Lunchtime doesn’t have to be boring. With the right combination of protein, grains, and fresh vegetables, you can enjoy meals that are both satisfying and nutritious.
Chicken lunch bowls are perfect for this—they’re versatile, easy to prepare, and customizable to your taste.
Whether you prefer bold, spicy flavors, zesty Mediterranean-inspired bowls, or creamy, comforting combinations, there’s a chicken lunch bowl for everyone.
These bowls are also ideal for meal prep, meaning you can make a week’s worth of lunches in advance without sacrificing flavor or freshness.
In this article, we’ve compiled 22 chicken lunch bowl recipes that are easy, wholesome, and delicious.
From teriyaki-glazed chicken over rice to avocado lime bowls with black beans, these recipes are packed with nutrients, vibrant colors, and amazing taste.
22 Easy and Nutritious Chicken Lunch Bowl Recipes to Try

Chicken lunch bowls are a simple yet creative way to make lunchtime exciting.
With grains, vegetables, and lean chicken as the foundation, these bowls are satisfying, balanced, and perfect for any diet.
You can mix and match flavors, sauces, and vegetables to make every bowl unique.
Whether you’re meal prepping for the week or making a quick lunch on the fly, these 22 chicken lunch bowl recipes are sure to inspire delicious, healthy meals.
Grilled Chicken Quinoa Bowl
This bowl is a wholesome combination of lean protein, nutty quinoa, and fresh vegetables, creating a hearty yet light lunch option.
The grilled chicken adds smoky flavor while the quinoa provides a nutrient-dense base.
Topped with a tangy lemon-tahini dressing, it balances savory, citrusy, and creamy notes in every bite.
Ingredients:
- 2 boneless skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup baby spinach
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
For the lemon-tahini dressing:
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp maple syrup or honey
- 2 tbsp warm water
- Pinch of salt
Instructions:
- Cook quinoa in chicken broth by bringing it to a boil, then reducing the heat to low and simmering for about 15 minutes until fluffy. Set aside.
- Season chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Grill over medium heat for 5–6 minutes per side, or until fully cooked. Slice thinly.
- Prepare the dressing by whisking tahini, lemon juice, olive oil, maple syrup, and warm water until smooth. Adjust consistency with more water if needed.
- Assemble the bowl by layering quinoa at the bottom, followed by spinach, cucumber, cherry tomatoes, and red onion. Place sliced chicken on top and drizzle with lemon-tahini dressing.
- Toss lightly before serving or keep the dressing separate until ready to eat.
This grilled chicken quinoa bowl is light yet filling, making it a perfect lunch option.
It’s rich in protein, full of fiber, and customizable with your favorite vegetables, ensuring a satisfying and energizing meal.
Teriyaki Chicken Rice Bowl
This flavorful rice bowl brings together juicy chicken glazed with teriyaki sauce, steamed vegetables, and fluffy white rice.
It’s a quick and delicious option for a lunch that feels like a restaurant-style meal but is easy to prepare at home.
Ingredients:
- 2 boneless chicken thighs or breasts, cubed
- 2 cups cooked jasmine or white rice
- 1 cup broccoli florets
- 1 cup julienned carrots
- 1 small red bell pepper, sliced
- 2 tbsp sesame oil
- 2 green onions, chopped
- 1 tbsp sesame seeds
For the teriyaki sauce:
- 1/3 cup soy sauce (low sodium if preferred)
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions:
- In a saucepan, combine soy sauce, brown sugar, honey, rice vinegar, ginger, and garlic. Bring to a simmer. Stir in cornstarch slurry and cook until the sauce thickens. Remove from heat.
- Heat sesame oil in a skillet. Add chicken cubes and cook until golden brown and fully cooked through. Pour in half of the teriyaki sauce and toss to coat.
- Steam broccoli, carrots, and red bell pepper until tender but still crisp.
- Assemble the rice bowl by scooping rice into bowls, topping with vegetables, teriyaki chicken, and a drizzle of extra sauce. Garnish with green onions and sesame seeds.
- Serve hot and enjoy.
This teriyaki chicken rice bowl is packed with flavor and nutrients, offering a balanced meal of protein, carbs, and vegetables.
The glossy homemade teriyaki sauce ties everything together, making it a go-to recipe for quick lunches.
Mediterranean Chicken Couscous Bowl
Inspired by Mediterranean flavors, this bowl combines tender chicken, fluffy couscous, roasted vegetables, and a creamy tzatziki sauce.
It’s a colorful, refreshing, and wholesome dish perfect for lunchtime.
Ingredients:
- 2 boneless chicken breasts, cubed
- 1 cup couscous
- 1 ½ cups vegetable broth
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 small eggplant, diced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and black pepper to taste
For the tzatziki sauce:
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions:
- Toss zucchini, bell pepper, and eggplant with olive oil, oregano, paprika, salt, and pepper. Roast in the oven at 400°F (200°C) for 20 minutes until tender.
- In a saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Season chicken cubes with salt, pepper, and olive oil. Cook in a skillet over medium heat until golden and fully cooked.
- For tzatziki, mix Greek yogurt, cucumber, garlic, lemon juice, dill, salt, and pepper until creamy.
- Assemble the bowl by layering couscous, roasted vegetables, and chicken. Add a generous spoonful of tzatziki on top.
- Garnish with fresh herbs like parsley or dill if desired.
This Mediterranean chicken couscous bowl delivers fresh, zesty, and savory flavors in every bite.
It’s an ideal choice for a light but satisfying lunch that transports your taste buds straight to the Mediterranean coast.
Spicy Chicken Burrito Bowl
This vibrant burrito bowl is a flavorful combination of seasoned chicken, fluffy rice, beans, and fresh toppings.
It’s a lighter, bowl-style twist on the classic burrito, packed with bold Mexican-inspired flavors that make lunchtime exciting.
Ingredients:
- 2 boneless chicken breasts, sliced
- 2 cups cooked brown or white rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup shredded cheddar or Mexican blend cheese
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional for extra heat)
- Salt and pepper to taste
For garnish:
- ½ cup sour cream or Greek yogurt
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions:
- Cook rice and set aside.
- Season chicken with olive oil, chili powder, cumin, paprika, cayenne, salt, and pepper. Cook in a skillet over medium-high heat for 6–7 minutes per side until golden and cooked through. Slice into strips.
- Warm black beans and corn in a small pan or microwave.
- Assemble the bowl by layering rice, black beans, corn, lettuce, and tomatoes. Add sliced chicken on top and sprinkle with cheese.
- Garnish with avocado slices, a dollop of sour cream, fresh cilantro, and lime wedges.
This spicy chicken burrito bowl is bold, colorful, and endlessly customizable.
It’s a hearty, protein-rich lunch that can be prepped ahead of time and adjusted with your favorite toppings.
Greek Chicken Bowl
This bowl brings together juicy marinated chicken, crisp vegetables, olives, and feta cheese for a refreshing Greek-inspired lunch.
It’s topped with a drizzle of olive oil and lemon for a fresh, tangy finish.
Ingredients:
- 2 boneless chicken breasts, cubed
- 1 cup cooked basmati rice or orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions:
- In a bowl, mix olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken and marinate for 30 minutes.
- Cook chicken in a skillet over medium heat until golden brown and fully cooked.
- Prepare the base with rice or orzo pasta. Add tomatoes, cucumber, onion, and olives.
- Place chicken on top and sprinkle with feta cheese. Drizzle with extra olive oil and lemon juice if desired.
- Serve warm or chilled for a refreshing lunch option.
This Greek chicken bowl is light, colorful, and packed with Mediterranean flavors.
It’s a wholesome lunch that balances protein, fresh vegetables, and zesty seasonings perfectly.
BBQ Chicken Sweet Potato Bowl
This bowl combines tender BBQ chicken with roasted sweet potatoes, black beans, and crisp slaw.
It’s smoky, sweet, and tangy, offering a comforting and nutritious lunch.
Ingredients:
- 2 boneless chicken thighs or breasts, shredded
- 2 medium sweet potatoes, diced
- 1 tbsp olive oil
- 1 cup black beans, drained and rinsed
- 1 cup shredded coleslaw mix (cabbage + carrots)
- 2 tbsp light mayo or Greek yogurt
- 1 tbsp apple cider vinegar
- ½ cup BBQ sauce
- Salt and pepper to taste
Instructions:
- Toss sweet potato cubes with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 25 minutes until golden and tender.
- Cook chicken in a skillet until done, then shred and mix with BBQ sauce. Keep warm.
- Mix coleslaw with mayo, apple cider vinegar, salt, and pepper to create a creamy slaw.
- Assemble the bowl with roasted sweet potatoes, black beans, BBQ chicken, and slaw on top.
- Add an extra drizzle of BBQ sauce if desired.
This BBQ chicken sweet potato bowl is hearty, balanced, and full of flavor. The smoky BBQ sauce pairs beautifully with sweet roasted potatoes and creamy slaw, making it a satisfying midday meal.
Pesto Chicken Farro Bowl
This bowl is earthy, nutty, and vibrant, featuring chewy farro, tender chicken, and a generous drizzle of pesto.
It’s a Mediterranean-inspired dish that is both satisfying and nutrient-rich.
Ingredients:
- 2 boneless chicken breasts, grilled and sliced
- 1 cup farro, cooked according to package instructions
- 1 cup cherry tomatoes, halved
- 1 cup arugula or spinach
- ½ cup roasted red peppers, sliced
- ¼ cup Parmesan cheese, shaved
- 3 tbsp basil pesto (store-bought or homemade)
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions:
- Cook farro until tender, then drain and set aside.
- Season chicken with olive oil, salt, and pepper. Grill until golden and cooked through, then slice.
- In a bowl, layer farro, arugula, tomatoes, and roasted red peppers.
- Place sliced chicken on top, drizzle with pesto, and sprinkle with shaved Parmesan.
- Toss lightly before serving or keep layered for presentation.
This pesto chicken farro bowl is hearty and refreshing, offering a balanced lunch with vibrant Mediterranean flavors.
It’s perfect for meal prep and can be enjoyed warm or cold.
Honey Garlic Chicken Rice Bowl
A sweet and savory lunch bowl where sticky honey garlic chicken takes center stage, paired with rice and colorful stir-fried vegetables.
It’s simple but incredibly satisfying.
Ingredients:
- 2 chicken thighs or breasts, cubed
- 2 cups cooked jasmine rice
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 tbsp sesame oil
For the sauce:
- 3 tbsp honey
- 3 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp cornstarch + 2 tbsp water (slurry)
Instructions:
- Heat sesame oil in a skillet and cook chicken until golden brown.
- In a bowl, mix honey, soy sauce, garlic, and ginger. Pour into skillet and simmer. Add slurry and stir until sauce thickens and coats chicken.
- Steam or sauté broccoli, bell pepper, and carrots until tender-crisp.
- Layer rice in bowls, then top with vegetables and sticky honey garlic chicken.
- Garnish with sesame seeds or green onions.
This honey garlic chicken rice bowl is a sweet and savory comfort meal that’s quick to prepare.
The glossy sauce clings to the chicken perfectly, making every bite irresistible.
Buffalo Chicken Grain Bowl
For those who love a little heat, this buffalo chicken bowl is spicy, tangy, and packed with crunch from fresh veggies.
Balanced with a cooling drizzle of ranch or blue cheese, it’s a bold and energizing lunch option.
Ingredients:
- 2 boneless chicken breasts, shredded
- 1 cup cooked brown rice or quinoa
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1 celery stalk, thinly sliced
- ½ cup cherry tomatoes, halved
- ¼ cup blue cheese crumbles (optional)
- ½ cup buffalo sauce
- 2 tbsp olive oil
Instructions:
- Cook chicken in a skillet, then shred and toss with buffalo sauce.
- Prepare a base of brown rice or quinoa in bowls.
- Layer with lettuce, carrots, celery, and tomatoes.
- Add buffalo chicken on top and sprinkle with blue cheese if using.
- Drizzle with ranch or blue cheese dressing for a cooling finish.
This buffalo chicken grain bowl is spicy, tangy, and satisfying, making it a great option for a quick lunch that doesn’t skimp on bold flavors.
Thai Peanut Chicken Noodle Bowl
This bowl delivers a burst of Thai-inspired flavors with peanut sauce, tender chicken, and rice noodles.
It’s nutty, slightly spicy, and loaded with fresh crunch.
Ingredients:
- 2 boneless chicken thighs, sliced
- 6 oz rice noodles, cooked
- 1 cup shredded cabbage
- 1 red bell pepper, julienned
- 1 cup shredded carrots
- 2 green onions, chopped
- 2 tbsp sesame oil
For peanut sauce:
- ¼ cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp sriracha
- 2 tbsp warm water
Instructions:
- Cook rice noodles and set aside.
- Sear chicken in sesame oil until golden brown and fully cooked.
- Whisk peanut butter, soy sauce, lime juice, honey, sriracha, and water until smooth.
- Toss noodles with cabbage, bell pepper, carrots, and chicken.
- Drizzle with peanut sauce and garnish with green onions.
This Thai peanut chicken noodle bowl is creamy, spicy, and refreshing, offering a deliciously exotic twist for your lunchtime routine.
Moroccan Spiced Chicken Couscous Bowl
This bowl is warm, aromatic, and comforting, featuring spiced chicken, fluffy couscous, and roasted vegetables. A drizzle of yogurt sauce adds a creamy, cooling contrast.
Ingredients:
- 2 chicken thighs, cubed
- 1 cup couscous
- 1 ½ cups chicken broth
- 1 zucchini, diced
- 1 sweet potato, cubed
- 1 red onion, chopped
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp cinnamon
- ½ tsp paprika
- Salt and black pepper
For yogurt sauce:
- ½ cup Greek yogurt
- 1 tbsp lemon juice
- 1 tsp garlic, minced
- Pinch of salt
Instructions:
- Toss zucchini, sweet potato, and onion with olive oil and spices. Roast at 400°F (200°C) for 25 minutes.
- Cook couscous in hot chicken broth, then fluff with a fork.
- Cook chicken cubes with olive oil, salt, and spices until browned and tender.
- Assemble couscous, roasted vegetables, and spiced chicken in a bowl.
- Top with a dollop of yogurt sauce.
This Moroccan chicken couscous bowl is fragrant, hearty, and wholesome, making it a warming and flavorful lunch option.
Chipotle Chicken Power Bowl
This smoky, high-protein bowl combines chipotle chicken, brown rice, beans, and fresh toppings for a powerful and energizing meal.
It’s bold, customizable, and meal-prep friendly.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 2 cups cooked brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp chipotle powder or chipotle paste
- Salt and pepper to taste
Optional toppings:
- Greek yogurt or sour cream
- Fresh cilantro
- Lime wedges
Instructions:
- Rub chicken with olive oil, chipotle powder, salt, and pepper. Grill until smoky and cooked through, then slice.
- Assemble a base of brown rice, then add black beans, corn, tomatoes, and avocado.
- Place chicken on top and garnish with cilantro and lime wedges.
- Add Greek yogurt or sour cream if desired.
This chipotle chicken power bowl is smoky, spicy, and nutrient-dense. It’s a filling lunch that fuels your body with protein, fiber, and healthy fats.
Lemon Herb Chicken Orzo Bowl
This refreshing bowl combines juicy chicken, tender orzo, and bright lemon-herb flavors.
It’s light yet filling, making it a wonderful option for a midday meal that doesn’t weigh you down.
Ingredients:
- 2 boneless chicken breasts, sliced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 zucchini, diced
- 1 cup spinach
- ½ cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions:
- Cook orzo in chicken broth until tender, then drain and set aside.
- Season chicken with olive oil, oregano, garlic powder, salt, and pepper. Pan-sear until golden and cooked through.
- Lightly sauté zucchini until tender.
- Assemble the bowl with orzo, spinach, tomatoes, zucchini, and chicken.
- Drizzle with fresh lemon juice before serving.
This lemon herb chicken orzo bowl is vibrant, zesty, and nourishing. It’s a simple but flavorful lunch that feels refreshing and satisfying at the same time.
Korean BBQ Chicken Rice Bowl
A bold and savory lunch bowl featuring Korean-inspired BBQ chicken, fluffy rice, and crisp vegetables. The flavors are smoky, sweet, and slightly spicy.
Ingredients:
- 2 boneless chicken thighs, sliced
- 2 cups steamed white rice
- 1 cup shredded cabbage
- 1 carrot, julienned
- ½ cucumber, thinly sliced
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 green onions, chopped
For marinade:
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
Instructions:
- Marinate chicken with soy sauce, brown sugar, rice vinegar, gochujang, garlic, and ginger for at least 30 minutes.
- Heat sesame oil in a skillet and cook chicken until caramelized and fully cooked.
- Build the bowl with rice, cabbage, carrot, and cucumber.
- Top with Korean BBQ chicken, sesame seeds, and green onions.
- Serve hot with extra gochujang if you love heat.
This Korean BBQ chicken bowl is bold, smoky, and satisfying. It’s a great way to enjoy restaurant-style flavors at home for a quick and hearty lunch.
Chicken Caesar Grain Bowl
A fresh twist on the classic Caesar salad, this bowl uses hearty grains as a base and is topped with crisp romaine, grilled chicken, and creamy Caesar dressing.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 1 cup farro, barley, or quinoa (cooked)
- 2 cups romaine lettuce, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup Parmesan cheese, shaved
- ½ cup croutons
- 3 tbsp Caesar dressing (store-bought or homemade)
Instructions:
- Cook your grain of choice and let it cool slightly.
- Grill chicken until cooked through, then slice thinly.
- Assemble the bowl with grains at the base, then layer romaine, tomatoes, chicken, Parmesan, and croutons.
- Drizzle with Caesar dressing before serving.
This chicken Caesar grain bowl is creamy, crunchy, and satisfying, offering the classic flavors of a Caesar salad with a wholesome, hearty twist.
Mediterranean Chicken Hummus Bowl
This protein-rich bowl combines grilled chicken, creamy hummus, and fresh Mediterranean toppings for a balanced and colorful meal.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 1 cup cooked couscous or quinoa
- ½ cup hummus
- 1 cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup Kalamata olives
- ¼ cup feta cheese, crumbled
- 2 tbsp olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Instructions:
- Grill chicken with olive oil, lemon, salt, and pepper until tender. Slice thinly.
- Prepare couscous or quinoa as your grain base.
- Spread a layer of hummus on the side of the bowl, then add grains, cucumber, tomatoes, and olives.
- Top with sliced chicken and crumbled feta.
- Drizzle with olive oil and lemon juice before serving.
This Mediterranean chicken hummus bowl is creamy, fresh, and wholesome.
It’s a nutrient-packed lunch that celebrates vibrant Mediterranean flavors.
Cajun Chicken Brown Rice Bowl
This spicy and smoky Cajun-inspired bowl is packed with bold flavors.
It combines Cajun-seasoned chicken, brown rice, and roasted vegetables for a hearty and filling lunch.
Ingredients:
- 2 chicken breasts, sliced
- 2 cups cooked brown rice
- 1 red bell pepper, sliced
- 1 zucchini, diced
- 1 cup corn
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
Instructions:
- Rub chicken with olive oil and Cajun seasoning. Cook in a skillet until charred and cooked through. Slice thinly.
- Roast bell pepper, zucchini, and corn in olive oil, salt, and pepper until caramelized.
- Assemble the bowl with brown rice at the base, roasted vegetables, and Cajun chicken on top.
- Add a dollop of Greek yogurt or ranch to cool the spice, if desired.
This Cajun chicken brown rice bowl is smoky, spicy, and deeply satisfying. It’s a flavorful lunch that’s both filling and energizing.
Teriyaki Chicken Soba Noodle Bowl
This Japanese-inspired bowl features chewy soba noodles, tender teriyaki chicken, and crisp vegetables tossed in a sweet-savory glaze.
Ingredients:
- 2 chicken thighs, cubed
- 6 oz soba noodles, cooked
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 2 tbsp sesame oil
- 2 tbsp sesame seeds
For teriyaki sauce:
- ¼ cup soy sauce
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tsp cornstarch + 2 tbsp water
Instructions:
- Cook soba noodles, rinse under cold water, and set aside.
- Cook chicken until golden, then add soy sauce, mirin, sugar, ginger, and garlic. Stir and simmer. Add slurry to thicken.
- Lightly sauté broccoli, snap peas, and carrot until tender-crisp.
- Toss noodles with vegetables and place in a bowl. Add teriyaki chicken on top.
- Garnish with sesame seeds before serving.
This teriyaki chicken soba noodle bowl is savory, glossy, and nourishing. It’s a perfect balance of comfort and freshness for a quick weekday lunch.
Avocado Lime Chicken Bowl
This bowl is creamy, zesty, and refreshing, combining tender chicken with avocado, lime, and a mix of fresh vegetables.
It’s light yet satisfying for a midday meal.
Ingredients:
- 2 boneless chicken breasts, grilled and sliced
- 2 cups cooked brown rice or quinoa
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- ½ cup black beans, drained and rinsed
- Juice of 1 lime
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Grill chicken and slice thinly.
- Prepare rice or quinoa as the base for the bowl.
- In a separate bowl, toss avocado, cherry tomatoes, corn, and black beans with olive oil, lime juice, salt, and pepper.
- Assemble the bowl by layering grains, vegetable mix, and sliced chicken on top.
- Drizzle extra lime juice if desired before serving.
This avocado lime chicken bowl is fresh, creamy, and nutrient-packed. It’s perfect for a light but filling lunch that energizes you for the rest of the day.
Sweet Chili Chicken Bowl
A flavorful bowl with a balance of sweet and spicy, featuring sticky sweet chili chicken paired with rice and crisp vegetables.
Ingredients:
- 2 chicken breasts, cubed
- 2 cups cooked jasmine rice
- 1 cup snap peas
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 2 tbsp olive oil
For sweet chili sauce:
- ¼ cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
Instructions:
- Heat olive oil in a skillet, cook chicken until golden and cooked through.
- Mix sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Pour over chicken and simmer for 2–3 minutes until sticky.
- Steam or sauté snap peas and bell pepper until tender-crisp.
- Assemble the bowl with rice, vegetables, and chicken on top.
- Garnish with chopped green onions.
This sweet chili chicken bowl is sweet, tangy, and lightly spicy. It’s a vibrant, quick lunch that’s full of flavor and texture.
Greek Yogurt Marinated Chicken Bowl
This bowl features tender chicken marinated in Greek yogurt and spices, paired with couscous and fresh Mediterranean vegetables.
Ingredients:
- 2 chicken breasts, sliced
- 1 cup couscous, cooked
- ½ cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ cup red onion, thinly sliced
- 2 tbsp olive oil
- ½ cup Greek yogurt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper
Instructions:
- Mix Greek yogurt with garlic powder, paprika, oregano, salt, and pepper. Marinate chicken for at least 30 minutes.
- Cook chicken in a skillet until golden brown and cooked through.
- Prepare couscous as a base.
- Assemble the bowl with couscous, vegetables, and sliced chicken on top.
- Drizzle with extra olive oil or yogurt sauce if desired.
This Greek yogurt marinated chicken bowl is tender, creamy, and full of Mediterranean flavors.
It’s a wholesome lunch packed with protein and fresh veggies.
Southwest Chicken Fiesta Bowl
A colorful, bold bowl inspired by Southwest flavors, featuring grilled chicken, black beans, corn, and avocado with a zesty dressing.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 2 cups cooked brown rice
- 1 cup black beans, drained
- 1 cup corn kernels
- 1 avocado, diced
- ½ cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Juice of 1 lime
- Salt and pepper
Instructions:
- Season chicken with olive oil, chili powder, cumin, salt, and pepper. Grill until fully cooked and slice.
- Cook rice and set as the base for the bowl.
- Toss black beans, corn, avocado, and tomatoes with lime juice and a pinch of salt.
- Assemble the bowl by layering rice, vegetable mix, and sliced chicken.
- Serve with extra lime wedges if desired.
This Southwest chicken fiesta bowl is bold, colorful, and packed with flavor. It’s a hearty, protein-rich lunch that’s perfect for a satisfying midday meal.