How long does Savory Chicken and Rice Breakfast Bowl take to make?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The rice boils while the chicken browns, then everything is tossed together in one pan.

Can I use leftover rice for this chicken breakfast bowl?

Yes, cold cooked rice works very well and saves time. Stir it into the pan with the chicken and carrots and heat until piping hot all the way through.

What can I use instead of wholegrain basmati rice?

Swap it for white basmati, long grain rice or quinoa. White rice cooks faster, so start it a little later than wholegrain.

Is Savory Chicken and Rice Breakfast Bowl vegetarian?

No, it contains chicken thighs, so it is not vegetarian. The chicken is cooked with garlic, onion and carrots, then mixed with rice and served with cucumber and lemon.

How can I add more flavour to a chicken rice bowl?

Brown the chicken well before adding the carrots, and finish with plenty of lemon juice and black pepper. A few capers or chopped fresh herbs on top add a sharp, bright finish.

Savory Chicken And Rice Breakfast Bowl Recipe

Name: Savory Chicken and Rice Breakfast Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 Piece Cucumber 1Pc; 1 Kg Laila Basmati Rice; 100 G Jumbo Garlic 100g; 750 G Top-Op Table Salt Drums; 100G Heera Black Pepper Powder 100g; 100 g Yorkshire English Carrots 100G; - Schwartz Italian Seasoning; 250 Ml Trs Lemon Juice 250Ml; 1 Onion Large 1 Each; 4X150G Boneless Chicken Thighs 4X150G (Skin On); 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

Italian cuisine · 1 servings · 523 calories

Savory Chicken and Rice Breakfast Bowl recipe

About this recipe

Start your day with a savory chicken and rice breakfast bowl that blends hearty flavors and balanced nutrition. This dish features tender chicken thighs seasoned with Italian herbs, paired with aromatic rice and fresh vegetables like carrots and cucumber. Perfect for busy mornings, this meal comes together in just 35 minutes, offering 951 calories, 33g of protein, and 143g of carbohydrates to keep you energized. The cooking process is straightforward, with steps like sautéing chicken and vegetables, boiling rice, and assembling a colorful bowl that’s as visually appealing as it is delicious. It's a versatile dish that you can enjoy any day of the week, whether you're looking for a post-workout meal or a satisfying breakfast to fuel your day.

Ingredients

1 Piece Cucumber 1Pc
1 Kg Laila Basmati Rice
100 G Jumbo Garlic 100g
750 G Top-Op Table Salt Drums
100G Heera Black Pepper Powder 100g
100 g Yorkshire English Carrots 100G
- Schwartz Italian Seasoning
250 Ml Trs Lemon Juice 250Ml
1 Onion Large 1 Each
4X150G Boneless Chicken Thighs 4X150G (Skin On)
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Rinse the rice thoroughly and soak it in water for 15 minutes.
2. Dice the chicken thighs into bite-sized pieces and season with salt, pepper, and 1 teaspoon of Italian seasoning.
3. Heat 1 tablespoon of olive oil in a pan and sauté the finely chopped garlic and onion until aromatic.
4. Add the seasoned chicken to the pan and cook for 8-10 minutes until golden brown and fully cooked.
5. While the chicken cooks, boil the soaked rice in a pot of salted water for 10-12 minutes until tender, then drain and set aside.
6. Peel and chop the carrots into thin rounds and sauté them in the same pan as the chicken for 5 minutes.
7. Add the cooked rice to the pan with the chicken and carrots, stirring well to combine.
8. Adjust the seasoning with additional salt, pepper, and a squeeze of lemon juice.
9. Slice the cucumber into thin rounds and arrange them around the rice bowl for a fresh crunch.
10. Serve warm, garnished with a sprinkle of Italian seasoning for extra flavor.

How to make Savory Chicken And Rice Breakfast Bowl

Soak rice and season chicken. Rinse the rice thoroughly and soak it in water for 15 minutes. Dice the chicken thighs into bite-sized pieces and season with salt, pepper and Italian seasoning.
Cook the chicken. Heat olive oil in a pan and sauté finely chopped garlic and onion until aromatic. Add the chicken and cook for 8-10 minutes until golden brown and fully cooked.
Boil rice and add carrots. Meanwhile, boil the soaked rice in salted water until tender, then drain. Peel the carrots, cut them into thin rounds and sauté them in the pan with the chicken for 5 minutes.
Combine and season. Add the cooked rice to the pan and stir well to combine with the chicken and carrots. Adjust the seasoning with extra salt, pepper and a squeeze of lemon juice.
Plate and serve. Slice the cucumber into thin rounds and arrange them around the bowl for crunch. Serve warm with a sprinkle of Italian seasoning on top.

Frequently asked questions

How long does Savory Chicken and Rice Breakfast Bowl take to make?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The rice boils while the chicken browns, then everything is tossed together in one pan.
Can I use leftover rice for this chicken breakfast bowl?: Yes, cold cooked rice works very well and saves time. Stir it into the pan with the chicken and carrots and heat until piping hot all the way through.
What can I use instead of wholegrain basmati rice?: Swap it for white basmati, long grain rice or quinoa. White rice cooks faster, so start it a little later than wholegrain.
Is Savory Chicken and Rice Breakfast Bowl vegetarian?: No, it contains chicken thighs, so it is not vegetarian. The chicken is cooked with garlic, onion and carrots, then mixed with rice and served with cucumber and lemon.
How can I add more flavour to a chicken rice bowl?: Brown the chicken well before adding the carrots, and finish with plenty of lemon juice and black pepper. A few capers or chopped fresh herbs on top add a sharp, bright finish.