chicken bowls

Roasted Tomatillo Chicken and Rice Bowls - shredded chicken with homemade Roasted Tomatillo sauce on rice with cilantro, sour cream, and tortilla strips.

Roasted Tomatillo Chicken and Rice Bowls

tomatillos

poblanos

jalapeños

shallots

olive oil

garlic

chicken broth

salt

cilantro

half and half

water

chicken breasts

white rice

corn tortillas

cilantro, sour cream, and limes

For the sauce

Preheat the oven to 425 degrees. Peel the paper off of the tomatillos, shallots, and garlic cloves. Place the tomatillos, poblanos, jalapeños, and shallots on a baking sheet and drizzle with olive oil. Place the garlic on a piece of foil, drizzle with oil, and wrap into a little packet. Place on the baking sheet. Roast everything for 40 minutes, stirring halfway through to prevent burning. Pulse all the roasted ingredients in a food processor with the broth, salt, and cilantro.

For the chicken and rice

Cook the rice according to package directions. Meanwhile, heat a little bit of oil in a large skillet and add the chicken. Sprinkle with salt and pepper; flip once when chicken is lightly browned on the outside. Add the tomatillo sauce to the chicken and let it gently simmer over very low heat for 15-20 minutes to finish cooking. Remove the chicken, shred with two forks, and return to pan. Stir in the half and half and extra water if necessary. (I&#8217;ve also added sour cream which is delicious!)

For the Tortilla Strips

In a heavy skillet, heat oil over medium low heat (oil should be about one inch deep). Cut the tortillas into small strips. Test the oil with by letting a drop of water fall in the pan &#8211; if it sizzles, the oil is ready. Add the tortilla strips in batches, flipping or stirring occasionally to prevent burning. When the tortilla strips are crispy and golden, remove and set on a paper towel lined plate. Sprinkle with salt. Repeat until all tortillas are done.

Assemble the bowls with rice, chicken, tortilla strips, cilantro, sour cream, and lime juice. Yum!

I cannot wait to try this!  Guess I will have to wait until I go to the grocery store. My tomatillos are not growing right now. Lately I have been hooked on rice, roasted Hatch or Poblano chilies and corn and a little smoked chicken. This will be a nice change.

This delicious, Chicken Brown Rice Bowl is an easy one-bowl meal with chicken breast, arugula, avocado, tomatoes, Gruyere with a sriracha yogurt sauce.

Chicken Brown Rice Bowl (Zinque'S Le Bowl)

milk Greek yogurt

sriracha sauce (ore more to taste)

water (to thin)

baby arugula

brown rice

chicken breast

avocado (cubed)

grape tomatoes (halved)

gruyere cheese

Kosher salt

black pepper (to taste)

Chicken Brown Rice Bowl (Zinque's Le Bowl)

In a small bowl, combine yogurt, sriracha and water.

Place arugula in a shallow serving bowl.  Layer with rice, chicken, avocado, tomatoes and cheese.

Top with a pinch of salt and fresh pepper then drizzle with prepared dressing.

These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep!

Chicken Taco Poblano Rice Bowls

organic boneless skinless chicken breasts, cut 1/2 inch cubes (from 3 small)

onion

cilantro (minced

poblano pepper (seeded and diced)

tomato

lime (halved)

taco seasoning (see below)

kosher salt

corn kernels

brown rice (heated (use cauliflower rice

cheddar-jack cheese

sour cream or Greek yogurt (optional)

garlic powder

cumin

chili powder

paprika

oregano

Dice the chicken into small pieces. Combine taco seasoning in a small bowl and set aside.

To make the pico de gallo, set 3 tablespoons of the diced onion aside and place it in a bowl with tomato, cilantro, 2 teaspoons lime juice, 1/4 teaspoon salt. Set aside.

Add oil to a large skillet over medium-high heat. When hot, add the chicken and cook until it starts to brown, 2 to 3 minutes.

Add the remaining onion, poblano pepper and taco seasoning to the skillet and cook until it softens, 2 to 3 minutes. Add 1/2 cup water and corn. Cook 1 to 2 minutes then remove from heat.

Divide rice in 4 bowls, top with chicken, cheese, pico de gallo and optional sour cream.

These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep! Made in a skillet, with diced chicken breast, poblano peppers, corn, pico de gallo and cheese.


Print recipe: https://www.skinnytaste.com/chicken-taco-poblano-rice-bowls/

Halal Cart Chicken Bowls are a lighter version of the New York street cart dish--a Halal Guys copycat. This a great recipe for meal prep!

Halal Cart Chicken Bowls

chicken breast cutlets

tbsp lemon juice (1 large lemon)

tbsp extra virgin olive oil

garlic,

tsp coriander

tsp kosher salt

tsp black pepper

lemon (for after you cook the chicken)

light mayo

nonfat, plain Greek yogurt

tbsp lemon juice (1/2 large lemon)

apple cider vinegar

tsp sugar

dill

parsley

black pepper,

long grain white rice (like jasmine or basmati)*

butter

tsp extra virgin olive oil

tsp turmeric

tsp cumin

iceburg lettuce

tomatoes (I used grape tomatoes)

sriracha or harissa-style hot sauce

Place all ingredients, except for the extra lemon, in a resealable bag. Massage the marinade into the chicken, then refrigerate for at least 2 hours, up to 24 hours. Turn the bag every now and then to move the marinade around.

When you&#039;re ready to cook, remove chicken from bag and discard marinade. Grill or saute over medium heat until chicken is cooked through to 165F. The time will depend on the thickness of your chicken, about 4-7 minutes a side.

Let chicken rest for about 5 minutes, then slice. Top sliced chicken with the juice of 1 lemon, then toss with the juice from the cut chicken.

FOR THE CHICKEN

Heat butter and olive oil in a sauce pan over medium-high heart. Add rice and cook until translucent and slightly toasted, about 3-5 minutes, stirring constantly.

Add broth and seasonings. Cover, bring to a boil, then reduce to a simmer and cook for 15 minutes.

Remove lid, place clean kitchen towel over the top of the sauce pan, then return lid to the top.  Let sit for 5 minutes. This will absorb the moisture, making the rice extra fluffy.

FOR THE RICE

Combine all ingredients and refrigerate.

FOR THE WHITE SAUCE

Layer lettuce, tomatoes, rice, and chicken, Drizzle with white sauce and hot sauce to taste.

If making for meal prep, let all ingredients cool. Layer your bowls with rice, then chicken, then tomatoes, then lettuce. When you;re reading to eat, mix it all together and top with sauces.

TO SERVE

Easy to throw together grilled chicken bowls, made with cauliflower rice, bell peppers, black beans, and corn, topped with a sweet and zesty dijon bbq sauce. Delicious and super high in protein.

Honey Dijon BBQ Chicken Bowls

oz chicken breast (grilled, sliced)

riced cauliflower (cooked (mine was steamed in the microwave))

red pepper (diced)

baby spinach

black beans

tsp Flavor God Fiesta Sweet and Tangy Seasoning (optional)

tbsps honey dijon bbq sauce (see below)

dijon mustard

honey

tbsps worcestershire sauce

cayenne pepper powder

onion powder

liquid smoke

Add all of the ingredients into a saucepan and bring to a simmer over medium heat.

Turn down the heat and whisk until it reduces by almost half. This should take about 20 minutes. Whisk every 3-5 minutes.&nbsp;

Store in a glass mason jar in the fridge. Keeps for 2-3 weeks.

For the honey dijon BBQ Sauce (make this first)

This is so easy. Simply arrange all of the ingredients into a bowl and top with 2 tbsps of the bbq sauce.Enjoy.

BBQ Chicken Bowls

These easy Greek Chicken Bowls are always a favorite! Meal prep all of the ingredients so you can have lunch or dinner ready in no time!

Greek Chicken Bowls

chicken breasts (2 large breasts))

lemon

lemon juice

garlic (minced)

black pepper

red pepper flakes

cauliflower rice (regular rice, or quinoa)

cucumber

kalamata olives (pitted and sliced)

tzatziki sauce

feta cheese

Lemon wedges (for serving)

Pita chips (optional)

dill and parsley (for garnish, optional)

For the chicken: In a gallon size Ziploc bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, pepper, and crushed red pepper. Marinate for at least 30 minutes to 1 hour, turning the bag occasionally.

When ready to cook the chicken, brush grill grates or a grill pan with olive oil and heat to medium high heat. Remove the chicken from the bag and discard the marinade.

Place chicken breasts on grill and grill about 5 minutes per side, depending on the thickness of the chicken. Cook until the chicken is no longer pink in the center and registers 165 degrees in the center, using an instant read thermometer. Remove the chicken from the grill or grill pan and let rest for 5 minutes before slicing. Slice the chicken into think slices and set aside.

To assemble the Greek bowls: divide the cauliflower rice or quinoa among 4 bowls. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese. Add a squeeze of fresh lemon juice over the top. Tuck pita chips into the side of the bowl, if using. Garnish with dill and parsley, if desired. Serve immediately.

These chicken bowls are layered with amazing flavors, textures, and ingredients. Try out this easy dinner recipe today! It&#x27;s perfect for Weight Watchers as well!

Chicken Bowls

Boneless Skinless Chicken Breast

Pound Bok Choy, Raw

Cup Snow Peas, Cut Into Strips

Tablespoons Water

Tablespoons Rice Wine Vinegar

Tablespoons White Miso

Teaspoons Sesame Oil

Teaspoons Honey

Teaspoon Fresh Ginger, Grated

Teaspoons Soy Sauce

Medium Carrot, Cut Into Matchsticks

Cup Quinoa

Teaspoons Sesame Seeds

First, put the steamer basket or accessory into...

First, put the steamer basket or accessory into the Instant Pot, add 3/4 cups of water and put the chicken breasts in the basket. Put on the lid and make sure the vent is sealed. Pressure cook on High Pressure setting for 8 minutes.

Make sure to press cancel when the timer...

Make sure to press cancel when the timer goes off and do a quick release of the pressure. Take off the lid when the pressure is released and check the internal temperature. Chicken must reach 165 degrees F to be completely cooed. If the chicken is not quite done you can close the lid and let it stand for 5 minutes and recheck.

Once the chicken is done, move it to...

Once the chicken is done, move it to the cutting board to be sliced for the bowls!

Now we need to put the bok choy...

Now we need to put the bok choy and the snow peas into the Instant Pot, put them into the steamer basket and pressure cook on High Pressure setting for 2 minutes.

Cancel the keep warm setting and do a...

Cancel the keep warm setting and do a quick release when the time is up! Put the veggies aside and let them cool slightly.

While the veggies coo, whisk together the water,...

While the veggies coo, whisk together the water, vinegar, miso, sesame oil, honey, ginger, and soy sauce for the dressing. Slice up the carrots and arrange them along with the the bok choy, snow peas, and quinoa in four bowls.

Divide everything evenly so that the points are...

Divide everything evenly so that the points are correct.

Finally, add your chicken and sprinkle with sesame...

Finally, add your chicken and sprinkle with sesame seeds.

Drizzle with dressing, about 1 1/2 tablespoons per...

Drizzle with dressing, about 1 1/2 tablespoons per bowl, and serve!

https://mediavine-res.cloudinary.com/video/upload/ycqtmlkpguy426u9mots.mp4

These chicken bowls are layered with amazing flavors, textures, and ingredients. Try out this easy dinner recipe today! It's perfect for Weight Watchers as well!

Easy Chicken Bowls Recipe

We'll take this warm quinoa and arugula bowl, topped with herb-crusted chicken, olives and tomatoes, for lunch any and every day.

Chicken Quinoa Bowls

herbes de Provence

c. red quinoa

c. Champagne vinegar

green onions

Dijon mustard

c. packed arugula

c. pitted green olives, quartered

grape tomatoes, halved

Cuban style mojo chicken quinoa bowls are hearty and filling. It starts with marinated and seared chicken followed by homemade black beans and a quick mango salsa! This ones BOLD on the flavah!

Top 11 chicken bowls recipes from across the web

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

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Top 11 chicken bowls recipes from across the web

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

Top Tags

Roasted Tomatillo Chicken and Rice ...

Chicken Brown Rice Bowl (Zinque'S L...

Chicken Taco Poblano Rice Bowls

Halal Cart Chicken Bowls

Honey Dijon BBQ Chicken Bowls

Greek Chicken Bowls

Chicken Bowls

Chicken Quinoa Bowls

Cuban Mojo Chicken Quinoa Bowls wit...

Honey Chipotle Chicken Bowls with S...

Crockpot Chicken Bowls with Yellow ...

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