Can I use white rice?

You can. White rice cooks faster than brown rice and has less fiber, so adjust its cooking time. Rinse it well first, then follow the timing for the white rice you're using. The chicken and broccoli stay the same.

Why did my broccoli get mushy?

It stayed in the skillet too long. Cook it for about 5 to 7 minutes, until it's bright green and tender-crisp. The covered water step makes it softer, so use that only if you want that texture.

How should I reheat leftovers?

Sprinkle a little water over the rice and cover it with a damp paper towel before microwaving. Heat in 1-minute bursts and stir between each one. You can also warm the bowl gently in a skillet over low heat, then add the green onions or sesame seeds after warming.

How long does it keep?

Leftovers keep in an airtight container in the fridge for up to 3 days.

Can I swap quinoa for brown rice?

Yes, quinoa works in place of brown rice and gives the bowl more protein.

Chicken and Broccoli Rice Bowl with Soy Sauce and Lemon

By Priya ShahOct 9, 2026

Servings

Level

Easy

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Chicken and broccoli rice bowls start with a short soy sauce and garlic powder marinade, then the chicken goes into a hot pan in one layer and sits untouched for the first 3 to 4 minutes, browning the underside. The broccoli has a bit of snap, which I like against the rice.

I start the brown rice before cutting anything, then use its 40-minute simmer to prep the chicken and florets while it cooks (a rice cooker works with the same ratio). Rinse it under cold water until the water runs clear before it goes in the saucepan. The measured water and low heat leave the grains tender after the water is absorbed, and the rice cooker doesn't change the rest of dinner.

Use a large, heavy-bottomed skillet if you have one. After the chicken comes out, the broccoli cooks in the same pan for about 5 to 7 minutes, and I pull it when it's bright green and tender-crisp. If you want softer broccoli, add a splash of water and cover it for 1 to 2 minutes.

I use deep bowls for these chicken and broccoli rice bowls, with sliced green onions and sesame seeds on top. Add the lemon at the end, where it cuts through the soy sauce without taking over. I pair mine with cucumber salad or miso soup.

Why you'll love this recipe

The brief marinade gets soy sauce onto the chicken before it cooks, so the middle doesn't taste plain.
One layer browns the chicken underneath, while a crowded pan traps steam and leaves it pale.
Starting the rice first gives it its full cooking time while you prep the chicken and broccoli.
Pulling the broccoli before it turns soft and mushy leaves some snap.
Lemon juice goes in at the end and cuts through the soy sauce and pan juices.
The chicken and broccoli use one skillet once the rice is underway, so you don't need a second pan for the vegetables.

Instructions

Rinse the brown rice under cold water until the water runs clear. Put it in a medium saucepan with 2 1/2 cups water and a pinch of salt, bring it to a boil, then cover and simmer over low heat for 40 minutes, until the water is absorbed and the rice is tender. Use a rice cooker with the same water-to-rice ratio if preferred.

Cut the chicken into roughly 1-inch cubes. Put it in a mixing bowl with the garlic powder, low-sodium soy sauce, and a pinch of black pepper. Toss to coat and marinate for 10 minutes.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook undisturbed for 3-4 minutes until golden underneath. Flip and cook for another 3-4 minutes, until cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan.

Add the broccoli to the same skillet, with more olive oil if needed. Stir frequently for about 5-7 minutes, until bright green and tender-crisp. For softer broccoli, add a splash of water, cover, and cook for 1-2 minutes.

Return the chicken to the skillet with the broccoli. Drizzle with lemon juice if using, add red pepper flakes if desired, and season with extra soy sauce or black pepper as needed.

Spoon the brown rice into bowls and top with the chicken and broccoli. Finish with sliced green onions and sesame seeds.

FAQ

Use the soy sauce and garlic powder marinade for 10 minutes before cooking, though 5 minutes works when dinner needs to move faster. Cook the pieces in a single layer and don't touch them for 3 to 4 minutes before flipping, because crowding makes them steam in their own juices. Once the second side cooks, take the chicken out of the skillet for a couple of minutes before adding it back with the broccoli.

Chicken and Broccoli Rice Bowl with Soy Sauce and Lemon

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