Easy Chicken Recipes in a Bowl

Nothing brings together the entire family like some good food and wine. Enjoy these unique and incredibly easy chicken recipes in a bowl for times when you want to just sit down with your family and enjoy a hearty meal.

 

Easy Chicken Recipes in a Bowl

1. Tangy Farro Chicken Bowl

SO filling and scrumptious.

 

Serves: 4

Ingredients:

½ a cup of lingonberry preserves

2 170 g boneless, skinless, sliced chicken breasts (rotisserie)

⅛ tsp ground allspice

2 240 g precooked farro packages

2 tsp dill, finely chopped

1 tbsp canola oil

½ tsp dry mustard

2 tbsp Dijon mustard

2 thinly sliced Persian cucumbers

⅝ tsp Kosher salt

2 tbsp sugar

5 tbsp white vinegar

 

 

Method:

1. Mix all spice, ¼ tsp salt, 4 tsp sugar and ¼ cup vinegar in a dish and stir using a whisk,
2. Toss in the cucumbers and leave for 12 minutes. Toss again. Drain.
3. Mix 2 tsp sugar, 1 tbsp vinegar, oil, dry and Dijon mustard in a bowl and stir using a whisk.
4. Stir in 1 ½ tsp water along with the dill.
5. Heat farro and divide among four bowls. Place preserves, cucumbers and chicken over farro. Sprinkle some salt and drizzle mustard sauce before serving.

 

2. Chicken Salad Bowl with Baked Coconut Crust

These make up for incredibly easy chicken dinner recipes and are the tastiest weekday lunch. Finished with creamy dressing, brown rice, and mixed salad, you’ll be craving for more as soon as you finish it!

 

Serves: 4

Preparation time: 10 minutes

Cooking time: 45 minutes

 

Ingredients:

1 packet of Mango Chilli Lime flavour

1 thinly sliced red chilli pepper

2 thinly sliced avocados

1 cup sliced red cabbage

2 cups of water

1 cup of dried long brown rice

For the peanut dressing:

2 tsp soya sauce

¼ cup of water

6 tsp sugar

6 tsp lime juice

½ cup peanut butter

Additional toppings (optional):

Extra coconut

Cilantro

Sesame seeds

Limes

Chicken tenders:

2-3 cups breadcrumbs

2 cups flaked coconut, unsweetened

2 sliced chicken breasts

 

Method:

1. Cook the rice as per the instructions on the packet.
2. Preheat the oven to 190°C.
3. Add coconut in a bowl, breadcrumbs in other two before adding the eggs.
4. Take one strip of chicken at a time, dip it in the egg before rolling it into the breadcrumbs. Toss in the egg again before rolling it in coconut. Finally, roll it in breadcrumbs again.
5. Repeat with all and place on the parchment paper. Sprinkle some salt and bake until cooked through or for 20 minutes.
6. Mix all the ingredients for the dressing in a bowl. Toss romaine, cabbage and carrots together before assembling the salad in a big bowl. Ensure that it is equally distributed among 4 bowls. Add the toppings.
7. Place the rice next before adding the avocados peppers, and harvest snaps.
8. Top the bowls with chicken tenders, peanut dressing and some flaked coconuts before serving.

 

3. Tarragon Chicken and Mustard Bowl

Summer greens and charred chicken tossed with sweet potato and drizzled with tarragon and sweet mustard dressing.

 

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

 

Ingredients:

To prepare the sweet potato and chicken:

50 g broccoli, tender stems

150 g cabbage, shredded

200 g cubed chicken breast, seasoned

⅓ tbsp dried oregano

⅓ tbsp dried tarragon

5 ml olive oil

160 g peeled sweet potato, cubed

To prepare the dressing:

Seasoning

Juice of ½ a lime

½ tsp Dijon mustard

½ tbsp honey

1 tsp dried tarragon

5 ml olive oil

 

Method:

1. Preheat the oven to 350°F.
2. Add sweet potato,  oil, tarragon, and oregano in a bowl. Toss well and transfer to a baking tray. Bake for 20 minutes.
3. Meanwhile, prepare the dressing by placing all the ingredients together in a small jug and whisking. Transfer to a small bowl once done.
4. Drizzle olive oil in a griddle pan and place it on high flame before adding the chicken. Stir regularly. Once the chicken begins to change colour, move it to one side of the pan and add broccoli and cabbage on the other. Continue stirring until everything is charred and cooked.
5. Remove potato from the oven and place in a bowl. Place the broccoli and cabbage and top it with chicken. Drizzle the dressing before serving.

4. Sweet Potato and Thai Chicken Noodle Bowl

We bring you an ingenious dish that will help you satisfy your Thai cravings while helping you stay low-carb.

 

Serves: 3-4

Ingredients:

To prepare the sauce:

2 tsp Red boat fish sauce

2 tsp freshly squeezed lime juice

½ cup coconut milk, canned

2 tbsp almond butter

¼ cup of water

1 tsp freshly grated ginger

2 minced garlic cloves

1 ½ tsp Mae Ploy yellow curry paste

1 ½ tsp sesame oil, roasted

To prepare the noodles:

2 cups rotisserie chicken, diced and cooked

170 g baby spinach

¼ cup of water

1 thinly sliced bell pepper (approx. 1 inch)

2 spiralized sweet potatoes

1 ½ tbsp sesame oil, roasted

To garnish:

Green onions

Cilantro

Cashews, chopped

 

Method:

To prepare the sauce:

1. Heat sesame oil in a skillet on medium-high flame. Add the curry paste along with ginger and garlic. Stir and fry for 2 minutes or until fragrant.
2. Add fish sauce, lime juice, almond butter, water and coconut milk. Whisk. Remove from fire.
3. To prepare the noodles:
4. Warm sesame oil in another skillet over medium-high flame. Toss in the bell pepper, noodles and sweet potatoes. Continue to saute for a couple of minutes.
5. Add water and steam the noodles for 2 minutes after covering the skillet.
6. Uncover and carefully add the sauce and baby spinach. Slowly mix all the ingredients together until well combined. Remove from fire.
7. Top it up with cilantro, green onions, cashews, and lime wedges before serving.

 

5. Chicken Lemongrass Noodle Bowl

Looking for a gluten-free meal idea that’s also healthy and delicious? Bite into this Chicken lemongrass noodle bowl that’s loaded with veggies, grilled chicken and rice noodles.

Serves: 6

Preparation time: 20 minutes

Cooking time: 20 minutes

 

Ingredients:

½ cup cilantro, chopped

6 tsp peanuts, chopped

3 tsp Sriracha

⅓ cup sweet chilli sauce

9 tsp soy sauce

½ (each) diced yellow, green and red bell pepper

¾ cup carrots, julienned

2 cloves minced garlic

½ stalk lemongrass

½ packet dried rice noodles

3 tsp olive oil

2-3 sliced chicken breasts

To prepare the chicken marinade:

1 tsp coriander

1 tsp chilli powder

2 cloves minced garlic

1 tsp turmeric

3 tsp minced ginger

½ stalk minced lemongrass

3 tsp soy sauce

6 tsp lime juice

6 tsp olive oil

 

Method:

1. Preheat the BBQ grill on high heat. In a bowl, combine all the marinade ingredients and marinate the chicken for 20 minutes.
2. Place on the grill and cook for 5 minutes on each side. Remove from the grill and allow to cool. Slice the chicken thinly and set aside.
3. Cook rice noodles as per the instructions on the package.
4. Heat oil in a large skillet over high heat. Add bell peppers, carrots, garlic and lemongrass.
5. Saute for 4-5 minutes or until tender.
6. Toss in the peanuts, sriracha, soy sauce, sweet chilli sauce and rice noodles. Continue to cook until noodles are well combined with the sauce and veggies have softened.
7. Remove from fire and stir in the cilantro and chicken.
8. Serve immediately.

 

6. Broccoli, Chicken and Cashew Stir Fry

Here’s another one from the super easy chicken recipes collection that’s low on the carbs and healthy.

 

Preparation time: 15 minutes

Cooking time: 15 minutes

 

Ingredients:

6 tsp canola oil

¼ cup cashews

4 cups bite-sized broccoli florets, without stems

450 g chopped, skinless, boneless chicken breasts

To prepare the sauce:

¼ tsp black pepper

½ tsp ginger, freshly ground

2 cloves minced garlic

1 tsp sriracha

6 tsp soy sauce (low-sodium)

To serve:

1 thinly sliced scallion

1 tsp sesame seeds

3 tsp sesame oil

 

Method:

1. Mix together all the ingredients required to prepare the sauce in a bowl and stir until well combined. Set aside.
2. In a pan or a wok, heat canola oil and add broccoli and chicken once hot. Stir regularly.
3. Continue to cook for about 10 minutes or until broccoli is tender and chicken is cooked through.
4. Reduce the heat to medium-low. Pour the sauce over the broccoli and chicken while stirring continuously. Top it up with the cashews. Cook for a few more minutes until the sauce thickens.
5. Remove from heat.
6. Garnish with sesame oil, scallions, and sesame seeds before serving.

7. Lemon Pesto Chicken Bowl

Prepare and share this delicious dish with love.

 

Serves: 4

Ingredients:

6 tsp pine nuts, toasted

Pesto sauce

½ cup sun-dried tomatoes, julienned

2 ¾ cup chicken stock

1 ½ cups quinoa

2 tsp lime juice

½ tsp lemon zest

2 cloves of garlic, crushed

Black pepper, to taste

Salt, to taste

Olive oil or avocado

2 boneless, skinless chicken breasts, horizontally sliced to make four thinner cutlets

 

Method:

1. Place chicken cutlets in a bowl. Drizzle 6 tsp of oil along with pepper, salt, garlic, lemon juice and zest. Mix until well coated. Let it marinate for 20 minutes.
2. Rinse the quinoa in cold water before cooking it with chicken stock. Remove from heat and let it sit for a couple of minutes before fluffing with a fork. Spoon into a serving bowl.
3. Add the tomatoes to the bowl and toss. Set aside.
4. Grill the chicken by placing it in a grill pan over high heat. Drizzle some oil and cook for about 4 minutes each side or until the chicken turns golden brown. Remove and let it cool. Slice into cutlets.
5. To assemble the bowls, begin by adding quinoa in a bowl. Add chicken, pesto sauce and top it up with pine nuts before serving.

 

8. Slow Cooker Burrito Chicken Bowl

Another one from easy chicken recipes for days you don’t feel like cooking yet want to have a filling dinner.

 

Serves: 4-6

Preparation time: 5 minutes

Cooking time: 4 hours

 

Ingredients:

¼ tsp black pepper

¼ tsp salt

1 ½ tsp cumin, ground

¼ tsp oregano

¼ tsp onion powder

4 cups rice, cooked

¼ tsp garlic powder

3 tsp chilli powder

½ chopped sweet onion

425 g black beans, drained and thoroughly rinsed

285 g corn kernels, frozen

450 g jar of salsa

700 g skinless, boneless chicken breasts

To use as toppings:

Lime juice

Cilantro

Cheese

Tomato

Avocado

 

Method:

1. Add onion, beans, corn, salsa and chicken to the slow cooker.
2. In a bowl, combine pepper, salt, cumin, oregano, onion powder, garlic powder, and chilli powder. Mix.
3. Add this seasoning in the slow cooker.
4. Cover the cooker and let it cook on high heat for four hours (or on low heat for eight hours).
5. Shred the cooked chicken and mix.
6. Place rice in bowls. Add the cooked chicken on top of the rice and top it with toppings of your choice.
7. Serve.

 

9. Shwarma Chicken Quinoa Bowl

The flavours are guaranteed to blow your mind.

 

Serves: 2

Preparation time: 20 minutes

Cooking time: 18 minutes

 

Ingredients:

2 flatbreads or naan, warm or slightly toasted

⅛ tsp cayenne pepper

¼ tsp turmeric, ground

½ tsp smoked paprika

1 tsp cumin, ground

Juice of ½ a lemon

6 tsp extra virgin olive oil

1 clove minced garlic

2 skinless, boneless chicken breasts

1 ½ cup of water

1 cup quinoa, rinsed and drained

To prepare the Tahini sauce:

⅛ tsp paprika

⅛ tsp black pepper

9 tsp warm water

⅛ tsp salt

Juice of ½ a lemon

1 clove minced garlic

¼ cup Tahini

Veggies:

4 tsp fresh parsley, chopped

4 tsp olive oil

Juice of a lemon

1 cup grape tomatoes, halved

½ cup chopped English cucumber

½ cup chopped green or red bell pepper

¼ cup chopped red onion

 

Method:

1. Cook the quinoa as per packet instructions.
2. Meanwhile, pat dry the chicken using paper towels. Put a dry paper towel over the chicken and pound to ¼ inch thickness using a heavy pan or meat mallet.
3. Combine 3 tsp olive oil, garlic, lemon juice, cayenne pepper, turmeric, paprika, and cumin in a resealable plastic bag. Toss in the chicken pieces and shake vigorously until well coated with the mixture. Allow marinating for 10 minutes.
4. Fluff the quinoa with a fork before adding pepper and salt. Set aside.
5. Remove chicken from the plastic bag and season both the sides with pepper and salt.
6. Heat a tablespoon of olive oil in a pan and heat the naan. Remove.
7. Heat another tablespoon of oil and add the chicken. Cook on 75°C for 3-4 minutes on each side. Transfer the chicken on a dish and let it cool while you prepare the quinoa bowls.
8. Combine parsley, tomatoes, cucumber, bell pepper and onions in a bowl. Sprinkle some lemon juice and 6 tsp olive oil.
9. To prepare the tahini sauce, mix together garlic, lemon juice and tahini. Gradually add warm water while stirring continuously until saucy and thin. Sprinkle paprika, pepper and salt on top.
10. Chop the chicken into bite-sized pieces and toss everything together. Garnish with tahini sauce before serving.

 

 

10. Chicken Fajita Burrito Bowl

Packed with juicy chicken, lime cilantro rice, avocado and a delightful dressing, this makes for quick and easy chicken recipes.

 

Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

 

Ingredients:

To prepare the peppers and chicken:

2 large capsicums, julienned

500 g skinless, boneless chicken thighs

3 tsp chopped cilantro

1 tsp ground salt and cumin

1 tsp chilli, ground

3 tsp olive oil

6 tsp lime juice

To prepare the rice:

3 tbsp cilantro, finely chopped

6 tsp lime juice

1 clove minced garlic

1 cup chicken broth or chicken stock

½ cup long grain jasmine rice or white rice

To prepare the burrito bowl:

1 avocado, sliced

½ cup chopped red onion

7 ounces corn

5 cups Romaine lettuce, washed and dried

To prepare the dressing:

½ tsp red chilli flakes

½ tsp salt

¼ tsp cumin, ground

½ tsp brown sugar

1 clove crushed garlic

1 tbsp cilantro, finely chopped

9 tsp lemon juice

6 tsp olive oil

 

Method:

To prepare the chicken:

1. Mix cilantro, chilli, cumin, garlic, oil, and lime juice in a bowl. Marinate the chicken with this mixture for 30-45 minutes.
2. Heat a pan or skillet on medium-high flame until smoking. Drizzle some olive oil and sear the chicken on each side for approximately 8 minutes or until charred, golden and cooked through.
3. Remove from heat and place in a plate and loosely cover with a foil.
4. Add peppers to the pan and cook until charred and soft. Season with pepper and salt.

To prepare the rice:

1. Toss together garlic, chicken broth and rice in a pot and cook on high heat until it comes to a boil. Reduce the heat and cover until the rice is cooked through.
2. Stir in the lime juice, salt, pepper and cilantro.

To prepare the dressing:

Whisk together all the dressing ingredients in a bowl until well combined.

To plate:

Combine peppers, onion, corn, beans and lettuce in 4 serving bowls. Slice the chicken into strips and place into the bowls. Add avocado slices over it, drizzle the dressing and serve.

11. Couscous and Mediterranean Chicken Bowl

Looking for easy chicken recipes for kids? Couscous and Mediterranean Chicken Bowl to your rescue.

 

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

 

Ingredients:

¼ cup crumbled Feta cheese

½ cup red onion, thinly sliced

1 cup halved multicoloured cherry tomatoes

1 ½ cups English cucumber, halved and sliced lengthwise

350 g boneless, skinless rotisserie chicken, shredded

1 ½ tbsp fresh dill, chopped and divided

A clove of garlic, grated

½ tsp black pepper

½ tsp kosher salt

1 ½ tbsp white vinegar

9 tsp whole buttermilk

½ cup plain Greek yoghurt

2 cups water

1 ½ cup Israeli couscous, uncooked

3 tsp olive oil

 

Method:

1. Heat oil in a pan. Add couscous and cook until lightly toasted or for about 3 minutes. Stir in 2 cups of water and bring to a boil. Reduce heat and cover with a lid. Let it simmer for 15 minutes or cooked through. Drain, rinse with ice cold water and drain again.
2. Mix yoghurt, buttermilk, vinegar, pepper, salt and garlic in a small bowl. Add a tablespoon of dill.
3. Divide the cooked couscous evenly into 4 bowls.
4. Arrange feta, onion, tomatoes, cucumber and chicken over the couscous.
5. Top it up with 9 tsp of yoghurt mix (in each bowl).
6. Sprinkle dill and serve.

 

12. Mashed Potato Chicken Bowl

It’s often said that this is one of the very easy chicken recipes and for all the right reasons.

 

Serves: 1

Ingredients:

1 heated corn can

A can of heated beef gravy

A bag of cheese, shredded

¼ cup milk

½ cup butter

1 tsp pepper and salt

8 potatoes, quartered

6 tsp olive oil

1 tsp Montreal meat seasoning

450 g skinless, boneless chicken breasts cut into bite-sized pieces

 

Method:

1. Beat together milk and egg in a bowl.
2. Mix all coating ingredients in a shaking bag and mix.
3. Dip each chicken piece in the egg mixture before coating it with the mix and double dipping.
4. Deep fry in a skillet in batches at 190°C until chicken pieces are fully cooked and golden brown. Remove on paper towels.
5. To cook the potatoes, add salt and potatoes in a pot and add enough water to submerge the potatoes.
6. Boil until tender. Drain excess water before adding milk, butter and pepper. Beat or mash until smooth.
7. To plate, begin by placing a layer of mashed potatoes in a bowl. Next, add the cheese, gravy, chicken pieces and corn.
8. Serve immediately.

 

13. Broccoli and Chicken Rice Bowl

Your entire family will love this cheesy broccoli and chicken dish. Don’t skip the almonds as they add the crunch and distinct flavour to this one-pot meal. Last recipe from the easy chicken recipes collection.

 

Preparation and cooking time: 22 minutes

Ingredients:

Sauteed thyme and butter mushrooms

6 tsp almonds, sliced and toasted

85 g Velveeta cheese, cut into 1” pieces

½ cup green onions, chopped

¼ tsp black pepper

¼ tsp kosher salt

225 g skinless, boneless, chicken breasts, roughly chopped

3 tsp olive oil

250 g brown rice, precooked

3 cups small broccoli florets

 

Method:

1. Steam broccoli until crisp-tender or for 5 minutes.
2. Heat the rice according to the package instructions.
3. Heat oil in a pan over medium-high flame. Toss in the chicken pieces along with a pinch of pepper and salt. Cook until done or for about 4 minutes.
4. Add cheese and onions while stirring continuously until the cheese starts melting.
5. Fold in the rice and broccoli. Cook for a minute or well heated.
6. Garnish with almonds.
7. Serve.

 

We hope you enjoyed these easy chicken recipes. Let us know if you have any more.