Description

Lunch box rice and chicken bowls are a vibrant, flavorful meal perfect for busy weekdays or meal prep. This dish combines tender, marinated chicken thighs, fluffy jasmine rice, and colorful vegetables for a satisfying, nutritious lunch that breaks the monotony of everyday meals. Quick to prepare and highly customizable, these bowls are sure to become a staple in your household!

Ingredients

Scale

1 pound boneless chicken thighs
1 cup jasmine rice
1 cup bell peppers (sliced)
1 cup broccoli florets
3 tablespoons low-sodium soy sauce
2 tablespoons honey
2 garlic cloves (minced)
1 tablespoon olive oil
Black pepper to taste

Instructions

Marinate chicken thighs in soy sauce, honey, minced garlic, and black pepper for 30 minutes.
Rinse jasmine rice under cold water and cook according to package instructions (about 15-20 minutes).
In a skillet over medium heat, add olive oil and sauté bell peppers and broccoli until tender (5-7 minutes).
Add marinated chicken to the skillet and cook until golden brown on both sides (approximately 6 minutes each side) or until the internal temperature reaches 165°F (74°C).
Assemble bowls with cooked rice, sautéed veggies, and sliced chicken. Drizzle with leftover marinade if desired.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Main
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 bowl (450g)
Calories: 480
Sugar: 9g
Sodium: 900mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg

Keywords: For a vegetarian option, substitute chicken with tofu or chickpeas. Experiment with spices like curry powder for added flavor. Store leftovers in airtight containers for up to four days.