Creamy Roasted Red Pepper Chicken Rice Bowl
A delightful and creamy chicken rice bowl featuring roasted red pepper sauce and juicy chicken, perfect for an easy weeknight dinner.
Equipment
- 1 Skillet large, for cooking chicken and sauce
- 1 Blender or food processor for blending sauce
- 1 rice cooker or pot, for cooking rice
Ingredients
Chicken and Rice
- 1 lb chicken breast sliced
- 2 cups cooked white rice
- 1 tablespoon olive oil
- Salt and pepper to taste
Roasted Red Pepper Sauce
- 1 cup roasted red peppers
- 1/2 cup heavy cream
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh basil chopped
Instructions
Preparation
- Season sliced chicken with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken until golden brown and cooked through, about 6-8 minutes per side. Remove from skillet and set aside.
- While the chicken is cooking, prepare your rice according to package instructions or in a rice cooker.
Make the Sauce
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Add roasted red peppers to the skillet and cook for an additional 2-3 minutes. Transfer to a blender and blend until smooth. Return to skillet.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and basil, and season with salt and pepper. Let simmer for 2-3 minutes.
Assemble the Bowls
- Divide cooked rice among bowls. Top with sliced chicken and generously spoon red pepper sauce over the top. Garnish with fresh basil if desired.
Serving and Storage
- Serve the bowls immediately while hot, ensuring each serving is generously covered in sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave.
Notes
Pro Tips: Ensure sauce is smooth by blending thoroughly. Use homemade roasted peppers for a smokier flavor. Ingredient Substitutions: Use coconut milk instead of cream for a dairy-free option. How to Serve: Pair with a crisp green salad or roasted vegetables. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare sauce in advance and store separately; combine with fresh-cooked rice and chicken when ready to serve.