Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 1/2 tsp Paprika
- 1 cup Long-grain rice, uncooked
- 2 cups Chicken broth
- 1/2 cup Mayonnaise
- 2 cloves Garlic, minced
Instructions
- Step 1: In a medium bowl, toss the chicken with olive oil, garlic powder, and paprika. Season with salt and pepper to taste.
- Step 2: Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Add the rice and chicken broth to the same skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Step 4: While the rice is cooking, prepare the creamy garlic sauce. In a small bowl, whisk together the mayonnaise and minced garlic until smooth.
- Step 5: Divide the rice among bowls. Top with the cooked chicken and drizzle generously with the creamy garlic sauce. Serve immediately.
Notes
- Store leftover components separately (chicken, rice, and sauce) in airtight containers in the fridge for up to 3 days.
- For best results, reheat the chicken and rice separately in the microwave or skillet before assembling your bowl.
- Garnish your bowls with a sprinkle of fresh parsley or chives for a pop of color and added flavor.
- To prevent the garlic flavor in the sauce from becoming too intense, use roasted garlic cloves for a sweeter, mellower taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American