Easy Baked Chicken & Vegetable Rice Bowls
10min
20min
2
420
Chef's Note
For extra flavor, sprinkle some grated Parmesan cheese on top of the warm bowls before serving. You can also prep the chicken and vegetables the night before to make this meal even quicker on busy weeknights.
Tags
Ingredients
2 medium boneless, skinless chicken breasts
2 cups broccoli florets
1 medium bell pepper
1 cup instant rice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut the 2 chicken breasts into 1-inch cubes and place in a medium bowl.
- 3
Cut 1 bell pepper into 1-inch pieces and add to a separate bowl with 2 cups of broccoli florets.
- 4
In a small bowl, mix 1 tablespoon olive oil with 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 5
Pour the seasoning mixture over the chicken and toss to coat evenly.
- 6
In another small bowl, mix the remaining 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 7
Pour this mixture over the vegetables and toss to coat.
- 8
Spread the chicken on one half of a baking sheet and the vegetables on the other half.
- 9
Bake for 15-20 minutes, until chicken is cooked through (internal temperature of 165°F) and vegetables are tender.
- 10
While everything is baking, prepare 1 cup of instant rice according to package directions.
- 11
Divide the cooked rice between two bowls, then top each with half of the chicken and vegetables.
Nutrition Information (per serving)
420
35g
38g
15g
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