Description
A colorful and flavorful weeknight meal, these Chicken and Bell Pepper Rice Bowls combine juicy chicken, crisp-tender bell peppers, and fluffy rice in a savory garlic-soy sauce blend.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 2 cups cooked white rice
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced
Instructions
- Heat a large skillet over medium-high heat.
- In a bowl, toss chicken with 1 tablespoon soy sauce, garlic, salt, and pepper. Let sit for 10 minutes.
- Add olive oil to the skillet, coating the bottom evenly.
- Add chicken in a single layer. Cook for 5–6 minutes, turning halfway, until browned and cooked through. Remove and set aside.
- In the same skillet, sauté bell peppers for 3–4 minutes until slightly charred but still crisp.
- Return chicken to the skillet and add remaining soy sauce. Toss to combine and heat through.
- Serve over warm rice and garnish with green onions.
Notes
- Use day-old rice for better texture and less stickiness.
- Add a drizzle of sesame oil or chili flakes for extra flavor.
- Swap in tofu or tempeh for a vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 790mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
Keywords: chicken rice bowl, bell pepper stir fry, easy rice bowl, quick chicken dinner