Some nights just demand something wholesome and filling without turning the kitchen into a disaster zone. This high protein chicken rice bowl arrives right when you need it—comforting but not heavy, colorful but not complicated. It’s the kind of meal that quietly saves the day after work, when your brain’s foggy and the last thing you want is a recipe requiring a dozen pots and pans.
I remember one evening when I was halfway through reheating leftovers, distracted by a text from a friend, and almost forgot the chicken simmering on the stove. The smell of garlic powder and smoked paprika pulled me back just in time. That little smoky aroma mixed with the fresh zing of lemon juice made me realize how simple touches turn this bowl into something special. Plus, the crunch of fresh bell peppers and broccoli against the soft brown rice kept me hooked bite after bite—even though I was multitasking and not fully paying attention to the meal.
- It’s balanced: protein-packed chicken meets fiber-rich brown rice and vibrant veggies, making it a meal that sticks without weighing you down.
- The flavors are approachable but layered—smoky paprika, a hint of garlic, and just enough lemon brightness to keep it lively.
- It’s simple — and that’s kind of the point. No need to overcomplicate dinner when life’s busy.
- Perfect for leftovers, which means one less night scrambling to figure out what’s for dinner.
If you’re a bit wary of brown rice timing or juggling veggies with chicken, don’t stress. The recipe is forgiving, and the ingredients play nicely together even if the timing’s a little off.
PrintHigh Protein Chicken Rice Bowl
A nutritious and delicious high protein chicken rice bowl packed with tender grilled chicken, fluffy brown rice, and fresh vegetables, perfect for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 cup brown rice
2 cups water
1 pound boneless skinless chicken breast
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup broccoli florets
1 cup diced red bell pepper
1 cup shredded carrots
1/2 cup chopped green onions
1/4 cup low sodium soy sauce
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh cilantro
Instructions
Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, prepare the chicken by trimming any excess fat and cutting into bite-sized pieces.
In a medium bowl, toss the chicken pieces with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove chicken from skillet and set aside.
In the same skillet, add broccoli florets, diced red bell pepper, and shredded carrots. Sauté for 5 minutes until vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Add the low sodium soy sauce and fresh lemon juice. Stir well to combine and heat through for 2 minutes.
Fluff the cooked brown rice with a fork and divide evenly among four bowls.
Top each bowl of rice with the chicken and vegetable mixture.
Garnish each bowl with chopped green onions and fresh cilantro before serving.
In my kitchen, a sturdy skillet is all you really need to bring this together—no fancy gadgets required. Serving it straight from the skillet to the bowl keeps cleanup manageable, which makes a huge difference on tired evenings. To switch things up, I sometimes swap broccoli for snap peas or toss in some mushrooms when I have them on hand. Green onions are my go-to garnish, but chopped peanuts or a drizzle of sriracha can add a nice kick, though I haven’t tried those every time.
FAQ
Q: Can I make this ahead of time? A: Yes, it reheats well in the microwave or on the stove, so it’s great for meal prep days.
Q: What if I don’t have smoked paprika? A: Regular paprika or a pinch of chili powder can work in a pinch, though the smoky depth will be milder.
Q: Is brown rice mandatory? A: Not at all—white rice or quinoa could be swapped if you prefer, but the texture and nuttiness of brown rice add a nice touch.
Ready to give your dinner routine a little boost? This high protein chicken rice bowl is waiting to become your new weeknight favorite.