Description
A flavorful and nutritious Shredded Chicken & Rice Bowl featuring tender seasoned chicken, fluffy rice, fresh vegetables, and delicious toppings like avocado, cheese, and cilantro. Perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup chicken broth (for cooking the chicken)
For the Rice
- 1 cup white or brown rice (depending on preference)
- 2 cups water or chicken broth (for cooking the rice)
- Salt, to taste
Toppings
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (cheddar, Mexican blend, or any cheese of your choice)
- 1/4 cup cilantro, chopped
- Lime wedges, for garnish
- Sour cream or Greek yogurt (optional, for topping)
- Your favorite dressing or sauce (e.g., salsa, ranch, or a creamy chipotle sauce)
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, paprika, salt, and pepper to infuse flavor.
- Cook the Chicken: Place the seasoned chicken in the skillet and cook for about 5-7 minutes on each side until golden brown and fully cooked through, reaching an internal temperature of 165°F (75°C).
- Shred the Chicken: Remove the chicken from heat, let it rest for a few minutes, and then shred it using two forks to create tender pieces.
- Cook the Rice: In a medium saucepan, combine rice, water or chicken broth, and a pinch of salt. Bring it to a boil, then reduce heat to low, cover, and cook until the rice is tender and liquid is absorbed—15-20 minutes for white rice or 35-40 minutes for brown rice.
- Fluff the Rice: Once cooked, fluff the rice gently with a fork to separate the grains.
- Prepare Toppings: While the chicken and rice cook, heat the corn in a skillet or microwave if using frozen or canned corn. Slice the avocado, halve the cherry tomatoes, chop the cilantro, and prepare any desired sauces or dressings.
- Assemble the Bowls: Divide the cooked rice between bowls, then layer with shredded chicken, heated corn, sliced avocado, halved cherry tomatoes, shredded cheese, and chopped cilantro.
- Add Toppings: Optionally add a dollop of sour cream or Greek yogurt on top for creaminess, and drizzle with your favorite dressing such as salsa, ranch, or chipotle sauce.
- Serve: Garnish each bowl with lime wedges for a fresh, zesty finish and enjoy your hearty Shredded Chicken & Rice Bowl.
Notes
- Use chicken thighs instead of breasts for a juicier texture.
- Brown rice requires a longer cook time and more liquid than white rice.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce.
- Leftover shredded chicken can be refrigerated for up to 3 days.
- To make this dish dairy-free, omit the cheese and sour cream.
