Solo Microwave Chicken and Rice
Perfect for busy weeknights or solo meals, this quick and easy Solo Microwave Chicken and Rice recipe delivers wholesome comfort in just 20 minutes. Featuring tender, bite-sized chicken breast, fluffy white rice, and a medley of vibrant frozen vegetables, this one-bowl wonder is cooked entirely in the microwave—no stovetop required! Infused with the savory flavors of low-sodium chicken broth, garlic, and onion powder, each bite is both satisfying and nutritious. A simple drizzle of soy sauce or a sprinkle of fresh parsley elevates this dish into the ultimate customized meal. Ideal for a one-serving dinner or lunch, this microwave marvel is a game-changer for anyone seeking a fast, fuss-free recipe that's big on flavor but light on cleanup. Keywords: quick microwave recipes, chicken and rice bowl, solo meal ideas, one-bowl recipes, easy microwave dinner.
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Recipe Information
Ingredients
- 1 piece (about 6 oz) Chicken breast (boneless, skinless)
- 0.5 cup Uncooked white rice
- 1 cup Chicken broth (low-sodium)
- 1 teaspoon Olive oil
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Onion powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 teaspoon Soy sauce (optional, for serving)
- 1 teaspoon Chopped fresh parsley (optional, for garnish)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Rinse the white rice under cold water until the water runs clear.
In a microwave-safe bowl, combine the rinsed rice, chicken broth, olive oil, garlic powder, onion powder, salt, and black pepper.
Add the diced chicken on top of the rice mixture, spreading it evenly.
Cover the bowl with a microwave-safe plate or microwave-safe plastic wrap, leaving a small vent for steam to escape.
Microwave on high for 5 minutes, then carefully stir the mixture to ensure the rice and chicken are cooking evenly.
Stir in the frozen mixed vegetables, cover again, and microwave on medium-high power for an additional 8-10 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
Let the bowl sit, covered, for 2 minutes to allow the steam to finish cooking the rice and vegetables.
Fluff the rice with a fork and mix everything together gently.
Add soy sauce if desired, and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
