Spicy Chicken and Veggie Rice Bowl
A vibrant, hearty rice bowl loaded with tender spicy chicken, sautéed vegetables, and fluffy rice — all drizzled with a light spicy yogurt sauce. It’s a satisfying, high-protein meal that’s both energizing and wholesome.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 2–3 bowls
Ingredients
For the Spicy Chicken
1 lb (450g) boneless, skinless chicken breasts or thighs
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp smoked paprika
½ tsp cayenne pepper
1 tsp chili flakes
1 tsp cumin
½ tsp salt
¼ tsp black pepper
For the Veggies
1 tbsp olive oil
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 small zucchini, sliced or diced
½ cup broccoli florets
½ small red onion, thinly sliced
Salt and pepper, to taste
For the Rice Base
1 ½ cups cooked basmati or jasmine rice
½ tsp olive oil
1 pinch of salt and squeeze of lemon
For the Spicy Yogurt Sauce
½ cup Greek yogurt
1 tbsp lemon juice
1 tsp olive oil
1 tsp hot sauce or sriracha
½ tsp smoked paprika
Salt to taste
Instructions
Marinate the Chicken
In a bowl, whisk together olive oil, garlic, lemon juice, and all the spices.
Add the chicken and coat well. Marinate for 15–30 minutes for best flavor.
Cook the Chicken
Heat a skillet or grill pan over medium-high heat.
Cook the chicken for 5–6 minutes per side (depending on thickness) until golden and fully cooked.
Remove and let rest for a few minutes, then slice into strips.
Saute the Veggies
In the same pan, add 1 tbsp olive oil.
Toss in all the veggies and sauté for 4–6 minutes until tender-crisp.
Season with salt and pepper to taste.
Prepare the Rice Base
Fluff the cooked rice with a fork, drizzle with a bit of olive oil or butter, and add a squeeze of lemon for freshness.
Make the Spicy Yogurt Sauce
In a small bowl, mix together yogurt, lemon juice, olive oil, hot sauce, paprika, and salt.
Adjust spice and tanginess to your taste.
Assemble the Bowl
Add rice as your base.
Top with sautéed veggies and sliced spicy chicken.
Drizzle the spicy yogurt sauce over the top.
Garnish with fresh parsley, green onions, or a sprinkle of chili flakes.
Notes & Tips
Adjust heat: Use less cayenne and chili flakes for mild flavor.
Add extras: Avocado slices, roasted chickpeas, or feta add great texture and balance.
For a Mediterranean feel: Add a spoonful of hummus or tzatziki on the side.
For meal prep: Store ingredients separately and assemble before serving. Keeps well for 3–4 days.
Frequently Asked Questions
Q: Can I use brown rice or quinoa instead?
Yes! Both work perfectly for a high-fiber, nutrient-rich version.
Q: Can I bake the chicken?
Absolutely. Bake at 400°F (200°C) for 20–22 minutes, flipping halfway.
Q: How can I make it dairy-free?
Use coconut yogurt or a dairy-free Greek yogurt alternative for the sauce.
Nutritional Information
Calories: 540 kcal
Protein: 40 g
Carbohydrates: 38 g
Fat: 22 g
Fiber: 5 g
Sodium: 550 mg