This post may contain affiliate links. Please read our disclosure policy.
This bowl had been sitting on my “recipes to try” list for longer than I’d like to admit. I kept looking at it and thinking it sounded too simple to be worth writing about. Then one day I had leftover grilled chicken breasts and brown rice in the fridge, and I finally made it—and immediately wished I hadn’t waited so long.
The concept is exactly what it sounds like: cold chopped chicken, crisp raw broccoli and red bell pepper, and red onion are tossed with a light Italian dressing and a splash of balsamic vinegar, then piping hot brown rice is stirred in at the end.
The hot rice warms everything just enough without cooking it. The contrast of temperatures and textures—the warmth of the rice against the crunch of the cold vegetables, the tang of the balsamic—is what makes this bowl genuinely interesting. It tastes like more than the sum of its parts.
The recipe comes from The Biggest Loser Cookbook (affiliate link), and it’s quickly become one of my favorite quick lunches.
Why I Love This Recipe
- 20 minutes — and most of that is just heating the rice
- 368 calories and 6 WW Points for a complete, filling meal
- The hot-cold contrast is the whole trick — it makes a simple bowl feel special
- Perfect for leftover chicken and rice — this is the recipe those leftovers were born for
- Easily scaled — double or triple it for the whole family with no extra effort
Ingredients and Substitutions
- Cooked grilled chicken (¾ cup / about 4 oz), chilled and chopped — the recipe works best with grilled chicken that has a little char and seasoning to it, but any cooked chicken works. Rotisserie chicken is an excellent shortcut. The chicken should be cold when you build the bowl — that contrast with the hot rice is the point.
- Broccoli florets, finely chopped — raw and cold. Chop them small so they soften slightly when the hot rice goes in. Cauliflower works as a sub if that’s what you have.
- Red bell pepper, chopped — adds sweetness and color. Orange or yellow bell pepper are equally good. Skip it and add extra broccoli if you prefer.
- Red onion, chopped — a small amount adds a nice bite. If raw onion is too sharp for your taste, soak the chopped onion in cold water for a few minutes, then drain before using. You could also use green onion instead.
- Light Italian salad dressing — the base of the dressing. Any light Italian-style vinaigrette works. Use fat-free Italian if you want to lower the Points further.
- Balsamic vinegar — adds a sweet-tangy note that really elevates the bowl. Start with 1 tablespoon and add more to taste at the end.
- Cooked short-grain brown rice — short-grain is my preference here; it has a slightly chewy, sticky texture that holds up better in a bowl than long-grain. If you’ve never tried it, give it a chance before writing off brown rice entirely. Medium- or long-grain brown rice works too, as does quinoa or farro. To lower Points, substitute cauliflower rice for some or all of the rice.
- Salt and black pepper, to taste
Want to customize? Add onions, mushrooms, zucchini, tomatoes, or carrots to bulk up the bowl for zero extra Points. For heat, finish with red pepper flakes, a dash of hot sauce, or spicy salsa. For a vegetarian version, substitute chickpeas or firm tofu for the chicken.
WW Points and Calories
Each bowl has 368 calories and 6 WW Points.
To see your personalized WW Points, track this recipe in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Old WW plan: 9 PointsPlus
How to Make the Hot + Cold Chicken Brown Rice Bowl
Step 1: Build the cold base
In a medium bowl, combine the chilled chicken, broccoli, red bell pepper, red onion, Italian dressing, and 1 tablespoon of balsamic vinegar. Toss well to coat everything with the dressing and set aside.
Step 2: Heat the rice
If your rice isn’t already hot, transfer it to a small microwave (affiliate link)-safe bowl and heat on low power in 15-second intervals, stirring between each, until it’s piping hot all the way through. This step is important — lukewarm rice won’t create the temperature contrast that makes the bowl work.
Step 3: Combine and season
Add the hot rice to the cold chicken mixture and stir to combine. Season with salt and pepper. Taste and add a splash more balsamic vinegar if you’d like more tang.
Step 4: Serve immediately
Eat right away while the contrast between the hot rice and cold vegetables is at its best.
Tips for Success
Scale it up easily. The recipe serves one, but it doubles, triples, or quadruples perfectly with no changes to technique.
Make sure the rice is truly hot. The whole appeal of this bowl is the temperature contrast. If the rice is only warm, you lose the effect. Heat it in short bursts and stir between each so it heats evenly all the way through.
Keep the chicken cold. Don’t be tempted to warm it up first. Cold chicken + hot rice = the contrast you’re looking for.
Short-grain brown rice makes a difference. It has a chewier, slightly stickier texture than long-grain that works beautifully in a bowl. If you’ve been on the fence about brown rice, try the short-grain variety before deciding it’s not for you.
Great take-to-work lunch. Pack the cold chicken-veggie mixture and the rice separately. At lunchtime, microwave (affiliate link) the rice until piping hot, then stir everything together in your bowl. It takes less than 5 minutes and tastes freshly made.
Storing
The cold chicken and vegetable mixture keeps well in the refrigerator for up to 2 days — the dressing actually improves it slightly as it marinates. Store the cooked rice separately. Assemble to order with freshly reheated rice for the best result. Once combined, the bowl is best eaten right away.
If you’ve made this Hot + Cold Chicken Brown Rice Bowl for One, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Hot + Cold Chicken Brown Rice Bowl Recipe
Equipment
Ingredients
- 3/4 cup grilled chicken, chilled and chopped (about 4 ounces cooked)
- 1/3 cup finely chopped broccoli florets
- 1/3 cup chopped red bell pepper
- 2 tablespoons chopped red onion
- 1 tablespoon light Italian salad dressing
- 1 tablespoon balsamic vinegar, or to taste
- 3/4 cup cooked short-grain brown rice
- Salt, to taste
- Ground black pepper, to taste
Instructions
- In a medium bowl, combine the chicken, broccoli, red pepper, onion, dressing and 1 tablespoon vinegar.
- Toss to coat the ingredients with the dressing and set aside.
- If the rice isn’t hot, place it in a small microwaveable bowl. Microwave on low power in 15-second intervals, until hot.
- Add the rice to the chicken mixture, and season with salt, pepper.
- Taste and add additional balsamic vinegar if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old plan) Favorite Variations
- Spicier – top with crushed pepper flakes, hot sauce or spicy salsa.
- More Veg – just about any vegetable will work here to bulk up your bowl for 0 points–onions, mushrooms, cauliflower, zucchini, tomatoes, carrots, etc.
- Lower Points – to lower the carbs and the points–substitute cauliflower rice for all, or part, of the rice.
- Vegetarian – substitute chick peas and/or firm tofu for the chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: The Biggest Loser Cookbook: More Than 125 Healthy, Delicious Recipes Adapted from the Hit NBC Show (affiliate link)
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely—it’s one of the best shortcuts here. Pull the meat, chop or shred it, and refrigerate until cold before building the bowl. The flavor from the rotisserie seasoning works really well with the balsamic.
Does the dressing matter much?
The light Italian dressing is the base, but balsamic vinegar does a lot of the heavy lifting flavor-wise. If you don’t have Italian dressing, any light vinaigrette with a similar tangy profile works. Avoid anything creamy—it changes the character of the bowl entirely.
Can I use white rice instead of brown?
Yes, absolutely. Make the recipe your own. I think the short-grain brown rice really does give the best texture here, but use what you have.
Can I eat this cold?
It is designed to be served with hot rice, but the cold chicken mixture on its own over a bed of salad greens (skipping the rice entirely) makes a perfectly good low-Point salad.
