I made this clean-out-the-fridge lunch for my husband to use up leftover lemon and dill salmon and garlic rice from the previous night’s meal. To make it more filling, I blistered some broccoli florets and cherry tomatoes until crisp-tender & lightly charred, and served it all drenched in fresh lemon juice along with some homemade tartar sauce. My husband was thrilled with his lunch, and I was happy to clean out my fridge!

Salmon and Vegetable Rice Bowl

Ingredients:

• Leftover lemon and dill salmon, warmed  (click the link for the recipe)
• 1 cup of garlic rice, warmed  (click the link for the recipe)
• 1 tbsp olive oil
• A handful of broccoli florets
• A handful of cherry tomatoes
• Crushed red pepper flakes, to taste
• Garlic powder, to taste
• Sea salt and freshly cracked black pepper, to taste

Serving:

• Fresh parsley, chopped
• Tartar sauce
• Lemon wedges

How to Make a Salmon and Vegetable Rice Bowl

Make the lemon and dill salmon (click the link for the recipe).

Make the garlic rice (click the link for the recipe).

Cook the vegetables by heating the olive oil in a large cast-iron skillet over medium-high heat. Once HOT, add the broccoli and cherry tomatoes, and season with crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper to taste.

Cook, stirring frequently, until the broccoli is crisp-tender and slightly charred, and the tomatoes are blistered and nearly ready to burst.

Prepare the rice bowl by spooning the warmed garlic rice on one side of a shallow bowl. Add the salmon and vegetables. Top with a sprinkling of fresh parsley.

Serve immediately with tartar sauce and lots of fresh lemon wedges. Enjoy.

Print

Salmon and Vegetable Rice Bowl

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet

Ingredients

• Leftover lemon and dill salmon, warmed  (Click the link up above for the recipe)
• 1 cup of garlic rice, warmed (Click the link up above for the recipe)
• 1 tbsp olive oil
• A handful of broccoli florets
• A handful of cherry tomatoes
• Crushed red pepper flakes to taste
• Garlic powder to taste
• Sea salt and freshly cracked black pepper to taste

Serving:

• Fresh parsley chopped
• Tartar sauce, optional (Click on the link up above for the recipe)
• Lemon wedges

Instructions

• Make the lemon and dill salmon (click the link up above for the recipe). 
• Make the garlic rice (click the link up above for the recipe). 
• Cook the vegetables by heating the olive oil in a large cast-iron skillet over medium-high heat. Once HOT, add the broccoli and cherry tomatoes, and season with crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper to taste.
• Cook, stirring frequently, until the broccoli is crisp-tender and slightly charred, and the tomatoes are blistered and nearly ready to burst.
• Prepare the rice bowl by spooning the warmed garlic rice on one side of a shallow bowl. Add the salmon and vegetables. Top with a sprinkling of fresh parsley.
• Serve immediately with lots of fresh lemon wedges. Enjoy.

This recipe was inspired by a tasty-looking Greek chicken bowl I saw on Foodie Crush. After looking through my fridge and pantry, I gathered together one chicken breast, a bit of leftover rice, half a bag of farro, a small bunch of broccoli, and some tomatoes that needed to be used up. It was a breeze to throw these Greek chicken bowls with roasted vegetables together and it was a huge hit with my family.

How to Make Greek Chicken Bowls with Roasted Vegetables

Combine the olive oil, lemon juice, lemon zest, garlic, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes together in a zip lock bag. Add the bite-sized pieces of chicken then seal the bag and toss to coat evenly before placing it in the refrigerator to marinate for at least 30 minutes.

Preheat the oven to 400 degrees.

Toss the vegetables with olive oil then season with sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste.

Spread the broccoli and onions out on the baking sheet in a single layer, reserving the tomatoes in a bowl.

Roast the vegetables in the oven for 5 minutes then toss them with a spatula and add the tomatoes to the baking sheet.

Roast for another 5-7 minutes, or until the broccoli is tender and the tomatoes have nearly burst. Remove from the oven and set aside.

Meanwhile, prepare the farro in a small saucepan per the package instructions; drain. Side Note: I cooked my farro in chicken broth for added flavor.  

Toss together the warm drained farro with the leftover rice; set aside until needed.

While the veggies are roasting & the farro is cooking, heat a nonstick skillet over medium-high heat. Once hot, add the chicken pieces in a single layer and cook, stirring occasionally, for 6-7 minutes, or until cooked through and golden brown.

Spoon some of the farro & rice mixture into a bowl then top it with some chicken and roasted vegetables. Top with a sprinkling of feta cheese crumbles and a big squeeze of fresh lemon juice.  Serve and enjoy.

Side Note: I served this meal buffet style so each family member could make their own bowl to suit their preferences & it was a big hit!  

Print

Greek Chicken Bowl with Roasted Vegetables

Course Main

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 - 3

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Small Saucepan
• Large Nonstick Skillet

Ingredients

Greek Chicken Marinade:

• 1 large chicken breast, cut into bite-sized pieces
• 2 tbsp olive oil
• Juice & zest of 1 lemon
• 3 cloves of garlic, minced
• ½ tsp dried oregano
• Sea salt and freshly cracked pepper, to taste
• Pinch of crushed red pepper flakes, to taste

Roasted Vegetables:

• 1-2 tbsp olive oil, to taste
• 1 small bunch of broccoli, cut into florets
• 1 large handful of cherry tomatoes
• ¼ yellow onion, chopped
• Sea salt and freshly cracked pepper, to taste
• Pinch of crushed red pepper flakes, to taste

Other Ingredients:

• ½ cup dried instant farro, cooked in broth, per instructions
• 1½ cups leftover white rice
• Feta cheese crumbles
• Lemon wedges

Instructions

• Marinate the chicken by combining the olive oil, lemon juice, lemon zest, garlic, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes in a zip-lock bag. Add the bite-sized pieces of chicken, seal the bag, and toss to coat evenly, then refrigerate to marinate for at least 30 minutes.
• Preheat the oven to 400 degrees.
• Prepare the vegetables by tossing them with olive oil, then season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
• Spread the broccoli and onions out on the baking sheet in a single layer, reserving the tomatoes in a bowl.
• Roast the vegetables in the oven for 5 minutes, then toss them with a spatula. 

   
• Add the tomatoes and roast for another 5-7 minutes, or until the broccoli is tender and the tomatoes have nearly burst. Remove from the oven and set aside.
• Meanwhile, prepare the farro in a small saucepan per the package instructions; drain. Side Note: I cooked my farro in chicken broth for added flavor.  
• Toss together the warm, drained farro with the leftover rice; set aside until needed.
• Cook the chicken while the veggies are roasting & the farro is cooking, by heating a nonstick skillet over medium-high heat. Once hot, add the chicken pieces in a single layer and cook, stirring occasionally, for 6-7 minutes, or until cooked through and golden brown.
• Prepare the bowls by spooning some of the farro & rice mixture into a serving bowl, then top it with some chicken and roasted vegetables. Top with a sprinkling of feta cheese crumbles and a big squeeze of fresh lemon juice.  Serve and enjoy.

  Side Note: I served this meal buffet style so each family member could make their own bowl to suit their preferences & it was a big hit! 

Other Recipes You May Be Interested In:

Lemongrass Chicken Rice Noodle Bowls

Greek Shrimp Bowls

Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice

I’ve been wanting to try cooking more Vietnamese-inspired meals, so when I saw this recipe on Recipe Tin Eats, I couldn’t wait to make it. The tasty combination of juicy grilled chicken, soft rice noodles, crunchy vegetables, fresh herbs, and flavorful nuoc cham makes this dish an extra special meal. I served these lemongrass chicken rice noodle bowls family-style so everyone could make theirs the way they wanted, and we all devoured them for lunch recently. We all thought they were light, fresh, full of flavor, and super delicious.

Lemongrass Chicken Rice Noodle Bowls

Chicken & Marinade:

• 1½ lbs chicken thighs, boneless & skinless **about 5-6
• 1 stalk lemongrass, white part only **bruise them & slice them into 3-4 pieces so it’s easier to pick out later.
• 2 tbsp fresh lime juice
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 2 large cloves of garlic, minced

Other Ingredients:

• Nuoc cham **Click the link up above for the recipe
• 3 cups iceberg lettuce, finely chopped, to taste
• 2 cups bean sprouts
• 2 large carrots, julienned
• 1 large English cucumber, julienned **Remove seeds if preferred
• A handful of fresh cilantro leaves
• A handful of fresh mint leaves
• Lime wedges
• 7 oz very thin rice noodles **called Maifun or vermicelli

How to Make Lemongrass Chicken Rice Noodle Bowls

Make the marinade by combining the bruised lemongrass pieces along with the lime juice, fish sauce, brown sugar, soy sauce, vegetable oil, and minced garlic in a large zip-lock bag. Add the chicken thighs, seal the bag, and smoosh around until evenly coated. Place into the refrigerator to marinate for at least 1 hour up to 24 hours. Side Note: Mine marinated for 24 hours. 

Prepare the nuoc cham (Vietnamese dipping sauce) – click the link for the recipe.  Side Note: Prepare the sauce at least 20 minutes before serving. I made my nuoc cham when I prepared the marinade so the flavors had time to mingle overnight. 

Prep all of the vegetables, herbs, and lime wedges; set them aside in the refrigerator until assembly.

Next, soak the rice noodles in hot water according to the package instructions; drain and set aside to cool until needed.

Grill the chicken by heating your grill pan over medium-high heat until HOT. Spray well with cooking spray (or brush some vegetable oil onto the grill pan).

Shake off the excess marinade and any lemongrass pieces from the chicken, and place the thighs on the hot grill pan, cooking in batches as needed so you don’t overcrowd, for 4-5 minutes per side, or until cooked through.

Remove from the grill pan and place them on a serving plate.

Assemble the lemongrass chicken rice noodle bowls by adding some rice noodles to the bottom of the bowl, then top with sliced chicken, lettuce, cucumber, carrots, cilantro, mint, and bean sprouts.

Drizzle the top with nuoc cham to taste & toss to coat evenly. Serve with lime wedges and extra nuoc cham. Enjoy!

Print

Lemongrass Chicken Rice Noodle Bowls

Course Main

Cuisine Asian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Marinating time: 1 day day

Total Time 1 day day 40 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• Grill Pan

Ingredients

Chicken & Marinade:

• 1½ lbs chicken thighs, boneless & skinless **about 5-6
• 1 stalk lemongrass, white part only **bruise them & slice them into 3-4 pieces so it's easier to pick out later.
• 2 tbsp fresh lime juice
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 2 large cloves of garlic, minced

Other Ingredients:

• Nuoc cham **Click the link up above for the recipe
• 3 cups iceberg lettuce, finely chopped, to taste
• 2 cups bean sprouts
• 2 large carrots, julienned
• 1 large English cucumber, julienned **Remove seeds if preferred
• A handful of fresh cilantro leaves
• A handful of fresh mint leaves
• Lime wedges
• 7 oz very thin rice noodles **called Maifun or vermicelli

Instructions

• Make the marinade by combining the bruised lemongrass pieces along with the lime juice, fish sauce, brown sugar, soy sauce, vegetable oil, and minced garlic together in a large zip-lock bag. Add the chicken thighs, seal the bag, and smoosh around until evenly coated. Place into the refrigerator to marinate for at least 1 hour up to 24 hours. Side Note: Mine marinated for 24 hours. 
• Prepare the nuoc cham (Vietnamese dipping sauce) - click the link for the recipe.  Side Note: Prepare the sauce at least 20 minutes before serving. I made my nuoc cham at the same time as the marinade, so the flavors had time to mingle overnight. 
• Prep all of the vegetables, herbs, and lime wedges; set them aside in the refrigerator until assembly.
• Next, soak the rice noodles in hot water according to the package instructions; drain and set aside to cool until needed. 
• Grill the chicken by heating your grill pan over medium-high heat until HOT. Spray well with cooking spray (or brush some vegetable oil onto the grill pan).
• Shake off the excess marinade and any lemongrass pieces from the chicken, and place the thighs on the hot grill pan, cooking them in batches as needed so you don't overcrowd the grill pan, for 4-5 minutes per side, or until cooked through. Remove them from the grill pan and place them on a serving plate.
• Assemble the lemongrass chicken rice noodle bowls by placing some rice noodles in the bottom of the bowl, then top with sliced chicken, lettuce, bean sprouts, cucumber, carrots, cilantro, and mint.
• Drizzle the top with nuoc cham to taste & toss to coat evenly. Serve with lime wedges and extra nuoc cham. Enjoy!
• Side Note: Store any extra nuoc cham in a clean airtight container in the refrigerator for up to 2 weeks.

I whipped up this quick and easy recipe I found on Dishing Out Health recently for a tasty & filling lunch. I loved that I could use up some veg & fresh herbs I had in the fridge and that it took less than 30 minutes to make. Both of my kids said it was tasty but my son said it had too many veggies–I’m sure you can imagine the look I gave him in response.

How to Make Greek Shrimp Bowls

Make the garlic rice. Click the link for the recipe instructions.

Meanwhile, make the marinade by combining the olive oil, lemon juice, garlic, paprika, oregano, crushed red pepper flakes, sea salt, and fresh cracked pepper in a small dish; whisk until well combined.

Place the shrimp in one bowl and drizzle half of the well-whisked marinade on top; toss to evenly coat. Marinate for 5-10 minutes.

Place the zucchini & tomatoes on one side of a large plate. Place the onion & bell pepper on the other side of the plate. Drizzle the remaining well-whisked marinade over both portions of veggies. Toss to coat keeping them separated. Marinate for 5-10 minutes.

Heat a nonstick skillet over medium-high heat. Once hot, add the onions & bell pepper and cook, stirring occasionally, for 2 minutes.

Add the zucchini & tomatoes and cook, stirring occasionally, for 2-3 minutes. Remove the veggies to a clean dish. Cover loosely with a tin foil tent.

Return the skillet to the stovetop over medium-high heat. Once hot, add the drained shrimp and cook for 1-2 minutes per side, or until opaque, depending on their size.

Spoon rice into individual bowls then top with the shrimp & vegetables. Sprinkle feta cheese, fresh parsley, and fresh dill on top. Serve immediately with lots of lemon wedges on the side. Enjoy.

Print

Greek Shrimp Bowls

Course Lunch, Main

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large Saucepan with Lid *For Rice
• Large Nonstick Skillet *For veggies & shrimp

Ingredients

• Garlic rice **Click the link (up above or down below) for the recipe

Marinade:

• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 small cloves of garlic, minced
• ½ tsp paprika
• ½ tsp oregano
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste

Other Ingredients:

• ½ lb raw shrimp, peeled & deveined
• ½ zucchini, diced
• A handful of grape tomatoes
• ¼ yellow onion, diced
• ¼ red bell pepper, cut into bite-sized pieces

For Serving:

• 2 tbsp feta cheese
• 1 tbsp fresh parsley, chopped
• Fresh dill sprigs
• Lemon wedges

Instructions

• Make the garlic rice. Click the link for the recipe instructions. 
• Meanwhile, make the marinade by combining the olive oil, lemon juice, garlic, paprika, oregano, crushed red pepper flakes, sea salt, and fresh cracked pepper in a small dish; whisk until well combined. 
• Place the shrimp in one bowl and drizzle half of the well-whisked marinade on top; toss to evenly coat. Marinate for 5-10 minutes. 
• Place the zucchini & tomatoes on one side of a large plate. Place the onion & bell pepper on the other side of the plate. Drizzle the remaining well-whisked marinade over both portions of veggies. Toss to coat keeping them separated. Marinate for 5-10 minutes. 
• Heat a nonstick skillet over medium-high heat. Once hot, add the onions & bell pepper and cook, stirring occasionally, for 2 minutes. 
• Add the zucchini & tomatoes and cook, stirring occasionally, for 2-3 minutes. Remove the veggies to a clean dish. Cover loosely with a tin foil tent.
• Return the skillet to the stovetop over medium-high heat. Once hot, add the drained shrimp and cook for 1-2 minutes per side, or until opaque, depending on their size.
• Spoon rice into individual bowls then top with the shrimp & vegetables. Sprinkle feta cheese, fresh parsley, and fresh dill on top. Serve immediately with lots of lemon wedges on the side. Enjoy.

Have leftover garlic rice?

Try Vegetable Fried Rice with Bacon

I recently checked out an awesome cookbook from the library called Eat Delicious, and I loved it so much that I bought it for myself. The first recipe I decided to make is this easy Korean beef bulgogi with vegetables served over garlic rice and topped with arugula and spicy chili crisp. I adapted the recipe by cooking the veggies and beef separately because I didn’t want to crowd the pan, which would prevent them from caramelizing. We all thought this was a tasty dinner, and it disappeared quickly.

Beef Bulgogi with Vegetables

Marinade:

• 1 lb beef tenderloin or sirloin cut thinly, about 1/8th inch thick
• ½ cup pear, peeled & grated
• ¼ cup onion, peeled & grated
• 4 cloves of garlic, minced
• 2 green onions, finely sliced
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil

Other Ingredients:

• 1¼ cups dried Jasmine rice, cooked per package instructions
• 1 tsp vegetable oil
• 1 tsp toasted sesame oil
• 2 carrots, peeled and thinly sliced on an angle
• 1 cup napa cabbage, thinly sliced
• 1 cup broccoli florets
• ¼ onion chopped

To Serve:

• Arugula
• Green onions, finely sliced
• Red chile, thinly sliced
• Toasted sesame seeds
• Spicy chili crisp

How to Make Beef Bulgogi with Vegetables

Place the steak on a plate, then put it into the freezer for 10-15 minutes while you prepare the marinade. This will help make thinly slicing the steak much easier.

Prepare the marinade by combining the grated pear, grated onion, minced garlic, green onions, soy sauce, brown sugar, and toasted sesame oil in a large zip-lock bag.

Remove the steak from the freezer and slice it thinly, about 1/8 inch thick.

Transfer the sliced beef to the marinade in the zip-lock bag and seal.

Refrigerate overnight or for at least 5 hours.

Since this recipe cooks quickly, prepare the rice per the package instructions. Cover and set aside to stay warm until needed.

Heat the vegetable oil and sesame oil in a grill pan over medium-high heat. Add the veggies and cook, stirring often, for 4-5 minutes, or until softened.

Remove to the plate and set aside with a foil tent.

Get the grill pan HOT again. Gently shake excess marinade from the steak pieces, then place them on the HOT grill pan, so none are touching. Cook in batches if needed. Cook for 2-3 minutes per side, then quickly remove to a plate covered with a foil tent.

Add the remaining marinade, plus 3-4 tablespoons of water, to the pan and cook for at least 2 minutes, stirring constantly.

Add the beef and vegetables; toss to coat evenly.

Serve the beef and vegetables with rice, and top with some spicy arugula and sliced chile pepper. Serve immediately. Enjoy.

Print

Beef Bulgogi with Vegetables

Course Main

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by Eat Delicious by Dennis The Prescott

Equipment

• Large saucepan
• Grill Pan

Ingredients

Marinade:

• 1 lb beef tenderloin or sirloin cut thinly, about ⅛th inch thick
• ½ cup pear peeled & grated
• ¼ cup onion peeled & grated
• 4 cloves of garlic minced
• 2 green onions finely sliced
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 
  

Other Ingredients:

• 1¼ cups dried Jasmine rice cooked per package instructions
• 1 tsp vegetable oil
• 1 tsp toasted sesame oil
• 2 carrots peeled and thinly sliced on an angle
• 1 cup napa cabbage thinly sliced
• 1 cup broccoli florets
• ¼ onion chopped

To Serve:

• Arugula
• Green onions finely sliced
• Red chile thinly sliced
• Toasted sesame seeds
• Spicy chili crisp

Instructions

• Place the steak on a plate, then put it into the freezer for 10-15 minutes while you prepare the marinade. This will help make thinly slicing the steak much easier.
• Prepare the marinade by combining the grated pear, grated onion, minced garlic, green onions, soy sauce, brown sugar, and toasted sesame oil in a large zip-lock bag.
• Remove the steak from the freezer and slice it thinly, about ⅛ inch thick.
• Transfer the sliced beef to the marinade in the zip-lock bag and seal. Refrigerate overnight or for at least 5 hours.
• Since this recipe cooks quickly, prepare the rice per the package instructions. Cover and set aside to stay warm until needed.
• Heat the vegetable oil and sesame oil in a grill pan over medium-high heat.
• Add the veggies and cook, stirring often, for 4-5 minutes, or until softened.
• Remove to the plate and set aside with a foil tent.
• Get the grill pan HOT again over medium-high heat.
• Gently shake excess marinade from the steak pieces, then place them on the HOT grill pan, so none are touching. Cook in batches if needed. Cook for 2-3 minutes per side, then quickly remove to a plate covered with a foil tent.
• Cook for 2-3 minutes per side, then quickly remove to a plate covered with a foil tent.
• Add the remaining marinade, plus 3-4 tablespoons of water, to the pan and cook for at least 2 minutes, stirring constantly. Add the beef and vegetables; toss to coat evenly.
• Add the beef and vegetables; toss to coat evenly.
• Serve the beef and veggies with rice, and top with some spicy arugula and sliced chile. Serve immediately. Enjoy.

I’ve seen many recipes online for sushi rice bowls, so I surprised my kids and made this shrimp sushi rice bowl recipe for dinner. I used baby shrimp, dried seaweed, avocado, cucumber, sesame seeds, and rice. Each kid topped their rice bowls with soy sauce and sriracha and loved every bite. This easy sushi rice bowl recipe was such a big hit with the kids that I made rice bowls for their school lunches for tomorrow.

Shrimp Sushi Rice Bowl

Ingredients:

• 1 cup of sushi rice,  cooked per instructions
• 2 tbsp rice vinegar
• Sea salt, to taste
• Baby shrimp
• Dried seaweed, crumbled
• Avocado, thinly sliced
• Cucumber, diced
• Toasted sesame seeds

Serving Options:

• Soy Sauce
• Sriracha
• Wasabi
• Pickled ginger

How to Make a Shrimp Sushi Rice Bowl

Make the sushi rice in a large saucepan according to package instructions. Set aside to cool.

When the rice has cooled, add the rice vinegar and season with sea salt. to taste. Mix well.

Spoon the rice into serving bowls.

Add the baby shrimp, crumbled dry seaweed, avocado, and cucumber to the top of the rice.

Sprinkle the top of each rice bowl with toasted sesame seeds.

Serve with soy sauce, sriracha, wasabi, and pickled ginger if desired. Enjoy.

Print

Shrimp Sushi Rice Bowl

Course Main

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large saucepan

Ingredients

• 1 cup of sushi rice cooked per instructions
• 2 tbsp rice vinegar
• Sea salt to taste
• Baby shrimp
• Dried seaweed crumbled
• Avocado thinly sliced
• Cucumber diced
• Toasted sesame seeds

Serving Options

• Soy Sauce
• Sriracha
• Wasabi
• Pickled ginger

Instructions

• Make the sushi rice in a large saucepan according to package instructions. Set aside to cool.
• When the rice has cooled, add the rice vinegar and season with sea salt, to taste. Mix well.
• Spoon the rice into serving bowls.
• Add the baby shrimp, crumbled dry seaweed, avocado, and cucumber to the top of the rice.
• Sprinkle the top of each rice bowl with toasted sesame seeds.
• Serve with soy sauce, sriracha, wasabi, and pickled ginger if desired.
• Serve and enjoy.

I was inspired to prepare this delicious Thai basil chicken rice bowl with lemongrass coconut rice from Half Baked Harvest. I adapted the original recipe to work with what I had on hand and to suit our tastes. This recipe is easy to prepare and will be on the table within 30 minutes–I love that! We all couldn’t stop talking about how much we loved this meal. The tasty lemongrass coconut rice paired nicely with the flavorful chicken and crisp marinated veggies, and we loved the texture from the peanuts. This Asian chicken rice bowl recipe paired nicely with a spicy cucumber salad.

Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice

Marinated Raw Veggies:

• 2 tbsp soy sauce
• 1 tbsp fish sauce
• Juice of 1 lime
• ½ tsp honey
• 1 cup carrots, cut into matchsticks
• 4 baby bell peppers,
• 2 green onions, sliced thinly at an angle

Thai Basil Chicken Rice Bowl:

• Lemongrass coconut rice   **Click the link for the recipe
• 1 tbsp toasted sesame oil
• 4 cloves of garlic, minced
• 2 tsp fresh ginger, minced
• 1 lb ground chicken
• ⅓ cup soy sauce
• ⅓ cup sweet chili sauce
• Freshly cracked black pepper, to taste
• 1 cup Thai basil, chiffonade + more for serving
• Toasted peanuts, for serving
• Thai chili, sliced, for serving
• Lime wedges, for serving

How to Make a Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice

Prepare the lemongrass coconut rice – click the link for the recipe.

Combine the soy sauce, fish sauce, lime juice, and honey in a medium bowl; whisk until well combined. Add the raw carrots, bell peppers, and green onions; toss to coat evenly. Set aside to allow flavors to mingle, tossing occasionally.

Heat the toasted sesame oil in a large wok or cast-iron skillet over medium-high heat. Add the minced garlic and minced ginger to the oil and cook, stirring constantly, for 30 seconds.

Add the ground chicken and cook for 4-5 minutes, breaking up the meat into small crumbles, until cooked through.

Next, add the Thai basil along with the soy sauce and the red sweet chili sauce, and season with freshly cracked black pepper, to taste. Cook, stirring often, for 1-2 minutes. Remove from the heat.

Spoon some of the lemongrass coconut rice into a bowl, then top with Thai basil chicken mixture, followed by some of the raw marinated veggies, and a few peanuts, hot chili slices, and extra chopped Thai basil.

Serve immediately; Enjoy.

Print

Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice

Course Main

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking / Original by Half Baked Harvest

Equipment

• Wok or Cast Iron Skillet

Ingredients

Marinated Raw Veggies:

• 2 tbsp soy sauce
• 1 tbsp fish sauce
• Juice of 1 lime
• ½ tsp honey
• 1 cup carrot, cut into matchsticks
• 4 baby bell peppers,
• 2 green onions, sliced thinly at an angle

Thai Basil Chicken Rice Bowl:

• Lemongrass coconut rice **Click link up above for the recipe
• 1 tbsp toasted sesame oil
• 4 cloves of garlic, minced
• 2 tsp fresh ginger, minced
• 1 lb ground chicken
• ⅓ cup soy sauce
• ⅓ cup sweet chili sauce
• Freshly cracked black pepper, to taste
• 1 cup Thai basil, chiffonade + more for serving
• Toasted peanuts, for serving
• Thai chili, sliced, for serving
• Lime wedges, for serving

Instructions

• Prepare the lemongrass coconut rice - click the link for the recipe.
• Combine the soy sauce, fish sauce, lime juice, and honey in a medium bowl; whisk until well combined. Add the raw carrots, bell peppers, and green onions; toss to coat evenly. Set aside to allow flavors to mingle, tossing occasionally.
• Heat the toasted sesame oil in a large wok or cast-iron skillet over medium-high heat. Add the minced garlic and minced ginger to the oil and cook, stirring constantly, for 30 seconds.
• Add the ground chicken and cook for 4-5 minutes, breaking up the meat into small crumbles, until cooked through.
• Next, add the Thai basil along with the soy sauce and the red sweet chili sauce, and season with freshly cracked black pepper to taste. Cook, stirring often, for 1-2 minutes. Remove from the heat.
• Spoon some of the lemongrass coconut rice into a bowl, then top with Thai basil chicken mixture, followed by some of the raw marinated veggies, and a few peanuts, hot chili slices, and extra chopped Thai basil.
• Serve immediately; Enjoy.

I made some roasted sweet potatoes and vegetables along with spicy chicken breasts earlier in the week so I could make healthy lunches throughout the week, including this rice bowl with spicy chicken, roasted sweet potatoes & vegetables, black beans, and kale recipe. It was filling and so delicious!

Rice Bowl with Spicy Chicken, Roasted Sweet Potatoes & Vegetables, Black Beans, and Kale

Ingredients:

• 3-4 Slices of spicy chicken breast 
• 1 cup roasted sweet potatoes and vegetables 
• 1/2 cup cooked brown rice
• 1/4 cup cooked black beans
• 1 tsp olive oil
• 1 cup kale, chopped
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• Hot sauce, if desired

How to Make a Rice Bowl with Spicy Chicken, Roasted Sweet Potatoes & Vegetables, Black Beans, and Kale

Click here for the recipe link for the Roasted Sweet Potatoes & Vegetables.

Click here for the recipe link for the Spicy Chicken Breasts.

Prepare the brown rice, per instructions. Heat the olive oil in a skillet over medium heat. Add the kale, crushed red pepper flakes,  sea salt & freshly cracked pepper, to taste. Cook, stirring often, until wilted, about 3-4 minutes.

Heat the drained & rinsed black beans until warm.

Spoon the rice into a serving bowl along with some sliced chicken, roasted sweet potatoes & vegetables, black beans, and sautéed kale. Serve with your favorite hot sauce & enjoy.

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Rice Bowl with Spicy Chicken, Roasted Sweet Potatoes & Vegetables, Black Beans, and Kale

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small Saucepan
• Large skillet

Ingredients

• 3-4 Slices of spicy chicken breast Click link up above for the recipe
• 1 cup roasted sweet potatoes and vegetables Click link up above for the recipe
• ½ cup cooked brown rice
• ¼ cup cooked black beans
• 1 tsp olive oil
• 1 cup kale chopped
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper to taste
• Hot sauce if desired

Instructions

• Prepare the brown rice in a small saucepan, per instructions.
• Heat the olive oil in a large skillet over medium heat. Add the kale, crushed red pepper flakes,  sea salt & freshly cracked pepper, to taste. Cook, stirring often, until wilted, about 3-4 minutes. 
• Heat the drained & rinsed black beans until warm.
• Spoon the rice into a serving bowl along with some sliced chicken, roasted sweet potatoes & vegetables, black beans, and sautéed kale. Serve with your favorite hot sauce & enjoy.

I’ve been craving Asian flavors, so I decided to pair a few of my favorite recipes and create a light and delicious teriyaki chicken and vegetable rice bowl recipe for dinner. I made teriyaki chicken thighs, Asian vegetable stir fry, and garlic Rice, then threw them in a bowl and drizzled the top with spicy chili crisp. We all enjoyed these rice bowls, and even my daughter, who doesn’t care for chicken, also thought they were good. My son said it was perfect except for the bell peppers and onions. My husband and I both agreed that it was a tasty dinner, and he said the leftovers were great for lunch the next day.

Teriyaki Chicken and Vegetable Rice Bowl

Ingredients:

• 2 tsp toasted sesame seeds
• 5 boneless, skinless chicken thighs, trimmed of any excess fat
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp chicken broth
• 2 tbsp rice vinegar
• 2 cloves of garlic, minced
• 1 tsp fresh ginger, minced
• ½ tsp toasted sesame oil
• ¼ tsp crushed red pepper flakes, to taste

Rice:

• 2 tsp butter
• 4 cloves of garlic, minced
• ¾ cup Jasmine rice, rinsed
• 1½ cups chicken broth **You can also use veg broth or water
• Sea salt and white pepper, to taste
• 1 tbsp fresh parsley, chopped, if desired

Vegetables:

• 2 tsp vegetable oil
• 2 tsp toasted sesame oil
• Pinch of crushed red pepper flakes, to taste
• ¼ red onion, thickly sliced
• 1 cup broccoli florets
• ½ bell pepper, sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup snow peas, trimmed
• 1 cup of carrot matchsticks
• 2 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Serving:

• Toasted sesame seeds
• Soy Sauce
• Sriracha sauce
• Spicy chili crisp

How to Make a Teriyaki Chicken and Vegetable Rice Bowl

Marinate the Chicken

Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip-lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and refrigerate for up to 4 hours.

Make the Rice

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil, then reduce the heat to medium-low. Cover and let cook for 20 minutes. Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork.

Cook the Chicken and Vegetables

Heat a large skillet over medium heat, then coat it with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Let the meat rest for a few minutes, then slice.

While the chicken is cooking, heat the vegetable oil, sesame oil, and crushed red pepper flakes in a large sauté pan over medium-high heat. Add the red onion, broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes. Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic, then season with sea salt and freshly cracked pepper, to taste, and cook, stirring constantly, for 30-45 seconds.

Spoon rice into each bowl, then top with chicken slices and veggies.

Sprinkle the top with toasted sesame seeds. Serve with soy sauce on the side, if desired. Enjoy.

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Teriyaki Chicken and Vegetable Rice Bowl

Course Main

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Saucepan with Lid
• Large Wok or Large Cast Iron Skillet

Ingredients

• 2 tsp toasted sesame seeds
• 5 boneless, skinless chicken thighs, trimmed of any excess fat
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp chicken broth
• 2 tbsp rice vinegar
• 2 cloves of garlic, minced
• 1 tsp fresh ginger, minced
• ½ tsp toasted sesame oil
• ¼ tsp crushed red pepper flakes,

Rice:

• 2 tsp butter
• 4 cloves of garlic, minced
• ¾ cup Jasmine rice, rinsed
• 1½ cups chicken broth **You can also use veg broth or water
• Sea salt and white pepper, to taste
• 1 tbsp fresh parsley, chopped, if desired

Vegetables:

• 2 tsp vegetable oil
• 2 tsp toasted sesame oil
• Pinch of crushed red pepper flakes, to taste
• ¼ red onion, thickly sliced
• 1 cup broccoli florets
• ½ bell pepper, sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup snow peas, trimmed
• 1 cup of carrot matchsticks
• 2 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Serving:

• Toasted sesame seeds
• Soy Sauce
• Sriracha sauce
• Spicy chili crisp

Instructions

Marinate the Chicken:

• Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip-lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and refrigerate for up to 4 hours.

Prepare the Rice:

• Heat the butter and olive oil in a large saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often to prevent the rice from sticking to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil, then reduce the heat to medium-low.
• Cover and let cook for 20 minutes. Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid, add the parsley, and fluff the rice with a fork.

Prepare the Chicken & Vegetables:

• Heat a large wok or a large cast-iron skillet over medium heat, then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Let the meat rest for a few minutes, then slice.
• While the chicken is cooking, heat the vegetable oil, sesame oil, and crushed red pepper flakes in a large sauté pan over medium-high heat. Add the red onion, broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes.
• Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic, then season with sea salt and freshly cracked pepper to taste. Cook, stirring constantly, for 30-45 seconds.
• Spoon rice into each bowl, then top with chicken slices and veggies.
• Sprinkle the top with toasted sesame seeds. Serve with soy sauce on the side, if desired. Enjoy.

This easy chicken and roasted vegetable rice bowl recipe is a great weeknight meal that’s healthy and easy to make. I made garlic rice as the base of this dish, and the chicken was sautéed while the veggies were roasted. I topped this chicken and veggie rice bowl with chopped parsley and parmesan cheese. We all enjoyed this quick and easy dinner and thought it paired well with a simple butter lettuce salad. 

Chicken and Roasted Vegetable Rice Bowl

Garlic Rice:

• 2 tsp butter
• 1 cup of basmati rice, rinsed if desired
• 2 cloves of garlic, minced
• 2 cups of chicken broth

Roasted Veggies:

• 2 tbsp olive oil
• 1 small yellow onion, cut into chunks
• 8 oz cremini mushrooms, quartered
• 1 orange bell pepper, cut into chunks
• 1 zucchini, cut into bite-sized pieces
• 7 stalks of asparagus, woody ends removed, cut into thirds
• 1 cup of grape tomatoes
• Sea salt and freshly cracked pepper, to taste

Chicken:

• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Pinch of crushed red pepper flakes

How to Make a Chicken and Roasted Vegetable Rice Bowl

Prepare the garlic rice (click this link for the recipe).

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Roast the vegetables by placing the chopped onion, mushroom, and pepper on the baking sheet. Drizzle the veggies with 1 tablespoon of olive oil.

Place into the oven and roast for 20 minutes.

Remove from the oven and add the zucchini, asparagus, and grape tomatoes to the baking sheet.

Drizzle the remaining tablespoon of olive oil on top, then toss to coat evenly. Return to the oven to roast for 15 minutes.

Remove from the oven and season with sea salt and freshly cracked pepper, to taste. Set aside.

Cook the chicken by heating the olive oil in a large skillet over medium-high heat.

Cut the chicken into bite-sized chunks and season with sea salt, freshly cracked pepper, garlic powder, and a pinch of crushed red pepper flakes, to taste.

Place the chicken pieces into the HOT skillet and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.

To serve, spoon some rice into a bowl, then top with some chicken and roasted veggies. Sprinkle the top with chopped parsley and shredded Parmesan. Serve immediately. Enjoy.

Print

Chicken and Roasted Vegetable Rice Bowl

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Pam / For the Love of Cooking

Equipment

• Baking Sheet
• Large saucepan
• Large skillet

Ingredients

Garlic Rice:

• 2 tsp butter
• 1 cup of basmati rice, rinsed, if desired
• 2 cloves of garlic minced
• 2 cups of chicken broth

Roasted Veggies:

• 2 tbsp olive oil divided
• 1 small yellow onion cut into chunks
• 8 oz cremini mushrooms quartered
• 1 orange bell pepper cut into chunks
• 1 zucchini cut into bite-sized pieces
• 7 stalks of asparagus woody ends removed, cut into thirds
• 1 cup of grape tomatoes
• Sea salt and freshly cracked pepper to taste

Chicken:

• 1 tbsp olive oil
• 2 boneless skinless chicken breasts cut into bite-sized pieces
• Sea salt and freshly cracked pepper to taste
• Garlic powder to taste
• Pinch of crushed red pepper flakes

Instructions

• Prepare the garlic rice (click this link for the recipe).
• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Roast the vegetables by placing the chopped onion, mushroom, and pepper on the baking sheet. Drizzle the veggies with 1 tablespoon of olive oil.
• Place into the oven and roast for 20 minutes.
• Remove from the oven and add the zucchini, asparagus, and grape tomatoes to the baking sheet.
• Drizzle the remaining tablespoon of olive oil on top, then toss to coat evenly. Return to the oven to roast for 15 minutes.
• Remove from the oven and season with sea salt and freshly cracked pepper, to taste. Set aside.
• Cook the chicken by heating the olive oil in a large skillet over medium-high heat.
• Cut the chicken into bite-sized chunks and season with sea salt, freshly cracked pepper, garlic powder, and a pinch of crushed red pepper flakes, to taste.
• Place the chicken pieces into the HOT skillet and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.
• To serve, spoon some rice into a bowl, then top with some chicken and roasted veggies. Sprinkle the top with chopped parsley and shredded Parmesan. Serve immediately. Enjoy.