Nutritious Homemade Meal: Easy One-Pan Chicken Rice Bowl 2026

You know those nights when you want something healthy but can’t be bothered to dirty half the kitchen? That’s how this Nutritious Homemade Meal came about. I was staring at my fridge one evening, trying not to call for takeout for the third time that week, and realized I had everything I needed for a decent meal right there.

This one-pan chicken and veggie rice bowl is my go-to for weeknights. Protein, carbs, and vegetables all in one pan—less mess, more eating. The chicken gets a nice golden color, and the veggies stay crisp enough that it doesn’t turn into mush.

The best part? You can swap stuff around based on what’s in the fridge. Bell peppers instead of broccoli, a handful of peas at the end, and even brown rice if I’m feeling extra healthy. Somehow it always works.

Nutritious Homemade Meal

One-Pan Chicken and Vegetable Rice Bowl is an easy weeknight dinner that combines seasoned chicken, fluffy rice, carrots, and broccoli all cooked in one skillet. You start by browning bite-sized chicken pieces with simple spices, then sauté onions and carrots in the same pan. Add rice and chicken broth, let it simmer, then nestle the chicken and broccoli back in to finish cooking together.

The whole thing takes about 45 minutes from start to finish, feeds three people, and comes in around 420 calories per serving. It's perfect when you want something healthy and filling without using every dish in your kitchen. Plus, you can swap the vegetables or protein based on what you've got in your fridge—it's pretty forgiving that way.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 3

Course: Breakfast, Main Course

Cuisine: Fusion

Calories: 410

Ingredients Method Video

Ingredients

  

For the Chicken

• 500 g boneless chicken breast or thighs cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ¾ teaspoon salt

For the Rice and Vegetables

• 1 cup long-grain white rice I use basmati, but jasmine works too
• 2 cups chicken broth or water
• 1 medium carrot diced into small cubes
• 1 cup broccoli florets fresh or frozen
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 tablespoon butter or olive oil
• Salt to taste
• Fresh parsley or cilantro for garnish optional, but it makes it look restaurant-worthy

Method

 

Preparation

1. Start by getting your chicken ready. Cut it into pieces that are roughly the same size—this isn't about perfection, but you want them to cook evenly. I learned this the hard way when I had some pieces that were still pink inside while others were turning into chicken jerky.

   In a bowl, toss the chicken with olive oil, garlic powder, paprika, black pepper, and salt. Mix it well with your hands. Yes, it's a bit messy, but you get better coverage this way. Let it sit while you prep the vegetables—even five minutes helps the flavors settle in.
   
2. Dice your carrot into small pieces. Not too tiny or they'll disappear, but small enough that they cook through. Chop the onion and mince the garlic. If your broccoli florets are huge, break them down into smaller, bite-sized pieces.

   Rinse your rice under cold water until the water runs clear. I used to skip this step because it seemed unnecessary, but it really does make the rice less sticky and more fluffy.
   

Serving Suggestions

1. I like to serve this straight from the pan—it’s a one-dish meal, after all. Garnish with some fresh chopped parsley or cilantro if you have it. Sometimes I’ll add a squeeze of lemon juice over the top, which brightens everything up.
2. If you want to make it fancier (maybe you have company coming over), serve it in individual bowls with a sprinkle of sesame seeds and some sliced green onions. A dollop of Greek yogurt or sour cream on the side works surprisingly well too.
3. For a complete meal, pair it with a simple green salad or some cucumber slices with a bit of salt and lemon. Though honestly, this dish is filling enough on its own.

Quick tip

1. If you're using frozen broccoli, don't thaw it first. Just toss it in during the last few minutes of cooking so it doesn't get soggy.

Video

Step 1

Heat a large skillet or wide pan over medium-high heat for this Nutritious Homemade Meal. Add a tablespoon of butter or olive oil and let it melt. Once it’s hot and shimmering, add your seasoned chicken pieces in a single layer. Don’t crowd them—if the pan is small, do it in batches. Let the chicken cook undisturbed for 3–4 minutes. I know it’s tempting to poke at it, but leaving it alone helps it get that nice golden-brown crust. Flip the pieces and cook another 3–4 minutes until cooked through. Remove the chicken and set it aside.

Step 2: (Nutritious Homemade Meal)

In the same pan (don’t clean it—those brown bits are pure flavor) add the chopped onion and diced carrots for your Nutritious Homemade Meal. Cook for about 3 minutes, stirring occasionally, until the onion starts to soften. Add the minced garlic and cook for another minute. Your kitchen should smell incredible right now.

Step 3

Add the rinsed rice to the pan with the vegetables for this Nutritious Homemade Meal and stir it around for about a minute. This lightly toasts the rice and helps it soak up all those flavors from the chicken and veggies. Pour in the chicken broth (or water if you prefer) and stir so the rice is evenly distributed. Bring it to a boil, then reduce the heat to low, cover with a lid, and let it simmer.

Step 4

After about 12 minutes, lift the lid and gently nestle the cooked chicken pieces and broccoli florets into the rice for this Nutritious Homemade Meal. Don’t stir too much—just tuck them in. Cover again and cook for another 5–7 minutes until the rice is tender and has absorbed the liquid, and the broccoli is bright green and still has a bit of crunch.

Step 5

Turn off the heat and let it sit, covered, for 5 minutes for this Nutritious Homemade Meal. This helps the rice finish steaming and become perfectly fluffy. Then fluff everything with a fork, taste, and adjust salt if needed.

Tips and Variations

A couple of mistakes I used to make: I’d sometimes toss the chicken back in before it was fully cooked. Don’t do that—make sure the pieces are cooked through, or you’ll regret it.

Also, try not to lift the lid too much while the rice is cooking. Every time you peek, the steam escapes, and that’s what’s actually cooking the rice. Patience is key.

If your rice ends up mushy, it usually means too much liquid. I stick to the 2:1 ratio—2 cups liquid for every 1 cup of rice—and it works every time.

Variations I like:

You can also switch the rice for quinoa or brown rice—just adjust the liquid and cooking time a bit.

Swap the chicken for turkey, shrimp, or even firm tofu if you want.

Mix up the veggies—bell peppers, green beans, snap peas, corn, mushrooms, whatever you’ve got.

If I’m in the mood for spice, I throw in some red pepper flakes, cumin, or a pinch of turmeric on the chicken.

Sometimes I stir in a little cream cheese or coconut milk at the end to make it creamier.

Reheating Tips

Microwave: Put a portion in a microwave-safe bowl, add about 2 tablespoons of water, cover loosely with a damp paper towel, and heat for 2–3 minutes. Stir it halfway through so it warms evenly.

Stovetop: This is my go-to. Heat a little oil or butter in a pan, add the leftovers, splash in some water or broth, and stir over medium heat until everything is warmed through. It actually tastes fresher this way.

Storage Tips

Leftovers keep fine in an airtight container in the fridge for up to 3 days. The rice can dry out a little, so when you reheat it, add a splash of water or broth and cover it in the microwave. That helps bring back some moisture and keeps it from getting crusty.

You can freeze portions, too, but the vegetables change texture a bit once thawed. If you’re planning to freeze it, undercook the broccoli slightly so it doesn’t turn to mush when you reheat. It should last in the freezer for about 2 months.

FAQs