chicken bowl

For a healthy lunch or light dinner, try this 30-minute green pesto chicken bowl.

Green pesto chicken bowl

pepitas

chicken breast

(1/4 cup) Barilla Pesto Genovese, plus extra to serve

(2/3 cup) podded frozen edamame, thawed

broccolini, trimmed, halved lengthways

packet microwave rice and quinoa blend, warmed

peeled,

punnet mixed cherry tomatoes

baby spinach

Micro herbs, to serve, optional

A simple marinated and grilled chicken dish that is easy to dress up or down. Serve with couscous, rice, pilaf or quinoa. Add chopped fresh cucumbers, tomatoes and artichoke hearts and drizzle with an amazing garlic yogurt sauce. Low Carb, Keto, Gluten Free options!

Chicken Shawarma Bowls

olive oil (I like extra virgin)

lemon,

garlic cloves,

cumin

smoked paprika

salt

turmeric powder

curry powder

cinnamon

red pepper flakes

pepper,

recipe Easy Garlic Yogurt Sauce

Couscous, rice pilaf, brown rice

Diced or sliced English cucumber

Diced or halved grape or cherry tomatoes

artichoke hearts,

Feta Cheese (crumble on top)

Garnish with chopped, fresh, flat leaf parsley (optional)

Lemon wedge (squeeze over entire ingredients when serving)

Red Onions

olives

Slice chicken breasts in half, lengthwise. Place chicken...

Slice chicken breasts in half, lengthwise. Place chicken breasts or thighs in sturdy freezer baggie (gallon size). Using a meat mallet (or bottom of a wine bottle or large jar) pound each breast to about 1/2 inch thickness. Careful not to puncture the bag.

In a medium bowl, combine your olive oil,...

In a medium bowl, combine your olive oil, lemon juice and whisk to combine. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and pepper. Whisk until combined. Pour marinade over chicken in the baggie, squeeze out the air and seal. Squish the marinade to completely cover chicken. Refrigerate for a minimum of an hour up to overnight or freeze for later use.

Once chicken has marinated and you are ready...

Once chicken has marinated and you are ready to grill, heat grill or grill pan to medium-high heat, oil lightly. Prepare couscous, quinoa, brown rice or rice pilaf according to package directions.

Grill chicken for 3-4 minutes (4-5 for thigh...

Grill chicken for 3-4 minutes (4-5 for thigh meat), meat shouldn't stick once it's ready to turn. If using a grill pan, grill your artichoke hearts for a few minutes if desired. Remove and set aside. Turn the chicken and grill an additional 3-4 minutes. Remove chicken from grill to plate, covering with foil;  allow to rest for 5 minutes. Slice it thin. Serve over prepared couscous or other grain. Garnish with sliced cucumbers, fresh tomatoes, artichoke hearts, feta cheese, red onion, olives, etc. Drizzle bowl with garlic yogurt sauce and serve immediately with a lemon wedge and chopped flat leaf parsley or chopped cilantro.

An homage to my favorite Peruvian dinner recipes, this Peruvian chicken bowl with potatoes is a flavorful experience of contrasting textures.

Peruvian Chicken Bowl with Potatoes

boneless, skin-on chicken thighs (or boneless, skinless)

extra virgin olive oil

mandarin (juiced (or use 1 lime))

Aji rocoto (optional)

wild mountain cumin

paprika

garlic powder

black pepper

white pepper (optional)

Mexican oregano

neutral oil (for frying)

russet potatoes

butter

Salt

avocado

Roma tomato (diced)

jalapeño (trimmed and minced)

cilantro leaves (minced)

lime (juiced)

Salt and pepper

white rice

water

butter (optional)

Salt (to taste)

Aji verde

cilantro

In a large bowl, combine all the ingredients for the marinade and stir until well-combined. Add the chicken and toss to coat. Transfer to the refrigerator for 30 minutes as you prepare the rest of the recipe.

Marinate the Chicken:

Preheat oven to 425ºF. Cover the peeled and cut potatoes with water in the medium pot. Add salt and bring to a boil. Cook until the potatoes are almost cooked through, about 8-9 minutes. Drain and transfer to a baking sheet to dry. Sprinkle with salt.

Parboil the Potatoes:

While the potatoes parboil, prepare the avocado salad. Peel and remove the seed from the avocado. Dice the avocado and transfer to a bowl with the lime juice, minced jalapeño, cilantro, and salt and pepper. Do not add the tomato until ready to serve.

Prepare the Avocado Salad:

Rinse out the pot used to cook the potatoes. Combine the white rice with water, butter, and salt and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Turn off the heat and allow the rice to rest for 5-10 minutes.

Cook the Rice:

Melt the butter in a small bowl and use a brush to brush the tops and sides of the potatoes on the baking sheet. Transfer to the oven for 25-30 minutes or until they are fork-tender and golden brown. Once the potatoes start to turn golden brown, turn on the broiler for 3-5 minutes until the tops are crispy and well-browned. Remove from the oven and keep warm.

Roast the Potatoes:

While the potatoes are roasting, prepare the chicken. Heat the neutral oil in a large ovenproof skillet over medium-high heat until very hot. Add the chicken in an even layer–cooking in batches if needed–skin-side down. Cook without moving for 5 minutes until the skin is very crispy and well-browned. Transfer to a plate and brown the remaining chicken.

Nestle all the chicken thighs, skin-side up, in the skillet. It&#039;s okay if the skillet is a bit crowded since you&#039;ve already browned the skin. Transfer to the oven with the potatoes and roast for 15 minutes until completely an instant-read thermometer reaches 165ºF.

You may broil the tops with the potatoes, as well, if you&#039;d like to further crisp up the skin. Remove the chicken from the oven and transfer it to the stove top. Turn off the heat.

Cook the Chicken:

Right before serving, stir the tomatoes into the avocado salad. Season once more with salt to taste. Slice up the chicken thighs. Divide the cooked rice between shallow bowls and pile the chicken on top. Spoon the avocado salad on the other side of the bowl and arrange one or two butter-roasted potatoes on each plate. Garnish with more minced cilantro, if you like.

To Serve:

Chicken and Quinoa Bowl is an easy weeknight dinner that you can throw together with leftover quinoa, chicken, any vegetables and nuts - hearty and healthy!

Chicken and Quinoa Bowl

quinoa

olive oil (divided)

turmeric

coriander

onion powder

kale

cherry tomatoes

almonds

parsley (for serving)

Place quinoa in a small saucepan and add 2 ¼ cup water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.

In a shallow bowl, stir together 1 tablespoon olive oil along with the paprika, turmeric, coriander, onion powder, salt and pepper. Add chicken to the bowl and coat in the seasoning mixture.

In a medium skillet over medium heat, heat the remaining 1 tablespoon olive oil. Transfer the chicken to the skillet and cook until the juices run clear, about 3-4 minutes per side. Remove from heat and allow it to cool, then slice each breast into strips.

In the same skillet used to cook the chicken, add the kale and cook on medium-high heat until softened and charred, about 3-5 minutes, stirring frequently. You may have to cook in batches. Set aside.

In the same skillet, add the cherry tomatoes and cook on medium-high heat until softened and charred, about 3-5 minutes, stirring frequently. Set aside.

Assemble the chicken and quinoa bowls by dividing the quinoa, chicken, kale, tomatoes and almonds between four bowls. Garnish with chopped parsley and serve immediately.

https://content.jwplatform.com/videos/NfTluKwr.mp4

Chicken and Quinoa Bowls

If you&#39;re into fresh meals from a bowl then this is made for you! Utilize your slow cooker to do the hard work of cooking up delicious juicy chicken and then add all your fresh ingredients for a simple bowl meal with all the flavor.

Slow Cooker Peach Jalapeño Chicken Bowls

chicken breasts

BBQ sauce

peach preserves (all natural, no sugar added preferred)

jalapeño pepper (seeded and finely diced)

peaches (sliced 1/4 inch thick (skin removed if desired))

brown sugar

rice

corn salsa

goat cheese

Slice avocado (optional)

sour cream

Place chicken in slow cooker

Whisk together sauce, preserves and jalapeños

Pour half over chicken and reserve remaining in fridge

Cover and cook on high for 3-4 hours or low for 6-8

Remove chicken from slow cooker and shred with forks

Add remaining BBQ a little at a time until you have the amount of sauce you desire on the chicken

Discard cooking liquid and return chicken to slow cooker to keep warm, if desired

For chicken:

Melt butter in a large skillet over medium high heat (preferably not non-stick)

Add peaches and let cook for about 2-3 minutes

Sprinkle with brown sugar and stir to coat

Make sure to flip peaches once to cook evenly on each side until nicely browned and softened but watch them closely so that they don't burn or get mushy. They should take about 6-7 minutes total.

Serve bowls with rice, chicken, salsa, peaches, sour cream and goat cheese

For peaches:

This BBQ Chicken Bowl recipe is a complete meal with rice, beans, grilled chicken, grilled zucchini, bell peppers, and corn. It is healthy, easy to make ahead, and topped with the best homemade BBQ ranch sauce.

BBQ Chicken Bowl

zucchini

red bell pepper (washed, seeded and sliced)

corn (, grilled,

avocado (, peeled,

cilantro (for garnish, if desired)

Tablespoons oil (, vegetable or canola oil)

onion (, chopped)

chicken broth

can black beans

barbecue sauce

mayonnaise

buttermilk

plain Greek yogurt (,

Tablespoon honey

dill weed

parsley flakes

salt and pepper (,

Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown.&nbsp;

Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. 

Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside.

For the Rice:

Combine all sauce ingredients and mix well in a bowl.

For Homemade BBQ Ranch Sauce:

Meanwhile, place chicken in a shallow dish and baste with 3/4 cup BBQ Ranch Dressing. Refrigerate for at least 20 minutes. 

To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill or on the grill pan on the stove.  

After the veggies are cooked, add the marinated chicken to the grill over medium heat.

Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.

Spoon cooked rice into bowls.&nbsp;

Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado.&nbsp;

Drizzle BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.

You might also like these Honey Lime Chipotle Chicken Fajita Bowls!

For the Chicken and Veggies:

https://content.jwplatform.com/videos/v21Mqz0x.mp4

Delicious Harvest Bowls made with coconut rice, roasted autumn vegetables, and a homemade sweet curry sauce. They are as delicious as they are healthy!

Harvest Bowls

potato

Brussels sprouts (, halved)

olive oil

chicken tenders (or 1-2 chicken breasts)

salt and black pepper

pecans

pomegranate

avocado (, peeled, pitted, and sliced)

coconut milk ((about

brown sugar (, packed)

honey

Tablespoons yellow mustard

cornstarch

EACH garlic powder, onion powder, crushed red pepper flakes

salt and black pepper (, to taste)

Preheat oven to 425 degrees F. Spread out chopped sweet potato and halved Brussels sprouts over a large baking pan. Drizzle with olive oil and season with a little salt and pepper and toss to coat. Roast until the vegetables are tender and starting to brown, about 18-30 minutes.

Roast Veggies:

Cook the coconut rice while the vegetables are roasting. Add water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. 

Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes. Remove lid and fluff rice with a fork.

Coconut Rice:

Add all sauce ingredients to a small saucepan. Whisk well to combine, particularly to dissolve the cornstarch. Cook over medium heat until simmering and just begins to thicken. Remove from heat.

Sweet Curry Sauce:

Season chicken with salt and pepper and a little curry powder on all sides. Sauté or grill over medium-high heat, flipping once, until cooked on both sides. Remove to a plate to rest.

Cook Chicken:

Add a big spoonful of coconut rice to a bowl. Top with grilled chicken and a spoonful each of roasted potatoes, Brussels sprouts, pecans, pomegranate arils, and sliced avocado. Drizzle a small spoonful of sauce over the top. Serve immediately.

Assemble Harvest Bowls:

https://content.jwplatform.com/videos/su9Rj8wN.mp4

Delicious Harvest Bowls made with coconut rice, roasted autumn vegetables, and a homemade sweet curry sauce.

Harvest Bowl

Sweet and Sour Chicken Bowls with peppers, cashews, and pineapple served over a fragrant bowl of steaming rice. A healthier version of the classic that is weeknight-friendly, and even better for leftovers.

Sweet and Sour Chicken Bowls

Top 9 chicken bowl recipes from across the web

The most viewed chicken bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Green pesto chicken bowl

Chicken Shawarma Bowls

Peruvian Chicken Bowl with Potatoes

Chicken and Quinoa Bowl

Slow Cooker Peach Jalapeño Chicken ...

BBQ Chicken Bowl

Harvest Bowls

Sweet and Sour Chicken Bowls

Chicken and Quinoa Bowl

Top 9 chicken bowl recipes from across the web

The most viewed chicken bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green pesto chicken bowl

Chicken Shawarma Bowls

Peruvian Chicken Bowl with Potatoes

Chicken and Quinoa Bowl

Slow Cooker Peach Jalapeño Chicken ...

BBQ Chicken Bowl

Harvest Bowls

Sweet and Sour Chicken Bowls

Chicken and Quinoa Bowl

The most viewed chicken bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine