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Chicken Rice Bowls – Easy Meal Prep Recipe

Chicken Rice Bowls are made with juicy seasoned chicken, fluffy rice, colorful vegetables, and flavorful homemade sauces. They're easy to customize, perfect for meal prep, and ready in about 45 minutes.
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Prep Time 20 minutes
Course Main Course
Cuisine Fusion

Ingredients
  

For the Spiced Chicken

  • 8 boneless skinless chicken thighs about 1.2 kg / 2.6 lb, cut in half
  • 2 tablespoons olive oil
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional

For the Rice

  • 1½ cups jasmine rice or brown rice
  • 2½ cups water more if using brown rice
  • ½ teaspoon salt

Toppings (Choose 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 fresh cilantro
  • 1 tablespoon chopped chives
  • Juice of ½ lime
  • 2 tablespoons mayonnaise
  • 3 tablespoons plain yogurt
  • 2 tablespoons water
  • ¼ teaspoon salt

Peanut Butter Honey Soy Sauce

  • ¼ cup peanut butter
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • 1 teaspoon chili flakes
  • Warm water as needed

Creamy Peri Peri Sauce

  • 3 tablespoons mild peri peri sauce
  • ½ tablespoon tomato paste
  • 1 teaspoon honey
  • 1 garlic clove minced
  • ½ teaspoon smoked paprika
  • ¼ cup light cream

Instructions
 

  • Cook the Chicken
  • Trim any excess fat from the chicken thighs and cut them in half. In a large bowl, combine garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Coat the chicken evenly with the seasoning.
  • Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6–7 minutes per side until golden brown and the internal temperature reaches 75°C (165°F).
  • Allow the chicken to rest for 5 minutes before slicing.
  • Air Fryer Option: Cook at 200°C (400°F) for about 15 minutes, flipping halfway through.
  • Cook the Rice
  • Rinse the rice under cold water until the water runs clear.
  • Bring water and salt to a boil. Stir in the rice, reduce the heat to low, cover, and cook:
  • White jasmine rice: 15–20 minutes
  • Brown rice: 35–40 minutes
  • Remove from the heat and let rest, covered, for 10 minutes before fluffing with a fork.
  • Prepare the Sauce
  • Choose your favorite:
  • Cilantro Lime Sauce: Blend all ingredients until smooth.
  • Peanut Butter Honey Soy Sauce: Whisk peanut butter with a little warm water until smooth. Add the remaining ingredients and whisk until creamy.
  • Creamy Peri Peri Sauce: Mix all ingredients together and gently warm before serving.
  • Prepare the Toppings
  • Wash and chop all vegetables.
  • Cook frozen corn or peas briefly if needed. Slice avocado just before serving to keep it fresh.
  • Assemble the Chicken Rice Bowls
  • Divide approximately 1 cup of rice into each serving bowl.
  • Top with sliced seasoned chicken, then arrange your chosen vegetables around the bowl.
  • Finish with 2–3 tablespoons of your preferred sauce and serve immediately.

Notes

  • Jasmine rice gives the fluffiest texture.
  • Feel free to mix and match toppings depending on what's in season.
  • The peanut butter sauce is excellent for meal prep because it keeps well.
  • Fresh herbs like cilantro or parsley add a bright finish.
  • Serve with lime wedges for extra freshness.