These Asian chicken and rice bowls are one of my husband’s favorite meal prep lunches.
I make chicken bowl recipes regularly because they are both healthy and hearty. I like to mix up the sauces, grains, and vegetables that I use to create variety so it doesn’t feel like we are eating the same chicken bowl every day for lunch.
Of all the bowls I make I think the Asian rice bowls are my husband’s favorite. It doesn’t matter if I use Asian dressing, teriyaki sauce, Mongolian sauce, or sweet and sour sauce. He loves all the flavors and enjoys the rice bowls with any combination of meat and vegetables.
Meal Prep Asian Bowl from Leftovers
A quick and easy way to meal prep Asian Bowls is to start from leftovers. If you cook extra chicken and rice for dinner on the weekend, you can use the leftovers to make these Asian Chicken and Rice Bowls in under 15 minutes! In fact, after eating a dinner of Slow Cooker Rotisserie Chicken (without the oregano and paprika), Instant Pot Garlic Rice, and Roasted Broccoli with my family, I quickly assembled these bowls while my kids load the dishwasher.
Ways to Batch Cook Chicken:
How to Cook Chicken Breasts in a Pressure Cooker
Ways to Batch Cook Rice:
You can always follow the directions of the package and cook your rice on the stovetop.
How to Cook Basmati Rice in an Instant Pot
How to Bake White Rice in the Oven
How to Make Chicken Rice Bowls
I vary the amount of chicken, rice, vegetables I put in each bowl based on the dietary needs or preferences of who will be eating it. Below I’ve listed a range of measurements for each ingredient, so you can get an idea of how you may want to adapt the recipe to fit your needs.
Ingredients:
- 1/4 – 1/2 cup of cooked rice
- 1/3 – 1/2 cup of diced cooked chicken
- 1 – 1 1/2 cups cooked vegetables
- 2-3 tablespoons Asian dressing
How to Assemble a Chicken and Rice Bowl:
- Layer the rice on the bottom.
- Then put the meat on one side of the dish. Add the vegetables to the other side of the dish.
- Drizzle the dressing over the meat and vegetables.
Asian Chicken and Rice Bowl Recipe
This recipe makes 5 rice bowls. Feel free to adjust the amount you put in each bowl to fit your dietary needs.
Ingredients:
- 2 1/2 cups of cooked rice
- 1 2/3 – 2 1/2 cups cooked chicken, diced
- 5 cups of cooked broccoli florets
Asian Dressing Ingredients:
- ⅓ cup olive oil
- ¼ cup rice vinegar
- ¼ cup soy sauce (use gluten-free soy sauce to make this gluten-free)
- 2 tablespoons honey or sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1 tablespoon toasted sesame seeds (optional)
Directions:
1. Add rice vinegar, olive oil, soy sauce, garlic, honey, sesame oil, garlic, ginger, and sesame seeds to a cruet or a container with a lid. Seal the container and shake vigorously to combine.
2. Add 1/2 cup of cooked rice to the bottom of each bowl.
3. Add 1/3 cup of cooked chicken to each dish.
4. Add 1 cup of cooked broccoli to each dish.
5. Drizzle 2 tablespoons of the Asian dressing over the meat and vegetables.
6. Seal and store your bowls.
How to Store Chicken and Rice Bowls
Seal each bowl and store them in the refrigerator for up to 5 days or the freezer for up to 3 months.
How to Thaw Rice Bowls
If possible, thaw your rice bowl overnight in the refrigerator.
How to Reheat Chicken and Rice Bowls
Reheat a thawed rice bowl in a microwave on high power for 1 minute.
Reheat a frozen rice bowl in a microwave on 50% power for 3 – 4 minutes. Stir and then cook an additional 30 seconds on high power to heat it through.
Printable Recipe for Asian Chicken and Rice Bowls
Asian Chicken and Rice Bowl Recipe
Ingredients
- 2 1/2 cups of cooked rice
- 1 2/3 - 2 1/2 cups cooked chicken diced
- 5 cups of cooked broccoli florets
- Asian Dressing Ingredients:
- ⅓ cup olive oil
- ¼ cup rice vinegar
- ¼ cup soy sauce use gluten-free soy sauce to make this gluten-free
- 2 tablespoons honey or sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1 tablespoon toasted sesame seeds optional
Instructions
- Add rice vinegar, olive oil, soy sauce, garlic, honey, sesame oil, garlic, ginger, and sesame seeds to a cruet or a container with a lid. Seal the container and shake vigorously to combine.
- Add 1/2 cup of cooked rice to the bottom of each bowl.
- Add 1/3 cup of cooked chicken to each dish.
- Add 1 cup of cooked broccoli to each dish.
- Drizzle 2 tablespoons of the Asian dressing over the meat and vegetables.
- Seal and store your bowls.
More Meal Prep Lunch Ideas
Asian Chicken Salad
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