15 Chicken Bowl Recipes You Need to Try

Chicken bowls are one of those meals that just make sense. They’re easy, satisfying, and packed with flavor; all in one dish. Whether you’re putting together a quick weeknight dinner or planning meals ahead of time, these bowls offer endless possibilities. With tender, seasoned chicken as the star, you can mix and match grains, veggies, and toppings to create something that never gets boring.

One of the best things about chicken bowls is how customizable they are. You can go fresh and light with a Mediterranean-style bowl loaded with cucumbers, tomatoes, and feta, or take a cozy approach with roasted sweet potatoes, black beans, and a drizzle of chipotle sauce. Craving crunch? Toss in some toasted nuts or crispy chickpeas. Need a creamy element? Avocado, hummus, or even a simple yogurt-based dressing will do the trick. The options are endless, which means you’ll never feel stuck eating the same thing over and over again.

These bowls also work for any eating style. Whether you’re keeping things low-carb with cauliflower rice, adding extra protein with quinoa, or sticking to simple brown rice and veggies, you can make them exactly how you want. Plus, they’re perfect for feeding a crowd since everyone can build their own with their favorite ingredients.

So if you love meals that are both easy and satisfying, chicken bowls are a go-to. Have a look at some of the best ways to put them together!

BBQ Chicken Bowl with Corn and Avocado

This BBQ Chicken Bowl is a delightful mix of flavors and textures that come together in a hearty meal. The tender shredded chicken, coated in tangy barbecue sauce, pairs beautifully with sweet corn and creamy avocado. It’s a simple and quick recipe, making it an ideal choice for busy weeknights or meal prep.

With fresh cilantro and a hint of lime, every bite feels vibrant and satisfying. This dish offers a great balance of protein, healthy fats, and carbohydrates, ensuring you feel full and nourished. Plus, it’s customizable – feel free to add other veggies or toppings you love!

Ingredients

• 500g (1 lb) chicken breast
• 240ml (1 cup) barbecue sauce
• 150g (1 cup) sweet corn (canned or frozen)
• 1 ripe avocado, sliced
• 50g (1/2 cup) red cabbage, shredded
• Fresh cilantro, for garnish
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Cook the Chicken: In a pot, add the chicken breasts and cover with water. Boil for about 15-20 minutes until cooked through. Remove and shred the chicken with two forks.
2. Mix with BBQ Sauce: In a bowl, combine the shredded chicken with the barbecue sauce until well-coated.
3. Prepare the Bowl: In a serving bowl, layer the BBQ chicken, sweet corn, avocado slices, and shredded red cabbage.
4. Garnish: Add fresh cilantro and squeeze lime juice over the top. Season with salt and pepper to taste.
5. Serve: Enjoy your BBQ Chicken Bowl warm or chilled as a refreshing meal!

Mediterranean Chicken Bowl with Quinoa and Feta

This Mediterranean Chicken Bowl is a delightful mix of flavors and textures, making it a satisfying meal any time of the day. The juicy grilled chicken pairs beautifully with fluffy quinoa, while the salty feta and fresh herbs bring a vibrant touch. It’s not only tasty but also simple to whip up, so you can enjoy this dish without spending hours in the kitchen.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup quinoa (200g)
• 2 cups water or chicken broth (500ml)
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes.
2. Prepare the Chicken: While quinoa cooks, heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt, pepper, and oregano. Cook for about 6-7 minutes on each side until golden brown and cooked through. Let rest before slicing.
3. Combine Ingredients: In a large bowl, mix cooked quinoa, cherry tomatoes, and olives. Drizzle with lemon juice and toss until well combined.
4. Assemble the Bowl: Divide quinoa mixture into serving bowls, top with sliced chicken, and sprinkle with feta cheese and fresh parsley.
5. Serve: Enjoy your Mediterranean Chicken Bowl warm or at room temperature!

Teriyaki Chicken Bowl with Steamed Broccoli

If you’re looking for a simple yet flavorful meal, this Teriyaki Chicken Bowl with Steamed Broccoli is a perfect choice. It combines tender chicken pieces coated in a delicious teriyaki sauce, served over fluffy rice or quinoa, with fresh steamed broccoli for a nutritious boost. The sweet and savory flavors will make your taste buds happy, and the best part is that it’s quick to prepare, making it great for busy weeknights.

This dish is not just easy to make but also customizable. You can swap out the broccoli for other veggies, like bell peppers or snap peas, and even adjust the sauce to suit your taste. It’s a delightful way to enjoy a healthy meal without sacrificing flavor.

Ingredients

• 500 g chicken breast, diced
• 1/4 cup (60 ml) teriyaki sauce
• 2 tablespoons (30 ml) olive oil
• 250 g rice or quinoa
• 200 g broccoli florets
• 2 tablespoons (30 g) sesame seeds
• Chopped green onions for garnish

Instructions

1. Cook the Rice/Quinoa: Follow the package instructions to cook your rice or quinoa. Set aside once done.
2. Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until golden brown, about 5-7 minutes.
3. Add Sauce: Pour in the teriyaki sauce and stir to coat the chicken evenly. Let it cook for an additional 2-3 minutes until the sauce thickens slightly.
4. Steam the Broccoli: While the chicken is cooking, steam the broccoli florets in a pot with a bit of water for about 5-7 minutes, or until tender but still bright green.
5. Assemble the Bowl: In a bowl, layer the cooked rice or quinoa, top with the teriyaki chicken, and add the steamed broccoli. Sprinkle with sesame seeds and chopped green onions before serving.

Buffalo Chicken Bowl with Blue Cheese Dressing

If you’re looking for a satisfying and flavorful meal, the Buffalo Chicken Bowl is just the thing. This dish combines tender chicken coated in spicy buffalo sauce, crunchy celery, and creamy blue cheese dressing for a delightful balance of flavors and textures. It’s an easy recipe to whip up on a weeknight or to impress friends at a gathering.

This bowl is not just about taste; it’s also about convenience. You can prepare it in under 30 minutes, making it perfect for busy days. The combination of spicy, tangy, and creamy elements makes each bite a treat. Serve it with some fresh veggies on the side, and you’ve got a well-rounded meal that’s sure to satisfy!

Ingredients

• 500 g (1 lb) boneless chicken breasts
• 120 ml (1/2 cup) buffalo sauce
• 100 g (3.5 oz) blue cheese, crumbled
• 120 ml (1/2 cup) Greek yogurt or sour cream
• 1 tablespoon lemon juice
• 2 stalks of celery, chopped
• Fresh cilantro for garnish

Instructions

1. Cook the Chicken: In a skillet over medium heat, cook the chicken breasts until they are fully cooked through, about 6-7 minutes per side. Remove from heat and let them rest.
2. Shred the Chicken: Once the chicken has cooled slightly, shred it using two forks and toss it in buffalo sauce until well coated.
3. Make the Dressing: In a small bowl, mix blue cheese, Greek yogurt, lemon juice, and a pinch of salt until combined.
4. Assemble the Bowl: In a serving bowl, layer the buffalo chicken, chopped celery, and drizzle the blue cheese dressing on top.
5. Garnish and Serve: Finish with fresh cilantro and enjoy your delicious buffalo chicken bowl!

Cilantro-Lime Chicken Bowl with Black Beans

This cilantro-lime chicken bowl is a delightful combination of flavors that’s both refreshing and satisfying. With juicy grilled chicken marinated in a zesty lime and cilantro mix, this bowl is a crowd-pleaser. The addition of black beans and fluffy grains creates a balanced meal perfect for any day of the week.

Simple to prepare, this dish can be customized to your liking. You can easily swap the grains or add your favorite veggies. The vibrant flavors make it a treat for your taste buds and a healthy choice you can feel good about.

Ingredients

• 500 g chicken breast
• 2 tablespoons olive oil
• 2 limes, juiced
• 1 teaspoon lime zest
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 can (400 g) black beans, drained and rinsed
• 250 g cooked bulgur wheat (or rice)
• Fresh cilantro and lime wedges for garnish

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, lime juice, lime zest, chopped cilantro, garlic powder, cumin, and salt. Add the chicken and let it marinate for at least 30 minutes.
2. Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.
3. Prepare the Bowl: In a serving bowl, add the cooked bulgur wheat (or rice) and top with black beans. Slice the grilled chicken and arrange it over the beans.
4. Garnish: Sprinkle with additional cilantro and serve with lime wedges on the side.

Spicy Thai Chicken Bowl with Peanut Sauce

The Spicy Thai Chicken Bowl is a delightful blend of flavors that will take your taste buds on a little adventure. With its tender chicken pieces coated in a spicy, savory sauce, this dish is perfect for those who enjoy a bit of heat. The creamy peanut sauce adds richness, balancing out the spiciness with its nutty flavors.

This recipe is not only delicious but also simple to whip up, making it a great option for a weeknight dinner. You can even prep it ahead of time for a quick meal later. Serve it over a bed of noodles or rice, topped with fresh cilantro and lime for that extra zing!

Ingredients

• 500 grams (1 pound) boneless chicken breast, diced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons sriracha sauce (adjust to taste)
• 4 tablespoons peanut butter
• 1 tablespoon honey
• 1 tablespoon lime juice
• 200 grams (7 ounces) rice noodles
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. In a bowl, mix the diced chicken with soy sauce and sriracha. Let it marinate for about 15 minutes.
2. While the chicken is marinating, cook the rice noodles according to package instructions. Drain and set aside.
3. In a pan over medium heat, add vegetable oil. Once hot, add the marinated chicken and cook until golden brown and cooked through, about 7-10 minutes.
4. In a small bowl, whisk together the peanut butter, honey, and lime juice. If it’s too thick, add a little water to reach your desired consistency.
5. Once the chicken is cooked, add the peanut sauce to the pan and stir to coat the chicken evenly.
6. Serve the chicken over the noodles, topped with fresh cilantro and lime wedges.

Coconut Curry Chicken Bowl with Vegetables

This Coconut Curry Chicken Bowl is a warm and comforting dish that brings a delightful blend of flavors to your table. The creamy coconut milk, paired with fragrant spices and tender chicken, creates a deliciously rich sauce that envelops vibrant veggies. It’s an easy recipe to whip up, making it perfect for a weeknight dinner when you crave something satisfying yet simple.

The combination of sweet mango, crunchy carrots, and fresh herbs adds a lovely contrast to the spiced chicken. You can customize this dish by adding your favorite vegetables or adjusting the spice level to suit your taste. It’s a cozy meal that everyone will enjoy!

Ingredients

• 500 g (1 lb) chicken breast, diced
• 400 ml (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 onion, diced
• 1 red bell pepper, diced
• 1 cup carrots, sliced
• 1 cup green peas
• 1 cup mango, diced (optional)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.
2. Add the diced chicken to the skillet and season with salt, pepper, curry powder, and ginger. Cook until the chicken is browned and cooked through, about 7-10 minutes.
3. Pour in the coconut milk and bring the mixture to a gentle simmer. Add the carrots, green peas, and mango (if using). Stir everything together and cook for an additional 5-7 minutes, until the vegetables are tender.
4. Remove from heat and garnish with fresh cilantro. Serve over cooked rice for a complete meal.

Lemon Herb Chicken Bowl with Mixed Greens

The Lemon Herb Chicken Bowl is a light and refreshing meal that’s perfect for any time of day. With juicy chicken marinated in zesty lemon and fragrant herbs, it delivers a bright flavor that pairs wonderfully with a bed of mixed greens. This dish is not only tasty but also simple to prepare, making it a great option for busy weeknights or meal prepping.

Combining lean protein with fresh veggies, this bowl is both nutritious and satisfying. The vibrant colors and fresh ingredients make it a feast for the eyes and the palate. Plus, it’s easy to customize based on what you have at home. Enjoy this delightful chicken bowl in just a few quick steps!

Ingredients

• 500 grams (1 lb) chicken breast
• 2 tablespoons olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 150 grams (5 oz) mixed greens (e.g., arugula, spinach, kale)
• 50 grams (1/2 cup) cherry tomatoes, halved
• 1/4 cup chopped fresh herbs (e.g., parsley, cilantro)
• 1 avocado, sliced (optional)

Instructions

1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Add the chicken breast and marinate for at least 30 minutes.
2. Cook the Chicken: Preheat a grill or skillet over medium heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes.
3. Prepare the Bowl: While the chicken rests, arrange the mixed greens in a bowl. Top with halved cherry tomatoes and chopped herbs.
4. Slice the Chicken: Slice the cooked chicken and place it on top of the greens. Add avocado slices if desired.
5. Serve: Drizzle with any remaining marinade or your favorite dressing, and enjoy your Lemon Herb Chicken Bowl!

Pesto Chicken Bowl with Roasted Vegetables

This Pesto Chicken Bowl with Roasted Vegetables is a delightful blend of flavors and textures, making it a satisfying meal for any time of the day. The juicy grilled chicken pairs harmoniously with the fresh, aromatic pesto and a colorful mix of roasted veggies. It’s not just delicious but also easy to whip up, perfect for a weeknight dinner or meal prep for the week ahead.

The combination of tender chicken, vibrant vegetables, and creamy pesto creates a dish that’s both nutritious and filling. With simple ingredients and straightforward steps, this bowl is a great option for anyone looking to enjoy a hearty yet healthy meal.

Ingredients

• 4 chicken breasts (approx. 700g)
• 1 cup basil pesto (about 240g)
• 2 cups cherry tomatoes (about 300g)
• 1 red bell pepper (about 150g)
• 1 yellow bell pepper (about 150g)
• 1 zucchini (about 200g)
• 2 tablespoons olive oil (about 30ml)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 200°C (400°F).
2. Season the chicken breasts with salt and pepper, then grill or pan-sear them over medium-high heat for about 6-7 minutes on each side, or until cooked through.
3. Meanwhile, chop the bell peppers and zucchini into bite-sized pieces. Toss them in olive oil, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes, until they are tender and lightly charred.
5. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
6. Assemble the bowls by placing a base of roasted vegetables, adding sliced chicken on top, and drizzling with pesto. Garnish with fresh basil leaves.

Chipotle Chicken Bowl with Rice and Beans

This Chipotle Chicken Bowl is a delightful mix of flavors and textures that come together in every hearty bite. The grilled chicken, seasoned with chipotle spices, offers a smoky kick that pairs beautifully with fluffy rice and savory black beans. Topped with fresh salsa and zesty lime, it’s a dish that’s not only satisfying but also simple to make at home.

The best part? You can customize it to your taste, adding your favorite toppings or sides. Whether you’re looking for a quick lunch or a filling dinner, this bowl is a great option. Let’s get into the ingredients and how to make it!

Ingredients

• 450 g (1 lb) boneless, skinless chicken breasts
• 2 tbsp chipotle seasoning
• 1 cup (200 g) white rice
• 1 can (400 g) black beans, rinsed and drained
• 1 cup (150 g) diced tomatoes
• 1/2 cup (15 g) fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Season the Chicken: Rub the chicken breasts with chipotle seasoning, salt, and pepper. Allow it to marinate for about 15 minutes.
2. Cook the Rice: In a pot, bring 2 cups (475 ml) of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15-20 minutes until cooked.
3. Grill the Chicken: Preheat a grill or skillet over medium heat. Cook the chicken for 6-7 minutes on each side until fully cooked. Let it rest for a few minutes before slicing.
4. Prepare the Bowl: In a bowl, layer the rice, sliced chicken, black beans, and diced tomatoes. Top with chopped cilantro and serve with lime wedges.

Mango Salsa Chicken Bowl with Cilantro Rice

This Mango Salsa Chicken Bowl is a refreshing dish that combines juicy grilled chicken with a zesty mango salsa, served over fragrant cilantro rice. The blend of flavors creates a delightful balance between savory and sweet, making each bite a treat. It’s simple to prepare, perfect for a quick weeknight dinner or a weekend meal prep. You’ll love how the bright colors and fresh tastes come together in a bowl that looks as good as it tastes!

With its vibrant ingredients, this chicken bowl is all about enjoying fresh flavors while keeping things easy. The cilantro rice gives a nice herbaceous note that pairs beautifully with the sweetness of the mango salsa. Whether you’re serving it to family or friends, this dish is sure to impress without requiring too much effort.

Ingredients

• 500g (1 lb) boneless, skinless chicken breasts
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeds removed and diced
• Juice of 1 lime
• Salt and pepper, to taste
• 1 cup (200g) instant rice
• 2 cups (480ml) water
• 1/2 cup (15g) fresh cilantro, chopped
• 1 tablespoon olive oil

Instructions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper, and drizzle with olive oil. Grill or pan-fry over medium heat for about 6-7 minutes per side until fully cooked. Let it rest for a few minutes before slicing.
2. Make the Mango Salsa: In a bowl, combine the diced mango, red onion, jalapeño, lime juice, and a pinch of salt. Mix well and set aside.
3. Cook the Rice: In a saucepan, bring water to a boil. Add the rice, cover, and reduce heat to low. Cook for about 5 minutes, or until rice is tender. Fluff with a fork and stir in chopped cilantro.
4. Assemble the Bowls: In a bowl, layer the cilantro rice, top with sliced chicken, and finish with a generous scoop of mango salsa. Enjoy!

Honey Garlic Chicken Bowl with Stir-Fried Vegetables

This Honey Garlic Chicken Bowl is a delightful, quick meal that’s perfect for busy weeknights. The combination of tender chicken pieces coated in a sweet and savory honey garlic sauce, paired with colorful stir-fried vegetables, makes for a satisfying dish that’s both nutritious and tasty.

It’s simple to throw together, and you can customize the veggies based on what you have on hand. Serve it over a bed of rice for a complete meal that’s sure to please everyone at the table.

Ingredients

• 500 grams (1 lb) chicken breast, diced
• 1 tablespoon vegetable oil
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced
• Salt and pepper to taste
• Cooked rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes.
2. In a small bowl, mix together honey, soy sauce, garlic, and ginger. Pour the sauce over the cooked chicken and stir to coat evenly. Let it simmer for 2-3 minutes.
3. Add the sliced bell pepper, broccoli, and carrot to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender but still crisp.
4. Serve the honey garlic chicken over cooked rice and enjoy!

Sriracha Chicken Bowl with Cabbage Slaw

The Sriracha Chicken Bowl with Cabbage Slaw is a delightful blend of flavors and textures, perfect for a quick and satisfying meal. With tender chicken coated in spicy Sriracha sauce, this dish offers a kick that balances beautifully with the crunch of fresh cabbage and carrots. It’s not only tasty but also simple to prepare, making it a go-to option for busy weeknights.

This bowl combines protein and fresh vegetables, creating a nutritious and colorful dish that appeals to the senses. Whether you’re having it for lunch or dinner, the combination of spicy chicken and refreshing slaw will make every bite enjoyable.

Ingredients

• 450g (1 lb) chicken breast, diced
• 2 tablespoons Sriracha sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon olive oil
• 200g (7 oz) green cabbage, shredded
• 100g (3.5 oz) purple cabbage, shredded
• 100g (3.5 oz) carrots, shredded
• 2 green onions, chopped
• Fresh cilantro for garnish

Instructions

1. In a bowl, combine the diced chicken, Sriracha sauce, soy sauce, honey, and olive oil. Mix well and let it marinate for at least 15 minutes.
2. Heat a non-stick skillet over medium heat. Add the marinated chicken and cook until golden brown and cooked through, about 6-8 minutes.
3. While the chicken cooks, prepare the slaw by mixing the green cabbage, purple cabbage, carrots, and chopped green onions in a large bowl.
4. Once the chicken is cooked, assemble your bowls by placing a generous portion of slaw at the bottom and topping it with the spicy chicken.
5. Garnish with fresh cilantro and serve immediately for a delicious meal.

Greek Chicken Bowl with Tzatziki Sauce

This Greek Chicken Bowl is a delightful mix of flavors and textures, making it a satisfying meal for lunch or dinner. The marinated chicken is grilled to perfection, offering a smoky taste that pairs wonderfully with fresh veggies and a creamy tzatziki sauce. It’s a simple recipe that you can whip up in no time, perfect for busy weeknights or a chilled weekend lunch.

With a combination of tender chicken, crisp vegetables, and a refreshing sauce, every bite brings a taste of the Mediterranean. Plus, it’s easy to customize with your favorite toppings, ensuring it suits everyone’s palate. Let’s get started!

Ingredients

• 500g chicken breast, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 100g black olives
• 150g corn (canned or frozen)
• For the Tzatziki Sauce:
• 200g Greek yogurt
• 1 cucumber, grated
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt to taste

Instructions

1. Marinate the Chicken: In a bowl, combine the diced chicken, olive oil, oregano, garlic powder, salt, and pepper. Let it marinate for at least 30 minutes.
2. Prepare the Tzatziki: In a separate bowl, mix the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and salt. Set aside in the fridge.
3. Cook the Chicken: Heat a grill or frying pan over medium-high heat. Cook the marinated chicken for about 6-8 minutes or until fully cooked, stirring occasionally.
4. Assemble the Bowl: In a serving bowl, layer the cooked chicken, cherry tomatoes, diced cucumber, black olives, and corn.
5. Serve: Top the bowl with the tzatziki sauce and enjoy!

Teriyaki Chicken and Pineapple Bowl

This Teriyaki Chicken and Pineapple Bowl is a delightful mix of sweet and savory flavors that come together effortlessly. The tender chicken is coated in a rich teriyaki sauce, and when paired with fresh pineapple, it creates a dish that’s not just tasty but also refreshing.

Preparing this bowl is quite simple, making it a fantastic option for busy weeknights or meal prep. You’ll enjoy the combination of soft chicken, juicy pineapple, and the crunch from any added veggies. It’s a colorful, satisfying meal that doesn’t require hours in the kitchen, plus it looks great on the table!

Ingredients

• 500g (1 lb) boneless, skinless chicken thighs
• 4 tablespoons teriyaki sauce
• 1 tablespoon olive oil
• 200g (7 oz) fresh pineapple, diced
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• 2 cups cooked rice or noodles
• 1/4 cup green onions, chopped
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken thighs with teriyaki sauce, ginger, garlic, salt, and pepper. Let it marinate for at least 30 minutes.
2. Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the marinated chicken and cook for about 6-7 minutes on each side, or until cooked through and golden brown.
3. Add Pineapple: Toss the diced pineapple into the skillet with the chicken during the last 2-3 minutes of cooking until the pineapple is slightly caramelized.
4. Assemble the Bowl: Place cooked rice or noodles in a bowl. Top with the teriyaki chicken and pineapple mixture, and garnish with green onions and cilantro.
5. Serve: Enjoy your delicious and colorful Teriyaki Chicken and Pineapple Bowl warm!