Grilled Chicken with Veggie Fried Rice Bowl: A Wholesome 30-Minute Meal
This Grilled Chicken with Veggie Fried Rice Bowl is everything you want in a healthy and hearty meal—perfectly grilled, seasoned chicken breast served over flavorful veggie-packed fried rice. Quick to make and great for meal prep, this colorful bowl is both nourishing and delicious.
Why You’ll Love This Recipe
- High in protein, fiber, and essential nutrients
- Great for meal prep and busy weeknights
- Customizable with your favorite vegetables
- Perfect balance of clean ingredients and bold flavor
- Gluten-free and dairy-free option
Ingredients
For the Grilled Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges for serving (optional)
For the Veggie Fried Rice
- 2 cups cooked brown or white rice (preferably chilled)
- 1 tablespoon sesame oil or olive oil
- 1/2 cup diced carrots
- 1/2 cup peas (fresh or frozen)
- 1/2 cup sweet corn
- 1/2 zucchini, diced
- 1/4 cup chopped red bell pepper
- 2 tablespoons soy sauce or tamari
- 1 tablespoon chopped parsley (optional)
Instructions
- Season and Grill the Chicken: Rub chicken with olive oil, paprika, garlic powder, salt, and pepper. Grill for 6–7 minutes per side or until cooked through. Let rest and slice.
- Make the Veggie Fried Rice: Heat sesame oil in a large skillet or wok over medium heat. Add carrots, peas, corn, zucchini, and bell pepper. Stir-fry for 3–4 minutes until tender.
- Add the Rice: Add cooked rice to the skillet and stir to combine. Pour in soy sauce and mix thoroughly. Cook for another 3–4 minutes until everything is heated through.
- Assemble the Bowl: Spoon veggie fried rice into bowls. Top with sliced grilled chicken, garnish with parsley, and serve with lemon wedges if desired.
Tips for Success
- Use day-old rice for the best texture in fried rice.
- Add scrambled egg for a more classic fried rice twist.
- Use an indoor grill pan if you don't have an outdoor grill.
- Swap chicken with tofu or shrimp for variation.
Frequently Asked Questions
Can I meal prep this recipe?
Yes, it holds up well in the fridge for up to 4 days. Keep rice and chicken together or separate based on preference.
Can I use pre-cooked or leftover chicken?
Absolutely. This recipe works well with any cooked chicken—just slice and reheat before serving.
What vegetables can I use?
Feel free to use broccoli, green beans, cabbage, mushrooms, or whatever you have on hand.
Nutrition Estimate (Per Serving)
- Calories: 420
- Protein: 36g
- Carbohydrates: 32g
- Fat: 15g
- Fiber: 5g