There’s something about the simplicity of a chicken and rice bowl that feels grounding after a long day. I remember one evening, the kitchen buzzed with the quiet hum of the stove while a faint scent of smoked paprika filled the air. The chicken sizzled as it cooked, and the steam from the broccoli blurred the window for a moment. I wasn’t really paying attention to the clock—just waiting for that first taste. When I finally sat down, the mix of textures surprised me: tender chicken, crisp broccoli, and the subtle zing of lime-soy dressing all layered over nutty brown rice. I might have been distracted by a text from a friend, so it took me a few bites to really focus, but once I did, it was clear this bowl was just right—not too heavy, but full of character.

It’s a meal that feels thoughtfully made but doesn’t demand hours in the kitchen. I usually keep the ingredients on hand because it’s one of those dishes you can pull together whether you’re rushing home or craving something fresh and balanced.

Simple yet satisfying: the flavors come together without fuss, which makes it easy to trust in the process.
Balanced nutrition: lean protein, whole grains, and fresh vegetables all in one bowl, but it’s not trying to be fancy or complicated.
Flexible timing: it’s quick enough for a weeknight dinner, but comforting enough to enjoy any time you need a wholesome meal.
It’s simple — and that’s kind of the point. Sometimes you want a meal that’s straightforward and doesn’t try to reinvent the wheel.

If you’re ever worried about whether a dish can stay fresh or reheat well, this one does fine for a couple of days in the fridge. Just keep the veggies crisp by adding them fresh or steaming them lightly before serving again.

Low Calorie Chicken and Rice Bowls

Print Recipe

A healthy and flavorful low calorie chicken and rice bowl featuring tender grilled chicken, steamed brown rice, and fresh vegetables, perfect for a nutritious meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4

Ingredients

Scale

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 ground black pepper
1/2 teaspoon salt
1 cup broccoli florets
1 cup shredded carrots
1 cup chopped cucumber
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon low sodium soy sauce
1 teaspoon honey

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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 the heat to low, cover, and simmer for 20 minutes or until the rice is tender and water is absorbed.
While the rice cooks, prepare the chicken by patting it dry with paper towels.
In a small bowl, mix the garlic powder, smoked paprika, black pepper, and salt.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat the olive oil in a large skillet over medium heat.
Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender but still crisp.
In a small bowl, whisk together the fresh lime juice, low sodium soy sauce, and honey to make the dressing.
To assemble the bowls, divide the cooked brown rice evenly among four bowls.
Top each bowl with sliced chicken, steamed broccoli, shredded carrots, chopped cucumber, and fresh cilantro.
Drizzle the lime-soy dressing evenly over each bowl.
Serve immediately and enjoy your low calorie chicken and rice bowls.

Honestly, all you need is a good skillet and a pot for the rice. Nothing fancy. I’ve paired these bowls with a light sparkling water or a chilled glass of white wine when I’m feeling a bit indulgent. Sometimes I toss in a handful of chopped nuts or a sprinkle of cheese, though I’m not sure if that’s traditional or just my way of making it extra.

For some variety, I’ve swapped the chicken for turkey or even tofu on occasion. The lime-soy dressing is pretty forgiving, so you can tweak the sweetness or acidity to match your mood. And if you’re short on time, cooking the rice ahead makes everything come together faster.

FAQ

Can I use white rice instead of brown? Yes, though it’ll cook faster and have a different texture—still tasty, just a bit softer.

Is it okay to prep the bowls in advance? I usually store components separately to keep veggies from getting soggy, then assemble before eating.

What if I don’t have smoked paprika? Regular paprika or a dash of chili powder can work; just adjust to taste.

Can I make this gluten-free? The soy sauce can be swapped for tamari or coconut aminos to keep it gluten-free.

Give this bowl a try next time you want something that feels fresh, filling, and just a little bit special. You might find yourself coming back to it more often than you expect.