauce: Tie the flavors of the bowl together with a flavorful sauce. Think green goddess dressing, pesto, tzatziki, chimichurri or a sweet-hot Asian vinaigrette.
   • Switch up the veggies: You can use any fresh vegetables you’d like in this recipe. We recommend using broccoli, bell peppers or avocado for your chicken rice bowl, but you can experiment.
   • Change the grain: Rice alternatives include grits, quinoa, bulgur or couscous. For a low-carb option, use cauliflower rice.
   • Make a Mediterranean bowl: For a Mediterranean-inspired dish, use red onion. Skip the corn and peas. Top the bowl with fresh sliced Roma tomatoes, kalamata olives and cucumbers. Drizzle with a Greek salad dressing and top the bowl with crumbled feta cheese.
   • Make a Tex-Mex bowl: Replace the peas with cooked black beans or pinto beans. Skip the sage and add oregano. Top the bowl with pico de gallo or your favorite salsa, along with fresh cotija cheese, sour cream and fresh cilantro.
   • Make an Asian-inspired bowl: For an Asian chicken and rice bowl, replace the corn and peas with cooked and shelled edamame. Use cilantro instead of dried basil and sage. Stir in coleslaw mix for a little crunch. Top your bowl with sliced green onions and a soy-ginger sauce like you’ll find in this Asian chicken rice bowl recipe.