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Cozy Meal Prep Chicken and Rice Bowls for 5 Days

Cozy Meal Prep Chicken and Rice Bowls for 5 Days - featured image
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These cozy meal prep chicken and rice bowls are a simple, one-pan wonder that saves time and delivers delicious, comforting meals all week long. Perfect for busy weeks, they’re quick to make, use simple ingredients, and taste even better on day two or three.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (chicken breasts work too, but thighs stay juicier)
  • 2 cups long-grain white rice, rinsed (basmati or jasmine recommended)
  • 4 cups low-sodium chicken broth (Swanson or Kitchen Basics recommended)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika (smoked paprika for deeper flavor)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 cup frozen peas and carrots
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with ½ teaspoon salt, ¼ teaspoon pepper, and the paprika. Set aside.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds more, being careful not to burn it.
  3. Push onions and garlic to the side of the pan. Add seasoned chicken thighs in a single layer and cook for 4-5 minutes per side until golden brown. Remove chicken to a plate and set aside.
  4. Add rinsed rice to the same pan and stir for 1-2 minutes until slightly opaque at the edges, toasting lightly.
  5. Pour in chicken broth, scraping the bottom of the pan with a wooden spoon to release browned bits. Add dried thyme, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
  6. Nestle the browned chicken thighs on top of the rice mixture. Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid.
  7. Cook covered for 20 minutes. Do not lift the lid during this time. After 20 minutes, turn off the heat and let rest, covered, for 5-10 minutes.
  8. Remove lid and fluff rice gently with a fork. Add frozen peas and carrots on top and stir in gently to warm through.
  9. Remove chicken thighs to a cutting board. Shred with two forks or slice into bite-sized pieces. Return chicken to the pan and stir to combine.
  10. Divide mixture evenly among five meal prep containers. Let cool completely (about 30 minutes) before sealing and refrigerating.

Notes

Don’t skip browning the chicken—it adds essential flavor. Use a heavy-bottomed pan to prevent burning. Let the dish rest after cooking for perfect rice texture. Season in layers for depth. For best results, use low-sodium broth and adjust salt to taste. The bowls taste even better on day 2 and 3 as flavors meld.

Nutrition

Keywords: meal prep, chicken and rice, one-pan meal, easy dinner, healthy meal prep, chicken thighs, rice bowls

Find it online: https://goldensimmer.com/cozy-meal-prep-chicken-and-rice-bowls-for-5-days/