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February Recipes
A new year is a great time to reset in the kitchen. These healthy, build-your-own rice bowls are perfect for meal prep, making it easy to plan ahead without sacrificing flavor. Simple ingredients, balanced portions and versatile toppings help take the stress out of weeknight meals while keeping your goals for the year on track. Each bowl is easy to customize, so you can mix in the vegetables you like best or use what you already have on hand.
Chicken Tzatziki Rice Bowls
Ingredients
1 cup uncooked jasmine rice
1 pound boneless, skinless chicken breast
1 tsp dried oregano
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp olive oil
1/2 cup Greek yogurt
2 tsp lemon juice
1 tsp dill
1 cup cucumber, chopped
1 cup cherry tomatoes, halved
Sliced red onion
1/2 cup crumbled feta cheese (optional)
Lemon wedges (optional)
Instructions
Rinse rice, stir rice into 2 cups of water in a microwave-safe bowl. Cover and microwave for 5 minutes. Stir, then microwave 5 minutes more. Let rest while chicken cooks.
Heat olive oil in a large skillet over medium heat. Cut chicken to 1-inch cubes. Season chicken directly in the pan with oregano, cumin, paprika, salt, and black pepper. Cook chicken until fully cooked. Let rest.
Mix Greek yogurt, lemon juice, and dill to make tzatziki sauce.
Assemble bowls with rice, chicken, cucumber, tomatoes, red onion, and other toppings if using. Drizzle tzatziki over top.
Shrimp Rice Bowls
Ingredients
1 cup uncooked jasmine rice
1 pound shrimp, peeled and deveined (fresh or frozen)
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
2 Tbsp olive oil
1 cup shredded carrots
1 cup snap peas, chopped
Sliced green onions
1/2 cup mayonnaise
2 Tbsp sriracha
Sesame seeds
1 avocado, sliced (optional)
Instructions
Rinse rice, stir rice into 2 cups of water in a microwave-safe bowl. Cover and microwave for 5 minutes. Stir, then microwave 5 minutes more. Let rest while shrimp cooks.
Heat olive oil in a large skillet over medium heat. Sprinkle paprika, garlic powder, onion powder, salt, black pepper, and cayenne directly into the pan. Cook shrimp until they are pink and opaque.
Mix sour cream and sriracha and set aside.
Chop and combine carrots, snap peas, and green onions in a bowl and set aside.
Assemble bowls with rice, shrimp, and vegetables. Add sesame seeds and avocado if using. Drizzle sauce over top.