Chicken Rice Bowls (3 Easy Ways)

» » » Chicken Rice Bowls

Chicken and rice bowls are my go-to meal prep recipe when I’m craving variety but not extra work. Same chicken, same rice, favorite veggie toppings, and three totally different sauces for a unique twist in minutes.

Jump to: ℹ️ | 🛒 | 📷 | 📹 | 👩‍🍳 | 🥗 | 📝 | | 🍽

These chicken and rice bowls are like that trusty white tee in your closet — simple, adaptable, and never boring. It’s all built around juicy spiced chicken thighs and fluffy rice, then you pick your flavor mood: Tex-Mex with creamy cilantro lime, Thai-inspired sweet-savory with a peanut soy drizzle, or a creamy, spicy Peri Peri for some mellow heat.

The toppings are a fridge-cleanout dream: crunchy veggies, creamy avocado, sweet corn. It’s colorful, healthy-ish, and makes amazing leftovers.

I’ve made these chicken and rice bowls three times in the past month— each version hits differently. Nutritionally, they’re balanced and high in protein, with macros available for each sauce option. Great for lunches or quick dinners!

Three Chicken & Rice Bowl Flavors

Cilantro Lime Chicken Bowl – Tex-Mex inspired, creamy, and tangy.
Peanut Honey Soy Chicken Bowl – Sweet, salty, and a little spicy, with Asian-esque, Thai-esque flavors.
Creamy Peri Peri Chicken Bowl – Portuguese-inspired, slightly spicy, and rich, but the heat is mellowed out with a little cream.

👩‍🍳 You might also like these : , , , these other . Or try my , of for a vegetarian version, check out my recipe.

What You’ll Need

Here is what you’ll need for this chicken and rice bowl recipe. Find the full measurements in the .

For the Chicken: Boneless skinless chicken thighs – flavorful and juicy – and for seasoning: garlic powder, onion powder, smoked paprika, salt, and pepper; plus olive oil for cooking and optional cayenne or chili powder for a lil’ kick.
For the Rice: White, jasmine, or brown rice – use what you like. Salt, water – basics, but you can also sub with cauliflower rice for low-carb.
Toppings (pick what’s in your fridge): Sweet corn, radishes, cucumber, carrots, onion, cherry tomatoes, avocado, peas, grilled peppers (or fire-roasted out of a jar), shredded cabbage, olives, etc. Tip: Use 4+ for texture and color. Fresh herbs like cilantro, parsley, or chives can also be added.
Cilantro Lime Sauce: Tangy, herby, a little creamy with cilantro, lime, garlic, jalapenos, yogurt, and mayo.
Peanut Butter Honey Soy Sauce: Salty-sweet with a whisper of spice using peanut butter, honey, soy sauce, garlic/ginger, and sesame oil.
Creamy Peri Peri: Spicy but not overpowering, using mild Peri Peri sauce with tomato paste, garlic, paprika, and mellowed with cream.

Ingredients for the recipe including chicken thighs, rice of choice, olive oil, smoked paprika, garlic powder, salt, onion powder, and pepper.

Vegetable toppings for chicken & rice bowls

Three sauces for chicken & rice bowls: cilantro lime sauce, peanut butter honey soy sauce, and creamy peri peri sauce.

How To Make Chicken & Rice Bowls

Find the full recipe and nutritional information . Here are some handy step-by-step photos for chicken & rice bowls.

Cook Chicken: Season and pan-fry (or air-fry if you’re feeling virtuous). The chicken can be done ahead of time as part of meal prep. See recipe card below for full ingredients and timings.

Pan-fried vs air-fried chicken: you can choose your preferred method but I found that pan-fired was a little tastier and juicier, with more browned finish. Having said that, air-fried was really good too.

Pan-fried chicken thighs versus air-fried chicken thighs

Cook Rice: Rinse well, simmer until fluffy, or use Instant Pot/ rice cooker.
Make Sauces: Blend or whisk ingredients—each one takes just a few minutes. Choose one sauce or make all three if making a batch for meal prep.
Prep toppings: Chop up fresh veggies or thaw frozen ones. This can be done ahead of time or on the day.
Assemble: Bowl of rice + sliced chicken + toppings + sauce drizzle = done!

Cook rice, prep toppings, make sauces, and assemble

Watch The Video

Recipe Tips

Pan-frying chicken gives better flavor and slightly more tender meat, but air-frying is faster and lighter.
Use store-bought rice or frozen veggie packs if you’re short on time.
The sauces are flexible—use yogurt instead of mayo or almond butter instead of peanut.
Add toasted nuts or seeds for crunch, or a sprinkle of feta for something creamy and salty.
Storage Tips: Store chicken, rice, and sauces separately in the fridge for up to 4 days (rice for 2 days). The chicken also freezes well (sauces too!).
Make Ahead Tips: Cook chicken and rice ahead—store in airtight containers. Make sauces in advance—they keep for several days in the fridge. Chop hardy toppings like carrots and onion ahead, but slice avocado and cucumber fresh.

Serving Suggestions

These bowls are perfect for lunch meal prep or an easy weeknight dinner. Serve warm or at room temp. Add a handful of greens, such as my , if you’re feeling extra wholesome. Here are my 3 favorite versions:

Cilantro Lime Chicken & Rice Bowl

As well as crunchy veg, add some avocado, corn, and fresh cilantro as toppings; some crunched corn chips will give you extra crunch, while salty cheese like feta or Cotija will add extra calcium and flavor. You can’t go wrong with this .

Meal-prep Chicken & Rice Bowls with Cilantro Lime

Peanut Butter Sauce Bowl

Similar to cilantro lime bowls, but you can also add edamame beans, bean sprouts, shredded lettuce, green onions, and cilantro or mint for garnish. Crushed peanuts or fried shallots will add extra crunch. Drizzle with chili oil for extra heat.

Chicken & Rice Bowls with vegetable toppings

Creamy Peri Peri Chicken & Rice

Green peas, grilled peppers, olives, charred zucchini or eggplant, roasted cauliflower, cherry tomatoes, celery, carrot. A little parsley, chives, or basil are great as herbs.

Chicken & Rice Bowls with veggie toppings

💬 If you’ve tried these chicken and rice bowls or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on , , , , and or to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

EmailSAVE THIS!

By submitting this form, you consent to receive emails from Cooked & Loved

Save

Chicken & Rice Bowls

Prep Time: 25 minutes minutes Cook Time: 15 minutes minutes Total Time: 40 minutes minutes Author: Servings: 4 servings Course: Main Cuisine: Healthy 5 from 5 votes Calories: 600kcal Chicken and rice bowls are my go-to meal prep recipe when I’m craving variety but not extra work. Same chicken, same rice, favorite veggie toppings, and three totally different sauces for a unique twist in minutes. Find step-by-step photos and more recipe tips above.Nutrition label below is for cilantro and lime chicken and rice bowls. See Notes for more macros.

Video

Ingredients 1x2x3x

For the Spiced Chicken

▢ 8 boneless skinless chicken thighs, about 1.2 lb / 1.2 kilograms, cut in half
▢ 2 tablespoons olive oil
▢ 1 ½ teaspoon garlic powder
▢ 1 ½ teaspoon onion powder
▢ 1 teaspoon smoked paprika
▢ 1 ½ teaspoon salt
▢ ½ teaspoon black pepper
▢ ¼ teaspoon cayenne pepper optional

For the Rice

▢ 1 ½ cups white jasmine, or brown rice
▢ 2 ½ cups water add more if using brown rice
▢ ½ teaspoon salt

Toppings (pick 4 or more):

▢ Sweet corn
▢ Sliced radishes
▢ Grated carrot
▢ Diced cucumber
▢ Sliced red onion
▢ Avocado
▢ Cherry tomatoes
▢ Cooked peas
▢ Grilled red peppers

Cilantro Lime Sauce:

▢ 1 garlic clove
▢ 3 pickled jalapeño slices
▢ Handful cilantro
▢ 1 tablespoon chives
▢ Juice of ½ lime
▢ 2 tablespoons mayo
▢ 3 tablespoons yogurt
▢ 2 tablespoons water
▢ ¼ teaspoon salt

Peanut Butter Honey Soy:

▢ ¼ cup peanut butter
▢ 2 tablespoons honey
▢ 2 tablespoons soy sauce
▢ 1 tablespoon rice vinegar
▢ 1 teaspoon sesame oil
▢ ½ teaspoon garlic
▢ ½ teaspoon ginger
▢ 1 teaspoon chili flakes
▢ Warm water to thin

Creamy Peri Peri Sauce:

▢ 3 tablespoons mild Peri Peri sauce
▢ ½ tablespoon tomato paste
▢ 1 teaspoon honey
▢ 1 garlic clove
▢ ½ teaspoon smoked paprika
▢ ¼ cup light cream

Instructions

Cook the Chicken:

Cut the chicken thighs in half and trim any extra fat. Season them with garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne (if you want a bit of heat). Rub it all in so the seasoning sticks.
Heat the olive oil in a large skillet over medium-high. Once hot, cook the chicken pieces for about 6–7 minutes per side until golden and cooked through (internal temp should hit 165°F / 75°C). Let the chicken rest a few minutes, then slice.
Alternative: Air fry at 400°F / 200°C for 15 minutes, flipping halfway.

Cook the Rice:

Rinse your rice under cold water until the water runs clear. This step’s annoying, yes, but it really helps the texture.
Bring the water and salt to a boil in a medium pot. Add the rice, stir once, reduce to low heat, and cover. Cook for about 15–20 minutes (white rice) or up to 40 for brown rice. Once it’s done, let it rest (covered) off the heat for 10 minutes. Fluff it up with a fork.

Make Your Sauce of Choice:

For the cilantro lime sauce, blend all ingredients until smooth.
For the peanut butter sauce, start by whisking warm water with peanut butter, then add the rest and whisk until it comes together (a stick blender helps if it’s chunky).
For the creamy Peri Peri sauce, just mix everything in a bowl and warm it up slightly in a small pot or microwave before serving.

Prep the Toppings:

Chop up whatever fresh veggies you’re using. If using frozen peas or corn, give them a quick boil or soak in hot water. Avocado and cucumber are best sliced fresh just before serving.

Assemble the Bowls:

Add about 1 cup of rice to each bowl. Top with 5 oz / 140 grams of sliced chicken. Load it up with your choice of toppings, about ¼ to ½ cup each (I usually go for 4 or more toppings for texture and flavor variety). Drizzle with 2-3 tablespoons of your chosen sauce.That’s it! You’re officially a chicken-and-rice-bowl boss. 🙌

Notes

Macros for Peanut Butter chicken and rice bowl per serving: Calories: ~610 kcal, Carbohydrates: ~45 g, Protein: ~35 g, Fat: ~32 g, Fibre: ~4.5 g
Macros for Creamy peri peri chicken and rice bowl per serving: Calories: ~570 kcal, Carbohydrates: ~42 g, Protein: ~33 g, Fat: ~28 g, Fibre: ~4 g
Can I use chicken breast instead of thighs? Totally! Just don’t overcook—it dries out faster than thighs. Chicken tenderloins are also great.
Pan-frying chicken gives better flavor and slightly more tender meat, but air-frying is faster and lighter.
Use store-bought rice or frozen veggie packs if you’re short on time.
The sauces are flexible—use yogurt instead of mayo or almond butter instead of peanut.
Add toasted nuts or seeds for crunch, or a sprinkle of feta for something creamy and salty.
Storage Tips: Store chicken, rice, and sauces separately in the fridge for up to 4 days (rice for 2 days). The chicken also freezes well (sauces too!).
Make Ahead Tips: Cook chicken and rice ahead—store in airtight containers. Make sauces in advance—they keep for several days in the fridge. Chop hardy toppings like carrots and onion ahead, but slice avocado and cucumber fresh.
Can I freeze the sauces? Peanut and Peri Peri can freeze okay; the cilantro one is better fresh.

Nutrition

More Variations To Try

Keep your chicken rice bowls fresh by experimenting with a few simple swaps or twists:

🌶️ Spicy sesame chicken rice bowl: Stir in a drizzle of sriracha, gochujang, or chili crisp and a sprinkle of toasted sesame seeds for a bold, spicy version that pairs beautifully with crunchy veggies.
🍍 Hawaiian-style chicken rice owl: add juicy pineapple chunks and a touch of teriyaki sauce to bring a sweet-savory island vibe to your bowl.
🥑 Avocado & black bean bowl: top with creamy avocado slices and black beans for extra fibre and richness.
🌿 Mediterranean: toss in fire-roasted peppers, baby mozzarella balls, olives, sun-dried tomatoes and chopped basil for an Italian or Greek vibe.
🥕 Roasted Veg Upgrade: add roasted carrots, sweet potatoes, or broccoli for extra colour, texture, and nutrition — perfect if you’re looking to make this a one-bowl meal.

My other chicken recipes: , , , , or Check out these , .

More Rice Bowls To Try

One-Pot Spanish Chicken And Rice feature

Save

Categories:

238Shares

By Irena Macri

About the author:Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. |

Comment or Rate This Recipe

Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.

5 from 5 votes ()

Your email address will not be published. Required fields are marked *

Click on the stars to rate this recipe! Click on the stars to rate this recipe!

Comment *

Name

Comments

Kendta says:

Absolutely delicious! The cilantro lime sauce is top tier and full of flavor!
1. says:
  Thank you so much, glad you liked it. Irena
ethan says:
the nutrition has saturated fats and monosaturated fats and normal fats. Can i just add that all together under fats if im not trying to be too specific.
1. says:
  Just use the Fat amount – that’s the total amount. It’s after Protein.
Bernadine Rooney says:

Made this tonight, very tasty, used the cilantro sauce
1. says:
  Fab, glad you liked it!
Jenny f says:

I made this a month ago and have since had it everyday for lunch! I just had to come back and let you know. Both sauces are amazing but I adore the PB chicken.
1. says:
  Thanks, Jenny 🙂
Peter S. says:

Great recipe and you’re right, this can be customized in so many ways. We went with the cilantro lime sauce version but I am keen to try the other sauces now.
1. says:
  Thanks for the kind feedback, Peter.