Chicken Pizza Bowls
Savor the scrumptiousness of Chicken Pizza Bowls, where juicy grilled chicken meets a medley of colorful veggies and zesty marinara sauce! This wholesome dish is not just a feast for the taste buds—it's also a protein-packed powerhouse perfect for a quick weeknight dinner. Dive into a bowl of flavor that’s as fun to make as it is to eat!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(3)
- 4 and a half ounces chicken (128 g)
- a fourth of a cup chicken broth (60 ml)
- 5 slices of pepperoni
🥛Dairy & Eggs(1)
- a fourth of a cup mozzarella cheese (60 ml)
🫙Pantry Staples(1)
- 3 tablespoons rice (45 ml)
🧂Spices & Seasonings(1)
- salt and pepper
📦Other(3)
- half a cup marinara sauce (120 ml)
- a fourth of a cup onions (60 ml)
- a fourth of a cup peppers (60 ml)
👨🍳 Instructions
- 1
Preheat your oven to 375 degrees.
- 2
In a container, mix 3 tablespoons of rice, 4 and a half ounces of chicken, and a fourth of a cup of chicken broth until evenly combined.
- 3
Add half a cup of marinara sauce and distribute it evenly throughout the container.
- 4
Season with salt and pepper to taste.
- 5
Add a fourth of a cup each of peppers and onions.
- 6
Top with a fourth of a cup of mozzarella cheese and 5 slices of pepperoni.
- 7
Bake in the oven at 375 degrees for about 45 minutes.
💡 Pro Tips
- ✓Use uncooked rice with a 1:1.5 rice-to-liquid ratio (3 tbsp rice to ~6 tbsp combined broth and marinara) since the rice fully hydrates and gelatinizes during the 45-minute covered bake, absorbing liquid it would otherwise need from a stovetop simmer.ingredient1:1.5 ratio
- ✓Cut raw chicken into small, uniform 1/2-inch pieces before mixing so it reaches a safe internal temperature of 165°F at the same rate the rice fully hydrates, preventing undercooked centers in the covered bake.technique165°F
- ✓Cover the container tightly with foil for the first 35 minutes of baking to trap steam for rice gelatinization, then uncover for the final 10 minutes so the mozzarella browns via Maillard reaction instead of just melting.timing35 min covered / 10 min uncovered
- ✓Add the pepperoni and cheese only in the last 15-20 minutes of the 45-minute bake to prevent the fat from rendering out completely and the cheese proteins from over-coagulating into a rubbery texture.timing15-20 minutes
- ✓Use a broth with at least 6% sodium content or season broth separately, since the rice absorbs most of the liquid's seasoning and bland broth will result in underseasoned rice even with surface salt and pepper.ingredient6% sodium
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Chicken Pizza Bowls
Savor the scrumptiousness of Chicken Pizza Bowls, where juicy grilled chicken meets a medley of colorful veggies and zesty marinara sauce! This wholesome dish is not just a feast for the taste buds—it's also a protein-packed powerhouse perfect for a quick weeknight dinner. Dive into a bowl of flavor that’s as fun to make as it is to eat!
📝 Ingredients
Serves 4🥩Meat & Seafood(3)
- 4 and a half ounces chicken (128 g)
- a fourth of a cup chicken broth (60 ml)
- 5 slices of pepperoni
🥛Dairy & Eggs(1)
- a fourth of a cup mozzarella cheese (60 ml)
🫙Pantry Staples(1)
- 3 tablespoons rice (45 ml)
🧂Spices & Seasonings(1)
- salt and pepper
📦Other(3)
- half a cup marinara sauce (120 ml)
- a fourth of a cup onions (60 ml)
- a fourth of a cup peppers (60 ml)
👨🍳 Instructions
- 1
Preheat your oven to 375 degrees.
- 2
In a container, mix 3 tablespoons of rice, 4 and a half ounces of chicken, and a fourth of a cup of chicken broth until evenly combined.
- 3
Add half a cup of marinara sauce and distribute it evenly throughout the container.
- 4
Season with salt and pepper to taste.
- 5
Add a fourth of a cup each of peppers and onions.
- 6
Top with a fourth of a cup of mozzarella cheese and 5 slices of pepperoni.
- 7
Bake in the oven at 375 degrees for about 45 minutes.
💡 Pro Tips
- ✓Use uncooked rice with a 1:1.5 rice-to-liquid ratio (3 tbsp rice to ~6 tbsp combined broth and marinara) since the rice fully hydrates and gelatinizes during the 45-minute covered bake, absorbing liquid it would otherwise need from a stovetop simmer.ingredient1:1.5 ratio
- ✓Cut raw chicken into small, uniform 1/2-inch pieces before mixing so it reaches a safe internal temperature of 165°F at the same rate the rice fully hydrates, preventing undercooked centers in the covered bake.technique165°F
- ✓Cover the container tightly with foil for the first 35 minutes of baking to trap steam for rice gelatinization, then uncover for the final 10 minutes so the mozzarella browns via Maillard reaction instead of just melting.timing35 min covered / 10 min uncovered
- ✓Add the pepperoni and cheese only in the last 15-20 minutes of the 45-minute bake to prevent the fat from rendering out completely and the cheese proteins from over-coagulating into a rubbery texture.timing15-20 minutes
- ✓Use a broth with at least 6% sodium content or season broth separately, since the rice absorbs most of the liquid's seasoning and bland broth will result in underseasoned rice even with surface salt and pepper.ingredient6% sodium