15 Chicken Bowl Recipes You Need to Try

Cook the Chicken: In a pot, add the chicken breasts and cover with water. Boil for about 15-20 minutes until cooked through. Remove and shred the chicken with two forks.

Mix with BBQ Sauce: In a bowl, combine the shredded chicken with the barbecue sauce until well-coated.

Prepare the Bowl: In a serving bowl, layer the BBQ chicken, sweet corn, avocado slices, and shredded red cabbage.

Garnish: Add fresh cilantro and squeeze lime juice over the top. Season with salt and pepper to taste.

Serve: Enjoy your BBQ Chicken Bowl warm or chilled as a refreshing meal!

4 boneless, skinless chicken breasts

1 cup quinoa (200g)

2 cups water or chicken broth (500ml)

1 cup cherry tomatoes, halved

1/2 cup black olives, pitted and sliced

1/2 cup feta cheese, crumbled

1 lemon, juiced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cook the Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes.

Prepare the Chicken: While quinoa cooks, heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt, pepper, and oregano. Cook for about 6-7 minutes on each side until golden brown and cooked through. Let rest before slicing.

Combine Ingredients: In a large bowl, mix cooked quinoa, cherry tomatoes, and olives. Drizzle with lemon juice and toss until well combined.

Assemble the Bowl: Divide quinoa mixture into serving bowls, top with sliced chicken, and sprinkle with feta cheese and fresh parsley.

Serve: Enjoy your Mediterranean Chicken Bowl warm or at room temperature!

500 g chicken breast, diced

1/4 cup (60 ml) teriyaki sauce

2 tablespoons (30 ml) olive oil

250 g rice or quinoa

200 g broccoli florets

2 tablespoons (30 g) sesame seeds

Chopped green onions for garnish

Cook the Rice/Quinoa: Follow the package instructions to cook your rice or quinoa. Set aside once done.

Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until golden brown, about 5-7 minutes.

Add Sauce: Pour in the teriyaki sauce and stir to coat the chicken evenly. Let it cook for an additional 2-3 minutes until the sauce thickens slightly.

Steam the Broccoli: While the chicken is cooking, steam the broccoli florets in a pot with a bit of water for about 5-7 minutes, or until tender but still bright green.

Assemble the Bowl: In a bowl, layer the cooked rice or quinoa, top with the teriyaki chicken, and add the steamed broccoli. Sprinkle with sesame seeds and chopped green onions before serving.

500 g (1 lb) boneless chicken breasts

120 ml (1/2 cup) buffalo sauce

100 g (3.5 oz) blue cheese, crumbled

120 ml (1/2 cup) Greek yogurt or sour cream

1 tablespoon lemon juice

2 stalks of celery, chopped

Fresh cilantro for garnish

Cook the Chicken: In a skillet over medium heat, cook the chicken breasts until they are fully cooked through, about 6-7 minutes per side. Remove from heat and let them rest.

Shred the Chicken: Once the chicken has cooled slightly, shred it using two forks and toss it in buffalo sauce until well coated.

Make the Dressing: In a small bowl, mix blue cheese, Greek yogurt, lemon juice, and a pinch of salt until combined.

Assemble the Bowl: In a serving bowl, layer the buffalo chicken, chopped celery, and drizzle the blue cheese dressing on top.

Garnish and Serve: Finish with fresh cilantro and enjoy your delicious buffalo chicken bowl!

500 g chicken breast

2 limes, juiced

1 teaspoon lime zest

1/4 cup fresh cilantro, chopped

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon salt

1 can (400 g) black beans, drained and rinsed

250 g cooked bulgur wheat (or rice)

Fresh cilantro and lime wedges for garnish

Marinate the Chicken: In a bowl, mix olive oil, lime juice, lime zest, chopped cilantro, garlic powder, cumin, and salt. Add the chicken and let it marinate for at least 30 minutes.

Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.

Prepare the Bowl: In a serving bowl, add the cooked bulgur wheat (or rice) and top with black beans. Slice the grilled chicken and arrange it over the beans.

Garnish: Sprinkle with additional cilantro and serve with lime wedges on the side.

500 grams (1 pound) boneless chicken breast, diced

2 tablespoons vegetable oil

2 tablespoons soy sauce

2 tablespoons sriracha sauce (adjust to taste)

4 tablespoons peanut butter

1 tablespoon honey

1 tablespoon lime juice

200 grams (7 ounces) rice noodles

Lime wedges for serving

In a bowl, mix the diced chicken with soy sauce and sriracha. Let it marinate for about 15 minutes.

While the chicken is marinating, cook the rice noodles according to package instructions. Drain and set aside.

In a pan over medium heat, add vegetable oil. Once hot, add the marinated chicken and cook until golden brown and cooked through, about 7-10 minutes.

In a small bowl, whisk together the peanut butter, honey, and lime juice. If it’s too thick, add a little water to reach your desired consistency.

Once the chicken is cooked, add the peanut sauce to the pan and stir to coat the chicken evenly.

Serve the chicken over the noodles, topped with fresh cilantro and lime wedges.

500 g (1 lb) chicken breast, diced

400 ml (14 oz) coconut milk

1 tablespoon curry powder

1 teaspoon ground ginger

1 onion, diced

1 red bell pepper, diced

1 cup carrots, sliced

1 cup green peas

1 cup mango, diced (optional)

Salt and pepper, to taste

Fresh cilantro, for garnish

Cooked rice, for serving

Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.

Add the diced chicken to the skillet and season with salt, pepper, curry powder, and ginger. Cook until the chicken is browned and cooked through, about 7-10 minutes.

Pour in the coconut milk and bring the mixture to a gentle simmer. Add the carrots, green peas, and mango (if using). Stir everything together and cook for an additional 5-7 minutes, until the vegetables are tender.

Remove from heat and garnish with fresh cilantro. Serve over cooked rice for a complete meal.

500 grams (1 lb) chicken breast

Juice of 1 lemon

Zest of 1 lemon

2 cloves garlic, minced

1 teaspoon dried thyme

150 grams (5 oz) mixed greens (e.g., arugula, spinach, kale)

50 grams (1/2 cup) cherry tomatoes, halved

1/4 cup chopped fresh herbs (e.g., parsley, cilantro)

1 avocado, sliced (optional)

Marinate the Chicken: In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Add the chicken breast and marinate for at least 30 minutes.

Cook the Chicken: Preheat a grill or skillet over medium heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes.

Prepare the Bowl: While the chicken rests, arrange the mixed greens in a bowl. Top with halved cherry tomatoes and chopped herbs.

Slice the Chicken: Slice the cooked chicken and place it on top of the greens. Add avocado slices if desired.

Serve: Drizzle with any remaining marinade or your favorite dressing, and enjoy your Lemon Herb Chicken Bowl!

4 chicken breasts (approx. 700g)

1 cup basil pesto (about 240g)

2 cups cherry tomatoes (about 300g)

1 red bell pepper (about 150g)

1 yellow bell pepper (about 150g)

1 zucchini (about 200g)

2 tablespoons olive oil (about 30ml)

Fresh basil leaves for garnish

Preheat your oven to 200°C (400°F).

Season the chicken breasts with salt and pepper, then grill or pan-sear them over medium-high heat for about 6-7 minutes on each side, or until cooked through.

Meanwhile, chop the bell peppers and zucchini into bite-sized pieces. Toss them in olive oil, salt, and pepper.

Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes, until they are tender and lightly charred.

Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.

Assemble the bowls by placing a base of roasted vegetables, adding sliced chicken on top, and drizzling with pesto. Garnish with fresh basil leaves.

450 g (1 lb) boneless, skinless chicken breasts

2 tbsp chipotle seasoning

1 cup (200 g) white rice

1 can (400 g) black beans, rinsed and drained

1 cup (150 g) diced tomatoes

1/2 cup (15 g) fresh cilantro, chopped

1 lime, cut into wedges

Season the Chicken: Rub the chicken breasts with chipotle seasoning, salt, and pepper. Allow it to marinate for about 15 minutes.

Cook the Rice: In a pot, bring 2 cups (475 ml) of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15-20 minutes until cooked.

Grill the Chicken: Preheat a grill or skillet over medium heat. Cook the chicken for 6-7 minutes on each side until fully cooked. Let it rest for a few minutes before slicing.

Prepare the Bowl: In a bowl, layer the rice, sliced chicken, black beans, and diced tomatoes. Top with chopped cilantro and serve with lime wedges.

500g (1 lb) boneless, skinless chicken breasts

1 ripe mango, diced

1/2 red onion, finely chopped

1 jalapeño, seeds removed and diced

Juice of 1 lime

1 cup (200g) instant rice

2 cups (480ml) water

1/2 cup (15g) fresh cilantro, chopped

1 tablespoon olive oil

Prepare the Chicken: Season the chicken breasts with salt and pepper, and drizzle with olive oil. Grill or pan-fry over medium heat for about 6-7 minutes per side until fully cooked. Let it rest for a few minutes before slicing.

Make the Mango Salsa: In a bowl, combine the diced mango, red onion, jalapeño, lime juice, and a pinch of salt. Mix well and set aside.

Cook the Rice: In a saucepan, bring water to a boil. Add the rice, cover, and reduce heat to low. Cook for about 5 minutes, or until rice is tender. Fluff with a fork and stir in chopped cilantro.

Assemble the Bowls: In a bowl, layer the cilantro rice, top with sliced chicken, and finish with a generous scoop of mango salsa. Enjoy!

500 grams (1 lb) chicken breast, diced

1 tablespoon vegetable oil

3 tablespoons honey

3 cloves garlic, minced

1 teaspoon ginger, minced

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, sliced

Heat the vegetable oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes.

In a small bowl, mix together honey, soy sauce, garlic, and ginger. Pour the sauce over the cooked chicken and stir to coat evenly. Let it simmer for 2-3 minutes.

Add the sliced bell pepper, broccoli, and carrot to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender but still crisp.

Serve the honey garlic chicken over cooked rice and enjoy!

450g (1 lb) chicken breast, diced

2 tablespoons Sriracha sauce

1 tablespoon soy sauce

200g (7 oz) green cabbage, shredded

100g (3.5 oz) purple cabbage, shredded

100g (3.5 oz) carrots, shredded

2 green onions, chopped

In a bowl, combine the diced chicken, Sriracha sauce, soy sauce, honey, and olive oil. Mix well and let it marinate for at least 15 minutes.

Heat a non-stick skillet over medium heat. Add the marinated chicken and cook until golden brown and cooked through, about 6-8 minutes.

While the chicken cooks, prepare the slaw by mixing the green cabbage, purple cabbage, carrots, and chopped green onions in a large bowl.

Once the chicken is cooked, assemble your bowls by placing a generous portion of slaw at the bottom and topping it with the spicy chicken.

Garnish with fresh cilantro and serve immediately for a delicious meal.

500g chicken breast, diced

1 cucumber, diced

100g black olives

150g corn (canned or frozen)

For the Tzatziki Sauce:

200g Greek yogurt

1 cucumber, grated

Salt to taste

Marinate the Chicken: In a bowl, combine the diced chicken, olive oil, oregano, garlic powder, salt, and pepper. Let it marinate for at least 30 minutes.

Prepare the Tzatziki: In a separate bowl, mix the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and salt. Set aside in the fridge.

Cook the Chicken: Heat a grill or frying pan over medium-high heat. Cook the marinated chicken for about 6-8 minutes or until fully cooked, stirring occasionally.

Assemble the Bowl: In a serving bowl, layer the cooked chicken, cherry tomatoes, diced cucumber, black olives, and corn.

Serve: Top the bowl with the tzatziki sauce and enjoy!

500g (1 lb) boneless, skinless chicken thighs

4 tablespoons teriyaki sauce

200g (7 oz) fresh pineapple, diced

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

2 cups cooked rice or noodles

1/4 cup green onions, chopped

Cilantro for garnish

Marinate the Chicken: In a bowl, combine the chicken thighs with teriyaki sauce, ginger, garlic, salt, and pepper. Let it marinate for at least 30 minutes.

Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the marinated chicken and cook for about 6-7 minutes on each side, or until cooked through and golden brown.

Add Pineapple: Toss the diced pineapple into the skillet with the chicken during the last 2-3 minutes of cooking until the pineapple is slightly caramelized.

Assemble the Bowl: Place cooked rice or noodles in a bowl. Top with the teriyaki chicken and pineapple mixture, and garnish with green onions and cilantro.

Serve: Enjoy your delicious and colorful Teriyaki Chicken and Pineapple Bowl warm!