As the leaves turn golden and the air gets crisp, there’s one thing I crave above all: comfort food that nourishes and satisfies. And nothing hits that spot quite like a warm, hearty Gluten Free Chicken & Veggie Rice Bowl. This dish brings together everything I love, colorful roasted vegetables, perfectly seasoned chicken, and fluffy rice,into one bowl of cozy, fall-inspired goodness.
Growing up in Tuscany, rice bowls weren’t something you’d find at my nonna’s table. But after discovering my gluten intolerance and moving to the U.S., I began exploring new ways to blend my Italian roots with healthy, gluten-free living. This bowl was born out of that journey. It’s simple, deeply flavorful, and endlessly adaptable, a favorite for busy weeknights and meal prep days alike.
In today’s post, I’ll walk you through how to make this Gluten Free Chicken & Veggie Rice Bowl from scratch, with step-by-step instructions, helpful cooking tips, and tasty variations. Whether you’re a seasoned home cook or just getting started with gluten-free meals, you’ll find everything you need right here.
Gluten Free Chicken & Veggie Rice Bowl
Equipment
- baking sheet
- mixing bowl
- skillet
- pot
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts cubed
- 2 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1 cup uncooked white or brown rice
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 zucchini chopped
- 1 carrot thinly sliced
- 1 tbsp tamari gluten-free soy sauce
- 1 tsp lemon juice optional
- fresh parsley or chives for garnish
Instructions
- Rinse the rice until water runs clear. Cook it according to package instructions, ideally using broth for added flavor.
- In a bowl, toss cubed chicken with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper. Let it marinate while prepping vegetables.
- Preheat oven to 400°F (200°C). Spread broccoli, bell pepper, zucchini, and carrots on a baking sheet. Drizzle with remaining olive oil, season, and roast for 20–25 minutes.
- Heat a skillet over medium heat. Add chicken and cook for 6–8 minutes until golden and cooked through. Add tamari in the last minute for flavor.
- Fluff the rice and divide into bowls. Top with roasted vegetables and cooked chicken. Drizzle with lemon juice and garnish with fresh herbs.
Notes
Nutrition
Ingredients for a Perfect Gluten Free Chicken & Veggie Rice Bowl
This recipe uses wholesome ingredients you likely already have in your fridge or pantry. Choose fresh, seasonal vegetables for the best flavor, and feel free to swap based on your preferences.
Ingredients:
- 2 boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil (divided)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- 1 cup uncooked white or brown rice
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 carrot, thinly sliced
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 teaspoon lemon juice (optional)
- Fresh parsley or chives, for garnish
Cooking this bowl is a breeze. For a slightly spicier version, try adding a pinch of red chili flakes or a drizzle of sriracha at the end.
Step-by-Step Instructions for Chicken & Veggie Rice Bowl
1. Cook the Rice:
Start by rinsing your rice until the water runs clear. Cook according to package instructions. I recommend using low-sodium broth instead of water for an extra boost of flavor.
2. Prepare the Chicken:
In a bowl, toss your cubed chicken with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper. Let it marinate while you prep the veggies.
3. Roast the Veggies:
Preheat your oven to 400°F (200°C). Spread the chopped broccoli, bell pepper, zucchini, and carrots on a baking sheet. Drizzle with the remaining olive oil and a pinch of salt and pepper. Roast for 20–25 minutes or until caramelized and tender.
4. Cook the Chicken:
Heat a skillet over medium heat. Add the seasoned chicken and sauté for 6–8 minutes, until golden brown and cooked through. Add a splash of tamari in the last minute for that umami richness.
5. Assemble Your Bowl:
Fluff the rice and divide it between two bowls. Top each with roasted veggies and chicken. Finish with a drizzle of lemon juice and sprinkle of fresh herbs.
For a meal that’s both satisfying and balanced, this bowl delivers on every level.
Tips for Success with Gluten Free Chicken & Veggie Rice Bowls
Use High-Quality Tamari:
Tamari adds depth without gluten. Be sure to check the label, some brands still sneak in wheat. I always use a certified gluten-free version.
Batch Roast Veggies:
Double your veggie quantities and roast extra for the week. You’ll thank yourself later when assembling a second Gluten Free Chicken & Veggie Rice Bowl takes just minutes.
Meal Prep Friendly:
This bowl holds up wonderfully in the fridge for up to 4 days. I suggest storing the components separately to keep everything fresh and flavorful.
Pair It with Another Favorite:
Love one-pan dishes? You’ll enjoy this Lemon Herb Gluten-Free Chicken Skillet or these Easy Chicken and Veggie Lunch Boxes for more wholesome ideas.
Variations: Make It Your Own
This Gluten Free Chicken & Veggie Rice Bowl is as flexible as your cravings.
Try Different Grains:
Swap rice for quinoa, cauliflower rice, or gluten-free couscous to switch things up.
Add a Sauce:
A spoonful of homemade tahini dressing, hummus, or Greek yogurt with herbs can add creaminess and zing.
Go Dairy-Free or Vegan:
Replace chicken with baked tofu or chickpeas and add avocado slices for healthy fat. Try this in combination with Roasted Veggie and Brown Rice Bowls for plant-powered inspiration.
Looking for more dinner ideas?
Check out these Gluten-Free Chicken Taquitos or this hearty Classic Gluten-Free Meatloaf to keep your weeknight menu fresh.
Storage and Reheating Tips
Fridge:
Let everything cool completely before sealing in airtight containers. Keeps well for 3–4 days.
Freezer:
Freeze the chicken and rice separately for up to 2 months. Reheat slowly to preserve texture.
Reheating:
Microwave with a splash of water or broth to keep the rice from drying out. Or reheat everything in a skillet over low heat for best flavor.
Looking for something quicker next time? This Quick Chicken Stir Fry is ready in under 20 minutes.
FAQs About Gluten Free Chicken & Veggie Rice Bowls
What rice should I use for a gluten-free bowl?
Most plain white, brown, jasmine, and basmati rice are naturally gluten-free. Always check for cross-contamination on packaging if you’re sensitive.
Can I use frozen vegetables?
Yes! Frozen veggies work great. Just roast them a bit longer to evaporate excess moisture.
Is tamari necessary?
Tamari adds savory flavor, but you can skip it or use coconut aminos as a substitute.
How do I make it spicier?
Add chili flakes, hot sauce, or sauté the chicken with minced garlic and jalapeños.
Conclusion
This Gluten Free Chicken & Veggie Rice Bowl has become a staple in my kitchen for a reason. It’s a warming, nourishing dish that feels like a hug in a bowl, perfect for fall and beyond. With minimal effort, you can create something both comforting and energizing, whether you’re cooking for one or prepping lunches for the week.
I hope this bowl becomes part of your gluten-free recipe rotation just like it has for me. Want more cozy, easy meals? Don’t miss my Gluten-Free Chicken Piccata or this Simple Beef and Broccoli recipe, they’re weeknight gold.