Name: Ginger chicken & broccoli rice bowls
Prep time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Everyday kitchen
Ingredients: 600 g chicken breast, raw, boneless, skinless, cut into 2 cm pieces; 240 g brown rice, dry, rinsed; 500 g broccoli, washed, cut into small florets; 200 g carrots, scrubbed, thinly sliced; 20 g fresh ginger, peeled and finely grated; 12 g garlic, peeled and minced; 60 g lemon flesh, peeled, seeds removed, finely chopped; retain juices; 25 g olive oil, as sold; 2 g table salt, as sold; 900 ml water, tap

Estimated nutrition

Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.

Approximate ingredient-based nutrition uses reviewed USDA food references. Chicken is weighed raw, grains dry and vegetables in the stated edible form. All measured oil and salt are assumed eaten; water absorption and cooking losses vary. Values are estimates, not laboratory measurements or personalized dietary advice.

4 equal portions from this batchScroll across if needed at larger text sizes.
Nutrient	Per portion	Whole batch
Calories	531 kcal	2125 kcal
Protein	42.7 g	170.8 g
Carbs	62.1 g	248.5 g
Fiber	7.4 g	29.6 g
Sugars	5.4 g	21.5 g
Added sugars	0 g	0 g
Fat	12.8 g	51.1 g
Saturated fat	2.2 g	9 g
Sodium	351 mg	1403 mg
Cholesterol	110 mg	438 mg

USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.

Ingredients, sources & assumptions

All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.

chicken breast

Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw · 600 g in the original batch

USDA food reference

brown rice

Rice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program) · 240 g in the original batch

USDA food reference

broccoli

Broccoli, raw · 500 g in the original batch

USDA food reference

carrots

Carrots, raw · 200 g in the original batch

USDA food reference

fresh ginger

Ginger root, raw · 20 g in the original batch

USDA food reference

garlic

Garlic, raw · 12 g in the original batch

USDA food reference

lemon flesh

Lemons, raw, without peel · 60 g in the original batch

USDA food reference

olive oil

Oil, olive, salad or cooking · 25 g in the original batch

USDA food reference

table salt

Salt, table · 2 g in the original batch

USDA food reference

water

Beverages, water, tap, drinking · 900 g in the original batch

Generic USDA tap water reference; local sodium and mineral content varies.

USDA food reference

Calculation version 2. Source records and method are documented in our nutrition guide.

Nutrition guidance

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Making 4 standard portions. The ingredients below are ready to use. Keep the same oven temperature; a larger batch may need another pan and more time.

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Ingredients

Tips for these ingredients

Counts are approximate reference sizes. Weigh the amount in the listed preparation state; produce sizes vary.

Weigh peeled, trimmed or drained ingredients after that preparation. Package weight may include peel or liquid that the recipe does not use.

Keep oven temperatures unchanged when scaling. Larger batches may need more pans and cooking time.

All weights are in the preparation state listed.

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Where to find ingredients

Use plain unseasoned chicken breast and the specified raw, dry or drained ingredient forms. Vegetable weights are prepared edible amounts. Check packaged-food labels and cross-contact needs. Store estimates include package rounding and are separate from recipe quantities.

Meat: chicken breast

Pantry: brown rice, olive oil, water

Produce: broccoli, carrots, fresh ginger, garlic, lemon flesh

Spices: table salt

Allergen notes

No major allergens identified in the listed basic ingredients. Always check product labels. Cross-contact cannot be ruled out.

Let’s make it

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Stovetop · Large deep skillet with lid · Saucepan with lid · Separate cutting boards · Knife · Kitchen scale · Measuring jug · Food thermometer

1
Start the rice
Put 240 g rinsed dry brown rice and 750 ml water in a saucepan. Bring to a boil, cover and reduce to a low simmer for 35–45 minutes, or follow the package water ratio and time for the displayed dry quantity. When tender, remove from heat and rest covered for 5 minutes. Begin the following preparation while it cooks.
Done
2
Prepare vegetables and chicken
Wash 500 g broccoli and cut into 2 cm florets; scrub and thinly slice 200 g (about 3 medium carrots, trimmed) carrots. Peel and grate 20 g ginger, mince 12 g garlic and prepare 60 g peeled, seeded lemon flesh, retaining juices. Prepare vegetables before chicken. Do not rinse raw poultry. Use a separate board for raw chicken, keep it and its juices away from ready-to-eat food, and wash hands and clean utensils and surfaces afterward. Cut 600 g chicken into even 2 cm pieces.
Done
3
Cook the chicken
When the rice has about 20 minutes left, heat 25 g oil in a deep skillet over medium-high heat. Add chicken and 2 g salt. Cook, turning, for about 8–12 minutes. Check several thick pieces with a food thermometer: every checked piece must reach 165°F / 74°C. Time and color do not establish doneness. Cook longer and recheck if needed; use clean utensils and a clean plate for cooked chicken. Transfer chicken and cooked juices to a clean plate. Use extra pans or batches if crowded.
Done
4
Steam the vegetables
Reduce heat to medium. Add ginger and garlic to the skillet and stir for 30 seconds. Add broccoli, carrots and 150 ml water. Cover and simmer for 7–10 minutes, stirring halfway, until vegetables are tender; add a small splash of tap water if dry.
Done
5
Finish the bowls
Return chicken and cooked juices to the skillet with the prepared finely chopped lemon flesh and its juices. Stir for 1–2 minutes until everything is steaming hot. Serve over the fluffed rice, dividing among the selected portions.
Done

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Make it work for you

For kids & different preferences

Shred chicken finely across the grain and keep it moist; cook vegetables until soft and cut or mash food to suit your child’s development. Cool before serving. Young children should sit upright and be supervised while eating, never in a moving car or stroller. This is a meal for general use, not infant-feeding guidance. Cook carrots and broccoli until easily mashed; avoid firm carrot rounds.

Storage & packed lunches

Refrigerate promptly in shallow containers within 2 hours of cooking, or within 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within 3–4 days. For packed lunches keep cold with ice packs until eaten.

Freezing & reheating

Freeze cooled portions promptly in airtight containers for up to 2 months for quality. Thaw in the refrigerator; vegetables and grains may soften.

Reheat leftovers to 165°F / 74°C throughout, stirring and checking several places with a food thermometer. Add a small splash of tap water if dry.

If something looks different

A larger batch needs larger or additional pans and may take longer. Keep chicken in an uncrowded layer and use temperature and vegetable tenderness, rather than the clock alone.

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Review policy

Version 1 · Updated 2026-10-24

Bethany’s Kitchen · /recipes/ginger-chicken-broccoli-rice · Original instructions and generated food illustration created for this project; no third-party recipe prose or photography reproduced. Not physically kitchen-tested or human-reviewed.

Ginger chicken & broccoli rice bowls

Estimated nutrition

Let’s make it

Equipment

Start the rice

Prepare vegetables and chicken

Cook the chicken

Steam the vegetables

Finish the bowls

How did this recipe turn out?

Make it work for you