Introduction

This easy glazed chicken rice bowl recipe is the perfect solution for a quick and satisfying weeknight dinner. Ready in just 30 minutes, it combines tender chicken with crisp broccoli and refreshing cucumber over fluffy rice. For another delicious bowl idea, try this Greek Chicken Bowl With Tzatziki Chickpeas And Feta Recipe. It’s a simple, flavorful meal the whole family will love.

Ingredients

This Glazed Chicken Rice Bowl with Broccoli & Cucumber comes together with a perfect balance of savory, sweet, and spicy flavors, all anchored by tender chicken and fluffy rice.

• 3 large chicken breasts, cut into bite-sized pieces
• 2 cups uncooked rice
• 2 small heads broccoli, chopped into florets
• 1/2 cucumber, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp oregano
• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup honey (or maple syrup)
• 2 tbsp rice vinegar
• 2 tsp garlic granules (or minced garlic)
• 1 tsp sriracha (adjust to taste)
• 1 tsp sesame oil
• 1 tsp ground ginger
• 1 tsp arrowroot powder (for slurry with 1 tbsp water; cornstarch works too)
• Sesame seeds for garnish

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Glazed Chicken Rice Bowl with Broccoli & Cucumber comes together in about 35 minutes, making it roughly 25% faster than many similar one-bowl recipes.

Step-by-Step Instructions

Step 1 — Prepare the Glaze & Marinate Chicken

Whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a small bowl to create the glaze. Reserve half for later. Place chicken pieces in a separate bowl, pour the other half of the glaze over them, and toss to coat. Let it marinate for at least 15 minutes at room temperature.

Step 2 — Cook the Rice

Rinse your rice under cold water until it runs clear. Cook according to package instructions, typically using a 1:1.5 rice-to-water ratio. For best results, let the cooked rice sit, covered, for 10 minutes off the heat to steam and become fluffy.

Step 3 — Sear the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, letting it sear undisturbed for 4–5 minutes until golden brown. Flip and cook for another 3–4 minutes until cooked through. An internal temperature of 165°F (74°C) is your cue for doneness.

Step 4 — Steam the Broccoli

While the chicken cooks, add broccoli florets to a pot with an inch of simmering water. Cover and steam for 3–4 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water to stop the cooking and preserve color and crunch.

Step 5 — Glaze & Finish Cooking

Pour the reserved glaze into the skillet with the cooked chicken. Reduce the heat to medium and simmer, stirring frequently, for 2–3 minutes until the sauce thickens and coats the chicken beautifully. Remove from heat.

Step 6 — Prepare the Cucumber Salad

Thinly slice the cucumber. Toss it with a pinch of salt, a splash of rice vinegar, and a sprinkle of sesame seeds. This quick pickle adds a refreshing, crunchy element to balance the savory glazed chicken.

Step 7 — Assemble Your Bowls

Divide the fluffy rice among serving bowls. Top with the glazed chicken, steamed broccoli, and the cucumber salad. Drizzle any remaining glaze from the pan over the bowls for extra flavor.

Nutritional Information

Calories	~580 kcal
Protein	~38 g
Carbohydrates	~72 g
Fat	~14 g
Fiber	~5 g
Sodium	~850 mg

Note: Nutritional values for this Glazed Chicken Rice Bowl with Broccoli & Cucumber are estimates based on typical ingredients and serving size. Actual values can vary depending on specific brands and preparation methods.

Healthier Alternatives

This Glazed Chicken Rice Bowl with Broccoli & Cucumber is wonderfully adaptable. Here are some practical ingredient swaps to suit different dietary needs and flavor preferences.

• Protein Swap: Tofu or Tempeh — For a plant-based version, use extra-firm tofu or tempeh. Marinate and pan-fry until crispy to soak up the glaze beautifully.
• Lower-Carb Option: Cauliflower Rice — Replace white rice with riced cauliflower for a lighter, low-carb base that still pairs perfectly with the savory glaze.
• Dairy-Free Adjustment — The recipe is naturally dairy-free, but always double-check your glaze ingredients (like soy sauce) for hidden dairy if needed.
• Gluten-Free Version — Use tamari or a certified gluten-free soy sauce in the glaze to make this entire bowl gluten-free without sacrificing flavor.
• Low-Sodium Alternative — Opt for low-sodium soy sauce and reduce or omit any added salt to easily create a lower-sodium Glazed Chicken Rice Bowl.
• Grain Variation: Quinoa or Brown Rice — Swap white rice for quinoa or brown rice to add more fiber and a nuttier flavor profile to your bowl.
• Veggie Boost: Add Bell Peppers or Snap Peas — Toss in some sliced bell peppers or snap peas with the broccoli for extra color, crunch, and nutrients.
• Spice It Up — Add a pinch of red pepper flakes to the glaze or a drizzle of sriracha at the end for a spicy kick that complements the sweet and savory notes.

Serving Suggestions

This Glazed Chicken Rice Bowl with Broccoli & Cucumber is a complete and satisfying meal on its own. To elevate your dining experience, here are a few ideas for pairings, occasions, and presentation.

• Perfect Pairings: Serve with a side of miso soup or a light, citrusy salad dressed with ginger and sesame to complement the savory-sweet glaze. A cold glass of iced green tea or a crisp lager also pairs wonderfully.
• Weeknight Winner: This bowl is ideal for a quick, nutritious family dinner. Prep the glaze and chop vegetables ahead of time for an even faster assembly on busy evenings.
• Meal Prep Star: Portion the components separately in airtight containers for a fantastic grab-and-go lunch. The glaze keeps the chicken moist, and the cucumber stays crisp.
• Casual Gathering: Create a build-your-own-bowl bar for friends. Offer the glazed chicken, steamed rice, and broccoli alongside extra toppings like pickled ginger, shredded carrots, edamame, and different sauces.
• Plating for Impact: For a restaurant-style look, pack the rice firmly into a small bowl and invert it onto the center of your plate. Artfully arrange the glazed chicken and broccoli around it, then scatter the fresh cucumber on top for a vibrant color contrast.
• Add Some Heat: Garnish with a sprinkle of toasted sesame seeds, sliced green onions, and a drizzle of sriracha mayo or a side of kimchi for those who enjoy a spicy kick.

Whether you’re enjoying a quiet dinner or feeding a crowd, this versatile Glazed Chicken Rice Bowl with Broccoli & Cucumber is sure to be a hit.

Common Mistakes to Avoid

• Mistake: Overcrowding the pan when cooking the chicken, which steams it instead of creating a proper sear. Fix: Cook in batches or use a larger pan to ensure each piece gets direct contact with the hot surface for a flavorful crust.
• Mistake: Adding the glaze too early, causing it to burn and become bitter before the chicken is cooked through. Fix: Cook the chicken almost completely, then add the glaze in the last few minutes to let it caramelize gently.
• Mistake: Using water instead of broth to cook the rice, resulting in bland grains. Fix: Simmer your rice in chicken or vegetable broth to build a flavorful foundation for your entire Glazed Chicken Rice Bowl.
• Mistake: Overcooking the broccoli until it’s mushy and loses its vibrant color. Fix: Blanch or steam it just until tender-crisp, then immediately shock in ice water to stop the cooking and preserve texture.
• Mistake: Cutting the cucumber too early, leaving it watery and diluting the bowl’s flavors. Fix: Slice or dice the cucumber just before assembling to maintain its fresh crunch and prevent sogginess.
• Mistake: Not resting the cooked chicken before slicing, letting the precious juices run out. Fix: Let the glazed chicken rest for 5-7 minutes after cooking to allow the fibers to reabsorb moisture for a juicier bite.
• Mistake: Serving all components at different temperatures, making the dish lukewarm. Fix: Time your cooking so the rice is hot, the chicken is warm from resting, and the cucumber is chilled for a perfect temperature contrast.
• Mistake: Using a single, overly thick layer of glaze that masks the chicken’s flavor. Fix: Apply the glaze in two thin coats, letting the first set before adding the second for a shiny, flavorful coating that isn’t cloying.
• Mistake: Skipping the step to season the rice after cooking, leading to uneven flavor. Fix: Fluff the cooked rice with a fork and gently fold in a pinch of salt and a drizzle of oil or a squeeze of lemon for bright, well-seasoned grains.

Storing Tips

• Fridge: Store your Glazed Chicken Rice Bowl components in separate airtight containers for up to 3 days. Ensure the chicken has cooled before refrigerating.
• Freezer: For longer storage, freeze the glazed chicken and rice together in a freezer-safe container for up to 2 months. The broccoli and fresh cucumber are best added fresh after reheating.
• Reheat: For best results, reheat the chicken and rice in the microwave until steaming hot, reaching an internal temperature of 165°F. Add a splash of water to prevent the rice from drying out.

Always allow leftovers to cool slightly before storing, and never leave your Glazed Chicken Rice Bowl at room temperature for more than 2 hours.

Conclusion

This Glazed Chicken Rice Bowl with Broccoli & Cucumber is a fantastic, balanced meal that comes together quickly. If you enjoyed this recipe, try our Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice Recipe for another easy weeknight dinner. Let us know how it turned out in the comments!

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FAQs

Can I use a different vegetable instead of broccoli?

Yes, you can easily swap the broccoli for other vegetables like snap peas, green beans, or bell peppers. Adjust the cooking time accordingly to ensure they are tender-crisp. The Glazed Chicken Rice Bowl with Broccoli & Cucumber is versatile.

How do I store and reheat leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or a skillet, adding a splash of water to prevent dryness. Add fresh cucumber just before serving.

What can I use if I don’t have the glaze ingredients?

A simple mixture of soy sauce, honey, and a little garlic powder makes a great quick glaze. You can also use a store-bought teriyaki or hoisin sauce. The key is a sweet-savory coating for the chicken in this rice bowl.