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.
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
Instructions
- Prep ingredients: Dice chicken and chop all vegetables into bite-sized pieces.
- 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.
- 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.
- Make garlic sauce: In a small bowl, whisk together garlic, soy sauce, honey, sesame oil, lime juice, and pepper.
- Combine: Return chicken to the pan, pour in garlic sauce, and stir to coat. Cook 3–4 minutes until heated through and slightly thickened.
- 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