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Chicken & Vegetable Rice Bowl: quick, one-pan dinner

Prep 12 min Cook 12 min Difficulty 2/5

A quick, one-pan chicken and vegetable rice bowl with rice, spinach, peas, and a lemon-cilantro finish.

Why this recipe works

This Chicken & Vegetable Rice Bowl is a fast, one-pan dinner that packs protein, greens, and grains into a single satisfying bowl. It’s well suited for busy weeknights, meal-preppers, or anyone wanting a comforting, low-effort dish.

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Key takeaways

Cooks quickly in one pan; perfect for weeknights.
Balanced meal: protein, veggies, and starch.
Adjust seasonings to personal taste at the end.

Recipe guide

This Chicken & Vegetable Rice Bowl is a fast, one-pan dinner that packs protein, greens, and grains into a single satisfying bowl. It’s well suited for busy weeknights, meal-preppers, or anyone wanting a comforting, low-effort dish.

A fast, wholesome dinner that comes together in minutes.

  • Cooks quickly in one pan; perfect for weeknights.
  • Balanced meal: protein, veggies, and starch.
  • Adjust seasonings to personal taste at the end.

Cook the rice

Rinse the rice until water runs clear. Cook with 3 cups water and a pinch of salt until tender, then rest off the heat.

Cook the protein and veg

Sauté onion in 1 tablespoon oil, then cook chicken until browned. Add garlic, bell pepper, zucchini, and carrot; stir-fry until crisp-tender.

Combine and finish

Stir in peas, spinach, soy sauce, and rice wine vinegar. Mix with cooked rice and heat through; finish with cilantro if desired.

Ingredients

  • 150 g chicken breast, thinly sliced
  • 1.5 cups long-grain white rice, rinsed
  • 2 tbsp olive oil
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 large carrot, thinly sliced
  • 2 cups fresh spinach, packed
  • 1 cup frozen peas, thawed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp lemon zest
  • 1/2 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Rinse rice until water runs clear, then combine with 3 cups water and a pinch of salt in a pot and bring to a boil.
  2. Reduce heat to low, cover, and simmer rice 15–18 minutes until tender, then remove from heat and let rest covered.
  3. While rice cooks, heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.
  4. Add chopped onion and cook 2–3 minutes until translucent.
  5. Push onion to the side, add remaining 1 tbsp oil and the thinly sliced chicken, season with salt and pepper, and cook 3–4 minutes until lightly browned and just cooked through.
  6. Add minced garlic, diced bell pepper, zucchini, and sliced carrot and stir-fry 4–5 minutes until vegetables are crisp-tender.
  7. Stir in thawed peas and packed spinach and cook 1–2 minutes until spinach wilts.
  8. Pour in soy sauce and rice wine vinegar, add lemon zest, and toss to coat evenly.
  9. Fluff the rice with a fork and add it to the skillet, gently tossing to combine and heat through.
  10. Adjust seasoning to taste and remove from heat.
  11. Serve bowls topped with chopped cilantro if using.

FAQs

Can I customize the vegetables? Yes. You can use whatever mixed vegetables you have on hand. Adjust cook times so the veggies stay crisp-tender.
How can I adjust the recipe for dietary needs? Yes. Use less oil if desired and adjust salt to taste; you can also substitute tamari for a gluten-free option.
What about leftovers? Leftovers can be stored in the fridge for 2–3 days. Reheat gently in a skillet or microwave.