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Chicken Rice Bowl with Avocado, Peas, Corn & Carrot

This rice bowl layers fluffy jasmine rice with juicy pan-cooked chicken and a rainbow of fresh vegetables. Creamy avocado, sweet corn, peas and shredded carrot keep it light but satisfying. A drizzle of olive oil and lemon ties everything together. Great for weeknight dinners or meal-prep lunches.

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Two chicken rice bowls topped with sliced avocado, peas, corn and grated carrot, drizzled with lemon-olive oil.
Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
2
Difficulty
Easy

Ingredients

Servings
2

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Instructions

  1. 1

    Boil the rice in salted boiling water until tender, then drain.

  2. 2

    Dice the chicken breast into bite-size pieces and cook in 1 tablespoon olive oil, seasoned with salt and pepper.

  3. 3

    Divide the rice evenly between two bowls.

  4. 4

    Halve the avocado, remove the pit, and slice it lengthwise.

  5. 5

    Grate the carrot.

  6. 6

    Arrange the avocado, carrot, peas and corn in sections over the rice.

  7. 7

    Drizzle each bowl with the remaining 1 tablespoon olive oil and the lemon juice. Serve.

Tips

  • Rinse the jasmine rice before boiling so the grains stay separate, not sticky.
  • Season the chicken while it cooks so it doesn't taste bland against the fresh vegetables.
  • Squeeze the lemon over just before serving to keep the avocado from browning.
  • Warm rice and cold avocado is the point here—don't let the bowl sit too long before eating.
  • Add a pinch of chili flakes if you want a little heat.

Serving suggestions

  • Weeknight dinner for two
  • Meal-prep lunch bowls with lids for the next day
  • Light post-workout meal
  • Serve with warm pita on the side

Substitutions

  • Instead of jasmine rice: basmati or brown rice (add a few minutes cooking time).
  • Instead of chicken breast: chicken thighs or shrimp.
  • Instead of avocado: sliced cucumber or hummus swirl.
  • Instead of lemon juice: rice vinegar or lime juice.
  • Instead of peas and corn: edamame or chopped bell pepper.

Frequently asked questions

Can I use leftover rice?

Yes. Reheat it with a splash of water, then build the bowl as usual—this shortens total time to about 20 minutes.

How do I keep the avocado from turning brown?

Slice it just before serving and get the lemon juice on it quickly; the acid slows browning.

Is this bowl good for meal prep?

Yes. Keep the chicken and rice in one container and add avocado fresh each day so it stays green.

Can I cook the rice in chicken broth?

Absolutely—it adds extra flavor to the base of the bowl.

How do I know the chicken is done?

Pieces should be golden outside and no longer pink inside; a thermometer should read 165°F (74°C).

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