Sautéed Chicken & Veggie Bowl with Mushrooms and Rice

This healthy bowl combines tender chicken, sautéed vegetables, and fluffy rice for a simple, balanced meal. It’s similar to a homemade stir-fry built around juicy Chicken Breast, savory Mushroom, and warm Rice.

Ingredients

2 boneless Chicken Breast (cut into bite-size pieces)
1 cup sliced Mushroom
1 Bell Pepper (sliced)
1 cup Broccoli florets
2 cups cooked Rice
2 tbsp olive oil
2 cloves garlic (minced)
2 tbsp Soy Sauce
½ tsp black pepper
½ tsp paprika or chili flakes (optional)

Instructions

1️⃣ Cook the rice
Prepare rice according to package instructions and set aside.

2️⃣ Sauté the chicken

Heat 1 tbsp olive oil in a pan over medium-high heat.
Add chicken pieces, season with salt and pepper.
Cook 5–7 minutes until golden and cooked through. Remove from pan.

3️⃣ Cook the vegetables

In the same pan add the remaining oil.
Sauté garlic, mushrooms, broccoli, and bell pepper for 4–5 minutes until slightly tender.

4️⃣ Combine everything

Return the chicken to the pan.
Add soy sauce and paprika or chili flakes.
Stir and cook 2 more minutes.

5️⃣ Build the bowl
Place warm rice in a bowl and top with the sautéed chicken and vegetables.

Optional Toppings

Chopped Green Onion
Toasted Sesame Seeds
A drizzle of Sriracha for spice

Tips

Use day-old rice for better texture.
Add carrots, zucchini, or snap peas for more color.
Marinate the chicken in soy sauce and garlic for 15 minutes for deeper flavor.

If you want, I can also give you:

5 easy chicken rice bowls like restaurant meals
Teriyaki chicken veggie bowl recipe
Healthy 400-calorie chicken bowls for weight loss.