Are you tired of the same old boring lunch routine? Look no further! Chicken bowls are a delicious and easy way to mix up your meals. With so many flavors and ingredients to choose from, the possibilities are endless. From spicy buffalo to teriyaki sweet potato, we’ve got 20 mouth-watering chicken bowl recipes that will take you on a culinary journey around the world.
In this article, we’ll explore some of the most flavorful and easy-to-make chicken bowls out there. Whether you’re in the mood for something classic and comforting or adventurous and exotic, we have a recipe to suit your taste buds. So let’s dive in and get cooking!
Teriyaki Chicken Rice Bowl
A flavorful and nutritious bowl filled with juicy teriyaki chicken, fluffy Japanese rice, and crispy vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup teriyaki sauce (homemade or store-bought)
– 2 cups cooked Japanese short-grain rice
– 1 cup mixed bell peppers (green, red, yellow)
– 1/4 cup sliced green onions for garnish
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together teriyaki sauce and chicken breasts; let marinate for at least 30 minutes.
3. Cook Japanese rice according to package instructions or cook separately using a rice cooker.
4. Toss mixed bell peppers with a pinch of salt and pepper; spread on a baking sheet and roast in the oven for 15-20 minutes, or until tender.
5. Remove chicken from marinade and bake in the oven for 12-15 minutes, or until cooked through.
6. Assemble bowls by placing cooked rice at the bottom, topped with roasted bell peppers, then chicken breast slices; garnish with green onions.
Cooking Time: 30-40 minutes
Spicy Buffalo Chicken Bowl
A flavorful and spicy twist on traditional chicken bowls, this recipe combines crispy buffalo chicken with creamy ranch dressing and crunchy vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 1 tablespoon olive oil
– 1 head of broccoli, chopped
– 1 red bell pepper, sliced
– 1 small onion, thinly sliced
– Salt and pepper to taste
– Cooked white rice or quinoa for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together Frank’s RedHot sauce and ranch dressing.
3. Add chicken to the bowl and toss to coat evenly.
4. Line a baking sheet with parchment paper and arrange the chicken in a single layer.
5. Drizzle olive oil over the chicken and sprinkle with salt and pepper.
6. Roast for 20-25 minutes or until cooked through.
7. Toss broccoli, bell pepper, and onion with a drizzle of olive oil, salt, and pepper.
8. Roast in the oven for an additional 15-20 minutes or until tender.
9. Serve chicken on top of rice or quinoa with roasted vegetables.
Cooking Time: 35-40 minutes
Mediterranean Chicken Grain Bowl
Mediterranean Chicken Grain Bowl: A flavorful and nutritious meal packed with protein, whole grains, and vibrant Mediterranean flavors.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups cooked quinoa
– 1 cup mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). In a bowl, whisk together olive oil, garlic, and lemon zest.
2. Add chicken to the bowl and marinate for at least 15 minutes or up to 30 minutes in the refrigerator.
3. Cook quinoa according to package instructions.
4. Roast chicken in the preheated oven for 20-25 minutes, or until cooked through.
5. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, feta cheese, and parsley.
6. Add roasted chicken on top and season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Honey Garlic Chicken Quinoa Bowl
This recipe combines the flavors of honey, garlic, and quinoa to create a nutritious and satisfying bowl. Perfect for a quick weeknight dinner or lunch, this dish is sure to please.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 cups cooked quinoa
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, garlic, and soy sauce.
3. Place chicken breast in a shallow dish and brush with the honey-garlic mixture.
4. Roast chicken in the preheated oven for 20-25 minutes or until cooked through.
5. Cook quinoa according to package instructions.
6. Toss cooked quinoa with olive oil, salt, and pepper.
7. Slice roasted chicken into strips and place on top of quinoa.
8. Garnish with chopped green onions and sesame seeds, if desired.
Cooking Time: 25-30 minutes
BBQ Chicken and Sweet Potato Bowl
Get ready for a flavorful and satisfying meal with this BBQ chicken and sweet potato bowl recipe. Tender chicken, caramelized sweet potatoes, and tangy BBQ sauce come together in a deliciously easy-to-make dish.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup BBQ sauce
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional toppings: diced red onion, chopped cilantro, crumbled feta cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place sweet potato cubes on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes or until tender.
4. Meanwhile, season chicken breasts with salt and pepper. Grill or bake in the oven for 10-12 minutes or until cooked through.
5. Brush BBQ sauce over the grilled/baked chicken.
6. Assemble bowls by placing roasted sweet potatoes at the bottom, topping with chicken, and adding optional toppings (if using).
Cooking Time: 40-45 minutes
Thai Peanut Chicken Noodle Bowl
A flavorful and nutritious bowl filled with juicy chicken, crunchy noodles, and a rich peanut sauce. This recipe is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 8 oz. rice noodles
– Salt and pepper to taste
– Chopped peanuts, cilantro, and lime wedges for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, cook the chicken breast over medium-high heat until browned and cooked through.
3. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using). Pour the sauce into the skillet with the chicken and stir to coat.
4. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
5. Serve the chicken over cooked noodles, garnished with chopped peanuts, cilantro, and a squeeze of lime juice.
Cooking Time: 20-25 minutes
Lemon Herb Chicken Couscous Bowl
Brighten up your mealtime with this flavorful and refreshing Lemon Herb Chicken Couscous Bowl! Tender chicken, fluffy couscous, and a burst of citrusy goodness all come together in one delicious bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– 1/4 cup lemon juice
– Salt and pepper to taste
– 1 cup couscous
– 2 cups water
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, garlic, thyme, paprika, salt, and pepper.
3. Add chicken breast and marinate for at least 30 minutes.
4. Cook couscous according to package instructions using 2 cups of water.
5. Grill or bake the chicken for 20-25 minutes, or until cooked through.
6. Squeeze lemon juice over the top and sprinkle with chopped parsley (if desired).
7. Serve warm with couscous and enjoy!
Cooking Time: 40-45 minutes
Chipotle Lime Chicken Burrito Bowl
Savor the flavors of Mexico with this vibrant burrito bowl featuring chipotle-spiced chicken, tangy lime crema, and crunchy cilantro. Perfect for a quick and satisfying meal or as a flavorful snack.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp chipotle peppers in adobo sauce
– 1 lime, juiced
– 1 cup cooked brown rice
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together olive oil, cumin, chipotle peppers, and lime juice.
3. Add chicken breasts to the marinade; refrigerate for at least 30 minutes or up to 2 hours.
4. Grill or bake the chicken until cooked through, about 20-25 minutes.
5. Assemble the burrito bowl: layer brown rice, black beans, grilled chicken, and cilantro.
6. Serve with lime wedges on the side.
Cooking Time: 25-30 minutes
Greek Yogurt Chicken Tzatziki Bowl
A refreshing twist on traditional Greek cuisine, this recipe combines the flavors of tender chicken, creamy tzatziki sauce, and crunchy vegetables in a nutritious bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/2 cup Greek yogurt
– 1/4 cup diced cucumber
– 1/4 cup diced red bell pepper
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together yogurt, cucumber, bell pepper, garlic, and oregano.
3. Season chicken with salt and pepper, then coat with olive oil and bake for 20-25 minutes or until cooked through.
4. Assemble bowls by placing cooked chicken on the bottom, followed by tzatziki sauce, chopped veggies (such as tomatoes and cucumbers), and a sprinkle of feta cheese (optional).
5. Serve immediately and enjoy!
Cooking Time: 25 minutes
Korean Gochujang Chicken Rice Bowl
This recipe combines the bold flavors of Korean gochujang with tender chicken and fluffy rice, all in one satisfying bowl. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1/4 cup chopped green onions for garnish
– 1/4 cup toasted sesame seeds for garnish
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together gochujang, soy sauce, brown sugar, garlic, and 1 tbsp water.
2. Add the chicken to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Cook the rice according to package instructions.
4. Grill or pan-fry the chicken until cooked through.
5. Assemble the bowls by placing a scoop of rice in the bottom, followed by the chicken, and garnishing with green onions and sesame seeds.
Cooking Time: 30 minutes
Pesto Chicken and Farro Bowl
A flavorful and nutritious bowl filled with grilled chicken, creamy pesto sauce, and nutty farro.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 cup farro
– 2 tbsp olive oil
– 1/4 cup freshly made pesto sauce (see notes)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
3. Cook farro according to package instructions. Drain and set aside.
4. In a small bowl, mix pesto sauce with 1 tbsp olive oil.
5. Slice grilled chicken into thin strips. Toss with pesto sauce to coat.
6. Combine cooked farro, chicken, and chopped parsley (if using) in a bowl.
7. Serve immediately.
Cooking Time: 20-25 minutes
Mango Salsa Chicken Bowl
A refreshing twist on traditional chicken bowls, this recipe combines juicy chicken, sweet mango salsa, and fluffy quinoa for a flavorful and nutritious meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup cooked quinoa
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes per side.
3. Meanwhile, in a blender or food processor, combine mango, red onion, jalapeño, and garlic. Blend until smooth.
4. In a small bowl, whisk together cumin, salt, and pepper. Sprinkle over chicken during the last minute of cooking.
5. Serve cooked chicken on top of quinoa, spooning mango salsa over the top. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Garlic Butter Chicken and Veggie Bowl
A flavorful and nutritious bowl filled with juicy chicken, tender veggies, and a hint of garlic butter – perfect for a quick weeknight dinner or lunch!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 cup mixed veggies (bell peppers, carrots, broccoli)
– 1 tsp olive oil
– Salt and pepper to taste
– Optional: your favorite stir-fry sauce or herbs for extra flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Remove chicken from skillet and set aside. Reduce heat to medium-low and add garlic. Cook for 1 minute, stirring constantly.
4. Add mixed veggies to the skillet and stir-fry for 2-3 minutes or until tender.
5. Return chicken to the skillet and toss with veggies and garlic butter. Season with salt and pepper to taste.
6. Serve hot in bowls and enjoy!
Cooking Time: 20-25 minutes
Jerk Chicken with Coconut Rice Bowl
A flavorful Caribbean-inspired dish that combines the bold flavors of jerk seasoning with the creamy richness of coconut rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp jerk seasoning
– 1/4 cup brown sugar
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1/4 cup chopped fresh scallions (optional)
– 1 cup coconut rice (see note)
– 1/4 cup unsweetened shredded coconut
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together jerk seasoning, brown sugar, soy sauce, garlic, and scallions (if using). Rub the mixture all over the chicken.
3. Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
4. Cook coconut rice according to package instructions.
5. In a small bowl, mix together unsweetened shredded coconut and salt to taste. Sprinkle over the top of the coconut rice.
6. Serve the jerk chicken on top of the coconut rice.
Cooking Time: 30-35 minutes
Avocado Ranch Chicken Salad Bowl
A refreshing twist on traditional chicken salad, this recipe combines the creaminess of avocado with the tanginess of ranch dressing and a hint of spice. Perfect for a quick lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1 ripe avocado, mashed
– 1/4 cup ranch dressing
– 1 tablespoon lime juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a medium bowl, combine chicken, avocado, ranch dressing, lime juice, Dijon mustard, and cumin. Mix until well combined.
2. Taste and adjust seasoning as needed.
3. Divide mixed greens among four bowls. Top with the chicken-avocado mixture, cherry tomatoes, and crumbled feta cheese (if using).
4. Serve immediately and enjoy!
Cooking Time: 10 minutes
Sesame Ginger Chicken Soba Bowl
This recipe combines the nutty flavor of sesame oil with the spicy kick of ginger to create a delicious and nutritious bowl filled with grilled chicken, soba noodles, and crunchy vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp sesame oil
– 1 tsp grated fresh ginger
– 1 cup soba noodles
– 1 cup mixed vegetables (bell peppers, carrots, green onions)
– Salt and pepper to taste
– Optional: chopped scallions and toasted sesame seeds for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together sesame oil and grated ginger.
3. Brush the mixture on both sides of the chicken breast.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. Cook soba noodles according to package instructions.
6. Toss mixed vegetables with salt and pepper to taste.
7. Assemble bowls by placing grilled chicken, soba noodles, and vegetables in a bowl.
Cooking Time: 15-20 minutes
Cheesy Chicken Fajita Bowl
Savor the flavors of Mexico with this simple and satisfying recipe that combines tender chicken, crispy bell peppers, and creamy cheese.
Ingredients:
• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 large bell peppers (any color), sliced
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 oz shredded cheddar cheese
• 4-6 corn tortillas
• Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken over medium-high heat until browned and cooked through.
3. Add sliced bell peppers and onion to the skillet; cook for 5-7 minutes or until tender.
4. Stir in garlic, chili powder, and cumin. Season with salt and pepper to taste.
5. Divide cooked chicken mixture among tortillas.
6. Top each bowl with shredded cheese and any desired toppings.
7. Place bowls under broiler for 2-3 minutes or until cheese is melted and bubbly.
8. Serve immediately.
Cooking Time: 30-40 minutes
Moroccan Spiced Chicken Bowl
Moroccan Spiced Chicken Bowl: A flavorful and aromatic dish that combines tender chicken, rich spices, and nutritious quinoa. Perfect as a weeknight dinner or for a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– Salt and pepper to taste
– 1 cup cooked quinoa
– 1 cup mixed vegetables (such as bell peppers, carrots, and green beans)
– 2 tbsp chopped fresh parsley
– 2 tbsp lemon juice
– 1 tsp honey
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned on all sides, about 5-6 minutes.
3. Add cumin, paprika, cinnamon, cardamom, salt, and pepper. Cook for an additional 2-3 minutes.
4. Serve chicken over quinoa, with mixed vegetables and parsley.
5. Drizzle with lemon juice and honey.
Cooking Time: 15-20 minutes
Cajun Chicken and Dirty Rice Bowl
Experience the bold flavors of Louisiana with this hearty Cajun Chicken and Dirty Rice Bowl recipe.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp Cajun seasoning
– 1 tsp paprika
– 1/4 cup vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup cooked dirty rice (see below for recipe)
– 1 cup diced bell peppers
– Salt and pepper to taste
Cooking Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together chicken, Cajun seasoning, paprika, and salt.
3. Heat vegetable oil in an oven-safe skillet over medium-high heat. Add chopped onion and cook until translucent (about 5 minutes).
4. Add garlic and cook for an additional minute.
5. Add the seasoned chicken to the skillet and cook until browned on all sides (about 6-8 minutes).
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until cooked through.
7. Serve with dirty rice, bell peppers, and your choice of toppings.
Dirty Rice Recipe:
– Cook 1 cup uncooked white rice according to package instructions.
– Add 2 tbsp butter, 1/4 cup diced scallions, and 1/4 cup chopped cooked sausage (such as Andouille or Chorizo).
– Mix well and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Balsamic Glazed Chicken Caprese Bowl
A flavorful and visually appealing bowl that combines the best of Italian cuisine – juicy chicken, sweet balsamic glaze, creamy mozzarella, and fresh basil.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup balsamic glaze
– 2 cloves garlic, minced
– 8 oz mozzarella cheese, sliced
– 2 cups mixed greens (arugula, spinach)
– 1 pint cherry tomatoes, halved
– Fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic glaze and garlic.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Bake chicken for 20-25 minutes or until cooked through.
5. Assemble bowls by placing mixed greens on the bottom, followed by sliced mozzarella, cherry tomatoes, and a glazed chicken breast.
6. Top with chopped basil leaves and serve immediately.
Cooking Time: 25-30 minutes
Summary
Get ready to elevate your mealtime with these 20 flavorful chicken bowl recipes! From classic teriyaki and buffalo wings to international twists like Korean gochujang and Moroccan spiced, there’s something for every taste bud. Try a Mediterranean grain bowl with roasted vegetables, or spice things up with a chipotle lime burrito bowl. With quinoa, couscous, farro, and more, these bowls offer endless possibilities for a delicious and satisfying meal.
