Dinner Recipes Rice Bowls With Chicken
1. Teriyaki Chicken and Rice Bowl
The Teriyaki Chicken and Rice Bowl is one of my favorite dinner recipes rice and chicken. It’s quick to prepare and packed with flavor. With tender pieces of chicken, a sweet teriyaki sauce, and vibrant vegetables, it creates a meal that’s sure to please everyone.
Ingredients
To make this dish, I start with basic ingredients that are easy to find. You’ll need:
- 1 pound of chicken breast, diced
- 2 cups of cooked rice
- 1 cup of broccoli florets
- 1 carrot, sliced thin
- 1 bell pepper, chopped
- 1 cup of teriyaki sauce
- 1 tablespoon of olive oil
- Sesame seeds for garnish (optional)
- Green onions for garnish (optional)
Preparation Time
Here’s a quick look at the preparation time and nutrition:
| Preparation Time | Cooking Time | Total Time | Servings | Calories per Serving |
|---|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 4 | 450 |
Cooking Instructions
First, I heat the olive oil in a large skillet over medium heat. Once the oil is hot, I add the diced chicken. I cook the chicken for about 5-7 minutes until it’s browned and cooked through.
Next, I add the broccoli, carrots, and bell pepper. I stir the vegetables in with the chicken and let them cook for another 3-5 minutes. These veggies add great color and crunch to the dish.
After the vegetables are tender, I pour the teriyaki sauce over the chicken and veggies. I stir everything together and let it simmer for about 2-3 minutes. This allows the sauce to thicken and coat the chicken nicely.
While the mixture simmers, I prepare the rice. I usually make my rice ahead of time, but you can cook it while the chicken cooks. Once the rice is ready, I spoon it into bowls.
To serve, I top the rice with the teriyaki chicken and vegetable mixture. I like to sprinkle sesame seeds and sliced green onions on top for extra flavor and a nice presentation.
Flavor Variations
If I want to mix things up, I can try different vegetables or add pineapple for a sweet touch. Adding grilled pineapple gives a fun twist to the usual recipe. I can also adjust the teriyaki sauce based on how sweet or savory I want the dish.
Nutritional Benefits
This Teriyaki Chicken and Rice Bowl is not just tasty, but it’s also nutritious. Chicken is a great source of protein, helping to build and repair tissues. The vegetables add fiber, vitamins, and minerals.
Rice serves as a good source of carbohydrates, providing energy. When I prepare this dish, I feel good knowing it’s balanced and satisfying.
Meal Prep Friendly
This recipe is also fantastic for meal prepping. I can easily make a big batch, store individual servings in containers, and have lunch or dinner ready for several days. The flavors get better after a day in the fridge.
Serving Suggestions
I enjoy serving this Teriyaki Chicken and Rice Bowl with a side of edamame or a simple cucumber salad. These add points of freshness and crunch. It makes for a well-rounded meal.
Customization Options
For those who prefer a vegetarian option, I can substitute chicken with tofu. The teriyaki sauce pairs well with tofu, absorbing all the delicious flavors.
If I want a less sweet sauce, I can use low-sodium soy sauce mixed with a bit of vinegar and honey.
Cooking Techniques
I often grill or bake the chicken instead of frying. Grilling gives a nice smoky flavor that complements the sweetness of the teriyaki sauce. Baking is a healthier option that requires less oil.
Leftovers
If I have leftovers, they store well in the fridge for up to three days. When reheating, I add a splash of water to keep the rice fluffy and avoid dryness.
Conclusion on Ease of Preparation
In just about 25 minutes, I can make the Teriyaki Chicken and Rice Bowl. It’s an easy dinner that fits into my busy schedule. The balance of flavors makes it a hit, whether I’m eating alone or serving guests.
Final Thoughts
This dish is a fantastic addition to any dinner menu. It’s not only easy to prepare but also offers endless options for customization. I love how versatile it is, making it perfect for any occasion.
By incorporating the Teriyaki Chicken and Rice Bowl into my dinner recipes rice and chicken collection, I know I have a reliable, quick, and delicious meal ready at any time. Whether it’s a busy weeknight or a gathering, this dish never disappoints.
2. Lemon Pepper Chicken and Rice Bowl
Lemon pepper chicken and rice is a dish I enjoy for its bright flavors and simplicity. This recipe combines juicy chicken with the zesty taste of lemon and the warmth of black pepper. It’s an easy meal that can be made in one pot, perfect for busy weeknights.
Preparation Time
The total preparation time for this dish is about 30 minutes. I find this recipe to be quick, making it a great choice for dinner when I want something flavorful without spending too much time cooking.
Nutritional Information
Here’s a table for the nutritional information of lemon pepper chicken and rice:
| Nutrient | Amount per serving |
|---|---|
| Calories | 400 |
| Protein | 30g |
| Carbohydrates | 50g |
| Fat | 10g |
| Fiber | 2g |
Ingredients
To make lemon pepper chicken and rice, I gather the following ingredients:
- 1 pound of chicken thighs, bone-in and skin-on
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- 1 tablespoon of lemon-pepper seasoning
- 1 tablespoon of olive oil
- Fresh lemon juice (from 1 lemon)
- Salt and black pepper to taste
- Fresh parsley for garnish
Cooking Instructions
I start by heating olive oil in a large pot over medium heat. Once the oil is hot, I add the chicken thighs, skin side down. I let them cook until the skin is golden brown, usually about 5-7 minutes.
After browning the chicken, I carefully flip it over. Then, I sprinkle the lemon-pepper seasoning on both sides of the chicken. This adds a burst of flavor that pairs perfectly with rice.
Next, I remove the chicken from the pot and set it aside. In the same pot, I add the rice. Stirring it for a minute helps to coat the rice with the leftover flavors from the chicken.
I then pour in the chicken broth and add the fresh lemon juice. Stirring to combine, I bring the mixture to a boil. Once boiling, I reduce the heat to low and return the chicken to the pot, placing it on top of the rice.
I cover the pot and let it simmer for about 20 minutes. This gentle cooking allows the rice to absorb all the flavors and the chicken to become tender.
Once the timer goes off, I check that the chicken is cooked through and the rice is tender. If everything looks good, I take the pot off the heat.
Serving Suggestions
I love serving lemon pepper chicken and rice with a side of steamed vegetables. Broccoli or asparagus pairs well. A simple green salad can also add freshness to the meal.
To garnish, I sprinkle some fresh parsley on top. The bright green color complements the lemon flavor nicely. It also adds a little extra taste without overwhelming the dish.
Variations
This recipe is quite versatile. I sometimes change the chicken to chicken breasts if I want a leaner option. The cooking time may vary slightly, so I keep an eye on them to avoid drying out.
I also enjoy adding vegetables to the pot. Frozen peas or bell peppers can be added in the last few minutes of cooking. They add color and extra nutrition to the meal.
Pairing Ideas
When I serve lemon pepper chicken and rice, I like to match it with a light white wine. Sauvignon Blanc or Pinot Grigio brings out the citrus notes. If I want something non-alcoholic, a lemon-infused sparkling water is refreshing.
For dessert, I might consider a fruit sorbet or a lemon tart. This keeps the lemon theme going while providing a sweet finish to the meal.
Cooking Tips
One important tip I follow is to let the chicken rest before serving. This helps retain juices and keeps the meat tender. I usually let it sit for about 5 minutes before cutting into it.
Also, using good-quality chicken broth can make a big difference in flavor. I prefer homemade broth when I have it, but store-bought works fine too.
Special Equipment
For this recipe, I primarily use a large pot or Dutch oven. A heavy-bottomed pan can also work. This type of cookware helps in even cooking and prevents burning.
If I have it, a food thermometer is handy to check the chicken’s doneness. I like the internal temperature to reach 165°F (75°C) for safety.
Leftover Ideas
If I happen to have leftovers, I store them in a sealed container in the fridge. They usually last for about 3 days.
Reheating is simple; I either use a microwave or warm it up on the stove. Adding a splash of broth while reheating can keep the rice from drying out.
Conclusion
Lemon pepper chicken and rice is a delightful dish that I find easy to make and share. The balance of flavors and the comforting nature of the meal make it a wonderful addition to my collection of dinner recipes rice and chicken. Whether it’s a family dinner or a meal prep option, it never disappoints.
