This Chicken Grain Bowl is a quick, healthy meal that’s bursting with taco flavor. You can use any toppings you would normally use on tacos. Plus you can make this as spicy or mild as you want. This chicken grain bowl is ready in under 15 minutes. This recipe is gluten free and can be made dairy free, low carb or low fat.
why you’ll love this recipe
- Skip stovetop rice: grab pre-cooked packets or microwave pouches.
- Prep ahead: cook the rice and chicken ahead of time for easy essembly.
- Use a rotisserie chicken to save time in this Chicken Grain Bowl recipe.
- Double the recipe and enjoy meal prepped lunches or dinners all week.
- The rice base is naturally gluten-free.
- This Chicken Grain Bowl uses all your favorite taco toppings but in a healthy way.
- This Chicken Grain Bowl recipe is all about customization. Make it your own with your favorite ingredients and substitutions!
ingredients & substitutions
Chicken: Boneless, skinless chicken breasts are lean and quick-cooking, but thighs work too. Feeling vegetarian? Swap in crumbled tempeh, chickeas or tofu for a plant-based Chicken Grain Bowl.
Rice: You can use brown rice or white rice. Brown rice is a nutritious whole grain, but quinoa or barley offer similar fiber and protein. Short on time? Pre-cooked pouches or microwaveable rice save the day. You can also use frozen rice to save time.
Black Beans: These canned beans add fiber and protein. Kidney beans, pinto beans, or even lentils work just as well. Skip the beans altogether for a lighter bowl.
Cheddar Cheese: This recipe calls for shredded cheddar cheese but you can sub dairy free cheese for a dairy free recipe or fat free cheese for a low fat recipe.
Salsa: Choose your favorite! Tomato-based, chunky, or smooth—whatever tickles your taste buds. Want it spicier? Add hot sauce or sriracha. Not a fan? Drizzle with olive oil and vinegar for a simple dressing.
Lettuce: Romaine adds a crisp crunch, but any kind of greens work—spinach, kale, even arugula! Feeling adventurous? Shredded cabbage or coleslaw offer a different texture.
Avocado: Creamy mashed avocado adds healthy fats and flavor, but a drizzle of tahini or hummus works in a pinch. Skip the avocado altogether for a lower-fat Chicken Grain Bowl.
taste & texture
The chicken grain bowl bursts with flavors and textures. Warm spices from the grilled or baked chicken meet the cool tang of salsa. Hearty brown rice mingles with creamy mashed avocado and crunchy romaine lettuce. Each bite brings a mix of soft and crisp, savory and slightly sweet. The black beans add a nutty chew, while the salsa’s bright acidity cuts through the richness. It’s a satisfying blend of flavors and textures that leaves you feeling happy and full.
directions
Step 1
Cook the rice: Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the rice is cooked through and fluffy.
Step 2
Cook the chicken: Choose one of these methods:
- Grilling: Preheat a grill pan or outdoor grill to medium-high heat. Season the chicken breasts with salt, pepper, and any other desired spices. Grill for 5-7 minutes per side, or until cooked through.
- OR Baking: Preheat oven to 400°F (200°C). Season the chicken breasts with salt, pepper, and spices. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked through.
Step 3
Assemble the Chicken Grain Bowl: Divide the cooked rice, black beans, lettuce, and mashed avocado evenly among serving bowls. Top each bowl with a sliced or shredded chicken breast, cheddar cheese, and a dollop of salsa.
expert tips & tricks
- Add other veggies like tomatoes, corn, or bell peppers.
- Experiment with different grains like quinoa or barley.
- Cheese substitution? Use any flavor you like such as cheddar, mozzarella, etc!
- Want it spicy? Add hot sauce or sriracha.
- Get creative! Chopped tomatoes, bell peppers, corn, or cucumbers add extra vitamins and crunch.
- Don’t forget fresh herbs like cilantro or parsley for a pop of brightness in your Chicken Grain Bowl.
how to make this lower carb
Ditch the rice and black beans for cauliflower rice and roasted chickpeas for a low-carb Chicken Grain Bowl.
how to make this low fat or healthier
Skip the avocado and cheese, opt for salsa dressing instead of olive oil, and keep it light for a low-fat Chicken Grain Bowl.
how to make this vegan
Swap the chicken for tempeh or tofu, ditch the cheese, and embrace salsa and hummus for a completely vegan Chicken Grain Bowl.
how to serve, store and meal prep
Serving: Pile the ingredients into bowls or plates, letting everyone dig in and customize their own.
Fridge Storage: Keep cooked components and chopped veggies separate in airtight containers for up to 3 days. Assemble fresh when ready to eat.
Freezer Storage: Portion individual bowls with cooked rice, chicken, and veggies. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Microwave individual bowls on low power until warmed through, or gently reheat chicken and rice in a skillet. Top with fresh lettuce and avocado before serving.
Meal Prep: Cook rice and chicken in advance, chop veggies, and portion everything into individual containers. Assemble fresh each day or mix and match components for different flavor combinations throughout the week.
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Chicken Grain Bowl (Gluten free)
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup rice brown or white, cooked
- 1 15-oz can black beans rinsed and drained
- 1/2 cup fat free shredded cheddar cheese or dairy free substitute
- 1/4 cup salsa
- 4 cups romaine lettuce chopped
- 1 avocado mashed
Instructions
- Cook the rice: Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the rice is cooked through and fluffy.
- Cook the chicken: Choose one of these methods:
- Grilling: Preheat a grill pan or outdoor grill to medium-high heat. Season the chicken breasts with salt, pepper, and any other desired spices. Grill for 5-7 minutes per side, or until cooked through.
- OR Baking: Preheat oven to 400°F (200°C). Season the chicken breasts with salt, pepper, and spices. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked through.
- Assemble the bowls: Divide the cooked rice, black beans, lettuce, and mashed avocado evenly among serving bowls. Top each bowl with a sliced or shredded chicken breast, cheddar cheese, and a dollop of salsa.
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