American
Chicken Rice Lunch Bowl
Sliced chicken, warm rice, cucumber, and a tamari-sesame dressing you can pack beside the bowl. It is a lunch that stays crisp if the cucumber rides on top, not in the sauce.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Cooked chicken and rice are the meal, not a garnish.
- The dressing is measured, so the bowl is not salty by accident.
- Cucumber stays crisp if you pack it on top.
- Tamari keeps the seasoning gluten-free.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Season the chicken with the salt. Warm the oil in a skillet over medium heat and cook the chicken until both sides are browned and the thickest part reaches 165°F, about 5 to 6 minutes a side. Rest 5 minutes, then slice.
- 2
Stir the tamari, vinegar, sesame oil, and honey in a small jar.
- 3
Divide the rice among four containers. Add the chicken and cucumber.
- 4
Pack the dressing separately. Spoon it on when you eat, then finish with sesame seeds and scallions.
Pro tips
- Do not pour the dressing on in the morning. The cucumber weeps and the rice goes soft.
- If the chicken is thicker than 1 inch, cover the pan for the last 2 minutes so the center hits 165°F without burning the outside.
- Leftover roast chicken works if you already cooked it to 165°F. Skip the skillet step.
Easy substitutions
- Chicken breast
- Boneless thighs, cooked to 165°F
- Rice
- Quinoa
- Honey
- A pinch of sugar
Storage and reheating
Storage
Refrigerate the bowls and dressing up to 3 days.
Reheating
Warm the rice and chicken, then add cold cucumber and dressing. A microwave for 60 to 90 seconds is enough for the rice.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 430
- Protein
- 32 g
- Carbs
- 44 g
- Fat
- 12 g
- Fiber
- 2 g
Moderate · Stovetop · Dairy-Free, Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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