Description
- This Shredded Chicken & Rice Bowl is a simple, healthy, and flavorful meal that’s perfect for lunch or dinner. With tender, shredded chicken served on a bed of fluffy rice and topped with fresh veggies and your favorite sauce, this bowl is both satisfying and versatile. It’s a great meal prep option and can be customized with various toppings, sauces, and seasonings.
Ingredients
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For the Chicken:
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2 boneless, skinless chicken breasts (or thighs)
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon paprika
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Salt and pepper to taste
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1/2 cup chicken broth (for cooking the chicken)
For the Rice:
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1 cup white or brown rice (depending on preference)
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2 cups water or chicken broth (for cooking the rice)
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Salt, to taste
For the Bowl:
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1 cup corn (fresh, frozen, or canned)
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1 avocado, sliced
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1/2 cup cherry tomatoes, halved
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1/2 cup shredded cheese (cheddar, Mexican blend, or any cheese of your choice)
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1/4 cup cilantro, chopped
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Lime wedges, for garnish
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Sour cream or Greek yogurt (optional, for topping)
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Your favorite dressing or sauce (e.g., salsa, ranch, or a creamy chipotle sauce)
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Instructions
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Cook the Chicken:
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Heat the olive oil in a large skillet over medium heat.
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Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
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Add the chicken breasts to the skillet and cook for about 5-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/75°C).
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Remove the chicken from the skillet and let it rest for a few minutes. Then, shred the chicken using two forks.
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Cook the Rice:
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In a medium saucepan, combine the rice, water or chicken broth, and a pinch of salt.
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Bring to a boil, then reduce the heat to low and cover. Cook for about 15-20 minutes for white rice (or 35-40 minutes for brown rice) until the liquid is absorbed and the rice is tender.
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Fluff the rice with a fork once done.
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Prepare the Toppings:
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While the rice and chicken are cooking, prepare the toppings.
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Heat the corn (if frozen or canned) in a small skillet or microwave.
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Slice the avocado and halve the cherry tomatoes. Chop the cilantro and get any sauces or dressings ready for topping.
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Assemble the Bowls:
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Divide the cooked rice between bowls.
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Top with shredded chicken, corn, sliced avocado, cherry tomatoes, shredded cheese, and cilantro.
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Add a dollop of sour cream or Greek yogurt (optional).
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Drizzle with your choice of sauce (salsa, ranch, creamy chipotle, or any dressing you prefer).
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Serve:
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Garnish with lime wedges for a fresh kick, and enjoy your delicious and nutritious Shredded Chicken & Rice Bowl!
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Notes
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Feel free to add other veggies like bell peppers, onions, or spinach for more variety and nutrition.
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This recipe is very customizable! You can switch out the rice for quinoa, couscous, or even cauliflower rice for a low-carb option.
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For extra flavor, you can marinate the chicken in a lime and garlic dressing before cooking.
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This bowl can easily be made ahead of time for meal prep. Just store the rice, chicken, and toppings separately and assemble when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30
- Cholesterol: 70mg