Chicken Rice And Broccoli Bowls Recipes
20 MINUTE MEAL-PREP CHICKEN, RICE, AND BROCCOLI
Provided by Layla
Time 20m
Number Of Ingredients 14
Steps:
- To Cook the Rice:Bring the water to a boil in a medium saucepan. this Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed.
- To Cook the chicken: Rub chicken with brown sugar, paprika, cumin, garlic powder, salt, and pepper. Heat 1-2 tablespoons oil in a large heavy-duty pan or skillet over medium-high heat.
- Add the chicken to pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes. Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting.
- To steam broccoli: There are two ways to cook the broccoli. To blanch the broccoli on the stove-top. Boil water in a large pot. Add broccoli florets to pot and blanch for just 1 minute. Remove from the pot. To steam in the microwave: Place broccoli in a microwave-safe bowl and add water 3 tablespoons water to the bowl. Cover with a ceramic plate or plastic wrap. Microwave on high for 3 minutes.
- To assemble: Cut the chicken into slices or small bite-size pieces. Use a 1 cup measuring cup to evenly spoon 1 cup of rice into each meal-prep container (4 total) Top the rice with slices chicken and broccoli florets. Cover and refrigerate for you to 4 days. To reheat microwave on high for 2 minutes or until steaming.
Nutrition Facts : ServingSize 1 serving, Calories 356 kcal, Carbohydrate 41 g, Protein 26 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 561 mg, Fiber 2 g, Sugar 2 g
CHICKEN, RICE AND BROCCOLI BOWLS
Grab your chopsticks! You're in for a delicious dinner-in-a-bowl that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook rice in water as directed on package, omitting salt and butter.
- Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onion; cook 4 to 5 minutes, stirring frequently, until crisp-tender.
- Stir in soup, broccoli and bell pepper. Heat to boiling. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until broccoli is crisp-tender. Stir in stir-fry sauce.
- Divide cooked rice evenly among 4 serving bowls. Spoon about 1 cup soup mixture over rice in each bowl.
Nutrition Facts : Calories 280, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 0 g
COPYCAT PANERA TERIYAKI CHICKEN & BROCCOLI BOWL
Panera's new Teriyaki Chicken & Broccoli Bowl is new to the menu and I love it! Frankly - I loved it so much I came home and made it the very next day! It's a little sweeter than some teriyaki sauces I've tasted before - but it is super delicious and ready in about 15 minutes!
Provided by FoodHussy
Categories Entree
Time 45m
Number Of Ingredients 18
Steps:
- Add the diced chicken, 1 tbsp cornstarch, rice wine vinegar, 1 tsp stevia together in a ziploc bag and marinate in refrigerator for 30 min
- In a separate bowl, combine pineapple juice, apple juice, soy sauce, hoisin, stevia, ginger, chili flakes and corn starch and whisk together. Be sure cornstarch dissolves completely
- Partially steam broccoli florets for 2 min in microwave steamer (or bowl covered with plastic wrap) and 2 tbsp water
- While broccoli steams, heat rice/quinoa blend (or cauliflower rice)
- Heat a non-stick skillet on high - the hotter the better - When pan is hot, add sesame oil and olive oil to the pan - it should ripple and pop a little
- Add chicken and minced garlic - oil will pop - you might want to have a cover
- Sear on high for 3-4 minutes - stirring so it doesn't stick
- Once chicken is cooked through, add in steamed broccoli and toss gently
- Whisk sauce in bowl to be sure corn starch hasn't settled. Then add to the pan with chicken & broccoli.
- Simmer for 5 minutes until sauce thickens. This makes more sauce than the Panera version - they serve with a "glaze" vs. extra sauce - but trust me - it's so good - you'll be happy you have it!
- While sauce thickens, in a separate bowl, mix rice with juice from lime and cilantro - toss to combine
- Serve chicken and broccoli over rice top with sesame seeds and cilantro for garnish
Nutrition Facts : ServingSize 0.75 cup, Calories 646 kcal, Carbohydrate 22.2 g, Protein 88.8 g, Fat 22.8 g, SaturatedFat 0.4 g, Cholesterol 144 mg, Sodium 464 mg, Fiber 3.4 g, Sugar 8.7 g
CHICKEN AND BROCCOLI BOWL
Make and share this Chicken and Broccoli Bowl recipe from Food.com.
Provided by tannermom
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 375 degrees.
- Mix broth, vegetables 1 teaspoon parsley and garlic in a large pot. Add 1 cup of water and bring to a boil. Add rice and bring back to a boil. Cover and simmer for 25 minutes. Uncover and simmer for 5 more minutes. Set aside.
- While rice cooks, put chicken and broccoli in a mixing bowl. Add the lime juice, parsley, salt, and pepper. Mix well until chicken and broccoli are coated with seasonings. Transfer the chicken and broccoli to a baking pan, spreading it evenly in the bottom with a spatula. Bake for 30-35 minutes.
- Remove chicken and broccoli from oven and allow to cool.divide rice into 4 1/2 cup servings. Divide chicken and broccoli into equal portions and place on top of rice.
Nutrition Facts : Calories 359.4, Fat 12.9, SaturatedFat 3.6, Cholesterol 72.6, Sodium 1152.4, Carbohydrate 27.1, Fiber 1.9, Sugar 2.8, Protein 33.1
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