Spicy Chicken Rice Bowl Recipe

About this recipe

This Spicy Chicken Rice Bowl is your answer to a flavorful, high-protein snack that’s easy to prepare and perfect for gym meal prep. Featuring tender chicken chunks cooked in a medley of Indian spices, this dish is paired with fluffy long-grain rice for a satisfying balance of protein, carbs, and bold flavors. The recipe uses just one pan, minimizing cleanup while delivering maximum taste. The aromatic blend of cumin, coriander, and chili powder brings warmth and depth, while the fresh coriander garnish adds brightness to every bite. With 36g of protein per serving, this snack is ideal for muscle recovery or a post-workout energy boost. Quick to cook and batchable, it’s a versatile option for busy weekdays or relaxed weekends. Serve hot and enjoy the comforting, spicy kick!

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the chicken breast and cut it into bite-sized pieces; set aside.
2. 2. Rinse the rice thoroughly under cold water and soak for 10 minutes.
3. 3. Heat vegetable oil in a large pan and add cumin seeds; let them sizzle for 30 seconds.
4. 4. Add chopped onions, garlic, ginger, and green chili; sauté until golden and aromatic.
5. 5. Stir in chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt; cook until the tomatoes soften into a paste.
6. 6. Add the chicken pieces to the pan and cook for 5-7 minutes until they are lightly browned and coated in the spices.
7. 7. Drain the soaked rice and add it to the pan; mix gently with the chicken and spices.
8. 8. Pour in water, bring to a boil, then reduce the heat to low and cover the pan.
9. 9. Let the rice cook for 15 minutes until fully absorbed and fluffy; check occasionally to avoid sticking.
10. 10. Garnish with freshly chopped coriander leaves before serving.