Chicken and Rice Bowls

Name: Chicken and Rice Bowls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 cup uncooked instant rice; 1 cup chicken broth; 1/2 cup chopped frozen green pepper, thawed; 1/4 cup chopped onion; 2 teaspoons olive oil; 1 package (9 ounces) ready-to-use grilled chicken breast strips; 1/2 cup frozen corn, thawed; 1/2 cup frozen peas, thawed; 1 teaspoon dried basil; 1 teaspoon rubbed sage; 1/8 teaspoon salt; 1/8 teaspoon pepper

Total Time Prep/Total Time: 10 min.

Yield 4 servings

Contest Winner

Test Kitchen Approved

Chicken and rice bowls are the perfect recipe for meal-prep fans—or anyone in need of an easy-breezy dinner.

Ingredients

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 teaspoons olive oil
1 package (9 ounces) ready-to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

Nutrition Facts

1 cup: 239 calories, 5g fat (1g saturated fat), 42mg cholesterol, 914mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 19g protein.

This is so easy to toss together on a busy weeknight, and I usually have the ingredients on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. —Tammy Daniels, Batavia, Ohio

Recipe Creator