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Overhead view of a Summer Chicken and Rice Bowl featuring sliced glazed chicken, white rice, cucumbers, and shredded carrots.

Summer Chicken and Rice Bowl

Rice bowls made combining ingredients quick and satisfying.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 22 minutes
Course Lunch
Cuisine Asian
Servings 1 serving

Equipment

  • Saucepan with lid
  • Grill or skillet

Ingredients
  

For the Rice

  • 1 cup jasmine rice
  • 1.5 cups water

For the Bowl

  • 1 cup grilled chicken sliced
  • 1/2 cup cucumber
  • 1/2 cup carrots
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds for garnish

Instructions
 

  • Cook the jasmine rice with water in a saucepan, covered, for 12 minutes.
  • Remove the rice from the heat and let it rest, covered, for 5 minutes.
  • Grill or pan-cook the chicken until the internal temperature reaches 75°C, then slice it thin.
  • Assemble the bowl by placing the cooked rice as the base.
  • Add the cucumber and carrots to the bowl, followed by the sliced chicken.
  • Drizzle the soy sauce and sesame oil over the contents of the bowl.
  • Sprinkle sesame seeds on top for contrast before serving.

Notes

By Clara Bennett, Lead Plate Designer at Recipes by Betty.
Keyword chicken rice bowl summer, healthy rice bowl, summer chicken and rice bowl