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30-Minute Rainbow Veggie Chicken Bowl - Colorful, Fresh, and Fast

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 520
This vibrant and healthy chicken bowl combines colorful vegetables with a quick homemade sauce, perfect for a nutritious meal in just 30 minutes.

Ingredients

Base

  • 2 cups cooked rice, quinoa, or cauliflower rice

Aromatics

  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated

Veggie rainbow

  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 cup shredded purple cabbage
  • 1 medium carrot, matchsticks or thin slices
  • 1 small zucchini, half-moons
  • 1 cup broccoli florets, small
  • 0.5 cup corn kernels, fresh or frozen
  • 0.5 cup edamame or peas, optional (for extra protein)

Simple sauce

  • 3 tbsp low-sodium soy sauce or tamari
  • 1 tbsp rice vinegar or lime juice
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 0.5 tsp sriracha or chili-garlic sauce, optional (for heat)

Toppings

  • to taste sliced green onions, sesame seeds, chopped cilantro, lime wedges

Instructions 

  • Cook your base rice or quinoa. Whisk soy sauce, rice vinegar, honey, sesame oil, and sriracha to make the sauce.
  • Pat chicken dry, season with salt and pepper, then cook in a skillet with 1 tbsp oil until browned and cooked through, about 4-6 minutes. Remove and set aside.
  • Add remaining oil, sauté garlic and ginger for 30 seconds, then stir-fry broccoli and carrots for 2-3 minutes.
  • Add bell peppers, zucchini, corn, and edamame; cook 2-3 minutes until tender-crisp. Return chicken to pan, pour sauce, and toss for 1-2 minutes until glossy.
  • Assemble bowls with rice, top with chicken and veggies, then garnish with green onions, sesame seeds, cilantro, and lime wedges. Serve hot.

Notes

Feel free to adjust spice levels with more sriracha or chili sauce for extra heat.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Fusion
Keyword: chicken, quick, Vegetables