Chicken Rice Bowl with Green Vegetables
Roasted chicken, brown rice, broccoli, green beans, and spinach make a straightforward bowl with a fresh lemon-garlic finish.
By Moow Editorial ·
- Ordinary dry brown rice needs 40 to 45 minutes, so start it first.
- Steam the green vegetables only until bright and crisp-tender.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 bowls
- Prep time: 16 minutes
- Cook time: 45 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 bowls.
- Calories: 430 kcal
- Protein: 43 g
- Carbohydrates: 48 g
- Fat: 9 g
- Sodium: 320 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 1 1/3 lb (600 g) raw boneless, skinless chicken breast, cut into 4 portions
- 7/8 cup (160 g) dry long-grain brown rice
- 2 cups (480 g) water, for the rice
- 1 lb (480 g) broccoli florets
- 14 oz (400 g) green beans, trimmed
- 4 packed cups (120 g) baby spinach
- 1/4 cup (60 g) water, for steaming
- 1/4 cup (60 g) fresh lemon juice
- 1 tablespoon (14 g) olive oil
- 3 cloves (9 g) garlic, finely grated
- 1/2 teaspoon (1 g) ground black pepper
- 1/4 teaspoon (1.5 g) fine salt
Directions
1. Combine the rice and its water in a saucepan. Bring to a boil, cover, and simmer on low for 40 to 45 minutes; rest covered for 5 minutes.
2. Heat the oven to 425°F (220°C). Coat the chicken with the olive oil, garlic, black pepper, and salt and roast until each portion reaches 165°F (74°C), 15 to 20 minutes. Rest for 5 minutes, then slice.
3. Meanwhile, put the broccoli, green beans, and steaming water in a 6-quart Dutch oven. Cover and steam until crisp-tender, 5 to 7 minutes; fold in the spinach until wilted.
4. Divide rice, green vegetables, and chicken among four bowls and finish with lemon juice.
Sources
No major U.S. food allergen is intentionally included. Cook chicken to 165°F (74°C), keep raw poultry away from vegetables, cool rice promptly, and refrigerate within 2 hours.