Chicken and Vegetable Rice Bowl

Tender diced chicken breast sautéed with vibrant carrots, crisp snap peas, and sweet bell peppers, all served over fluffy rice and finished with a drizzle of olive oil and a scatter of fresh herbs. This bowl is simple, colorful, and completely customizable. The vegetables stay crisp-tender, the chicken comes out juicy, and the whole thing feels wholesome without being fussy. Perfect for a weeknight when you want something nourishing that the whole family will eat without complaint.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
30 minutes
Total time
30 minutes

Ingredients

  • 1½ cups white or brown rice, uncooked (white cooks faster; brown adds nuttiness and fiber)
  • 3 cups water (for cooking the rice)
  • 1¼ lb boneless, skinless chicken breasts (about 2 large breasts)
  • 2 medium carrots
  • 8 oz snap peas (about 2 cups)
  • 2 medium bell peppers (use a mix of colors for a prettier bowl)
  • 3 tbsp olive oil, divided
  • to taste salt
  • to taste black pepper, freshly ground
  • ¼ cup fresh herbs, chopped (parsley, cilantro, or basil work beautifully)

Instructions

  1. Rinse 1½ cups (300 g) uncooked white or brown rice under cold water until the water runs clear.
  2. Combine the rinsed rice and 3 cups (720 ml) water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes if using white rice or 40 minutes if using brown rice.
  3. While the rice cooks, dice 1¼ lb (565 g) boneless, skinless chicken breasts into bite-sized pieces, about ¾ inch each.
  4. Peel and slice 2 medium carrots into thin rounds, about ¼ inch thick.
  5. Trim the ends off 8 oz (225 g) snap peas and pull off any tough strings along the seam.
  6. Halve and deseed 2 medium bell peppers, then slice into thin strips about ¼ inch wide.
  7. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat until it shimmers.
  8. Add the diced chicken to the skillet in a single layer. Season with salt and black pepper to taste. Cook without moving for 3 minutes, then stir and continue cooking for another 4 to 5 minutes until the chicken is golden on the edges and cooked through. Transfer to a plate.
  9. In the same skillet (no need to wipe it out), add the sliced carrots and cook for 3 minutes, stirring occasionally, until they start to soften and pick up a little color.
  10. Add the snap peas and bell pepper strips to the skillet. Cook for another 3 to 4 minutes, stirring often, until the vegetables are crisp-tender and bright.
  11. Return the cooked chicken to the skillet with the vegetables. Toss everything together for about 1 minute to warm through and let the flavors mingle. Taste and adjust the seasoning with more salt and black pepper if needed.
  12. While the chicken and vegetables finish, roughly chop ¼ cup (15 g) fresh herbs.
  13. Once the rice is done, fluff it with a fork and divide it among four bowls.
  14. Top each bowl of rice with the chicken and vegetable mixture. Drizzle each serving with a little of the remaining 1 tbsp (15 ml) olive oil and scatter the chopped fresh herbs over the top.