11 Healthy Chicken Bowl Recipes You’ll Love

Hey there, fellow food enthusiasts! Today, I’m excited to share with you some of my favorite healthy chicken bowl recipes that have become staples in my kitchen.

As someone who’s always on the go but still wants to eat well, I’ve found that these bowls are the perfect solution. They’re not only delicious and nutritious but also incredibly versatile and easy to prepare.

Whether you’re meal prepping for the week ahead or looking for a quick dinner option, these recipes have got you covered. So, let’s dive into these 11 healthy chicken bowl recipes that I’m sure you’ll love as much as I do!

1. Chipotle-Style Chicken Burrito Bowl

I’ll never forget the first time I tried to recreate Chipotle’s famous burrito bowl at home. It was a game-changer! This protein-packed powerhouse is not only delicious but also much healthier than its fast-food counterpart. With a whopping 52g of protein, it’s perfect for those days when you need an extra boost.

Ingredients:

For the Chicken Marinade:

2 boneless, skinless chicken breasts
2 tbsp adobo sauce (from a can of chipotle peppers)
2 tbsp lime juice
2 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
Salt and pepper to taste

For the Bowl:

1 cup cooked cilantro lime rice (white or brown rice)
1/2 cup black beans (cooked or canned, drained and rinsed)
1/2 cup corn kernels (cooked or canned, drained)
1/4 cup pico de gallo or fresh salsa
1/2 avocado, sliced or diced
2 tbsp sour cream (optional)
Fresh cilantro leaves for garnish
Lime wedges for serving

Instructions:

Prepare the Chicken:

Marinate the Chicken: In a mixing bowl, combine adobo sauce, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper. Add the chicken breasts and coat well. Cover and marinate in the fridge for at least 1 hour (or up to overnight).
Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 4-5 minutes per side or until fully cooked (internal temperature of 165°F/74°C). Let rest for 5 minutes, then slice or dice into bite-sized pieces.

Assemble the Bowl:

Layer the Ingredients: Start with a base of cilantro lime rice in a bowl. Add black beans, corn, and pico de gallo.
Add the Chicken and Avocado: Place the cooked chicken on top, followed by fresh avocado slices.
Garnish and Serve: Drizzle with sour cream (if using), sprinkle with fresh cilantro, and serve with lime wedges on the side for an extra zing.

2. Meal Prep Southwest Chicken Burrito Bowls

These meal prep bowls have been my go-to for busy weekdays. The southwestern flavors never fail to brighten up my lunch hour, no matter how hectic the day gets.

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

For the Bowls:

2 cups cooked brown rice or quinoa
1 cup black beans (cooked or canned, drained and rinsed)
1 cup corn kernels (cooked or canned, drained)
1 cup diced bell peppers (any color)
1/2 cup shredded cheddar cheese
1/4 cup fresh salsa or pico de gallo
1/4 cup sour cream or Greek yogurt (optional)
Fresh cilantro for garnish

Instructions:

Prepare the Chicken:

Season the Chicken: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over the chicken breasts.
Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Let rest for 5 minutes, then slice into strips or cubes.

Assemble the Bowls:

Prepare the Base: Divide cooked rice or quinoa evenly among four meal prep containers.
Add the Toppings: Layer black beans, corn, diced bell peppers, and chicken on top of the rice.
Finish with Cheese and Salsa: Sprinkle shredded cheddar cheese and add a dollop of salsa or pico de gallo. Include sour cream or Greek yogurt if desired.
Garnish and Store: Garnish with fresh cilantro before sealing the containers. Store in the fridge for up to 4 days.

3. Crockpot Chicken Burrito Bowl

On days when I know I’ll be too busy to cook, this crockpot recipe is my savior. It’s hassle-free and gluten-free, making it perfect for those with dietary restrictions.

Ingredients:

For the Chicken:

2 large boneless, skinless chicken breasts
1 cup salsa (your favorite variety)
1 cup chicken broth
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

For the Bowl:

2 cups cooked brown rice or cauliflower rice (for a low-carb option)
1 cup black beans (cooked or canned, drained and rinsed)
1 cup corn kernels (cooked or canned, drained)
1/2 cup shredded cheddar cheese
1/2 cup diced tomatoes or pico de gallo
1/2 avocado, sliced
Fresh cilantro for garnish

Instructions:

Cook the Chicken:

Prepare the Crockpot: Add chicken breasts to the crockpot. Sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
Add Liquids: Pour salsa and chicken broth over the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shredded.
Shred the Chicken: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and mix with the juices.

Assemble the Bowl:

Prepare the Base: Start with brown rice or cauliflower rice in a bowl.
Layer Toppings: Add shredded chicken, black beans, corn, diced tomatoes, and avocado slices.
Finish with Cheese and Garnishes: Sprinkle shredded cheddar cheese and garnish with fresh cilantro.

4. Chicken Burrito Bowl with Cilantro Cauliflower Rice

When I’m watching my carb intake, this low-carb version of a chicken burrito bowl is my go-to. The cilantro cauliflower rice is a game-changer that I discovered during a low-carb challenge, and I’ve been hooked ever since.

Ingredients:

For the Chicken Marinade:

2 boneless, skinless chicken breasts
2 tbsp avocado oil
2 tbsp lime juice
2 garlic cloves, minced
1 tbsp adobo sauce (from canned chipotle peppers)
1 tsp chili powder
1/2 tsp ground cumin
Salt and pepper to taste

For the Cilantro Cauliflower Rice:

1 medium head of cauliflower, grated or 4 cups riced cauliflower
2 tbsp olive oil
2 tbsp lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

For the Bowl:

1 cup black beans (cooked or canned, drained and rinsed)
1/2 cup fresh salsa or pico de gallo
1/2 avocado, sliced or diced
1/4 cup shredded cheddar cheese (optional)
1/4 cup tomatillo avocado dressing (store-bought or homemade)
Fresh cilantro for garnish

Instructions:

Marinate and Cook the Chicken:

Prepare the Marinade: In a small bowl, whisk together avocado oil, lime juice, garlic, adobo sauce, chili powder, cumin, salt, and pepper.
Marinate the Chicken: Add the chicken breasts to a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Marinate in the fridge for at least 30 minutes (up to 8 hours for deeper flavor).
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Let rest for 5 minutes before slicing.

Prepare the Cilantro Cauliflower Rice:

Cook the Cauliflower: Heat olive oil in a large skillet over medium heat. Add riced cauliflower and sauté for 5-7 minutes until tender.
Season the Rice: Stir in lime juice, fresh cilantro, salt, and pepper. Cook for an additional 1-2 minutes.

Assemble the Bowl:

Layer the Base: Start with cilantro cauliflower rice as the base in a bowl.
Add Toppings: Layer with black beans, sliced chicken, salsa, avocado, and shredded cheese (if using).
Drizzle with Dressing: Finish with a generous drizzle of tomatillo avocado dressing and garnish with fresh cilantro.

5. Healthy Buffalo Chicken Bowls

As a spice lover, these buffalo chicken bowls have a special place in my heart. They’re a healthier twist on buffalo wings, giving you all the flavor without the guilt.

Ingredients:

For the Buffalo Chicken:

2 boneless, skinless chicken breasts
1/2 cup buffalo sauce (your favorite brand)
1/4 cup chicken broth
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika

For the Bowl:

2 cups cooked quinoa or brown rice
1 cup black beans (cooked or canned, drained and rinsed)
1 cup corn kernels (cooked or canned, drained)
1 cup diced bell peppers (any color)
1/2 cup shredded carrots
1/4 cup light ranch dressing (or Greek yogurt ranch)
Fresh cilantro for garnish

Instructions:

Prepare the Buffalo Chicken:

Cook the Chicken: Place chicken breasts in a crockpot. Add buffalo sauce, chicken broth, garlic powder, onion powder, and smoked paprika. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
Shred the Chicken: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and mix with the buffalo sauce.

Assemble the Bowl:

Layer the Base: Start with quinoa or brown rice in each bowl.
Add the Toppings: Layer with black beans, corn, shredded carrots, diced bell peppers, and buffalo chicken.
Drizzle with Dressing: Top with a drizzle of light ranch dressing and garnish with fresh cilantro.

6. Chipotle-Inspired Chicken Bowl with Black Beans and Corn

This recipe is my quick weeknight version of the Chipotle-style bowl. It focuses on simplicity without compromising on flavor, perfect for those nights when you want something delicious but don’t have hours to spend in the kitchen.

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp adobo sauce (from canned chipotle peppers)
1 tbsp lime juice
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
Salt and pepper to taste

For the Bowl:

2 cups cooked white or brown rice
1 cup black beans (cooked or canned, drained and rinsed)
1 cup corn kernels (cooked or canned, drained)
1/2 cup diced tomatoes or pico de gallo
1/2 avocado, sliced
1/4 cup shredded cheddar cheese (optional)
Fresh cilantro for garnish
Lime wedges for serving

Instructions:

Marinate and Cook the Chicken:

Prepare the Marinade: In a small bowl, mix olive oil, adobo sauce, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
Marinate the Chicken: Coat the chicken breasts with the marinade and let them sit for at least 30 minutes (up to overnight for stronger flavor).
Cook the Chicken: Heat a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Let rest for 5 minutes, then slice into bite-sized pieces.

Assemble the Bowl:

Layer the Base: Start with cooked rice in a bowl.
Add the Toppings: Layer with black beans, corn, diced tomatoes, sliced avocado, and chicken.
Finish with Garnishes: Sprinkle with shredded cheese (if using), garnish with fresh cilantro, and serve with lime wedges for extra zing.

7. Southwest Chicken Burrito Bowls with Avocado Lime Sauce

The avocado lime sauce in this recipe is what sets it apart. I stumbled upon this combination during a late-night cooking experiment, and it’s been a staple in my kitchen ever since.

Ingredients:

For the Chicken Marinade:

2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

For the Bowl:

2 cups chopped kale or spinach (base)
1 cup black beans (cooked or canned, drained and rinsed)
1 cup corn kernels (cooked or canned, drained)
1 cup cherry tomatoes, halved
1/2 cup cooked quinoa or brown rice (optional for added carbs)

For the Avocado Lime Sauce:

1 ripe avocado
2 tbsp lime juice
2 tbsp Greek yogurt or sour cream
1 garlic clove, minced
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Marinate and Cook the Chicken:

Prepare the Marinade: In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
Marinate the Chicken: Coat the chicken breasts with the marinade. Let sit for at least 30 minutes or up to 8 hours for stronger flavor.
Cook the Chicken: Heat a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side or until fully cooked (internal temperature of 165°F/74°C). Let rest for 5 minutes, then slice into strips or cubes.

Prepare the Avocado Lime Sauce:

Blend the Sauce: In a blender or food processor, combine avocado, lime juice, Greek yogurt, garlic, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

Assemble the Bowl:

Layer the Base: Start with chopped kale or spinach in each bowl.
Add the Toppings: Layer with black beans, corn, cherry tomatoes, and optional quinoa or brown rice. Add the sliced chicken on top.
Drizzle with Sauce: Generously drizzle the avocado lime sauce over the entire bowl.

8. Crockpot Mexican Chicken Burrito Bowls

This is my go-to meal prep recipe. It’s so easy to throw together on a Sunday afternoon, and I have delicious lunches ready for the entire week.

Ingredients:

For the Mexican Chicken:

2 large boneless, skinless chicken breasts
1 cup salsa (your favorite variety)
1/2 cup chicken broth
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

For the Bowl:

2 cups cooked brown rice or quinoa
1 cup black beans (cooked or canned, drained and rinsed)
1 cup corn kernels (cooked or canned, drained)
1 cup chopped romaine lettuce
1/2 cup diced tomatoes or pico de gallo
1/4 cup shredded cheddar cheese (optional)
1/4 cup sour cream or Greek yogurt (optional)
Fresh cilantro for garnish

Instructions:

Prepare the Mexican Chicken:

Cook the Chicken: Place chicken breasts in a crockpot. Add salsa, chicken broth, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.
Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and shreds easily.
Shred the Chicken: Remove the chicken from the crockpot and shred it with two forks. Return it to the crockpot and stir into the juices for extra flavor.

Assemble the Bowl:

Layer the Base: Start with cooked brown rice or quinoa in each bowl.
Add the Toppings: Layer with shredded chicken, black beans, corn, chopped romaine lettuce, and diced tomatoes or pico de gallo.
Finish with Garnishes: Top with shredded cheese, a dollop of sour cream or Greek yogurt, and fresh cilantro.

9. Chicken Burrito Bowls with Quinoa and Roasted Vegetables

I love this recipe for its nutritional powerhouse combo of quinoa and roasted vegetables. It’s a great way to pack in extra nutrients and add variety to your usual chicken bowl routine.

Ingredients:

For the Chicken Marinade:

2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp lime juice
2 garlic cloves, minced
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste

For the Roasted Vegetables:

1 cup diced zucchini
1 cup diced bell peppers (any color)
1 cup diced red onion
1 tbsp olive oil
1 tsp chili powder
Salt and pepper to taste

For the Bowl:

2 cups cooked quinoa
1/2 avocado, sliced or diced
1/4 cup fresh salsa or pico de gallo
1/4 cup shredded cheddar cheese (optional)
Fresh cilantro for garnish

Instructions:

Marinate and Cook the Chicken:

Prepare the Marinade: In a small bowl, mix olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
Marinate the Chicken: Coat the chicken breasts with the marinade and let sit for at least 30 minutes (up to 8 hours for maximum flavor).
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 4-5 minutes per side or until fully cooked (internal temperature of 165°F/74°C). Let rest for 5 minutes before slicing into strips or cubes.

Roast the Vegetables:

Prepare the Vegetables: Toss zucchini, bell peppers, and red onion with olive oil, chili powder, salt, and pepper.
Roast: Spread the vegetables on a baking sheet in a single layer. Roast at 400°F (200°C) for 20-25 minutes, stirring halfway through, until tender and slightly charred.

Assemble the Bowl:

Layer the Base: Start with cooked quinoa in each bowl.
Add the Toppings: Layer with sliced chicken, roasted vegetables, avocado slices, and fresh salsa or pico de gallo.
Finish with Garnishes: Sprinkle with shredded cheddar cheese (if using) and garnish with fresh cilantro.

10. Gluten-Free Chicken Burrito Bowls with Tomatillo Avocado Dressing

This recipe is a gluten-free dream that I developed for a friend with celiac disease. The tomatillo avocado dressing adds a unique twist that elevates the entire dish.

Ingredients:

For the Chicken Marinade:

2 boneless, skinless chicken breasts
2 tbsp avocado oil
2 tbsp lime juice
1 garlic clove, minced
1 tbsp adobo sauce (from canned chipotle peppers)
1 tsp chili powder
1/2 tsp ground cumin
Salt and pepper to taste

For the Cilantro Cauliflower Rice:

1 medium head of cauliflower, grated or 4 cups riced cauliflower
2 tbsp olive oil
2 tbsp lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

For the Corn Salsa:

1 cup corn kernels (cooked or canned, drained)
1/2 cup diced red onion
1/2 cup diced tomatoes
1 tbsp lime juice
1 tbsp fresh cilantro, chopped
Salt and pepper to taste

For the Tomatillo Avocado Dressing:

1 medium tomatillo, husked and diced
1 ripe avocado
2 tbsp lime juice
1/4 cup Greek yogurt or sour cream
1 garlic clove, minced
Salt and pepper to taste

Instructions:

Marinate and Cook the Chicken:

Prepare the Marinade: In a small bowl, whisk together avocado oil, lime juice, garlic, adobo sauce, chili powder, cumin, salt, and pepper.
Marinate the Chicken: Coat the chicken breasts with the marinade and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 4-5 minutes per side or until fully cooked (internal temperature of 165°F/74°C). Let rest for 5 minutes, then slice into strips or cubes.

Prepare the Cilantro Cauliflower Rice:

Cook the Cauliflower: Heat olive oil in a skillet over medium heat. Add riced cauliflower and sauté for 5-7 minutes until tender.
Season the Rice: Stir in lime juice, cilantro, salt, and pepper.

Prepare the Corn Salsa:

Mix the Salsa: In a bowl, combine corn, red onion, tomatoes, lime juice, cilantro, salt, and pepper. Toss until well mixed.

Prepare the Tomatillo Avocado Dressing:

Blend the Dressing: In a blender or food processor, combine tomatillo, avocado, lime juice, Greek yogurt, garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

Assemble the Bowl:

Layer the Base: Start with cilantro cauliflower rice in each bowl.
Add the Toppings: Layer with sliced chicken, corn salsa, and a drizzle of tomatillo avocado dressing.
Finish with Garnishes: Garnish with extra cilantro if desired.

11. Meal Prep Chicken Burrito Bowls with Frozen Rice

This is my ultimate time-saving recipe. Using frozen rice cuts down on prep time significantly, making it perfect for those weeks when I’m extra busy but still want to eat healthily.

Ingredients:

For the Chicken Marinade:

2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

For the Bowl:

4 cups frozen rice (white or brown)
2 cups kale, chopped
1 cup black beans (cooked or canned, drained and rinsed)
1 cup corn kernels (cooked or canned, drained)
1 cup diced tomatoes or pico de gallo
1/4 cup shredded cheddar cheese (optional)
1/4 cup sour cream or Greek yogurt (optional)
Fresh cilantro for garnish

Instructions:

Marinate and Cook the Chicken:

Prepare the Marinade: In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
Marinate the Chicken: Coat the chicken breasts with the marinade and let sit for at least 30 minutes (or up to 8 hours for maximum flavor).
Cook the Chicken: Heat a skillet over medium-high heat. Cook the marinated chicken for 4-5 minutes per side or until fully cooked (internal temperature of 165°F/74°C). Let rest for 5 minutes before slicing into strips or cubes.

Prepare the Frozen Rice:

Cook the Rice: Heat the frozen rice according to package instructions (usually microwave or stovetop).
Mix in the Kale: While the rice is still hot, stir in chopped kale until slightly wilted.

Assemble the Bowl:

Layer the Base: Start with the kale-infused rice in each meal prep container.
Add the Toppings: Layer with sliced chicken, black beans, corn, and diced tomatoes.
Finish with Garnishes: Sprinkle with shredded cheddar cheese (if using), and top with a dollop of sour cream or Greek yogurt. Garnish with fresh cilantro.

Final Thoughts

There you have it – 11 healthy chicken bowl recipes that are sure to become regulars in your meal rotation. From spicy buffalo chicken to gluten-free options and quick meal prep ideas, there’s something here for everyone.

These recipes have been lifesavers for me, helping me stick to my health goals without sacrificing flavor or spending hours in the kitchen.

Remember, these recipes are just starting points. Feel free to get creative and make them your own. Swap out ingredients, try different sauces, or add your favorite toppings. The beauty of these bowls is their versatility.

So, grab your apron and get cooking! Your taste buds (and your body) will thank you for these delicious, nutritious meals. Happy eating, everyone!