Gently Steamed Chicken and Vegetable Rice Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A wholesome rice bowl combining tender steamed chicken breast with crisp vegetables, ideal for a nutritious family meal. This Asian-inspired rice and grain recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, uncooked jasmine rice, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup of jasmine rice under cold water until clear, then combine with 2 cups of water in a pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
  2. Step 2: While the rice cooks, place 8 oz boneless skinless chicken breast and 1 cup broccoli florets in a steamer basket over boiling water. Cover and steam for 12 minutes until the chicken is cooked through (internal temperature 165°F) and broccoli is tender-crisp.
  3. Step 3: Remove the chicken and broccoli from the steamer. Slice the chicken into thin strips and set aside.
  4. Step 4: Heat 1 tsp sesame oil in a skillet over medium heat. Add 1 medium thinly sliced carrot and sauté for 3-4 minutes until slightly softened but still crisp.
  5. Step 5: Toss the sliced chicken, steamed broccoli, and sautéed carrots together in a bowl. Drizzle with 2 tbsp low sodium soy sauce and gently mix to coat.
  6. Step 6: Serve the vegetable and chicken mixture over the cooked jasmine rice while warm.

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