Hearty Spring Rice Bowl
This rice and protein bowl is perfect for a comforting spring dinner. Packed with fresh vegetables and tender chicken, it's a wholesome meal that brings warmth and flavor to any evening. Whether for a weekend gathering or a weeknight treat, this dish hits the spot.
Ingredients
- 2 cups brown rice
- 4 cups water
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large red bell pepper, sliced
- 1 cup sugar snap peas
- 2 carrots, peeled and cut into matchsticks
- 3 green onions, sliced
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley, for garnish
Method
- Rinse the brown rice under cold water until the water runs clear. Combine the rice and 4 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and water is absorbed.
- While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper.
- Add the chicken to the skillet and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the red bell pepper, sugar snap peas, and carrots. Sauté for 4-5 minutes until vegetables are tender-crisp.
- Return the chicken to the skillet with the vegetables. Stir in the soy sauce and lemon juice. Cook for an additional 2 minutes, stirring to combine.
- To serve, divide the cooked rice among bowls. Top with the chicken and vegetable mixture. Garnish with sliced green onions and chopped parsley.