25 Delicious Healthy Chicken and Rice Recipes for Weight Loss

Struggling to find meals that are both satisfying and good for your waistline? Look no further! Our roundup of 25 Delicious Healthy Chicken and Rice Recipes for Weight Loss is here to save your dinner routine. Packed with flavor, easy to make, and perfect for anyone looking to eat healthier without sacrificing taste, these recipes will keep you excited about mealtime. Let’s dive into these mouthwatering options!

Lemon Garlic Chicken and Brown Rice

Who knew that a dish as simple as Lemon Garlic Chicken and Brown Rice could pack such a flavorful punch? It’s the kind of meal that makes you feel like a gourmet chef without having to summon your inner Julia Child. Perfect for those nights when you want something hearty, healthy, and hassle-free.

Ingredients

• 2 lbs chicken breast
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup brown rice
• 2 cups chicken broth
• 1 tbsp butter
• 1/4 cup parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. In a large bowl, combine olive oil, minced garlic, lemon juice, lemon zest, salt, and black pepper to create a marinade.
3. Add the chicken breasts to the marinade, ensuring they’re fully coated. Let them sit for at least 15 minutes for the flavors to meld.
4. While the chicken marinates, rinse the brown rice under cold water until the water runs clear to remove excess starch.
5. In a medium saucepan, bring the chicken broth to a boil, then add the rinsed brown rice. Reduce heat to low, cover, and simmer for 45 minutes.
6. Heat a large skillet over medium-high heat and sear the marinated chicken breasts for 3-4 minutes on each side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Once the rice is cooked, fluff it with a fork and stir in the butter and chopped parsley for added flavor.
9. Serve the lemon garlic chicken over a bed of the fluffy brown rice, garnished with additional lemon slices and parsley if desired.

Perfectly tender chicken with a zesty lemon garlic kick pairs beautifully with the nutty, buttery brown rice. Try serving it with a side of steamed veggies for a colorful, balanced plate that’s as pleasing to the eye as it is to the palate.

Spicy Grilled Chicken with Quinoa

Spicy grilled chicken with quinoa isn’t just a meal; it’s a fiery dance of flavors that’ll have your taste buds doing the tango. Perfect for those who like their dinners with a side of adventure and a sprinkle of health.

Ingredients

• 2 lbs chicken breast
• 1 cup quinoa
• 2 cups water
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F). Tip: A properly heated grill ensures those perfect char marks without drying out the chicken.
2. In a small bowl, mix chili powder, garlic powder, cumin, salt, and black pepper. Rub this spice mix evenly over the chicken breasts.
3. Drizzle olive oil over the chicken to prevent sticking. Tip: Olive oil not only prevents sticking but also helps the spices adhere better.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy; guessing can lead to overcooked chicken.
5. While the chicken grills, rinse quinoa under cold water. Combine quinoa and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Remove quinoa from heat, let it sit covered for 5 minutes, then fluff with a fork. Stir in lime juice and chopped cilantro.
7. Serve the grilled chicken over a bed of quinoa. Garnish with extra cilantro if desired.

You’ll love the contrast between the smoky, spicy chicken and the light, citrusy quinoa. Try serving it with a side of avocado slices for a creamy texture that cools down the heat.

Herbed Chicken and Wild Rice Pilaf

Craving a dish that’s as comforting as your favorite sweater but fancy enough to impress your in-laws? Look no further than this herbed chicken and wild rice pilaf, a symphony of flavors that’ll have your taste buds dancing the cha-cha.

Ingredients

• 1.5 lbs chicken breast
• 1 cup wild rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. Rinse 1 cup of wild rice under cold water until the water runs clear to remove any excess starch.
3. In a medium saucepan, combine the rinsed wild rice and 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.
4. While the rice cooks, heat 1 tbsp of olive oil and 1 tbsp of butter in a large skillet over medium-high heat.
5. Season 1.5 lbs of chicken breast with 1 tsp salt, 1 tsp black pepper, 2 tsp dried thyme, and 1 tsp dried rosemary.
6. Add the seasoned chicken to the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
7. Remove the chicken from the skillet and let it rest on a plate covered with foil.
8. In the same skillet, add 1/2 cup chopped onions, 1/2 cup chopped carrots, and 1/2 cup chopped celery. Sauté for 5 minutes or until the vegetables are softened.
9. Fluff the cooked wild rice with a fork and stir it into the skillet with the sautéed vegetables.
10. Slice the rested chicken and serve it atop the wild rice pilaf.

Heavenly doesn’t even begin to cover it—this dish is a textural masterpiece with the wild rice’s nutty chewiness playing off the tender, herbed chicken. Serve it in a hollowed-out pumpkin for an autumnal twist that’ll have your Instagram followers green with envy.

Coconut Chicken and Rice Soup

Hold onto your spoons, folks, because this Coconut Chicken and Rice Soup is about to take your taste buds on a tropical vacation without ever leaving your kitchen. It’s creamy, dreamy, and packed with flavors that’ll make you forget all about that sad desk lunch.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup jasmine rice
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp ginger, grated
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb diced chicken breast, cooking until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in 1 diced onion and 3 minced garlic cloves, sautéing until soft, about 3 minutes.
4. Add 1 cup jasmine rice, stirring to coat with the oil and toast lightly, about 2 minutes.
5. Pour in 4 cups chicken broth and 1 can coconut milk, bringing to a boil.
6. Reduce heat to low, simmering uncovered for 20 minutes, or until rice is tender. Tip: Stir occasionally to prevent sticking.
7. Mix in 1 tbsp grated ginger, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Remove from heat and let sit for 5 minutes to thicken. Tip: The soup will continue to absorb liquid as it cools.
9. Garnish with 1/4 cup chopped cilantro before serving.

Delightfully creamy with a zesty kick, this soup is a bowlful of comfort with a tropical twist. Serve it with a side of crusty bread for dipping, or go all out with a sprinkle of toasted coconut on top for extra crunch.

Chicken and Rice Stuffed Peppers

Feast your eyes (and eventually your stomach) on this dish that’s as colorful as it is comforting—stuffed peppers that pack a punch of flavor and fun, proving that good things indeed come in vibrant packages.

Ingredients

• 4 large bell peppers
• 1 cup cooked rice
• 2 cups shredded chicken
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking magic.
2. Slice the tops off the bell peppers and remove the seeds and membranes inside for a clean canvas.
3. In a skillet over medium heat, sauté the diced onions in olive oil until translucent, about 3 minutes—this builds a flavor foundation.
4. Mix the sautéed onions with cooked rice, shredded chicken, garlic powder, salt, and black pepper in a bowl for the stuffing mixture.
5. Fill each bell pepper with the mixture, packing it gently to fit as much goodness as possible.
6. Place the stuffed peppers in a baking dish and pour chicken broth around them to keep the peppers moist during baking.
7. Cover the dish with aluminum foil and bake for 25 minutes, then uncover and sprinkle cheddar cheese on top.
8. Bake uncovered for another 10 minutes, or until the cheese is bubbly and slightly golden.
9. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Outrageously tender peppers cradle a savory, cheesy filling that’s a riot of textures—creamy, crunchy, and everything in between. Serve these beauties on a bed of greens for a pop of color or alongside a crisp salad to round out the meal.

Turmeric Chicken with Basmati Rice

Ready to spice up your dinner routine with a dish that’s as vibrant in color as it is in flavor? Let’s dive into the golden goodness of Turmeric Chicken with Basmati Rice, a meal that promises to be a feast for the eyes and the palate.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless
• 2 cups basmati rice
• 4 cups water
• 2 tbsp turmeric powder
• 1 tbsp garlic powder
• 1 tbsp ginger powder
• 1 tsp salt
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then set aside to drain.
2. In a large bowl, combine the chicken thighs with turmeric powder, garlic powder, ginger powder, and salt, ensuring each piece is evenly coated.
3. Heat olive oil in a large skillet over medium-high heat, then add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Add the seasoned chicken thighs to the skillet, browning each side for about 4 minutes.
5. Transfer the browned chicken to a plate, then in the same skillet, add the drained basmati rice, stirring to coat with the remaining oil and spices.
6. Pour in the water, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
7. Return the chicken to the skillet, placing it on top of the rice, cover, and cook for an additional 10 minutes, or until the chicken is cooked through and the rice is tender.
8. Remove from heat and let it sit, covered, for 5 minutes before serving.

This dish boasts a perfect harmony of textures, from the tender, juicy chicken to the fluffy, aromatic rice. Try serving it with a side of cucumber yogurt sauce for a refreshing contrast to the warm spices.

Chicken and Rice Casserole with Vegetables

Let’s face it, we’ve all had those days where the thought of cooking feels like climbing Everest in flip-flops. That’s where this Chicken and Rice Casserole with Vegetables swoops in like a culinary superhero, ready to save your dinner plans with minimal fuss and maximum flavor.

Ingredients

• 2 cups uncooked long-grain white rice
• 4 cups chicken broth
• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup carrots, diced
• 1 cup green beans, trimmed and halved
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the cubed chicken, 1 tsp salt, and 1/2 tsp black pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add the 1/2 cup onion and 2 cloves minced garlic to the skillet. Sauté for 2 minutes until fragrant.
4. Stir in the 2 cups uncooked rice, 1 cup carrots, and 1 cup green beans. Cook for another 2 minutes to lightly toast the rice.
5. Pour in the 4 cups chicken broth and sprinkle 1/2 tsp dried thyme. Bring to a simmer, then remove from heat.
6. Transfer the mixture to the prepared baking dish. Cover tightly with aluminum foil and bake for 35 minutes. Tip: Resist the urge to peek; keeping the foil on ensures the rice cooks evenly.
7. Remove the foil, sprinkle 1/2 cup shredded cheddar cheese on top, and bake uncovered for an additional 5 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

Brimming with tender chicken, fluffy rice, and crisp-tender veggies, this casserole is a texture lover’s dream. Serve it with a side of crusty bread to sop up every last bit of cheesy goodness, or go rogue and stuff it into a burrito for a next-day lunch twist.

Greek Chicken and Rice Salad

Vibrant, flavorful, and downright irresistible, this Greek Chicken and Rice Salad is the culinary equivalent of a summer vacation—no passport required. Packed with juicy chicken, fluffy rice, and a medley of fresh veggies, it’s a dish that promises to transport your taste buds straight to the Mediterranean.

Ingredients

• 2 cups cooked white rice
• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp lemon juice
• 1 tbsp dried oregano

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Brush the chicken breasts with olive oil and season with salt and black pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. In a large bowl, combine the cooked rice, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives.
5. Add the sliced chicken to the bowl.
6. Drizzle with lemon juice and sprinkle with dried oregano. Toss gently to combine.
7. Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
8. Tip: If you’re short on time, use pre-cooked chicken or rotisserie chicken.
9. Tip: For a lighter version, you can substitute quinoa for the rice.

Perfectly balanced with a crunch from the veggies and a tangy kick from the lemon and feta, this salad is a feast for the senses. Serve it in a hollowed-out watermelon for a show-stopping presentation at your next picnic.

Chicken and Rice Stir Fry with Broccoli

Feast your eyes on this dish that’s about to make your weeknight dinners a whole lot brighter and your taste buds do a happy dance. Chicken and Rice Stir Fry with Broccoli is the hero we all need—quick, flavorful, and packed with enough green to make you feel virtuous.

Ingredients

• 1 cup white rice
• 2 cups water
• 1 tbsp olive oil
• 1 lb chicken breast, sliced into strips
• 2 cups broccoli florets
• 2 tbsp soy sauce
• 1 tbsp garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1 tbsp sesame oil

Instructions

1. In a medium saucepan, combine 1 cup white rice and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek—keeping the lid on ensures perfectly fluffy rice.
2. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb chicken breast strips and cook for 5-7 minutes, until no longer pink. Tip: Don’t overcrowd the pan to get a nice sear on the chicken.
3. Add 2 cups broccoli florets, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes to the skillet. Stir-fry for 4-5 minutes, until the broccoli is bright green and tender-crisp. Tip: A splash of water can help steam the broccoli if it’s not cooking fast enough.
4. Drizzle with 1 tbsp sesame oil and toss to combine. Serve the stir fry over the cooked rice.

Who knew something so simple could pack such a punch? The sesame oil adds a nutty depth that plays beautifully with the spicy kick, while the broccoli stays crisp enough to give each bite a satisfying crunch. Try topping it with a fried egg for an extra layer of deliciousness.

Jerk Chicken with Coconut Rice

Ready to spice up your dinner routine? This Jerk Chicken with Coconut Rice is a flavor-packed journey to the Caribbean that’ll have your taste buds dancing faster than a limbo champion at a beach party.

Ingredients

• 2 lbs chicken thighs, skin-on
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 2 tbsp jerk seasoning
• 1 tbsp olive oil
• 1 cup water
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F) for that perfect char.
2. Rub the chicken thighs with olive oil, then generously coat with jerk seasoning. Tip: For deeper flavor, let the chicken marinate for 30 minutes if you have time.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Keep a spray bottle handy to tame any flare-ups.
4. While the chicken cooks, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
5. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; letting the steam work its magic is key to fluffy rice.
7. Remove the rice from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Bold flavors and creamy textures make this dish a standout. Serve it with a side of grilled pineapple for a sweet contrast that’ll have everyone asking for seconds.

Chicken and Rice Burrito Bowls

Ready to ditch the takeout menu for something that’s actually exciting? These Chicken and Rice Burrito Bowls are here to save your dinner routine with a fiesta of flavors that’ll make your taste buds do the cha-cha.

Ingredients

• 1 cup white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup salsa
• 1/4 cup sour cream
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a medium saucepan, combine 1 cup white rice and 2 cups chicken broth. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
3. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Add 1 lb diced chicken breast to the skillet. Cook for 5 minutes, stirring occasionally, until no longer pink.
5. Sprinkle 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper over the chicken. Stir to coat evenly and cook for another 2 minutes. Tip: Toasting the spices with the chicken deepens the flavors.
6. Add 1 cup black beans and 1 cup corn kernels to the skillet. Cook for 3 minutes, until heated through.
7. Fluff the cooked rice with a fork and divide it among four bowls.
8. Top the rice with the chicken mixture, then drizzle with 1/2 cup salsa and 1/4 cup sour cream.
9. Sprinkle each bowl with 1/4 cup shredded cheddar cheese and 1/4 cup chopped cilantro. Tip: For an extra zing, squeeze a lime wedge over each bowl before serving.

How’s that for a bowl full of joy? The creamy sour cream and zesty lime play off the smoky chicken and fluffy rice, creating a texture party in every bite. Serve it up with extra salsa on the side for those who like it hot, or throw in some avocado slices for a buttery bonus.

Mushroom Chicken and Rice Skillet

Get ready to dive fork-first into a dish that’s as comforting as your favorite pajamas but way more impressive at dinner parties. Our Mushroom Chicken and Rice Skillet is the weeknight hero you didn’t know you needed, blending earthy mushrooms, tender chicken, and fluffy rice into one pan of pure joy.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup sliced cremini mushrooms
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb chicken pieces, cooking until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Stir in 1 cup mushrooms and 1/2 cup onion, sautéing until softened, about 3 minutes.
4. Add 2 cloves garlic, cooking until fragrant, about 30 seconds.
5. Mix in 1 cup rice, stirring to coat with the oil and juices.
6. Pour in 2 cups chicken broth, scraping up any browned bits from the bottom of the pan.
7. Season with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp thyme, bringing to a boil.
8. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes. Tip: Resist the urge to peek; keeping the lid on traps the steam.
9. Remove from heat and let stand, covered, for 5 minutes. Tip: This resting time allows the rice to fluff up perfectly.

Delight in the creamy texture of the rice, perfectly complemented by the juicy chicken and umami-packed mushrooms. Serve it straight from the skillet for a rustic touch, or garnish with fresh parsley for a pop of color.

Chicken and Rice Curry

Get ready to spice up your dinner routine with a dish that’s as easy to love as it is to make—Chicken and Rice Curry. This comfort food classic is here to save your weeknights from the mundane, packing a punch of flavor that’ll have your taste buds dancing.

Ingredients

• 2 cups basmati rice
• 1 lb chicken breast, cubed
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 cup frozen peas
• Salt to taste

Instructions

1. Rinse 2 cups basmati rice under cold water until the water runs clear, then set aside to drain.
2. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 lb cubed chicken breast and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Add 1 diced large onion, 3 minced garlic cloves, and 1 tbsp grated ginger to the pot. Sauté until the onion is translucent, about 3 minutes.
4. Stir in 2 tbsp curry powder and 1 tsp turmeric, cooking for 1 minute to toast the spices. Tip: Toasting spices releases their full flavor.
5. Pour in the drained rice, 1 can coconut milk, and 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Add 1 cup frozen peas, cover, and cook for another 5 minutes. Tip: Peas add a pop of color and sweetness, but feel free to skip if you’re not a fan.
7. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Hearty and aromatic, this Chicken and Rice Curry boasts a creamy texture with a kick of spice that’s perfectly balanced by the sweetness of peas. Serve it in a hollowed-out pineapple for a tropical twist that’ll impress your guests.

BBQ Chicken and Rice Bowl

Yum, who knew that throwing together some smoky BBQ chicken with fluffy rice could lead to such a mouthwatering masterpiece? This BBQ Chicken and Rice Bowl is your ticket to flavor town, with a side of zero fuss and all the deliciousness.

Ingredients

• 1 cup uncooked white rice
• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup BBQ sauce
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup corn kernels
• 1/2 cup black beans, rinsed and drained
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Cook 1 cup uncooked white rice according to package instructions. Tip: For extra flavor, cook the rice in chicken broth instead of water.
2. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Season 1.5 lbs boneless, skinless chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F.
4. Remove chicken from skillet, let rest for 5 minutes, then shred or chop into bite-sized pieces.
5. Toss the chicken with 1/2 cup BBQ sauce until evenly coated.
6. In a large bowl, combine the cooked rice, 1/2 cup corn kernels, 1/2 cup black beans, and 1/4 cup red onion.
7. Divide the rice mixture among bowls, top with BBQ chicken, and garnish with 1/4 cup cilantro and lime wedges. Tip: For a creamy twist, drizzle with a little extra BBQ sauce or a dollop of sour cream.

Hearty and satisfying, this bowl combines the smoky sweetness of BBQ chicken with the fresh crunch of veggies and the zing of lime. Serve it up for a quick weeknight dinner or pack it for a lunch that’ll have everyone asking for the recipe.

Chicken and Rice Stuffed Zucchini

Let’s face it, zucchini boats are the unsung heroes of the veggie world, and when you stuff them with a hearty chicken and rice mixture, they transform into a meal that’s both nutritious and downright delicious. Perfect for those nights when you want to impress without the stress, this dish is a playful twist on comfort food that’ll have everyone asking for seconds.

Ingredients

• 4 medium zucchinis
• 1 cup cooked chicken, shredded
• 1 cup cooked rice
• 1/2 cup marinara sauce
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the zucchinis in half lengthwise and scoop out the centers to create a ‘boat’, leaving about a 1/4-inch border.
3. Brush the inside of each zucchini boat with olive oil and sprinkle with garlic powder, salt, and black pepper.
4. In a bowl, mix the shredded chicken, cooked rice, and marinara sauce until well combined.
5. Spoon the chicken and rice mixture into the zucchini boats, packing it down lightly.
6. Sprinkle the tops with grated Parmesan cheese.
7. Bake for 20-25 minutes, or until the zucchinis are tender and the cheese is golden brown.
8. Let cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and satisfying, these Chicken and Rice Stuffed Zucchini boats offer a delightful crunch with every bite, paired with the creamy, savory filling. Serve them atop a bed of fresh greens for a colorful plate or alongside a crisp white wine to elevate your dining experience.

Chicken and Rice with Avocado Dressing

Ready to dive into a dish that’s as easy to love as it is to make? Our Chicken and Rice with Avocado Dressing is the weeknight hero you didn’t know you needed, packing flavor, comfort, and a little bit of green goodness into every bite.

Ingredients

• 1 cup white rice
• 2 cups water
• 1 lb chicken breast, diced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 avocado, peeled and pitted
• 1/4 cup Greek yogurt
• 2 tbsp lime juice
• 1 clove garlic, minced
• 1/4 cup cilantro, chopped

Instructions

1. Rinse 1 cup white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
4. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Add 1 lb diced chicken breast to the skillet, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook for 6-7 minutes, stirring occasionally, until the chicken is golden and cooked through.
6. In a blender, combine 1 avocado, 1/4 cup Greek yogurt, 2 tbsp lime juice, 1 minced garlic clove, and 1/4 cup chopped cilantro. Blend until smooth. Tip: For a thinner dressing, add a tablespoon of water at a time until desired consistency is reached.
7. Fluff the cooked rice with a fork and divide among plates. Top with the cooked chicken and drizzle generously with the avocado dressing.

Zesty, creamy, and utterly satisfying, this dish brings a delightful contrast of textures—tender chicken, fluffy rice, and smooth avocado dressing. Serve it with a side of crispy tortilla chips for an unexpected crunch or pile it into a warm tortilla for a quick wrap.

Chicken and Rice Paella

Today is ‘2025-08-17 01:45:43.505642’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Chicken and Rice Paella’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 2 cups short-grain rice
• 4 cups chicken broth
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1 red bell pepper, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1/2 cup frozen peas
• 1 lemon, cut into wedges
• Salt to taste

Instructions

1. Heat olive oil in a large paella pan or wide skillet over medium heat.
2. Add chicken pieces and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pan, sauté onion, garlic, and red bell pepper until soft, about 5 minutes.
4. Stir in rice, smoked paprika, and saffron, coating the rice well with the mixture.
5. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
6. Return chicken to the pan, nestling pieces into the rice. Scatter peas on top.
7. Cover and cook for an additional 10 minutes, or until rice is tender and liquid is absorbed.
8. Remove from heat and let stand, covered, for 5 minutes.
9. Garnish with lemon wedges before serving.

Delight in the vibrant colors and aromatic flavors of this Chicken and Rice Paella, where each bite offers a perfect harmony of tender chicken and fluffy rice. Serve it straight from the pan for a dramatic presentation that’ll have everyone reaching for seconds.

Chicken and Rice with Spinach and Feta

Howdy, food lovers! Ever found yourself staring into the abyss of your fridge, wondering how to whip up something that’s both ridiculously easy and outrageously delicious? Well, buckle up, because we’re about to turn that chicken, rice, and spinach into a dish that’ll make your taste buds do a happy dance.

Ingredients

• 1 cup uncooked white rice
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. In a medium saucepan, combine 1 cup uncooked white rice and 2 cups chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek! Keeping the lid on ensures perfectly fluffy rice.
3. While the rice cooks, season 1 lb boneless, skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
5. Once the rice is done, fluff it with a fork and stir in 2 cups fresh spinach, allowing the residual heat to wilt it.
6. Slice the cooked chicken and arrange it over the rice and spinach. Sprinkle with 1/2 cup crumbled feta cheese and drizzle with 1 tbsp lemon juice for a bright finish. Tip: For an extra flavor boost, add a pinch of red pepper flakes.

Kick back and savor the creamy feta, tender chicken, and vibrant spinach nestled in fluffy rice. This dish is a texture and flavor fiesta that’s just as perfect for a weeknight dinner as it is for impressing your in-laws. Try serving it with a side of roasted veggies or a crisp salad for a complete meal that’s anything but ordinary.

Chicken and Rice Meatballs

Buckle up, foodies, because we’re about to take your taste buds on a rollercoaster with these Chicken and Rice Meatballs that are so good, they’ll have you questioning why you ever settled for plain old meatballs before.

Ingredients

• 1 lb ground chicken
• 1 cup cooked white rice
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, cooked white rice, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and black pepper. Mix until just combined; overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent the mixture from sticking.
4. Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until they’re golden brown and reach an internal temperature of 165°F.
5. Let the meatballs rest for 5 minutes before serving. Tip: This allows the juices to redistribute, ensuring they’re moist and flavorful.

Every bite of these Chicken and Rice Meatballs is a delightful mix of tender chicken, fluffy rice, and a hint of Parmesan that melts in your mouth. Serve them over a bed of zesty marinara or alongside a crisp salad for a meal that’s anything but ordinary.

Chicken and Rice with Black Beans

Kickstart your culinary adventure with this Chicken and Rice with Black Beans dish that’s as easy to whip up as it is delicious. Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a medium saucepan, combine 1 cup white rice and 2 cups chicken broth. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
3. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb diced chicken breast, cooking until no longer pink, about 6-8 minutes.
4. Stir in 1 can drained and rinsed black beans, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until fragrant.
5. Fluff the cooked rice with a fork and gently fold it into the chicken and bean mixture. Tip: Folding instead of stirring keeps the rice from becoming mushy.
6. Remove from heat and drizzle with the juice of 1 lime. Sprinkle 1/4 cup chopped fresh cilantro on top. Tip: Fresh lime juice brightens the dish, so don’t skip it!

Hearty and flavorful, this dish boasts a delightful contrast between the tender chicken, fluffy rice, and creamy black beans. Serve it in a bowl with extra lime wedges on the side for a zesty kick, or wrap it in a warm tortilla for a handheld feast.

Chicken and Rice with Roasted Vegetables

Mmm, who knew comfort could be so colorful? Our Chicken and Rice with Roasted Vegetables is like a hug in a bowl, with a side of crunch and a sprinkle of sass. Perfect for those nights when you want to feel fancy without the fuss.

Ingredients

• 1 cup white rice
• 2 cups chicken broth
• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1 cup bell peppers, diced

Instructions

1. Preheat your oven to 400°F (200°C) to get those veggies roasting to perfection.
2. In a medium pot, combine 1 cup white rice and 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek! Letting the steam do its thing is key to fluffy rice.
3. While the rice cooks, toss 1 cup broccoli florets, 1 cup sliced carrots, and 1 cup diced bell peppers with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20 minutes, stirring halfway, until edges are caramelized.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 lb diced chicken breast, seasoning with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Cook for 6-8 minutes, until no pink remains. Tip: Don’t overcrowd the pan—give that chicken room to breathe for a golden sear.
5. Fluff the rice with a fork and divide among bowls. Top with the roasted vegetables and chicken. Tip: A squeeze of lemon adds a bright pop of flavor that’ll make your taste buds dance.

The result? A symphony of textures—tender chicken, fluffy rice, and veggies with just the right amount of crunch. Serve it up in a hollowed-out bell pepper for an edible bowl that’s as fun as it is delicious.

Chicken and Rice with Peanut Sauce

Ever had one of those days where you stare into your fridge and think, ‘I could make something boring… or I could drench my dinner in peanut sauce and call it a day’? Today, we’re choosing option two with a dish that’s as easy to love as it is to make: Chicken and Rice with Peanut Sauce. It’s the culinary equivalent of a high-five.

Ingredients

• 1 cup white rice
• 1.5 lbs chicken breast, cubed
• 3 tbsp vegetable oil
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1 cup chicken broth
• 1/4 cup chopped green onions

Instructions

1. Rinse 1 cup white rice under cold water until the water runs clear, then cook according to package instructions. Tip: Fluff the rice with a fork after cooking to prevent clumping.
2. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 1.5 lbs cubed chicken breast and cook until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets nicely seared.
3. In a bowl, whisk together 1/2 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp garlic powder, 1/2 tsp red pepper flakes, and 1 cup chicken broth until smooth.
4. Pour the peanut sauce over the cooked chicken in the skillet. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens. Tip: If the sauce is too thick, add a splash of chicken broth to reach your desired consistency.
5. Serve the chicken and sauce over the cooked rice, garnished with 1/4 cup chopped green onions.

This dish is a delightful dance of creamy, spicy, and savory flavors, with the peanut sauce stealing the show. Try serving it with a side of steamed veggies or a crisp salad to round out the meal.

Chicken and Rice with Mango Salsa

Picture this: a dish so vibrant it could brighten even the gloomiest of Mondays, and so delicious it’ll have you questioning why you ever settled for bland chicken and rice. Enter our star player, jazzed up with a mango salsa that’s basically a fiesta in your mouth.

Ingredients

• 1.5 lbs chicken breast, boneless and skinless
• 1 cup white rice, uncooked
• 2 cups water
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. Season the chicken breasts evenly with salt, black pepper, and garlic powder. Tip: Letting the chicken sit with the seasoning for 10 minutes before cooking enhances the flavor.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden brown.
4. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to ensure perfect doneness without overcooking.
5. While the chicken bakes, rinse the rice under cold water until the water runs clear to remove excess starch.
6. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes. Tip: Fluff the rice with a fork before serving to separate the grains.
7. In a medium bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice to make the salsa. Stir gently to mix.
8. Slice the baked chicken and serve over the fluffy rice, topped with the vibrant mango salsa.

Absolutely divine, the tender chicken paired with the fluffy rice and the sweet-spicy kick of the mango salsa creates a harmony of textures and flavors. Try serving it in a hollowed-out pineapple for an Instagram-worthy presentation that’ll have your followers drooling.

Chicken and Rice with Lentils

Today’s the day we ditch the boring and dive into a dish that’s as comforting as your favorite pajamas but with enough flair to impress your foodie friends. Chicken and Rice with Lentils isn’t just a meal; it’s a hug in a bowl, with a side of ‘I actually have my life together.’

Ingredients

• 1 cup long-grain white rice
• 1 cup green lentils
• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1/2 tsp turmeric

Instructions

1. Rinse the rice and lentils under cold water until the water runs clear, then drain. This removes excess starch and ensures your dish isn’t mushy.
2. Heat olive oil in a large pot over medium heat. Add the diced chicken, cooking until it’s no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to get a nice sear.
3. Add the onion and garlic to the pot, sautéing until soft and fragrant, about 3 minutes. This builds the flavor base of your dish.
4. Stir in the rice, lentils, chicken broth, salt, pepper, cumin, and turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on traps the steam.
5. After 20 minutes, remove the pot from heat and let it sit, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and become fluffy.
6. Fluff the mixture with a fork before serving. Tip: For an extra touch, garnish with fresh parsley or a squeeze of lemon juice.

Zesty and hearty, this dish brings a satisfying chew from the lentils, tender bites of chicken, and a golden hue that’s as Instagram-worthy as it is delicious. Serve it in a shallow bowl with a side of crusty bread to sop up every last bit of goodness.

Chicken and Rice with Kale and Almonds

Mmm, imagine a dish that’s like a cozy blanket for your taste buds—warm, comforting, and packed with a crunchy surprise. That’s what you get with this chicken and rice dish, jazzed up with kale and almonds for a meal that’s as nutritious as it is delicious.

Ingredients

• 1 cup uncooked white rice
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup sliced almonds
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. In a medium saucepan, combine 1 cup uncooked white rice and 2 cups chicken broth. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
3. While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed chicken breasts, seasoning with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink inside.
4. Add 1 bunch chopped kale to the skillet with the chicken. Cook for another 3-4 minutes, until the kale is wilted but still bright green. Tip: For extra flavor, let the kale edges crisp slightly.
5. Stir in 1/2 cup sliced almonds and cook for 1 minute, just to toast them lightly. Tip: Keep an eye on the almonds; they can go from golden to burnt in seconds.
6. Fluff the cooked rice with a fork and gently mix it into the skillet with the chicken, kale, and almonds until everything is well combined.

Ready to dig in? This dish boasts a delightful contrast of textures—tender chicken, fluffy rice, crispy kale, and crunchy almonds. Serve it in a big bowl with a sprinkle of extra almonds on top for that Instagram-worthy finish.

Conclusion

Absolutely packed with nutritious and tasty options, our roundup of 25 Delicious Healthy Chicken and Rice Recipes is your go-to for weight loss without sacrificing flavor. We invite you to dive into these easy-to-make dishes, find your favorites, and share your culinary adventures in the comments below. Don’t forget to pin your top picks on Pinterest to spread the joy of healthy eating!

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