When I first moved to Dallas, one of my favorite spots for a quick, healthy meal—breakfast, lunch, or dinner—was Southpaws Organic Cafe. Everything there is delicious, but my go-to order was the “ZaZa Rice Bowl,” so I developed my own version: ZaZa Chicken and Rice Bowls.
This bowl starts with cooked brown rice and is layered with juicy, grilled chicken breast and a colorful medley of sautéed veggies: baby spinach, red onion, mushrooms, cherry tomatoes, and red bell pepper. The original at the cafe lets you choose two sauces—soy, balsamic, sriracha, or olive oil. My favorite combination is soy + sriracha for a savory kick with a little heat. If you find yourself in Dallas, Southpaws is worth a visit for many healthy, flavorful options.
If you don’t live in Dallas but want an easy, nutritious dinner to add to your weekly rotation, this at-home version of the ZaZa Rice Bowl is simple, flexible, and quick to prepare. It’s also a great make-ahead lunch to take to work—assemble bowls into meal prep containers for an efficient weekday option.
If you love this recipe, try other rice bowl variations—blackened chicken with sweet potatoes, Greek-inspired rotisserie bowls, harissa avocado chicken, or chicken and cilantro rice with tahini are all great options to explore.
ZaZa Chicken and Rice Bowls
Prep: 25 mins | Servings: 4
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil (divided)
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp lemon juice
- 1 tsp kosher salt
- ½ tsp black pepper
For the Veggies:
- 2 tbsp extra virgin olive oil
- 1 red bell pepper, stem and seeds removed, diced
- ½ small red onion, thinly sliced
- 6 baby bella mushrooms, sliced
- 1 cup halved cherry tomatoes
- 2 cloves garlic, thinly sliced
- 1 tbsp soy sauce
- 2 cups baby spinach
- Salt and pepper, to taste
For Serving:
- 2 cups cooked brown rice
- Sriracha, to taste (or your preferred sauce: balsamic glaze, extra soy, or olive oil)
Instructions
- Trim any excess fat from the chicken. Place each breast between a sheet of parchment paper or plastic wrap and gently pound with a meat mallet or the bottom of a heavy skillet until the chicken is an even ¼-inch thickness. This helps the chicken cook evenly and remain tender.
- Place the flattened chicken in a shallow bowl. Add 1 tbsp olive oil, 2 tbsp soy sauce (or coconut aminos), lemon juice, salt, and pepper. Toss to coat evenly and let it marinate at room temperature for 15 minutes. For deeper flavor, cover and refrigerate for up to overnight.
- Heat a large, tall-sided skillet over medium-high heat and add the remaining 1 tbsp olive oil. When the oil is hot, add the chicken. Cook until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Transfer the cooked chicken to a plate and let it rest for a few minutes, which keeps it juicy.
- In the same skillet, add a splash more olive oil if needed. Add the diced bell pepper, sliced red onion, mushrooms, cherry tomatoes, garlic, 1 tbsp soy sauce, and a pinch of salt and pepper. Sauté, stirring occasionally, until the peppers begin to soften, about 3–4 minutes.
- Add the baby spinach to the skillet and cook, stirring, until just wilted—about 1 minute. Remove the pan from heat.
- Slice or cube the rested chicken. To serve, divide the cooked brown rice among four bowls, top with the sautéed vegetables, then add the sliced chicken. Drizzle with sriracha or your chosen sauce and enjoy.
Tips and Variations
– Swap brown rice for quinoa, cauliflower rice, or farro to suit your dietary needs.
– Use coconut aminos instead of soy sauce for a gluten-free or lower-sodium option.
– For a smoky edge, grill the chicken instead of cooking it in a skillet. Thinly sliced rotisserie chicken also works in a pinch.
– Add crunch with toasted sesame seeds, sliced scallions, or chopped raw cucumbers.
– To make this vegan, replace chicken with firm tofu or tempeh marinated and pan-seared until golden.
Make-Ahead and Storage
This bowl is perfect for meal prep. Store components separately for best texture: keep rice in one container, cooked veggies in another, and sliced chicken in a third. Refrigerate for up to 3–4 days. Reheat gently and add fresh sauce or sriracha just before serving to preserve flavors and textures.
Nutrition Note
Nutrition information varies based on exact ingredients and portion sizes. Use the ingredients list to estimate calories, protein, and macronutrients if needed.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
If you try this recipe, leave a comment below to share how you served it or what variations you liked best. Enjoy!