Chicken Bowl Recipe

Introduction

This Chicken Bowl is a flavorful and nutritious meal that’s perfect for a quick lunch or dinner. Combining tender, spiced chicken with wholesome grains and fresh veggies, it’s both satisfying and easy to customize.

Ingredients

• 1 pound (450 g) boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups (320 g) cooked brown rice or quinoa
• 1 cup (150 g) corn kernels (fresh, canned, or frozen)
• 1 cup (150 g) black beans, rinsed and drained
• 1 cup (150 g) cherry tomatoes, halved
• 1/2 cup (75 g) diced red onion
• 1/2 cup (75 g) shredded lettuce or baby spinach
• 1/4 cup (60 g) light ranch dressing
• 2 tablespoons BBQ sauce
• 1/4 cup (30 g) shredded cheddar cheese
• Optional: fresh cilantro or green onions for garnish

Instructions

1. Step 1: In a small bowl, combine olive oil, garlic powder, smoked paprika, salt, and pepper. Rub the mixture evenly over the chicken breasts and let them marinate for 10 minutes.
2. Step 2: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6–7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and rest for 5 minutes before slicing into strips.
3. Step 3: In serving bowls, start with a base of cooked brown rice or quinoa. Top with corn, black beans, cherry tomatoes, diced red onion, and shredded lettuce or spinach.
4. Step 4: Arrange the sliced chicken on top. Drizzle with light ranch dressing and BBQ sauce, then sprinkle with shredded cheddar cheese.
5. Step 5: Garnish with fresh cilantro or green onions if desired, and serve immediately.

Tips & Variations

• For extra smoky flavor, add a pinch of chipotle powder to the spice rub.
• Switch up the grains by using cauliflower rice for a low-carb option.
• Use grilled vegetables like bell peppers or zucchini for added color and nutrition.
• Make it vegetarian by replacing chicken with grilled tofu or tempeh.
• To keep it dairy-free, skip the cheddar cheese and use a dairy-free dressing.

Storage

Store any leftover chicken bowls in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. Reheat gently in the microwave or on the stove until warmed through. Adding fresh greens after reheating helps preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before marinating and cooking to ensure even cooking and food safety.

What can I substitute for black beans?

You can use pinto beans, kidney beans, or chickpeas as alternatives. Just rinse and drain them well before adding to the bowl.

Chicken Bowl Recipe

Print Recipe

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4.5 from 757 reviews

A flavorful and nutritious Chicken Bowl featuring grilled, seasoned chicken breast served over a bed of brown rice or quinoa, complemented with fresh vegetables and a light ranch BBQ sauce dressing. This hearty bowl combines protein, fiber, and vibrant flavors for a satisfying meal.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 pound (450 g) boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Bowl Components

• 2 cups (320 g) cooked brown rice or quinoa
• 1 cup (150 g) corn kernels (fresh, canned, or frozen)
• 1 cup (150 g) black beans, rinsed and drained
• 1 cup (150 g) cherry tomatoes, halved
• 1/2 cup (75 g) diced red onion
• 1/2 cup (75 g) shredded lettuce or baby spinach

Dressing and Garnishes

• 1/4 cup (60 g) light ranch dressing
• 2 tablespoons BBQ sauce
• 1/4 cup (30 g) shredded cheddar cheese
• Optional: fresh cilantro or green onions for garnish

Instructions

1. Prepare the Marinade: In a small bowl, mix together the olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this seasoning blend evenly over the chicken breasts and let them marinate for 10 minutes to absorb the flavors.
2. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Place the marinated chicken breasts on the pan and cook them for 6 to 7 minutes on each side, until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked. Remove from heat and let the chicken rest for 5 minutes before slicing into strips.
3. Assemble the Bowl: In serving bowls, layer the cooked brown rice or quinoa as the base. Arrange the corn kernels, black beans, cherry tomatoes, red onion, and shredded lettuce or baby spinach evenly on top of the grains.
4. Add Chicken and Dressing: Place the sliced grilled chicken over the assembled vegetables and grains. Drizzle the light ranch dressing and BBQ sauce over the bowl for added flavor.
5. Finish and Garnish: Sprinkle shredded cheddar cheese on top and add optional fresh cilantro or green onions to garnish. Serve immediately and enjoy your delicious chicken bowl.

Notes

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• Use quinoa instead of brown rice for a higher protein and gluten-free option.
• Prepare the bowl ingredients ahead of time for quick assembly during busy days.
• Optional toppings like avocado slices or a squeeze of lime juice enhance flavor and texture.

Keywords: Chicken bowl, grilled chicken, healthy chicken recipe, brown rice bowl, BBQ chicken bowl, quick chicken meal, nutritious bowl, easy dinner recipe