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This Chicken & Rice Lunch Bowl is perfect for a healthy meal prepped lunch! | read more at

Chicken & Rice Lunch Bowl

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  • 1 1/2 cups Rice & Ancient Grains Medley
  • 3 cups water or chicken broth
  • 2 cups brussel sprouts
  • 1 1/2 cups carrots
  • 1 1/2 zucchini
  • 1 Tbsp olive oil
  • Salt & pepper
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp paprika
  • 1/4 tsp crushed red pepper
  • 2 cups shredded rotisserie chicken breast


  1. In a medium sauce pan, mix the dry rice with the water or broth. Bring it to a boil, then reduce heat to low and let it simmer for 10 minutes. Turn the heat off and let it stand for 5 minutes before serving.
  2. Preheat oven to 375F.
  3. Line a large baking sheet with parchment paper or foil.
  4. Chop the ends off the brussels, remove some of the outside leaves, then slice in half.
  5. Peel the carrots and chop into 1/4 inch sized discs.
  6. Wash the zucchini, then slice each in half long wise. Chop into 1/4 inch slices.
  7. Toss the veggies in Tbsp of olive oil, and sprinkle on the seasonings. Roast for 30 minutes, or until the veggies are tender. Turn the broiler on high for 5 minutes to get a little extra flavor and crunch in your veggies.

Portion out your bowls (this makes 4 bowls):

  1. 1/2 cup rice medley
  2. 1 1/2 cups veggies
  3. 1/2 cup chicken