Garden Vegetable Rice Bowls with Herb Chicken

Introduction

Yesterday we cooked a simple batch of herb chicken. Today we’re putting those leftovers to work in a fresh, colorful rice bowl that’s packed with vegetables and ready in about 20 minutes.

Rice bowls are one of my favorite campground meals because they’re flexible. Use whatever fresh vegetables you have in the cooler, add a handful of leftover chicken, and dinner is practically done. They’re also a great way to use up odds and ends before they spoil, helping you stretch your grocery budget while reducing food waste. This recipe is proof that leftovers don’t have to feel like leftovers.

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Garden Vegetable Rice Bowls with Herb Chicken

Garden Vegetable Rice Bowls with Herb Chicken are a quick, colorful way to transform leftover chicken into a healthy, budget-friendly meal.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

  

• 2 cups cooked herb chicken sliced or diced
• 3 cups cooked brown or white rice
• 1 cup broccoli florets steamed
• 1 cup carrots sliced or shredded
• 1 cup cucumber diced
• 1 cup cherry tomatoes halved
• ½ cup bell pepper diced
• 2 green onions sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• Salt and pepper to taste

Method

 

1. Prepare the rice according to package directions if not already cooked.
2. Warm the herb chicken in a skillet or microwave until heated through.
3. Steam the broccoli until crisp-tender.
4. Whisk together the olive oil, lemon juice, garlic powder, parsley, salt, and pepper.
5. Divide the rice among four bowls.
6. Arrange the vegetables and chicken over the rice.
7. Drizzle with the dressing and serve immediately.

Notes

Notes

• This is an excellent “clean out the cooler” recipe.
• Almost any fresh vegetable works well.
• Brown rice adds extra fiber, but white rice works just as well.

Leftover & Meal Prep Tips

Prepare extra rice today. You’ll use it again later this week for:

• Southwest Chicken Rice Bowl
• Campground Fried Rice

Cooking a double batch now saves both time and fuel later in the week.

Food Storage & Preservation

Cooked rice should be cooled promptly and refrigerated within two hours (or within one hour in very hot weather while camping). Store leftovers in shallow containers and reheat thoroughly before serving.

If you’re preserving vegetables or cooked chicken for longer-term storage, always verify current recommendations with the USDA before canning, freezing, or dehydrating.

 

🏕️ This Week’s Camp Menu

✅ Sunday: Simple Campground Herb Chicken

Today’s Recipe: 🥗 Garden Vegetable Rice Bowls with Herb Chicken

Coming Up Next:

• Tuesday: 🍳 Creamy Chicken & Vegetable Skillet
• Wednesday: 🌮 Southwest Chicken Rice Bowl
• Thursday: 🥔 Campground Loaded Baked Potato Bowls
• Friday: 💵 Stretch This Week’s Groceries Even Further
• Saturday: 🍗 Five Easy Ways to Stretch One Package of Chicken

⭐ Bonus Recipes

• Campground Fried Rice
• Saturday Soup

Tomorrow we’ll take another helping of that herb chicken and turn it into a comforting Creamy Chicken & Vegetable Skillet. It’s another easy one-pan meal that’s perfect for making the most of this week’s groceries.