Chicken & Rice Power Bowl

Combines three things you've likely already batch-cooked — chicken, rice, roasted vegetables — into one complete, portioned meal instead of three separate containers.

Fridge life

4 days

Freezer life

Not recommended

Reheating

Microwave covered for 2-3 minutes, then add the sauce after reheating so it stays fresh rather than absorbing into the rice.

Per serving: 520 kcal · 40g protein

Ingredients

4 cups cooked brown rice
4 cooked chicken breasts, sliced
4 cups roasted vegetables (broccoli, carrots, or whatever's in season)
4-6 tbsp Everyday Yogurt-Tahini Sauce (or any sauce you like)
Optional: sesame seeds, chili flakes, or a soft-boiled egg on top

How to assemble

Batch-cook the rice, chicken, and vegetables separately (see their individual guides).
Divide rice into the bottom of 4 containers as the base.
Layer sliced chicken and roasted vegetables on top, keeping them visually separated so it reheats evenly.
Store the sauce in a small separate container or lidded cup — add it only after reheating.
Refrigerate; grab one, reheat, sauce, eat.

This is the "power bowl" pattern: a grain, a protein, and a vegetable, built once and portioned into ready-to-go meals for the week. It's built directly on top of the Chicken Breast, Brown Rice, and Roasted Vegetables guides — if you're already batch-cooking those three, assembling this bowl adds almost no extra work.

Tips

Keep the sauce separate until serving — dressed rice gets soggy by day three.
For a lower-calorie, cutting-focused version, swap half the rice for extra vegetables and keep the chicken portion the same — same protein, fewer carbs.
Reheat the chicken and rice together, but add any raw or delicate toppings (herbs, avocado, a fried egg) fresh.
Rotate the vegetable and sauce each week to keep the same base from feeling repetitive.

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