Chicken, Veggie & Rice Bowls

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Step 1

Cook the rice Rinse and cook rice (or quinoa) according to package instructions. Fluff and set aside. 2. Cook the chicken Preheat oven to 400°F (200°C) OR cook on stovetop. Rub chicken with olive oil + seasonings. Oven method: Bake 20–25 min until internal temp reaches 165°F (74°C). Stovetop method: Cook 6–7 min per side in a skillet. Rest 5 minutes, then slice. 3. Cook the frozen veggies (2 options): Roast (best for texture): Spread frozen veggies on a sheet pan, drizzle with olive oil, season with salt & pepper, and roast at 425°F (220°C) for 25–30 minutes, stirring once halfway. Skillet: Heat 1 tbsp oil in a large pan, add frozen veggies, and sauté on medium-high until warmed through and liquid evaporates (8–10 min). 4. Assemble bowls Divide rice into 4 containers. Add a generous portion of veggies. Top with sliced chicken. Add black beans or extra corn if using. 5. Optional sauces (store separately, add when serving): Teriyaki Chipotle mayo Tzatziki or plain Greek yogurt + lemon Salsa verde