What the Heck Is This?
Let’s talk about the kind of dinner that checks every box: protein-packed, quick to throw together, customizable, and tastes even better the next day. Enter these Easy Chicken & Rice Bowls with Creamy Garlic Sauce. Think tender, golden seared chicken piled over fluffy rice, with whatever veggies you’ve got hanging out in the fridge, all smothered in a dreamy, garlicky sauce that makes everything taste like it came from your favorite café. These bowls are your new back-pocket meal — equally great for feeding a crowd, meal prepping for the week, or rescuing a Tuesday night when the fridge is uninspiring and your will to cook is fading.
Why You’ll Love This Recipe
Fast, easy, and filling without being heavy
The creamy garlic sauce takes it to a whole new level
Great for using up leftovers or cleaning out your veggie drawer
Totally customizable with whatever toppings you like
Perfect for meal prep — store everything separately and assemble on the fly
Balanced, satisfying, and way cheaper than takeout
The Good Stuff You’ll Need
For the Chicken Bowls:
1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-size chunks
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
3 cups cooked white or brown rice
2 cups steamed or sautéed vegetables (broccoli, bell peppers, spinach, zucchini — your call)
Optional toppings: chopped fresh herbs, feta, pickled onions, sliced avocado, lemon wedges
For the Creamy Garlic Sauce:
½ cup plain Greek yogurt or sour cream
2 tablespoons mayonnaise
1–2 tablespoons lemon juice
2–3 garlic cloves, finely minced or grated
1 tablespoon olive oil
Salt and pepper to taste
Water to thin, if needed
Let’s Do This
Step 1: Make the garlic sauce. Whisk together Greek yogurt, mayo, lemon juice, garlic, olive oil, salt, and pepper in a small bowl. Adjust seasoning to taste. Add a splash of water if it’s too thick. Chill in the fridge while everything else cooks.
Step 2: Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Toss the chicken with paprika, garlic powder, onion powder, salt, and pepper. Sear the chicken in a single layer for 4–5 minutes per side until golden and fully cooked. Don’t crowd the pan — do it in batches if needed.
Step 3: Prep the rice and veggies. Warm up the rice or cook it fresh if you’ve got time. Steam or sauté your favorite veggies. Season them lightly with salt, pepper, or a squeeze of lemon juice.
Step 4: Build your bowls. Start with a scoop of rice, add your veggies and chicken, then drizzle generously with that creamy garlic sauce. Top with herbs, cheese, avocado — whatever makes your bowl extra.
Serving Suggestions
These bowls are great with a side of warm pita or naan
Serve with a side salad for extra greens
Want to add more crunch? Toss in some roasted chickpeas or chopped nuts
Switch It Up
Make it spicy: Add hot sauce or a dash of cayenne to the sauce
Go grain-free: Swap rice for cauliflower rice or quinoa
Try another protein: This works with shrimp, tofu, or even leftover steak
Add a drizzle of balsamic glaze or a spoonful of hummus for a Mediterranean vibe
Make-Ahead Tips
Cook your rice and chicken ahead and store them in separate containers
The garlic sauce can be made up to 4 days in advance
Reheat everything except the sauce and add fresh toppings when ready to eat
Assembled bowls last up to 3 days in the fridge, but taste best when the components are stored separately
Questions People Actually Ask
Q: Can I use rotisserie chicken?
A: Yes — just warm it up in a pan with a little olive oil and seasoning to give it that fresh flavor.
Q: Is there a dairy-free version of the garlic sauce?
A: Absolutely. Use a plant-based yogurt and mayo, or swap with tahini and lemon for a creamy vegan version.
Q: Can I freeze the cooked chicken?
A: Yes. Store cooked chicken in freezer bags for up to 3 months. Thaw and reheat before assembling bowls.
Q: What’s the best rice to use?
A: Whatever you love. Jasmine rice for a fragrant base, brown rice for extra fiber, or even wild rice if you want something heartier.
Easy Chicken & Rice Bowls with Creamy Garlic Sauce: Your Weeknight Meal Prep Hero (That Doesn’t Taste Like Boring Leftovers)
- Total Time: 35 minutes
- Yield: 4 servings
Description
Let’s talk about the kind of dinner that checks every box: protein-packed, quick to throw together, customizable, and tastes even better the next day. Enter these Easy Chicken & Rice Bowls with Creamy Garlic Sauce. Think tender, golden seared chicken piled over fluffy rice, with whatever veggies you’ve got hanging out in the fridge, all smothered in a dreamy, garlicky sauce that makes everything taste like it came from your favorite café. These bowls are your new back-pocket meal — equally great for feeding a crowd, meal prepping for the week, or rescuing a Tuesday night when the fridge is uninspiring and your will to cook is fading.
Ingredients
For the Chicken Bowls:
1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-size chunks
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
3 cups cooked white or brown rice
2 cups steamed or sautéed vegetables (broccoli, bell peppers, spinach, zucchini — your call)
Optional toppings: chopped fresh herbs, feta, pickled onions, sliced avocado, lemon wedges
For the Creamy Garlic Sauce:
½ cup plain Greek yogurt or sour cream
2 tablespoons mayonnaise
1–2 tablespoons lemon juice
2–3 garlic cloves, finely minced or grated
1 tablespoon olive oil
Salt and pepper to taste
Water to thin, if needed
Instructions
Step 1: Make the garlic sauce. Whisk together Greek yogurt, mayo, lemon juice, garlic, olive oil, salt, and pepper in a small bowl. Adjust seasoning to taste. Add a splash of water if it’s too thick. Chill in the fridge while everything else cooks.
Step 2: Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Toss the chicken with paprika, garlic powder, onion powder, salt, and pepper. Sear the chicken in a single layer for 4–5 minutes per side until golden and fully cooked. Don’t crowd the pan — do it in batches if needed.
Step 3: Prep the rice and veggies. Warm up the rice or cook it fresh if you’ve got time. Steam or sauté your favorite veggies. Season them lightly with salt, pepper, or a squeeze of lemon juice.
Step 4: Build your bowls. Start with a scoop of rice, add your veggies and chicken, then drizzle generously with that creamy garlic sauce. Top with herbs, cheese, avocado — whatever makes your bowl extra.
Notes
These bowls are great with a side of warm pita or naan
Serve with a side salad for extra greens
Want to add more crunch? Toss in some roasted chickpeas or chopped nuts
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~480 calories per serving
- Protein: ~35g per serving