Healthy Chicken & Rice Bowl
This Chicken & Rice Bowl is an easy, high-protein meal made with juicy seasoned chicken, spinach, rice, fresh lettuce, avocado, and salsa. Perfect for meal prep, lunch, or a healthy weeknight dinner, it's packed with flavour and comes together in around 30 minutes. Each serving contains approximately 30 g of protein, making this a satisfying lunch or post-workout meal.
Servings :4 servings
Equipment
- Large non-stick frying pan
- Sharp knife
- cutting board
- Wooden spoon or spatula
- measuring spoons
- Serving bowls
Ingredients
For the Chicken
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 2 large chicken breasts cut into bite-sized cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon chili flakes optional
- 4 cups baby spinach
- ½ cup water plus extra if needed
For the Bowls
- 3 cups cooked rice
- 2 cups shredded lettuce
- 1 cup salsa or pico de gallo
- 1 large avocado sliced
Instructions
- Heat the olive oil in a large non-stick frying pan over medium-high heat.
- Add the diced onion and cook for 3–4 minutes until softened.
- Pat the chicken dry, cut into bite-sized cubes, and add to the pan.
- Season with the salt and black pepper. Cook for 4–5 minutes until the chicken begins to brown.
- Stir in the minced garlic.
- Add the paprika, garlic powder, onion powder, and chili flakes (if using). Cook for 1–2 minutes until fragrant.
- Pour in ¼ cup water and stir.
- Add the baby spinach. Cover with a lid and cook for about 2 minutes until wilted.
- Remove the lid. If the pan looks dry, add the remaining ¼ cup water and cook for another 2 minutes, until the chicken is fully cooked.
- Divide the cooked rice between serving bowls.
- Top with the lettuce, avocado, salsa or pico de gallo, and spoon the warm chicken and spinach mixture over the top.
- Serve immediately.
Notes
- Leftover cooked rice works perfectly for this recipe.
- Rotisserie chicken can be used as a shortcut—simply warm it with the onions, garlic, and spices before adding the spinach.
- Adjust the chili flakes to suit your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the avocado separate and add it just before serving.
- Great for meal prep—portion into containers and add fresh avocado when ready to eat.
Nutrition
Serving: 1personCalories: 480kcalCarbohydrates: 52gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 72mgSodium: 1149mgPotassium: 984mgFiber: 6gSugar: 8gVitamin A: 3445IUVitamin C: 23mgCalcium: 71mgIron: 2mg
Did You Make This Recipe?Post a pic and mention @anosmickitchen or tag #anosmickitchen!