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Chicken Rice Bowls

Chicken Rice Bowls

A hearty, family-friendly meal prep staple featuring juicy seasoned chicken thighs served over fluffy buttered rice with a savory garlic-herb sauce and fresh toppings. Easy to batch cook and store for the week ahead.

4 servings · Prep 15 min · Cook 30 min · Total 45 min

American · Main Course · Dinner

Ingredients

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Rice

  • 1.5 cup white rice long-grain, rinsed
  • 2.25 cup chicken broth low-sodium
  • 2 tbsp unsalted butter
  • 0.5 tsp salt

Chicken

  • 1.5 lb boneless skinless chicken thighs trimmed and cut into bite-sized pieces
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp salt
  • 1 tbsp olive oil

Sauce

  • 3 cloves garlic minced
  • 2 tbsp soy sauce low-sodium
  • 1 tbsp lemon juice freshly squeezed

Garnish

  • 2 tbsp fresh parsley chopped
  • 2 whole green onions thinly sliced

Equipment

  • Stovetop
  • Saucepan
  • Mixing Bowl
  • Skillet
  • Pot
  • Paper Towel
  • Fork
  • Wooden Spoon
  • Storage Container
  • Measuring Cups
  • Spatula
  • Knife
  • Pan
  • Tongs
  • Measuring Spoons
  • Cutting Board
  • Saucepan (1 Quart)
  • Mixing Bowl (4 Quarts)
  • Dipping Fork

Instructions

  1. In a #[Saucepan], bring the @[Chicken Broth], @[Butter], and @[Salt] to a boil ^[over medium-high heat]. Add the rinsed @[White Rice], stir once, then reduce heat ^[to low]. Cover tightly and simmer ~[for 18 minutes], or until all the liquid is absorbed. Remove from heat and let sit covered ~[for 5 minutes], then fluff with a fork.
  2. While the rice cooks, pat the @[Chicken Thighs] dry with paper towels. In a #[Mixing Bowl], toss the @[Chicken Thighs] with @[Garlic Powder], @[Onion Powder], @[Smoked Paprika], @[Salt], and @[Black Pepper] until evenly coated.
  3. Heat @[Olive Oil] in a #[Skillet] ^[over medium-high heat]. Add the seasoned @[Chicken Thighs] in a single layer and cook undisturbed ~[for 4–5 minutes] until golden brown on the bottom. Flip and cook another ~[3–4 minutes] until cooked through (%[internal temp 165°F]). Add the @[Garlic] and cook ~[for 30 seconds] until fragrant.
  4. Reduce heat ^[to medium-low]. Pour in the @[Soy Sauce] and @[Lemon Juice], stirring to coat the @[Chicken Thighs] and scraping up any browned bits from the pan. Let the sauce simmer ~[for 1–2 minutes] until slightly thickened and glossy.
  5. Divide the buttered @[White Rice] evenly among 4 bowls. Top each with the saucy @[Chicken Thighs] and spoon any remaining pan sauce over the top. Garnish with @[Fresh Parsley] and sliced @[Green Onions]. Serve immediately, or let cool completely before portioning into meal prep containers.