Garlic Chicken Veggie Bowl Recipe: Quick, Colorful & Family Friendly

Garlic Chicken Veggie Bowl is a dish that brings me back to my grandmother’s kitchen on crisp autumn evenings. The smell of garlic sizzling in olive oil, the colors of fresh vegetables, and the warmth of a home-cooked meal, that’s where this recipe began. One night, during my early days cooking in a small countryside diner, I created this bowl on a whim with whatever I had on hand: chicken, vegetables, rice, and a quick garlic sauce. The result was a bowl of comfort that’s never left my table since.

This Garlic Chicken Veggie Bowl is everything I love about weeknight dinners: fast, colorful, packed with flavor, and ready in 30 minutes. It’s flexible too, you can switch up the veggies depending on the season or what’s in your fridge. Whether you’re meal-prepping or feeding a hungry family after work, this bowl delivers.

In this post, I’ll show you exactly how to make it step-by-step, including ingredient swaps (like gluten-free or vegetarian), storage tips, and easy variations. If you enjoy dishes like Garlic Butter Chicken Bites or Speedy Chicken Fried Rice, this one’s a must-try.

Garlic Chicken Veggie Bowl

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• Author: Matteo
• Total Time: 30 minutes
• Yield: 2 servings

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Description

The Garlic Chicken Veggie Bowl is a quick, colorful, and comforting weeknight favorite. Juicy chicken, crisp-tender vegetables, fluffy rice, and a savory garlic sauce come together in under 30 minutes. Perfect for meal prep, easy dinners, or a cozy bowl anytime.

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Ingredients

• 2 boneless chicken breasts, diced
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 carrot, julienned or grated
• ½ red onion, sliced
• 1 cup cooked rice (brown or white)

For the garlic sauce:

• 3 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Juice of ½ lime
• Fresh ground black pepper
• (Optional) red pepper flakes or sriracha

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Instructions

1. Prep ingredients: Dice chicken and chop all vegetables into bite-sized pieces.
2. Sauté chicken: Heat olive oil in a large skillet over medium heat. Cook chicken 6–8 minutes until golden brown and cooked through. Remove and set aside.
3. Stir-fry vegetables: Add a little oil to the same pan. Stir-fry onion, bell pepper, zucchini, broccoli, and carrot for 5–6 minutes until tender-crisp.
4. Make garlic sauce: In a small bowl, whisk together garlic, soy sauce, honey, sesame oil, lime juice, and pepper.
5. Combine: Return chicken to the pan, pour in garlic sauce, and stir to coat. Cook 3–4 minutes until heated through and slightly thickened.
6. Serve: Spoon over warm rice. Top with sesame seeds, scallions, or extra lime juice if desired.

Notes

Use fresh garlic for bold flavor. Day-old rice holds up better. Don’t overcook the veggies, they should stay bright and crisp. Double the garlic sauce if you love extra flavor. Swap in tofu for a vegetarian version or use cauliflower rice for low-carb.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-Inspired

Ingredients for Garlic Chicken Veggie Bowl

For the bowl:

• 2 boneless chicken breasts, diced
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 carrot, julienned or grated
• ½ red onion, sliced
• 1 cup cooked rice (brown or white)

For the garlic sauce:

• 3 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Juice of ½ lime
• Fresh ground black pepper

Want to add a little heat? A pinch of red pepper flakes or a drizzle of sriracha works great. For another veggie-packed recipe, try the Chickpea Avocado Salad with Creamy Feta.

Step-by-Step Instructions

Step 1: Prep your ingredients
Chop all vegetables into bite-sized pieces. Dice the chicken and keep everything ready so the cooking process goes smoothly.

Step 2: Sauté the chicken
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6–8 minutes until golden brown and fully cooked. Remove from pan and set aside.

Step 3: Stir-fry the vegetables
Add a touch more oil to the same pan. Toss in the onion, bell pepper, zucchini, broccoli, and carrot. Stir-fry for about 5–6 minutes, just until tender-crisp.

Step 4: Make the garlic sauce
In a small bowl, whisk together garlic, soy sauce, honey, sesame oil, lime juice, and pepper.

Step 5: Combine and cook
Return the chicken to the pan with the veggies. Pour the garlic sauce over and stir to coat. Cook for another 3–4 minutes until everything is hot and the sauce slightly thickens.

Step 6: Serve
Spoon over warm rice and top with sesame seeds, scallions, or a squeeze of lime.

This garlic chicken veggie bowl is also delicious alongside Mushroom Spinach Scrambled Eggs for a protein-packed brunch.

Tips for the Best Garlic Chicken Veggie Bowl

• Use fresh garlic: It makes a huge difference in flavor.
• Use day-old rice: It holds its texture better than freshly made rice.
• Don’t overcook the veggies: You want them bright and slightly crisp.
• Try other veggies: Green beans, cabbage, snow peas, or mushrooms all work great.
• Double the sauce: Especially if you’re a garlic lover!

Make sure your pan is hot enough before adding chicken, it gives it that golden crust we all love. For another garlicky favorite, the Honey Garlic Smoked Sausage is a fan favorite.

Variations & Substitutions

This garlic chicken veggie bowl is highly adaptable. Here are a few ideas:

Gluten-Free Option
Use tamari or coconut aminos instead of soy sauce. Always check ingredient labels if you’re cooking for someone with gluten intolerance.

Vegetarian/Vegan Version
Swap chicken for firm tofu or tempeh. Cook until golden and crisp, then proceed with the same recipe.

Low-Carb Version
Replace rice with riced cauliflower or sautéed cabbage. This gives the same satisfaction with fewer carbs.

Noodle Bowl Version
Use soba noodles or rice noodles instead of rice for a fun twist.

Spicy Version
Add 1 tsp sriracha or chili oil to the garlic sauce.

Pair this with Garlic Butter Smoked Sausage Bites for a hearty weeknight spread that’s packed with flavor.

Storage & Meal Prep Tips

This recipe is great for making ahead and storing for lunches or dinner later in the week.

In the fridge:
Store in an airtight container for up to 4 days. Keep rice and toppings separate for best texture when reheating.

In the freezer:
Let cool completely. Freeze in individual containers for up to 2 months. Thaw overnight in the fridge and reheat.

To reheat:
Reheat in a skillet over medium heat with a splash of water or sauce to loosen things up. Microwave works too, just cover loosely to keep the moisture in.

The garlic chicken veggie bowl is one of my go-to meal prep staples because it holds up so well. It’s even better the next day, as the flavors deepen!

Final Thoughts

The garlic chicken veggie bowl is the perfect balance of fresh, flavorful, and easy. It’s one of those recipes that feels like comfort food but still keeps things light. Whether you serve it hot out of the skillet or pack it up for tomorrow’s lunch, it always delivers.

If you’re a fan of quick meals with tons of flavor, don’t miss the Creamy Smoked Sausage Pasta, another reader favorite.