A cozy, flavorful garlic herb chicken bowl made with tender chicken, roasted squash, and fluffy basmati rice. An easy weeknight dinner inspired by a Williams Sonoma seasoning gift.
Garlic Herb Chicken Bowl (An Easy Weeknight Dinner)
A few weeks ago, I received Williams Sonoma's Garlic Herb Rub as a gift. One of those thoughtful little things that immediately makes you want to walk into the kitchen and try it. I didn’t have a recipe in mind. No grocery list. No Pinterest search. Just chicken in the fridge, summer squash on the counter, and a new seasoning I was excited to open, plus a very hungry husband!
So I started cooking.
I tossed the chicken in that garlic herb blend, roasted some squash using the same blend, cooked rice with green beans tucked right in, and finished everything with a little garlic butter in the pan. By the time I sat down to eat, I knew this was one of those accidental dinners I’d be making again — the kind that feels both fresh and comforting at the same time.
It was bright, savory, cozy, and somehow felt special… even though it came together on a regular weeknight.
This Garlic Herb Chicken Bowl was born from a gift, a whim, and what I already had on hand — and it’s now one of my favorite easy dinners to come out of my kitchen.
Enjoy!
Ingredients
For the Garlic Herb Chicken Bowls
- Boneless, skinless chicken breasts
- Garlic herb seasoning blend - I used this one (on sale now! and has no chemicals or additives)
- Olive oil
- Butter
- Fresh garlic
For the Roasted Squash
- Summer squash
- Olive oil
- Garlic herb seasoning - I used this one (on sale now! and has no chemicals or additives)
- Basmati rice
- French green beans
Optional for Serving
- Lemon wedges
- Fresh parsley
- Extra garlic butter drizzle
-- Let’s Make It Together
Start by getting everything prepped — slice the squash, trim the green beans, and cut the chicken into bite-sized pieces. Once that’s done, the whole meal comes together quickly.
Toss the squash with olive oil and garlic herb seasoning, then roast it until tender and lightly golden. While it’s in the oven, cook the basmati rice with the green beans right in the pot — they’ll steam perfectly as the rice cooks.
Next, season the chicken and sauté it in a hot skillet until golden and cooked through. Finish it with a little butter and fresh garlic, letting everything melt together into a light, flavorful sauce.
To serve, layer the rice and green beans into bowls, top with the garlic herb chicken and roasted squash, and drizzle with any extra pan sauce. A squeeze of lemon at the end makes everything pop.
Dinner is ready — cozy, fresh, and full of flavor.
-- Perfecting the Cooking Process
The key to this bowl is layered seasoning. Seasoning the chicken and squash separately builds flavor at every stage, and finishing the chicken with garlic butter ties everything together. Don’t rush the browning — those golden edges are what give the bowl its deep, savory base.
-- Add Your Touch
- Add feta for a Mediterranean twist
- Swap quinoa for rice
- Add roasted red peppers
- Drizzle with tzatziki or garlic yogurt sauce
- Finish with chili oil for heat
-- For 2 Servings (Quick Guide)
Use:
- ¾ lb chicken
- ¾ cup rice
- 1 1/2 cup squash
- ¾ cup green beans
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1¼ Tbsp seasoning
Same method.
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Before You Start
Can I use frozen or canned green beans?
Yes — thaw (if necessary) and drain first.
Can I meal prep this?
Absolutely. Keeps well 3–4 days refrigerated.
Can I use thighs instead?
Yes — they’re extra juicy.
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