Herbed Chicken & Rice Bowl
A clean, simple bowl of herb-seasoned chicken breast sliced over fluffy rice with steamed carrots. No dairy, gluten, egg, soy, nuts, or shellfish — just wholesome, affordable ingredients, making it an easy choice for anyone cooking around common dietary restrictions.
By Palate Palace Kitchen
About This Recipe
This classic American herbed chicken and rice bowl is a wholesome, comforting meal that brings together clean, simple flavors. Designed to be both budget-friendly and easy to prepare, this dish offers a balanced combination of tender poultry, fluffy grains, and sweet vegetables. It is an excellent option for anyone seeking a naturally gluten-free and dairy-free dinner or a satisfying midday meal.
The success of this straightforward preparation lies in how the chicken is seasoned and cooked. Rubbing the chicken breasts with a savory blend of dried mixed herbs, garlic powder, salt, and olive oil before pan-cooking ensures the meat absorbs the seasonings deeply. Searing the chicken over medium heat keeps it juicy, while resting the meat before slicing locks in those flavorful juices, preventing it from drying out when assembled in the bowl.
To ensure the dish comes together seamlessly, steam the sliced carrots just until they are tender to maintain a pleasant bite and vibrant color. You can easily customize this recipe by swapping the white rice for brown rice or quinoa, or by tossing in other seasonal vegetables you have on hand to minimize food waste.
Because this dish holds up beautifully in the refrigerator, it is a fantastic candidate for weekly meal prep. Simply portion the cooked rice, sliced herbed chicken, and steamed carrots into airtight containers for quick lunches. When ready to serve, a simple squeeze of fresh lemon juice or a drizzle of extra olive oil can brighten up the flavors before reheating.
Ingredients
- 4 pieces Chicken breasts
- 300 g White rice
- 3 medium Carrots, sliced
- 2 tsp Dried mixed herbs
- 1 tsp Garlic powder
- 2 tbsp Olive oil
- 1 tsp Salt
Instructions
- 1
Cook the rice according to the packet instructions.
15 min
- 2
Rub the chicken with the herbs, garlic powder, salt, and oil.
3 min
- 3
Pan-cook the chicken over medium heat until cooked through, then rest and slice.
14 min
- 4
Steam the carrots until just tender.
8 min
- 5
Build the bowls with rice, sliced chicken, and carrots.
2 min
Nutrition Facts
410
kcal
Calories
34
g
Protein
42
g
Carbs
10
g
Fat
3
g
Fiber
420
mg
Sodium
Rate This Recipe
Beverage Pairings
American cooking is broad, but its drinks culture leans on craft beer and bold New-World wine: hoppy IPAs and ambers for burgers and barbecue, Cabernet and Malbec for steak, and classic sodas and root-beer floats for the diner side of the table.
Wine, Beer & Spirits
Hoppy bitterness cuts through fat and echoes char on burgers and barbecue.
Serve cool (7°C).
Malty and toasty — a friendly match for grilled and smoked meats.
Serve cool (8°C).
Bold tannin and dark fruit stand up to steak and ribs.
Serve at 17–18°C in a broad glass.
Juicy and smoky, it loves anything off the grill.
Serve at 16–18°C.
Dry rosé is remarkably versatile across savory dishes. Light-bodied and refreshing to match a delicate dish.
Serve well chilled (8–10°C).
Non-Alcoholic
A sweet, spiced soda that pairs happily with burgers and fried food.
Serve ice-cold.
Spicy and fizzy — a refreshing alcohol-free partner to barbecue.
Serve ice-cold.
A clean, neutral refresher that suits almost any dish. Light-bodied and refreshing to match a delicate dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice. Light-bodied and refreshing to match a delicate dish.
Steep at 75–80°C for 2 minutes.
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