Gluten Free Chicken & Veggie Rice Bowl
This warm and hearty Gluten Free Chicken & Veggie Rice Bowl blends Italian roots with nourishing, gluten-free comfort food. Packed with colorful roasted vegetables, seasoned chicken, and fluffy rice, it's a cozy, customizable meal perfect for fall or any time of year.
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
This bowl is great for meal prep and totally customizable. Swap in different veggies or proteins like tofu, and top with your favorite sauces like tahini or yogurt dressing.
Nutrition
Calories: 520kcalCarbohydrates: 45gProtein: 35gFat: 22gSaturated Fat: 4gCholesterol: 85mgSodium: 540mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 6200IUVitamin C: 90mgCalcium: 60mgIron: 3.2mg
Tried this recipe?Let us know how it was!