Garlic Butter Chicken Rice Meal Prep Bowls
A flavorful and filling meal prep option combining tender chicken, aromatic garlic, and fluffy rice, all tossed in savory butter.
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces Fresh, high-quality chicken is recommended.
- 4 tablespoons unsalted butter Additional for cooking.
- 5 cloves garlic, minced Fresh minced garlic is preferred.
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped For garnish.
For the Rice
- 1 cup long-grain white rice Can substitute with brown rice or alternatives.
- 2 cups chicken broth (or water for cooking the rice)
- Salt, to taste
Vegetable Add-ins (optional)
- 1 cup broccoli florets Optional.
- 1 medium red bell pepper, diced Optional.
- 1 medium carrot, sliced Optional.
Instructions
Cook the Rice
- Rinse the long-grain white rice under cold water until the water runs clear. This removes excess starch.
- In a medium saucepan, bring 2 cups of chicken broth (or water) to a boil.
- Add the rinsed rice and a pinch of salt. Lower the heat to a simmer, cover, and cook for about 18-20 minutes until tender.
- Remove from heat, let it sit covered for another 5 minutes, then fluff with a fork.
Sauté the Chicken
- Heat a large skillet over medium-high heat and add 2 tablespoons of unsalted butter.
- Once melted, add the bite-sized chicken pieces, sprinkling onion powder, paprika, salt, and pepper.
- Cook for about 5-7 minutes until golden brown and cooked through, stirring occasionally.
Add Garlic
- Once the chicken is cooked, add the minced garlic and sauté for 1-2 minutes until fragrant.
Combine with Rice
- Reduce heat to low, add the cooked rice to the skillet and toss to combine.
- Melt the remaining 2 tablespoons of butter over the mixture, coating everything evenly.
Add Vegetables (if using)
- Optional: Steam or sauté the vegetables separately, then mix in with the chicken and rice.
Serve
- Taste and adjust seasoning. Garnish with parsley and divide into meal prep containers.
Notes
Store in airtight containers in the refrigerator for up to 4 days, or freeze for 3 months.