Description
A quick and easy dinner idea, these chicken rice bowls are topped with fresh veggies and a rich creamy garlic sauce, perfect for a healthy, flavorful meal.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, diced
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
For the Bowls:
2 cups cooked white or brown rice
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup shredded carrots
¼ cup red onion, thinly sliced
Fresh parsley or cilantro (optional, for garnish)
For the Creamy Garlic Sauce:
½ cup mayonnaise
¼ cup plain Greek yogurt or sour cream
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper, to taste
Water or milk, as needed (to thin)
Instructions
In a skillet over medium heat, heat olive oil and cook seasoned chicken for 6–8 minutes until golden and cooked through. Set aside.
Whisk together mayonnaise, Greek yogurt, garlic, lemon juice, salt, and pepper in a small bowl. Thin with water or milk to desired consistency.
Divide cooked rice among serving bowls.
Top each bowl with cooked chicken, cherry tomatoes, cucumber, shredded carrots, and red onion.
Drizzle with creamy garlic sauce and garnish with fresh herbs if desired. Serve warm or chilled.
Notes
Substitute cauliflower rice for a low-carb option.
Add grilled shrimp, chickpeas, or tofu for different protein choices.
Spice up the sauce with cayenne, hot sauce, or jalapeños.
Swap veggies based on what you have—bell peppers, corn, or avocado work great.
Keep sauce separate for meal prep to avoid soggy rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Bowl Meal
- Method: Stovetop
- Cuisine: American
