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Pastel Color Chicken Rice Bowl

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A fresh and vibrant chicken rice bowl featuring fluffy jasmine rice, tender diced chicken, crisp cucumber, shredded carrots, and soft pink pickled onions. A balanced and colorful meal that feels light, nourishing, and perfect for lunch or dinner.

Ingredients

Scale
  • 1 cup white jasmine rice, uncooked
  • 2 medium chicken breasts, about 1 pound total
  • 1 cup cucumber, thinly sliced
  • 1 cup shredded carrots
  • 1/2 cup red onion, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper

Instructions

  1. Bring a saucepan of water to a boil. Rinse 1 cup jasmine rice thoroughly, then cook according to package instructions until tender and fluffy.
  2. While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Season the chicken breasts with part of the salt and the black pepper, then cook for 6 to 8 minutes per side until fully cooked and the internal temperature reaches 165°F. Remove and let rest before dicing.
  3. In a small bowl, combine rice vinegar, sugar, and a pinch of the remaining salt. Add the thinly sliced red onion and let sit for at least 15 minutes to pickle.
  4. Fluff the cooked rice with a fork and divide evenly into serving bowls.
  5. Arrange diced chicken, sliced cucumber, shredded carrots, and pickled onions over the rice in neat sections.
  6. Sprinkle the remaining salt lightly over the assembled bowls.
  7. Serve immediately and enjoy.

Notes

  • Allow the chicken to rest before dicing to keep it juicy.
  • Let the onions pickle longer for a deeper pink color and stronger tang.
  • Store components separately for meal prep and assemble just before serving.

Find it online: https://tastyze.com/pastel-color-chicken-rice-bowl/