When it comes to meal prep, there’s nothing more convenient than having a delicious and nutritious bowl waiting for you in the fridge. And what’s better than a protein-packed chicken bowl? In this article, we’ll explore 20 mouthwatering healthy chicken bowl recipes that are perfect for meal prep. From Mediterranean-inspired quinoa bowls to spicy sriracha-infused brown rice bowls, there’s something for everyone.
Whether you’re looking for a quick lunch or a satisfying dinner, these flavorful and nutritious bowls will keep you fueled and focused throughout the day. With a variety of ingredients and flavors to choose from, you’ll never get bored with the same old meal prep routine. So let’s dive in and explore these amazing chicken bowl recipes that are sure to become your new favorite way to eat!
Mediterranean Chicken Quinoa Bowl
This recipe combines the flavors of the Mediterranean with the comfort of a quinoa bowl, featuring juicy chicken, crunchy vegetables, and creamy tzatziki sauce. A perfect blend of healthy and delicious!
Ingredients:
– 1 cup quinoa
– 2 boneless, skinless chicken breasts
– 1/4 cup olive oil
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/2 cup tzatziki sauce (store-bought or homemade)
– Fresh parsley, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. Preheat oven to 375°F (190°C). Season chicken with oregano, salt, and pepper. Bake for 20-25 minutes, or until cooked through.
3. Heat olive oil in a large skillet over medium-high heat. Add bell peppers and onion; cook until tender, about 5-7 minutes.
4. Combine cooked quinoa, chicken, and vegetable mixture in a bowl. Top with tzatziki sauce and garnish with parsley if desired.
Cooking Time: 30-35 minutes
Spicy Sriracha Chicken and Brown Rice Bowl
This recipe combines the bold flavors of sriracha with juicy chicken and nutty brown rice, perfect for a quick weeknight dinner or lunch. With just 15 minutes of prep time, you’ll be enjoying this spicy yet satisfying meal in no time!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp sriracha sauce
– 2 tbsp olive oil
– 1 cup cooked brown rice
– 1/4 cup chopped green onions (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together sriracha sauce and olive oil.
3. Add chicken breast to the marinade and toss to coat; let sit for 5 minutes.
4. Bake chicken in the preheated oven for 12-15 minutes or until cooked through.
5. Cook brown rice according to package instructions.
6. Slice cooked chicken into thin strips.
7. Serve chicken on top of brown rice, garnished with chopped green onions if desired.
Cooking Time: 25-30 minutes
Teriyaki Chicken with Veggie Rice Bowl
Elevate your mealtime with this sweet and savory Teriyaki Chicken paired with a nutritious veggie rice bowl. This easy-to-make recipe is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/4 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cups cooked white rice
– 1 cup mixed veggies (bell peppers, carrots, snap peas)
– 1 tsp sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together teriyaki sauce, soy sauce, brown sugar, and sesame oil.
3. Add chicken pieces to the marinade and coat evenly. Let it sit for 15 minutes.
4. Cook rice according to package instructions.
5. Toss mixed veggies with a pinch of salt and pepper. Drizzle with sesame oil.
6. Bake chicken in preheated oven for 12-15 minutes or until cooked through.
7. Serve chicken on top of veggie rice bowl, garnished with chopped green onions.
Cooking Time: 25-30 minutes
Greek Yogurt Marinated Chicken Grain Bowl
This flavorful and healthy bowl combines tender chicken, nutty quinoa, crunchy vegetables, and creamy Greek yogurt for a satisfying meal. With minimal prep time and easy cooking steps, this recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 cup Greek yogurt
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 1 tsp garlic powder
– 1/2 cup quinoa
– 2 cups mixed vegetables (bell peppers, zucchini, carrots)
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions:
1. In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, and garlic powder.
2. Add the chicken breast to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat oven to 400°F (200°C). Remove chicken from marinade and bake for 20-25 minutes or until cooked through.
4. Cook quinoa according to package instructions.
5. Toss mixed vegetables with salt, pepper, and a squeeze of lemon juice.
6. Assemble the bowl by placing cooked chicken on top of quinoa, then adding roasted vegetables.
7. Garnish with fresh parsley and serve.
Cooking Time: 30-40 minutes
Avocado Lime Chicken and Black Bean Bowl
A refreshing twist on traditional chicken bowls, this recipe combines flavorful grilled chicken, creamy avocado, tangy lime juice, and nutritious black beans.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 ripe avocados, diced
– 1 cup cooked black beans
– 1/4 cup freshly squeezed lime juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, cumin, salt, and pepper. Brush mixture on both sides of the chicken breast.
3. Grill chicken for 5-6 minutes per side, or until cooked through.
4. Meanwhile, mix diced avocado with lime juice in a separate bowl.
5. To assemble bowls, place grilled chicken on the bottom, followed by black beans, and topped with avocado-lime mixture.
6. Garnish with chopped cilantro if desired.
Cooking Time: 15-20 minutes
BBQ Chicken Sweet Potato Bowl
Satisfy your cravings with this flavorful and nutritious bowl filled with tender BBQ chicken, roasted sweet potatoes, and crunchy slaw.
Ingredients:
– 1 large sweet potato
– 2 boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup shredded red cabbage
– 1/4 cup mayonnaise
– 1 tsp apple cider vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potato with a fork several times and bake for 45-50 minutes, or until tender.
3. In a small bowl, whisk together BBQ sauce, olive oil, salt, and pepper.
4. Place chicken breasts in the BBQ sauce mixture and marinate for at least 30 minutes.
5. Grill or cook chicken according to preference until cooked through.
6. Mix slaw ingredients in a bowl and refrigerate for at least 30 minutes to allow flavors to meld.
7. Assemble bowls by slicing sweet potato, placing grilled chicken on top, and finishing with slaw.
Cooking Time: approximately 1 hour 15 minutes
Lemon Garlic Chicken with Farro Bowl
This recipe combines the brightness of lemon and garlic with the nutty flavor of farro, creating a well-rounded and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cloves garlic, minced
– 2 lemons, juiced (about 4 tablespoons)
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together garlic, lemon juice, salt, and pepper.
3. Place chicken breasts in a shallow baking dish and brush with the garlic-lemon mixture.
4. Roast chicken for 20-25 minutes or until cooked through.
5. Cook farro according to package instructions using water or broth.
6. Toss chopped parsley (if using) with farro.
7. Serve chicken on top of farro bowl.
Cooking Time: 30-35 minutes
Thai Peanut Chicken and Rice Noodle Bowl
This aromatic and flavorful bowl combines succulent chicken, savory rice noodles, and creamy peanut sauce for a delightful Thai-inspired meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white or brown rice noodles
– 1/4 cup natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– Chopped peanuts or scallions, for garnish
Instructions:
1. Cook rice noodles according to package instructions.
2. In a large skillet, cook chicken over medium-high heat until browned and cooked through, about 5-6 minutes.
3. In a blender or food processor, combine peanut butter, soy sauce, honey, garlic, ginger, and red pepper flakes (if using). Blend until smooth.
4. Add the peanut sauce to the skillet with the cooked chicken. Stir to coat.
5. To assemble bowls, place cooked noodles in the bottom, followed by the peanut chicken mixture, and garnish with chopped peanuts or scallions.
Cooking Time: 15-20 minutes
Enjoy your delicious Thai Peanut Chicken and Rice Noodle Bowl!
Pesto Chicken and Quinoa Power Bowl
A flavorful and nutritious bowl that combines the creaminess of pesto with the nuttiness of quinoa, all wrapped up in a delicious package. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 cup cooked quinoa
– 1/4 cup fresh basil leaves
– 3 tbsp pesto sauce
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional toppings: cherry tomatoes, avocado, feta cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together pesto sauce and olive oil.
3. Place chicken breast in a baking dish and brush with the pesto mixture.
4. Bake for 20-25 minutes or until cooked through.
5. Cook quinoa according to package instructions.
6. Assemble power bowls by placing quinoa on the bottom, followed by sliced chicken, and adding desired toppings.
Cooking Time: 25-30 minutes
Buffalo Chicken Cauliflower Rice Bowl
This recipe combines the flavors of buffalo chicken with a nutritious twist by using cauliflower “rice” instead of traditional rice. The result is a spicy, savory, and satisfying meal that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 head of cauliflower
– 1 lb boneless, skinless chicken breast
– 1/4 cup buffalo sauce (such as Frank’s RedHot)
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
– Optional: chopped green onions, crumbled blue cheese, or diced tomatoes for garnish
Instructions:
1. Preheat oven to 400°F.
2. Pulse cauliflower in a food processor until it resembles rice.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
4. Add buffalo sauce, garlic powder, salt, and pepper to the skillet and stir to combine.
5. Serve chicken mixture over cauliflower “rice” and garnish with desired toppings (if using).
Cooking Time: 20-25 minutes
Mango Salsa Chicken and Brown Rice Bowl
A vibrant and flavorful meal that combines the sweetness of mango with the savory taste of grilled chicken, served atop a bed of nutty brown rice.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 ripe mango, diced
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp olive oil
– 2 tbsp lime juice
– 1 tsp ground cumin
– Salt and pepper to taste
– 1 cup cooked brown rice
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together mango, red onion, jalapeño, olive oil, lime juice, and cumin.
3. Grill chicken for 5-6 minutes per side, or until cooked through.
4. Serve grilled chicken on top of brown rice, spooning mango salsa over the top.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Kale and Chicken Superfood Bowl
Packed with nutrients and flavor, this superfood bowl combines the power of kale with lean chicken and wholesome ingredients.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups curly kale, stems removed and chopped
– 1/2 cup quinoa
– 1/4 cup diced red bell pepper
– 1/4 cup diced cucumber
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese, 1/4 cup chopped walnuts
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a large bowl, toss chicken with olive oil, lemon juice, salt, and pepper. Spread on a baking sheet and bake for 20-25 minutes or until cooked through.
4. In a large skillet, heat olive oil over medium-high heat. Add chopped kale and cook until wilted, about 3-5 minutes.
5. Combine cooked quinoa, chicken, bell pepper, cucumber, and kale in a bowl.
Cooking Time: 30-40 minutes
Optional: Top with crumbled feta cheese and chopped walnuts for added flavor and crunch.
Chipotle Lime Chicken with Cilantro Rice Bowl
Add a burst of flavor to your meal with this spicy and tangy chicken dish, served over a bed of creamy cilantro rice.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, finely chopped
– 1/4 cup freshly squeezed lime juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 cup cooked white rice
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper.
3. Add the chicken to the marinade, turning to coat evenly. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Bake the chicken for 20-25 minutes or until cooked through.
5. Cook rice according to package instructions. Stir in chopped cilantro and a squeeze of lime juice.
6. Serve the chicken on top of the cilantro rice, garnished with additional cilantro if desired.
Cooking Time: 30-40 minutes
Balsamic Glazed Chicken and Roasted Veggie Bowl
This recipe combines the sweetness of caramelized balsamic glaze with the savory flavor of roasted vegetables, all wrapped up in a delicious bowl.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– 2 tbsp olive oil
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 large yellow squash, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium heat; reduce heat and simmer for 5 minutes or until thickened.
3. Brush chicken breasts with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until cooked through.
4. Toss bell peppers, zucchini, and squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
5. Serve chicken breasts atop roasted vegetables and drizzle with balsamic glaze. Garnish with chopped parsley, if desired.
Cooking Time: 40-50 minutes
Curry Coconut Chicken and Quinoa Bowl
This recipe combines the warm flavors of Indian spices with the creamy richness of coconut milk and the nutty goodness of quinoa, all wrapped up in a deliciously easy-to-make bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked quinoa
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 2 cups mixed veggies (bell peppers, carrots, broccoli, etc.)
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat 2 tbsp of oil over medium-high. Add chicken and cook until browned on all sides (5-6 minutes). Remove from heat and set aside.
3. In the same skillet, add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Pour in coconut milk and stir to combine. Bring mixture to a simmer and cook until slightly thickened (5-7 minutes).
5. Add mixed veggies to the skillet and cook until tender.
6. Serve chicken over quinoa with curry sauce spooned on top. Garnish with fresh cilantro.
Cooking Time: 25-30 minutes
Harissa Chicken with Chickpea and Couscous Bowl
Transform your weeknight dinner into a flavorful adventure with this aromatic bowl featuring harissa-spiced chicken, creamy chickpeas, and fluffy couscous. This hearty dish is perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp harissa paste
– Salt and pepper, to taste
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 cup couscous
– 2 cups water or chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, and harissa paste. Add the chicken and season with salt and pepper. Let it marinate for at least 30 minutes.
3. Cook the couscous according to package instructions using water or chicken broth. Set aside.
4. Remove the chicken from the marinade, letting any excess liquid drip off. Bake for 25-30 minutes or until cooked through.
5. In a medium bowl, combine chickpeas and chopped parsley (if using). Serve the harissa chicken on top of the couscous with the chickpea mixture.
Cooking Time: 45-50 minutes
Garlic Herb Chicken and Wild Rice Bowl
Elevate your meal game with this flavorful and nutritious bowl, packed with juicy chicken, savory wild rice, and a hint of garlic.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups cooked wild rice
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
– 1 cup mixed greens (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together minced garlic, olive oil, thyme, and paprika.
3. Place chicken breast in a shallow baking dish and brush the garlic mixture evenly over both sides.
4. Bake for 25-30 minutes or until cooked through.
5. Cook wild rice according to package instructions.
6. Assemble bowls by placing chicken on top of wild rice, adding mixed greens if desired. Serve hot.
Cooking Time: 35-40 minutes
Mexican Street Corn Chicken Bowl
This flavorful bowl combines the classic flavors of Mexican street corn with the tender goodness of grilled chicken, all on top of a bed of creamy rice and roasted vegetables. Perfect for a quick and delicious weeknight dinner!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups cooked white rice
– 1 cup mixed roasted vegetables (such as bell peppers, zucchini, and onions)
– 1/4 cup Mexican street corn mix (containing corn kernels, cotija cheese, chili powder, and lime juice)
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt, pepper, and a sprinkle of Mexican street corn mix. Grill for 5-6 minutes per side, or until cooked through.
3. In a separate pan, heat olive oil over medium heat. Add roasted vegetables and stir to combine.
4. Serve grilled chicken on top of white rice, surrounded by roasted vegetables and a spoonful of Mexican street corn mix.
Cooking Time: 20-25 minutes
Sun-Dried Tomato Chicken and Orzo Bowl
This flavorful bowl combines juicy chicken, nutty orzo, and sun-dried tomatoes, perfect for a quick weeknight dinner. The bright and tangy flavors will transport you to the Mediterranean coast.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1 cup orzo pasta
– 2 cups chicken broth
– 2 tablespoons olive oil
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook orzo according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes per side.
4. Remove chicken from heat and set aside. Add chopped sun-dried tomatoes, garlic, and oregano to the skillet. Cook for an additional 2 minutes.
5. Combine cooked orzo, chicken, and tomato mixture in a large bowl. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Ginger Soy Chicken with Edamame Rice Bowl
A flavorful and nutritious dish that combines the savory flavors of ginger soy chicken with the nutty taste of edamame rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1-inch piece of fresh ginger, grated
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tsp sesame oil
– Salt and pepper to taste
– 1 cup cooked edamame
– 1 cup cooked Japanese rice (short-grain)
Instructions:
1. In a small bowl, whisk together ginger, garlic, soy sauce, brown sugar, and sesame oil.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes.
3. Pour the ginger-soy mixture into the skillet and stir to coat the chicken. Cook for an additional 2-3 minutes.
4. Serve the chicken over edamame rice bowl.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meal prep routine! This collection of 20 flavorful and healthy chicken bowl recipes is sure to satisfy your cravings. From Mediterranean-inspired quinoa bowls to spicy sriracha chicken and brown rice bowls, there’s something for everyone. Try teriyaki chicken with veggie rice, Greek yogurt-marinated chicken grain bowls, or buffalo chicken cauliflower rice bowls. With a variety of flavors and textures, these recipes are perfect for meal prep or a quick weeknight dinner. Whether you’re in the mood for something spicy, tangy, or savory, this list has got you covered!
