Bowls – Recipe Professional

Banza Chicken Bowls with Calabrian Chili Sauce Recipe

admin — Thu, 07 May 2026 03:01:02 +0000

I Honestly Wake Up In The Morning Thinking About These Chicken Bowls.

Yep, still here, still talking about that air fryer chicken but this time it’s in bowl form and there’s a new sauce in town.

Tonight we had these chicken bowls for dinner, and Bjork smothered his still-warm, juicy, golden chicken strips with that spicy tangy Calabrian chile sauce and declared it the best chicken he’s ever had. And as soon as I open my eyes in the morning, one of my first waking thoughts is: “YES I get to eat that bowl again for lunch today.”

This bowl is like a little symphony – the crunch of the tomato cucumber salad, the thin slips of bitey red onion, the golden crisped air fryer chicken cut into tender little strips, a big pile of perfectly chewy Banza, and a heavy pour of tangy Calabrian chile sauce on top. I am drooling.

If you need to scale it back and make it easier with fewer elements, just go for the chicken with the sauce and the salad. Or the chicken with the sauce and the Banza.

Or, really, just the chicken with the sauce. That Calabrian chile sauce is at the heart of it all.

January is long, but this bowl, for me, has been one of those super happy meals where I’m excited to eat it AND I feel good about the actual nutrition in it. Like, one of those meals that I look forward to and it becomes the highlight of my day. Belly full, tastebuds so exceptionally happy. Hope you like it!

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Steak Rice Bowls With Tangy Chipotle Sauce

admin — Wed, 08 Apr 2026 02:15:40 +0000

If you love a good steak rice bowl, this one’s a keeper. You get tender taco-seasoned steak, caramelized veggies, and a creamy chipotle sauce that ties it all together.

At A Glance

Ready In: 40 minutes
Serves: 4
Diet: Gluten-free (check your chipotle + toppings)
Nutrition Highlights: High in protein, fiber-rich with beans and veggies
Main Ingredients: Steak, rice, black beans, corn, avocado, chipotle sauce
Flavor Profile: Smoky, creamy, tangy, slightly spicy, fresh, and hearty
Meal-Prep Friendly: Keeps 3–4 days in the fridge, great for batch cooking
Best Served With: Extra lime wedges, crushed corn chips, fresh herbs

If you love tacos, burritos and all things Tex-Mex, you will love this steak and rice bowl recipe. It’s one of my go-to meals when I want something satiating, nutritious and with bold flavors. It feels a bit special but is secretly very doable on a weeknight.

You’ve got juicy, pan-seared steak (can also be chicken or shrimp), sweet caramelized onions and peppers, and my special creamy and tangy chipotle sauce that pulls everything together.

What makes it stand out is the balance: smoky heat from the chipotle, freshness from the avocado salsa, and a bit of crunch from those corn chips (don’t skip them!). It’s inspired by those classic burrito bowls but with a slightly richer, more homemade feel.

It’s also one of those meals where everyone can build their own bowl, which is always a win in my house.

You might also like these recipes: garlic butter steak bites, steak and potatoes with chimichurri salsa, arugula steak salad, cumin butter beef steak, or slow cooker steak bites.

What You’ll Need

Here is what you’ll need for this saucy chipotle steak and rice bowl recipe. Find the full measurements in the recipe card below.

For the steak

Beef steaks (rump, sirloin, or similar) – main protein, rich and hearty
Taco spice blend – adds warmth, smokiness, and depth
Salt – helps bring out the natural flavor of the beef
Olive oil – for a good sear

For the rice (not pictured)

White or brown rice – your base, fluffy and comforting. You can use pre-cooked rice here
Salt – seasons the rice properly (don’t skip this step!)

For the toppings

White onion – turns sweet and jammy when cooked
Red bell pepper – adds sweetness and colour
Olive oil + salt – helps everything caramelize nicely
Avocado – creamy and rich (balances the spice)
Tomato – freshness and juiciness
Red onion – a bit of bite
Cilantro/coriander – bright and herby
Lime juice – acidity to lift everything
Salt – brings it all together
Black beans – fiber + plant protein boost
Sweet corn – pops of sweetness

For tangy chipotle sauce

Light mayo – creamy base
Chipotle in adobo sauce – smoky heat (this is the star!)
Fire-roasted peppers – extra depth and sweetness, you can use roast your own peppers or use the ones from the jar like I do.
Semi-dried tomatoes – little bursts of umami and tang, sun-dried tomatoes also work.
Garlic – punchy and savory, I like using fresh, but powder will work.
Water + salt – to thin and balance.

Other toppings

Cheese (cheddar or/and feta) – salty richness, you pick which cheese you want
Lettuce – freshness and crunch
Corn chips – texture (trust me, so good here)
Extra herbs – optional but worth it, I would usually go for cilantro (coriander)

How To Make Steak Rice Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make these steak and rice bowls with my secret chipotle sauce.

Cook the rice with salt and set aside.
Season steak with taco spice and salt; let it sit at room temp.
Blend all chipotle sauce ingredients until smooth and drizzle-ready.

Cook onions and peppers in olive oil until soft, slightly charred, and caramelized.
Sear steak in a hot pan for 3.5–4 minutes per side, rest, then dice into cubes.
Combine avocado salad ingredients in a bowl and toss. Set aside.

Assemble bowls: rice → veggies → steak → toppings.
Finish with chipotle sauce and crushed corn chips.

Watch The Video

Recipe Tips

Don’t overcook the steak – medium or medium-rare keeps it juicy. Let it rest before cutting.
Slice steak against the grain – even if you cube it, this makes it more tender.
Layer your seasoning – a little salt at each stage = better flavor overall.
Adjust the sauce heat – add more or less chipotle depending on your spice tolerance.
Make it low-carb – skip the rice and serve over lettuce or cauliflower rice.
Meal prep tip: store components separately and assemble fresh for best texture.
Storage: keeps 3–4 days in the fridge; sauce may thicken—just stir in water.
Make-ahead: sauce and rice can be made 1–2 days ahead.

Serving Suggestions

I love serving these steak bowls with extra lime wedges and a little sprinkle of fresh coriander right at the end—it just wakes everything up.

If you’re feeding a crowd, set everything out buffet-style and let people build their own bowls. It’s casual, fun, and everyone gets exactly what they want (always a win). And if you’re like me… keep a little extra chipotle sauce on the side. You’ll want it.

PS. If you don’t love chipotle sauce, try the same bowl with my cilantro lime sauce.

If you’ve tried this steak rice bowls with tangy chipotle sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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If you love a good steak rice bowl, this one’s a keeper. You get tender taco-seasoned steak, caramelized veggies, and a creamy chipotle sauce that ties it all together. Find step-by-step photos and more recipe tips above.

Cook rice with salt and set aside.
Season steak with taco spice and salt; bring to room temp.
Heat oil and cook onions and peppers for 10 minutes on medium-high, then 5 minutes lower heat until caramelized.
Blend chipotle sauce ingredients until smooth; adjust water for drizzling consistency.
Combine avocado salad ingredients and toss through in a bowl.
Heat skillet on high, add oil, and cook steak 3.5–4 minutes per side. Rest 2 minutes, then dice.
Assemble bowls with rice, veggies, steak, and toppings.
Drizzle with chipotle sauce and finish with crushed corn chips.

What cut of steak works best? Rump, sirloin, flank, or strip all work well—just don’t overcook.
Can I make this dairy-free? Yes—skip the cheese or use a dairy-free option.
Is the chipotle sauce spicy? Mild to medium. Adjust chipotle to taste and sauce heat by adding more or less chipotle depending on your spice tolerance.
Can I freeze it? The steak and rice freeze well, but fresh toppings are best added later.
No chipotle? Try smoked paprika + a little hot sauce for a similar vibe.
Why add acid (lime)? It brightens everything and balances the richness—small detail, big difference.

Don’t overcook the steak – medium or medium-rare keeps it juicy. Let it rest before cutting.
Slice steak against the grain – even if you cube it, this makes it more tender.
Layer your seasoning – a little salt at each stage = better flavor overall.
Make it low-carb – skip the rice and serve over lettuce or cauliflower rice.
Meal prep tip: store components separately and assemble fresh for best texture.
Storage: keeps 3–4 days in the fridge; sauce may thicken—just stir in water.
Make-ahead: sauce and rice can be made 1–2 days ahead.

Keywords: Tex Mex, steak bowls, burrito bowls, steak and rice recipes, rice bowls

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25 Best Chicken Bowls

admin — Mon, 23 Mar 2026 19:01:48 +0000

Discover the best chicken bowl recipes including healthy rice bowls, salad bowls, Mediterranean bowls, taco bowls, and meal prep chicken bowls for easy dinners.

Jump to: Overview | Healthy Chicken Grain Bowls | Mediterranean Chicken Bowls | Global-Inspired Chicken Bowls | Salad & Low-Carb Chicken Bowls

Chicken bowls are one of my favorite ways to build a simple, satisfying meal. You get protein, grains or greens, plenty of vegetables, and a good sauce all in one bowl — which means dinner comes together quickly and cleanup is minimal.

They’re also incredibly flexible. Some chicken bowls lean Mediterranean with quinoa, herbs, and yogurt sauces, while others go bold with taco flavors, teriyaki, or spicy sauces. Many of them double as great meal prep recipes, making them perfect for busy weeknights or easy lunches during the week.

This roundup brings together some of the best chicken bowl recipes, including healthy grain bowls, salad bowls, global-inspired bowls, and high-protein options.

What Makes a Great Chicken Bowl?

The best chicken bowls usually combine four simple elements (similar to poke bowls):

Protein: grilled chicken, shredded chicken, or ground chicken
Base: rice, quinoa, greens, or roasted vegetables
Toppings: vegetables, avocado, herbs, or crunchy extras
Sauce: something creamy, spicy, tangy, or savory to bring everything together

Once you understand this formula, you can mix and match ingredients easily depending on what you have in the fridge.

Healthy Chicken Grain Bowls

These bowls are built around hearty bases like rice or quinoa. They’re filling, balanced, and great for meal prep.

Mediterranean Chicken Bowls

These bowls focus on lighter ingredients, herbs, and fresh flavors inspired by Mediterranean cuisine.

Global-Inspired Chicken Bowls

These recipes bring flavors from around the world into easy bowl meals.

Salad & Low-Carb Chicken Bowls

If you’re looking for lighter meals, these bowls skip the grains and focus on vegetables and protein.

Final Thoughts

Chicken bowls are one of the easiest meals to customize depending on what you’re craving. You can keep them light and fresh, bold and spicy, or hearty and comforting — all with the same basic bowl formula.

Whether you’re looking for healthy chicken bowl recipes, meal prep lunches, or easy weeknight dinners, these recipes offer plenty of inspiration.

Save These Best Chicken Bowls To Pinterest

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Honey Soy Chicken & Rice Bowls

admin — Thu, 19 Feb 2026 05:49:15 +0000

These honey soy ground chicken rice bowls are sweet, salty, garlicky, and come together fast — perfect for healthy weeknight dinners that don’t taste “healthy” but actually are. This recipe is part of my high-protein, high-fiber meals series.

This honey soy garlic ground chicken and rice bowl situation is what I call a weeknight win. It’s fast, family-friendly, packed with flavor, and sneaky healthy — the kind of thing you’ll make once and then start craving weekly.

The chicken is juicy and saucy with that perfect salty-sweet garlic-ginger thing going on, and the rice? It’s kind of like fried rice but a healthy version. It’s a “dump and cook” version that steams right in the pan with veggies and stock, meaning less oil and way less effort.

It’s giving: takeout vibes but lower in calories, higher in protein and fiber, and way more satisfying. Plus, it uses super accessible ingredients (hello freezer peas and corn, and pantry soy sauce) and makes great leftovers. Basically: healthy dinner gold.

Nutrition per serving: 550 calories, 32 g protein and 5 g fiber.

You might also like these chicken and rice recipes: chicken shawarma with baked rice, coconut chicken & cauliflower rice, chicken rice bowls, gochujang chicken, or ground chicken stir fry. You might also like my turkey baked meatballs & potatoes with garlic yogurt.

What You’ll Need

Here is what you’ll need for this honey soy chicken & rice bowls recipe. Find the full measurements in the recipe card below.

For the honey soy chicken

Ground chicken – Lean but still juicy; loaded with protein.
Onion, garlic & ginger – The holy trinity for depth and umami.
Light & dark soy sauce – Light for salty goodness, dark for richness and color.
Honey – Balances the saltiness and adds that sticky-glaze texture.
Sesame oil – A finishing oil that adds major aroma.
Chicken stock – Helps create a saucy coating; water will work, too.
Green onions – For color and a mild oniony bite.

For the healthy “fried” rice

Butter – Just a tiny bit for richness and flavor.
Garlic – For the base of the rice.
Medium grain rice – It cooks right in the pan and soaks up all the flavor. I prefer medium grain but long-grain rice will work, too. Brown rice will take much longer to cook, so you could pre-cook it partially separately ahead of time.
Carrot & cauliflower – Add texture, fiber, and natural sweetness.
Frozen peas & corn – No prep, all the goodness, extra protein and fiber.
Chicken stock + water – Steams the rice and veggies without needing to fry.
Light soy sauce, oyster sauce, sesame oil – For that fried rice taste, without actual frying.
Whisked egg – Adds protein and that classic fried rice finish.

To serve

Toasted sesame seeds, chili crisp, chopped green onions – Optional but highly recommended for extra flavor and crunch.

How To Make Honey Soy Chicken & Rice Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this ground chicken and rice dinner.

For the rice

Sauté garlic in butter.
Add rice, veggies, stock, sauces, and seasoning.
Cover and simmer until liquid is absorbed.
Add peas and corn, cook a few more minutes.
Pour whisked egg over the top, cover briefly.
Finish by stirring through on high heat to cook the egg.

For the chicken

Sauté onions until soft.
Add garlic and ginger.
Add chicken, break it up and cook until browned.
Pour in sauces, honey, stock.
Simmer until sticky and saucy.
Stir in green onions.

To serve

Spoon rice into bowls, top with chicken, and finish with sesame seeds, chili crisp, and green onions.

Watch The Video

Recipe Tips

Short on time? Use pre-chopped veggies or frozen cauliflower rice.
Swap it up: Ground turkey or beef would also work well here.
Make-ahead: The chicken keeps great for up to 3-4 days and rice for 1-2 days. Store separately and reheat together.
Low-carb option: Swap rice for all cauliflower rice — just reduce the stock and cook for less time.
Extra veggies: Throw in chopped spinach or kale at the end.

Serving Suggestions

This bowl is a full dinner meal on its own — protein, carbs, veggies, all in one. But if you’re feeling fancy, you could serve it with a quick cucumber salad or some steamed edamame on the side. A fried egg on top wouldn’t hurt either. I always love extra veggies, so you could try one of these side dishes.

If you’ve tried this honey soy chicken & rice bowls or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

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These honey soy ground chicken rice bowls are sweet, salty, garlicky, and come together fast — perfect for healthy weeknight dinners that don’t taste “healthy” but actually are. This recipe is part of my high-protein, high-fiber meals series. Find step-by-step photos and more recipe tips above.

To make the rice:

Heat butter in a deep frying pan over medium-high.
Add garlic and stir for 30 seconds.
Add rice, carrot, cauliflower, chicken stock, water, soy sauce, oyster sauce, sesame oil, and white pepper if using.
Bring to a boil, cover, then reduce heat to medium-low and cook for 10 minutes.
Uncover, add peas and corn, stir, cover again for 5 more minutes.
Pour whisked egg evenly over rice. Cover for 1 minute.
Increase heat to medium-high, uncover, and stir through to cook the egg.

To make the chicken:

Heat oil in a pan over medium-high. Add onions and cook until soft.
Add garlic and ginger, stir for 30 seconds.
Add chicken and increase heat. Break it up as it cooks.
Cook for about 6–7 minutes until golden and mostly cooked through.
Add soy sauces, honey, sesame oil, and stock. Stir and simmer for 2–3 minutes until saucy.
Finish with green onions.

Can I use another protein? Yes! Ground turkey, pork, or beef would all work. Just adjust the cooking time slightly if needed.
Can I make this gluten-free? Use tamari instead of soy sauce and double-check your oyster sauce (or sub with a gluten-free black bean or stir-fry sauce).
Is this spicy? Not at all! It’s very mild and kid-friendly. Add chili crisp or sriracha on top if you like some heat.
Can I use leftover rice instead? Absolutely. If using cooked rice, sauté your veggies first, then stir in rice and sauces to warm through.
Short on time? Use pre-chopped veggies or frozen cauliflower rice.
Swap it up: Ground turkey or beef would also work well here.
Make-ahead: The chicken keeps great for up to 3-4 days and rice for 1-2 days. Store separately and reheat together.
Low-carb option: Swap rice for all cauliflower rice — just reduce the stock and cook for less time.
Extra veggies: Throw in chopped spinach or kale at the end.

Keywords: Honey Soy Chicken & Rice Bowls, Ground Chicken Rice Bowls, ground chicken and rice recipes, honey soy garlic chicken

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Teriyaki Tofu Bowls with Kimchi Mayo Recipe

admin — Mon, 26 Jan 2026 18:20:10 +0000

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Bowls packed with teriyaki tofu that gets shredded and caramelized in a sweet and garlicky sauce! A fast and easy weeknight dinner that’s high in texture and flavor!

This Teriyaki Tofu Is A Weekly Event In My Life

Remember the tofu from the ramen bowls? I can’t stop making it. I shared this bowl combo on Instagram the other day and got lots of requests to write up the recipe, which brings us to this moment!

Lately what I’ve been doing is:

Plating up some steamed jasmine rice
Putting a scoop of that saucy, chewy tofu on it
Adding some steamed broccoli (or air fryer broccoli!)
Dolloping it all with a tangy, lightly spicy kimchi mayo
Finishing it off with green onions and/or togarashi or some kind of sesame-seedy sprinkle

If you do nothing else with this, just make the teriyaki tofu. That shreddy tofu is so good. It gets coated and caramelized with a teriyaki sauce (store-bought, no prob) and laced with just enough fresh garlic to make your house smell like a restaurant, so, yeah, I’m pretty into it.

It’s a high-flavor, fast and easy dinner recipe, topped with a creamy-mouthfeel-kinda sauce, that’s conveniently also packed with fiber and protein. I sound like a salesperson right now and if that’s my legacy for these teriyaki tofu bowls, so be it!

Hope you love this combo!

Watch How To Make These Tofu Bowls

Teriyaki Tofu Bowls with Kimchi Mayo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

Author: Lindsay
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

Description

Bowls packed with teriyaki tofu that gets shredded and caramelized in a sweet and garlicky sauce! A fast and easy weeknight dinner that’s high in texture and flavor!

Teriyaki Tofu:

Kimchi Mayo:

Bowls:

Instructions

Prep Tofu: Drain and press the tofu with a few paper towels to remove some of the moisture. (I use the high protein tofu from Trader Joe’s and it needs almost no pressing!)
Grate Tofu: Gently grate the tofu on a box grater so you get medium shreds.
Fry Tofu: Heat the oil over medium high heat in a nonstick pan. Add shredded tofu and pan-fry for 10-15 minutes, stirring occasionally, until browned a little bit crisped.
Rice, Broccoli, and Sauce: The tofu takes a bit, so while it’s cooking, prep your rice and broccoli. Mix the kimchi and mayo to make a sauce. Season to taste.
Finish Tofu: Add the teriyaki sauce and grated garlic to the crisped tofu in the hot pan. Let it sizzle for a minute on medium heat. (It’ll smell amazing when the garlic hits!)
Serve: Serve the tofu over rice, with broccoli and a dollop of the kimchi mayo. I like to finish it off with green onions, more teriyaki sauce, and a spicy sprinkle like togarashi!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Korean-Inspired

Keywords: shredded tofu, crispy tofu, tofu bowls, teriyaki bowls, vegetarian teriyaki

Three More Life-Changing Tofu Bowls

October 22, 2025

Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here.

Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!

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Popcorn Chicken Bowls

admin — Sun, 25 Jan 2026 12:46:00 +0000

High-protein popcorn chicken bowls with crispy baked chicken bites, quinoa, salad, and yogurt ranch dressing. Great for meal prep, fresh and healthy!

These popcorn chicken bowls are great for lunch or dinner and they hit all the notes: crispy, creamy, fresh, and filling. You get crunchy, golden baked popcorn chicken bites, tossed over a crisp lettuce salad loaded with colorful veggies, fluffy quinoa, and a zingy yogurt ranch dressing.

This is a light yet wholesome and satiating meal that’s packed with protein and fibre to keep you full and nourished. I often make a batch of chicken, quinoa, and dressing for meal prep and have it on repeat for lunches (seriously, I’m not sick of it yet and that’s saying something), and this recipe is equally good for dinner.

Each bowl is about 36 grams protein, 7 grams fiber, and 540 calories.

You might also like these recipes: Mediterranean chicken quinoa bowl, chicken quinoa salad with honey harissa and tahini yoghurt, BLT chicken salad, chipotle chicken Cobb salad, Buffalo chicken salad, or Asian chicken salad.

What You’ll Need

Here is what you’ll need for this popcorn chicken salad bowl recipe. Find the full measurements in the recipe card below.

For the chicken: Chicken breast – lean and high in protein. Chicken thighs can also be used.
For the marinade: Yogurt – tenderizes and adds tang, onion, garlic, paprika powders – flavourful trio, and salt – of course!
For the coating: All-purpose or gluten-free flour + cornflour – for that crunchy texture. More of the above seasoning – because bland chicken is not invited. Olive oil spray – makes it crispy without deep frying.

Yogurt-Mayo Ranch Dressing: Light yogurt + light mayo for creamy yet light base, pickle juice – a salty, tangy secret weapon that also helps to dilute the creamy ingredients, fresh herbs (chives, parsley, dill) – fresh and punchy, garlic and onion powder – to round it out, and extra optional water to thin – adjust to your liking.

Salad Bowl: Quinoa – high in fibre and protein (cook your own or get pre-cooked), lettuce, cucumber, cherry tomatoes, bell pepper – crunchy and hydrating, corn – sweet pop of flavour (I use frozen and defrost in boiling water), pickles for added tang and contrast. Optional: a little Sriracha drizzle on top and extra herbs for topping.
Swap Suggestions: Swap quinoa for rice or couscous. Use Greek yogurt for extra protein. No fresh herbs? Sub with dried, but use less. Skip homemade dressing and use store-bought ranch for shortcuts.

How To Make Popcorn Chicken Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for popcorn chicken bowls.

Marinate the chicken: Mix yogurt and spices, coat chicken, and let it chill for 30 minutes or overnight.
Combine flour with spices and seasoning.

Coat the chicken: Toss with flour/cornflour mix until well coated.
Bake Chicken: Preheat oven to 410°F / 210°C. Line a baking tray and spray with oil. Arrange chicken in a single layer, spray tops with oil, and bake 15 minutes. Flip, spray again, and bake another 10 minutes until golden and crispy.
Air Fryer Option: Preheat air fryer to 400°F / 200°C. Arrange chicken without overcrowding. Spray and cook for 12 minutes, flipping and spraying halfway through.

Make the dressing: Chop the herbs finely. Whisk all ingredients until smooth.
Cook quinoa: According to packet instructions.
Prep veggies: Dice and chop while everything cooks.

Assemble bowls: Toss salad with dressing, add quinoa and chicken, top with more dressing and extras.

Watch The Video

Recipe Tips

Make-ahead: You can make the chicken popcorn bites ahead of time. Quinoa is also easy to store in the fridge for a few days. If you want to prep the whole the day before, just store store the dressing separately.
Storage: Store each component separately in the fridge for 3–4 days. Keep chicken crispy by storing without dressing.
Shortcuts: Use rotisserie chicken or frozen popcorn chicken if you’re in a rush.
Make it spicy: Add cayenne or chilli powder to the coating or a dash of hot sauce to the dressing.
Vegetarian option: Use crispy tofu or roasted chickpeas instead of chicken.

Serving Suggestions

Serve these bowls warm or cold—seriously, they’re good either way. I like to top mine with a bit of Sriracha for that spicy kick, and maybe a sprinkle of extra herbs if I’m feeling fancy. These bowls are perfect for work lunches, weeknight dinners, or prepping ahead for the week.

If you’ve tried this popcorn chicken bowls or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

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High-protein popcorn chicken bowls with crispy baked chicken bites, quinoa, salad, and yogurt ranch dressing. Great for meal prep, fresh and healthy! Find step-by-step photos and more recipe tips above.

For the Chicken Marinade:

For the Yogurt-Mayo Ranch Dressing:

Marinate Chicken: In a bowl, mix yogurt with onion powder, garlic powder, paprika, and salt. Add chicken and toss to coat. Cover and marinate for at least 30 minutes (or overnight).
Coat Chicken: In a large bowl, combine all coating ingredients. Spread half the mix on a plate, lay chicken pieces on top, sprinkle remaining mix, and toss to coat well.
Bake Chicken: Preheat oven to 410°F / 210°C. Line a baking tray and spray with oil. Arrange chicken in a single layer, spray tops with oil, and bake 15 minutes. Flip, spray again, and bake another 10 minutes until golden and crispy.
Air Fryer Option: Preheat air fryer to 400°F / 200°C. Arrange chicken without overcrowding. Spray and cook for 12 minutes, flipping and spraying halfway through.
Make Dressing: Chop herbs and whisk together all dressing ingredients until smooth. Thin with water if needed.
Cook Quinoa: Cook according to package instructions, then fluff and let cool slightly.
Assemble Salad: Toss lettuce, tomatoes, cucumber, bell pepper, corn, and pickles with dressing. Divide into bowls. Top with quinoa and popcorn chicken. Finish with extra dressing or a drizzle of Sriracha if you like.

Can I use chicken thighs instead of breasts? Yes! Thighs will be juicier and slightly more forgiving if you overcook them. Just trim the excess fat.
Is the popcorn chicken crispy? Yes, especially if you don’t overcrowd the tray or air fryer. The cornflour is key for that crunch.
Can I make this ahead of time? Absolutely. Store everything separately and assemble just before eating for best texture. Marinate the chicken overnight.
Can I freeze the chicken? Yes! Freeze after baking and reheat in the oven or air fryer for best results.
Is this gluten-free? Not as written, but you can use gluten-free flour blends and double-check your cornflour and mayo.
Storage: Store each component separately in the fridge for 3–4 days. Keep chicken crispy by storing without dressing.
Shortcuts: Use rotisserie chicken or frozen popcorn chicken if you’re in a rush.
Make it spicy: Add cayenne or chilli powder to the coating or a dash of hot sauce to the dressing.
Vegetarian option: Use crispy tofu or roasted chickpeas instead of chicken.

Keywords: Popcorn Chicken Bowls, Chicken salad bowls, chicken quinoa salad bowl, baked chicken salad bowl

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Easy Korean Beef Bowls

admin — Sat, 24 Jan 2026 13:40:12 +0000

The combination of flavorful beef, zesty slaw, and spicy garlic sauce, makes these easy Korean beef bowls an amazing weeknight dinner!

Please meet one of our favorite dinners EVER. Modeled after these favorite Korean beef tacos, this “bowl” version is quicker, easier, and just as delicious! (Scroll down for a quick and simple salmon version!)

Slaw + Sauce + Beef

There are three main components to this recipe:

Zesty, fresh slaw with crunchy cucumbers
The sauce to end all sauces (creamy, spicy, garlicky)
Flavorful Korean-style ground beef

While the ingredients list in the recipe may look a bit long, each component comes together incredibly fast. The slaw and sauce can be made ahead of time to speed up dinner night assembly!

And to simplify prep even further, you can use a bag of pre-shredded coleslaw mix for the cabbage and carrots called for in the recipe.

Assembling Korean Beef Bowls

These Korean beef bowls are delicious served with the three main recipe components above. But they are even more delicious with a few additions.

This is how we like to serve them:

Hot, cooked rice
Korean beef
Slaw
Sauce (and more sauce)
Lime wedges
Chopped cilantro
Avocados

Sometimes we’ll throw naan bread on the side, too. YUM!

Build-Your-Own Meal

The great thing about this recipe and the reason it makes such a fabulous, family-friendly dinner is that it is easily a build-your-own meal where everyone can create the beef and rice bowl of their dreams.

I, for one, always add extra beef, extra slaw, extra sauce, and a lot of fresh lime squeezes. Sometimes, a little drizzle of extra sriracha. Oh, and a good amount of chopped cilantro.

My family? Their bowls have just a tiny bit less personality (and less cabbage), but I don’t judge them for it. Especially because that means more leftovers for meeeeee.

These Korean beef bowls are tremendous.

They are easily one of my favorite things to eat for dinner, and there are never any complaints from the family (see the aforementioned build-your-own appeal).

The flavors are out of this world delicious! I love how quickly and easily this meal comes together. Really, I could eat this over and over and never get tired of it.

And if you’re looking to change it up just a little, try using the sauce for the beef as a salmon marinade. After marinading the salmon for a couple of hours, cook it on the grill, in the air fryer, or broil in the oven and serve with all the other recipe components. SO, SO GOOD.

What to Serve With This:

This is pretty much a complete meal as is! A few additional side suggestions:

One Year Ago: Easy Cinnamon Honey Butter {For Rolls and Toast}
Two Years Ago: Roasted Asparagus Lemon Orzo Salad with Fresh Mozzarella
Three Years Ago: Heavenly Raspberry Cream Angel Food Cake Dessert
Four Years Ago: Chocolate Chip Banana Bread Scones
Five Years Ago: Soft and Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}
Six Years Ago: Fudgy Brownie Cupcakes with The Best Peanut Butter Frosting
Seven Years Ago: Simple Homemade Lemonade
Eight Years Ago: Divine 1-Hour Homemade Breadsticks
Nine Years Ago: Whole Grain Pumpkin Blueberry Muffins
Ten Years Ago: Slow Cooker Chicken Philly Sandwiches

Easy Korean Beef Bowls

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Quick Slaw:

4 cups shredded cabbage (napa, green, purple or a combo) – see note
1 cup shredded or grated carrots
1 cup chopped cucumbers
¼ to ½ cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons olive oil
Salt and pepper
Sriracha, to taste

Sauce to End All Sauces:

½ cup sour cream
½ cup mayonnaise
3 tablespoons fresh lime juice
1 teaspoon sriracha sauce
1 teaspoon garlic powder

Korean Beef:

1 ½ to 2 pounds lean ground beef
½ cup low-sodium soy sauce
¼ cup unseasoned rice vinegar
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
1 tablespoon fresh ginger or ginger paste
1 tablespoon minced fresh garlic (4 to 5 cloves) or 1 teaspoon garlic powder

For serving (optional but tasty):

Hot, cooked rice
Naan bread
Avocado slices
Fresh lime wedges
Chopped cilantro

Cook ModePrevent your screen from going dark

For the slaw, in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro. In a small bowl whisk together the lime juice, soy sauce, olive oil, salt and pepper (start with a pinch of each and add more to taste, if needed), and sriracha. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve (it can be made 4-6 hours in advance).
For the sauce, stir together all the ingredients and refrigerate until ready to serve (it can be made several days in advance).
For the beef, in a 12-inch nonstick skillet set over medium heat, brown the ground beef, breaking the meat into small pieces, until no longer pink. Drain excess grease.
To the skillet, add the soy sauce, vinegar, brown sugar, sesame oil, ginger and garlic or garlic powder. Stir to combine and bring the meat and sauce to a simmer over medium heat. Simmer for 3 to 4 minutes until heated through.
For serving, to each bowl, add a scoop of rice (if using), add a portion of beef and slaw. Drizzle with sauce. Serve with lime wedges, avocados, and naan bread, if desired.

Slaw: this makes quite a bit of slaw as we like to load up our bowls with a lot of slaw. If you think you might want less, you can halve the slaw ingredients.
To speed up prep time, you can use part of a 14-ounce bag of pre-shredded coleslaw mix (without the dressing) for the cabbage and carrots called for in the recipe.

Course: Main Course

Cuisine: Asian

Method: Stovetop

Serving: 1 Serving, Calories: 370kcal, Carbohydrates: 15g, Protein: 29g, Fat: 21g, Saturated Fat: 6g, Cholesterol: 80mg, Sodium: 1389mg, Fiber: 2g, Sugar: 8g

Recipe Source: from Mel’s Kitchen Cafe (adapted from this Korean tacos recipe)

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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Easy Chicken Burrito Bowls

admin — Fri, 02 Jan 2026 08:56:35 +0000

These easy chicken burrito bowls are piled high with cilantro lime rice, roasted corn, flavorful chicken, black beans and all the toppings your heart desires.

This quick and simple meal has become one of our go-to weeknight dinners! Best part? Everyone can customize their own plate (which is perfect for picky eaters!).

Why These Chicken Burrito Bowls are So Easy

These burrito bowls are a perfect weeknight meal! Many of the components can be prepped ahead of time making it even easier.

Chicken + Marinade: Marinate the chicken for as short as one hour or up to eight hours. And if you’re in a time crunch, just give the chicken a couple minutes to bask in the marinade, and then cook it up – the flavor won’t be quite as pronounced, but the chicken will still be delicious.
Toppings: Chop and prep all the toppings ahead of time, if needed.
Beans: Drain and rinse the beans ahead of time and store in a container in the refrigerator until ready to serve.
Rice: This recipe is a perfect way to use up leftover rice of any sort, like cilantro lime rice, garlic butter rice, cooked white or brown rice, etc. Other types of ingredients can be used in place of rice, like quinoa. I’ve included my favorite way to make cilantro lime rice in the recipe below.

Cooking Options: Cook the chicken in a skillet on the stovetop or in an air fryer. Instructions are included for both in the recipe. The chicken cooks with the marinade, making it extremely flavorful and delicious.

Key Ingredients for Chicken Burrito Bowls

So many of the ingredients for this recipe are easily adaptable if you need to swap in or out based on food allergies, food preferences, or what you have on hand.

Chicken: Use boneless, skinless chicken breasts, chicken tenders or chicken thighs.
Marinade: The simple marinade is a combination of olive oil, lime juice, red wine vinegar, chili powder, cumin, oregano and salt.
Black beans: Canned black beans, rinsed and drained, add heartiness, protein and fiber. Other varieties of canned beans can be easily subbed in for the black beans.
Corn: Many different types of corn will work in this recipe: canned corn kernels, rinsed and drained. Frozen corn kernels, thawed and patted dry (no need to cook). Fresh corn kernels, cut off the cob (no need to cook). For a tasty variation, I love using the frozen roasted corn from Trader Joe’s.
Rice: Cooked brown rice, white rice, or quinoa works great in this recipe. For different flavor variations, you can use Mexican-style rice, cilantro lime rice, garlic butter rice, coconut rice, etc.
Dressing: Homemade or store bought cilantro lime dressing can be used, as well as another type of dressing (like ranch). This is my go-to recipe for cilantro lime dressing.

And Don’t Forget…Toppings Galore: The beauty of this recipe is that you can use whatever toppings your heart desires! Our favorites are shredded cheese, chopped tomatoes and avocados, shredded lettuce, and crushed tortilla chips.

Additional Tips and Notes

This recipe is so easy to level up or keep simple (per the recipe).

Here are my favorite ways to level up these chicken burrito bowls:

Make homemade cilantro lime dressing (this stuff is drinkable, it is so good). It keeps well in the fridge for a week or so.
Simmer the beans with 1/2 to 1 cup of green or red salsa for about 5 to 10 minutes before serving. This adds tremendous flavor and a bit of extra sauciness.
Use roasted corn – my favorite easy hack is to grab the frozen, roasted corn from Trader Joe’s. So tasty!
Make cilantro lime rice (my favorite way to make it is in the notes of the recipe). While other types of rice can be used, these bowls are out-of-this-world delicious with cilantro lime rice.

Customizable, adaptable, and SUPER CRAZY DELICIOUS, recipes like this are my all-time favorite. I could eat some variation of these chicken burrito bowls every night of the week. I hope you enjoy this recipe as much as we do!

Easy Chicken Burrito Bowls

Yield: 6 servings

Prep Time: 35 minutes

Cook Time: 10 minutes

Marinating Time: 1 hour

Total Time: 1 hour 45 minutes

Chicken + Marinade:

2 pounds boneless, skinless chicken breasts
4 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar (see note)
2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon dried oregano
½ teaspoon coarse, kosher salt
Pinch of black pepper

Bowls:

1 (15-ounce) can black beans, rinsed and drained
1 ½ to 2 cups corn kernels (see note)
3 cups cooked brown rice, white rice, cilantro lime rice, or quinoa (see note)
Cilantro lime dressing or other dressing of choice (see note)

Toppings:

Chopped lettuce, tomatoes, avocados, shredded cheese, sour cream, salsa, crushed tortilla chips, chopped cilantro, olives, etc.

Cook ModePrevent your screen from going dark

For the chicken, dice the chicken into 1/2 to 1-inch pieces and place in a resealable bag or bowl.
Whisk together the olive oil, fresh lime juice, red wine vinegar, garlic, chili powder, cumin, oregano, salt and pepper. Pour over the chicken and toss to coat. Cover (or seal the bag) and refrigerate for one hour or up to 8 hours.
Cook the chicken on the stovetop or in an air fryer.
Stovetop: Pour the chicken and marinade into a nonstick skillet set over medium heat. Spread the chicken into an even layer and let cook undisturbed for 1 to 2 minutes. Stir or flip and continue cooking until the chicken is cooked through, 3 to 4 minutes longer.
Air Fryer: Preheat an air fryer to 375 degrees for 2 to 3 minutes. Pour the chicken and marinade into the basket. Cook for 7 to 8 minutes until cooked through.
To assemble, scoop a serving of rice or quinoa into a bowl or plate. Add chicken, black beans, corn, and whatever toppings you like. Drizzle with dressing. Enjoy!

Red Wine Vinegar: If you don’t have this type of vinegar, you can sub lime juice (bringing the total amount of lime juice to 1/4 cup) or another preferred type of light vinegar.
Corn: Many different types of corn will work in this recipe. Canned corn kernels, rinsed and drained. Frozen corn kernels, thawed and patted dry (no need to cook). Fresh corn kernels, cut off the cob (no need to cook). For a tasty variation, I love using the frozen roasted corn from Trader Joe’s.
Rice: These bowls are super delicious with cilantro lime rice. But you can use whatever rice you have on hand (cooked quinoa works well, too). For the cilantro lime rice pictured in this recipe, in a saucepan, combine 1 1/2 cups white jasmine rice, 2 cups water and 1/2 teaspoon salt. Bring to a vigorous simmer, cover and reduce heat to medium-low. Cook for 16 minutes. Remove from the heat and let stand, covered, for 5 to 10 minutes. Fluff the rice and stir in zest of 1 lime, 4 tablespoons fresh lime juice, and 1/4 cup chopped cilantro. (This recipe is the one in my cookbook using water instead of broth and stirring in the zest and lime juice after cooking.)
Dressing: This is my go-to recipe for cilantro lime dressing. Store bought cilantro lime dressing can be used, as well as another type of dressing (like ranch).

Course: Main Course

Cuisine: American, Mexican

Method: Air Fryer, Stovetop

Serving: 1 serving, Calories: 641kcal, Carbohydrates: 82g, Protein: 41g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 97mg, Sodium: 378mg, Fiber: 4g, Sugar: 2g

Recipe Source: from Mel’s Kitchen Cafe

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