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Harvest Chicken & Green Bean Rice Bowls

A portion of frozen green beans, some cooked chicken, rice, and a handful of pantry staples come together in a warm, satisfying bowl.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Bowls
  • 1 1/2 cups cooked rice
  • 2 cups frozen green beans prepared for freezing and thawed
  • 2 cups cooked chicken chopped or shredded
  • 1/2 cup diced carrots
  • 1/2 cup diced bell pepper
  • 1 teaspoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt or to taste
For the Simple Sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon low-sodium chicken broth or water
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar or lemon juice
  • 1/4 teaspoon garlic powder
For Serving
  • 1 tablespoon sliced green onion or fresh parsley
  • 1 teaspoon sesame seeds optional

Method
 

Prepare the Rice
  1. If you don't already have cooked rice available, prepare enough for about 1 1/2 cups cooked rice.
  2. Leftover rice is perfect for this recipe.
  3. If you're using refrigerated leftover rice, make sure it has been stored properly and reheat it thoroughly before serving.
Make the Sauce
  1. In a small bowl, whisk together the soy sauce, chicken broth or water, honey, rice vinegar or lemon juice, and garlic powder.
  2. Set aside.
Cook the Vegetables
  1. Heat the olive oil in a 10-inch skillet over medium heat.
  2. Add the carrots and bell pepper. Cook for about 3–4 minutes, stirring occasionally.
  3. Add the frozen green beans.
  4. Cook for another 4–5 minutes, stirring occasionally, until the vegetables are hot and tender-crisp.
  5. If the green beans are already fully cooked from a previous preparation, they only need enough time to heat through.
Add the Chicken
  1. Add the cooked chicken to the skillet.
  2. Sprinkle with the garlic powder, thyme, black pepper, and salt.
  3. Stir everything together and cook until the chicken is heated through.
Add the Sauce
  1. Pour the sauce over the chicken and vegetables.
  2. Stir gently and cook for another 1–2 minutes, just long enough for the sauce to coat everything.
  3. Taste and adjust the seasoning if needed.
Build the Bowls
  1. Divide the warm rice between two bowls.
  2. Top each with half of the chicken and vegetable mixture.
  3. Finish with fresh parsley or green onion and sesame seeds, if desired.
  4. Serve warm.

Notes

A Very Good Use for Frozen Green Beans

This is exactly why I like freezing vegetables in meal-sized portions.
The green beans don't have to become a recipe all by themselves.
They can simply become part of a recipe.
On Wednesday, they're a package in the freezer.
On Friday, they're vegetables in dinner.
That's a pretty good return on a little bit of preservation work.