This Gluten Free Rice Bowl is your new best friend for quick, healthy, and delicious weeknight meals or meal prep. This meal is ready in under 20 minutes. All you need is just a handful of ingredients. This recipe is gluten-free and dairy-free. This recipe can be made low-carb or low-fat. You can meal prep individual bowls for grab-and-go lunches all week long.
why you’ll love this recipe
- Only 7 ingredients, all simple to find and budget-friendly.
- No fancy techniques or long cooking times, just cook rice, prep chicken, mix, and enjoy!
- 15-minute marvel: Speedy cook time with quick-cooking rice and thinly sliced chicken.
- One-pan magic: Say goodbye to mountains of dishes. Use the same pan for both rice and chicken, leaving you more time to relax.
- Weeknight hero: Whip up this Gluten Free Rice Bowl in under 20 minutes, perfect for those busy evenings. Need more? Double or triple the recipe for meal prep lunches or leftovers. Leftovers love this recipe!
- Gluten-free freedom: All ingredients are naturally gluten-free (check your taco seasoning!). Choose a certified gluten-free brand for extra peace of mind.
- Lighten up option: Ditch the oil, fry those chicken pieces in water or low-fat broth. Less avocado, less fat – go with 1-2 tablespoons for a lighter touch.
ingredients & substitutions
Rice: Long-grain white rice is the base of this Gluten Free Rice Bowl, but feel free to experiment with brown rice, quinoa, or even cauliflower rice for a lower-carb option.
Chicken breast: Boneless, skinless chicken breast is lean and cooks quickly, but substitute with tofu cubes, ground turkey, or black beans for a vegetarian spin.
Taco seasoning: A packet of taco seasoning adds all the necessary warmth and spices, but whip up your own blend with chili powder, cumin, paprika, oregano, garlic powder, and onion powder if you prefer.
Lettuce: Shredded lettuce adds a bit of crunch and freshness to this Gluten Free Rice Bowl, but use any leafy green you like, such as spinach, kale, or arugula.
Salsa: Pick your favorite salsa for a zesty topping, or blend chopped tomatoes, red onion, cilantro, and lime juice for a homemade version.
Avocado: Creamy mashed avocado adds richness.
taste & texture
The Gluten Free Rice Bowl hits all the right notes. Fluffy rice fills your belly, while spicy chicken brings a warm kick. Cool, crisp lettuce offers a refreshing bite against the heat. Tangy salsa adds a juicy burst, and creamy avocado balances everything with a smooth richness. Each bite is a textural surprise: crunchy lettuce gives way to tender chicken, followed by the soft fluff of rice and the creamy avocado. It’s a symphony of flavors and textures, simple yet satisfying, leaving you feeling happy and full.
directions
Step 1
Boil the rice according to package directions.
Step 2
Cut the chicken into 1/2″ pieces and toss with taco seasoning. Add to a frying pan with 1 tbsp olive oil and cook on medium until chicken is fully cooked.
Step 3
Add white rice to the bowl. Top with chicken.
Step 4
Top the Gluten Free Rice Bowl with shredded lettuce, salsa and mashed avocado.
expert tips & tricks
how to make this Gluten Free Rice Bowl lower carb
Swap white rice for cauliflower rice and ditch the avocado or use just a spoonful for creamy contrast.
how to make this Gluten Free Rice Bowl low fat or healthier
Use less oil when cooking the chicken or skip the mashed avocado (even though avocado is a good fat!)
how to make this Gluten Free Rice Bowl vegan
Replace chicken with baked tofu cubes or black beans
how to serve, store and meal prep
Serving up your delicious rice bowl: Prepare individual Gluten Free Rice Bowls with fluffy rice, top with your spiced chicken, fresh lettuce, a dollop of salsa, and creamy avocado. Dig in!
Storing for later: Leftovers? Cool the bowl completely, then store separately in airtight containers. Rice and chicken in one, veggies and dressing in another. The whole bowl, including avocado, will last about 3 days in the fridge.
Freezer-friendly feast: Want it to last longer? Portion out individual servings of Gluten Free Rice Bowls with all the components except avocado. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating made easy: For the fridge, simply pop the rice and chicken in the microwave until warmed through. Add the fresh lettuce, salsa, and avocado when ready to eat. For frozen bowls, thaw overnight, then reheat the rice and chicken gently on the stovetop. Assemble your bowl and enjoy!
Meal prep: Make a big batch of rice and chicken on the weekend. Portion them out with lettuce and prepped toppings like chopped tomatoes and sliced avocado. Assemble and store individual bowls in the fridge for grab-and-go lunches all week long.
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Gluten Free Rice Bowl
Ingredients
- 1 cup white rice
- 1 chicken breast
- 1 tbsp taco seasoning
- 1 cup lettuce shredded
- 1/4 cup salsa
- 2-3 tbsp avocado mashed
Instructions
- Boil the rice according to package directions.
- Cut the chicken into 1/2″ pieces and toss with taco seasoning. Add to a frying pan with 1 tbsp olive oil and cook on medium until chicken is fully cooked.
- Add white rice to the bowl. Top with chicken.
- Add shredded lettuce, salsa and mashed avocado.
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