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How to Make Chicken Bowl

This 30-minute chicken bowl dish compiles chicken thighs, crunchy lettuce, juicy cherry tomatoes, and other ingredients for a vibrant, sumptuous meal. Requiring minimal prepping and cooking skills, even beginner-level home cooks can master this recipe.
  • cook TIME 15 mins
  • prep TIME 15 mins
  • total TIME 30 mins
Course: Main CourseCuisine: Global
Servings: 4 servings
Calories: 507 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (18)

  • 14 oz skin-on boneless chicken thighs
  • 6 oz cherry tomatoes halved
  • 2 oz romaine lettuce separate into individual leaves, roughly chopped
  • 2 oz corn
  • 2 oz canned black bean
  • 1 oz red onion sliced
  • 3 cups cooked medium-grain rice from 1 1/2 cups uncooked
  • 1/4 cup coriander
  • 1 tsp oregano
  • 1/4 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tbsp Japanese mayonnaise
  • 2 tbsp Heinz ketchup
  • 1 tbsp plain Greek yogurt
  • 1/2 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

INSTRUCTIONS

Prep:

1

Cut the cherry tomatoes in half lengthwise.

2

Slice away and discard the root part of the romaine lettuce. Roughly chop the lettuce leaves into strips, about 1/2 inch wide.

3

Half the red onion lengthwise and slice off the root and head. Grip the half by the side and make 1/8-inch slices across the half.

4

Cook the rice using a rice cooker or an Instant Pot.

Cook:

1

Make the sauce: In a small mixing bowl, whisk together 2 tbsp Heinz ketchup, 1 tbsp plain Greek yogurt, and 2 tbsp Japanese mayonnaise.

2

Season the chicken thighs: On a large platter, add 14 oz chicken thighs, 1/4 tsp cumin, 1/2 tsp paprika, 1/4 tsp black pepper, 1 tsp oregano, 1/2 tsp salt, 1/2 tbsp lime juice, and 1/2 tsp garlic powder. Gently massage the seasonings onto both sides of each chicken thigh.

3

Cook the chicken thighs: Line the air-fryer basket with parchment paper for easy cleanup (optional). Air-fry the well-seasoned chicken thighs at 400℉ for 12 minutes. Remove them from the basket and set them aside to cool.

4

Slice the chicken thighs: Use a sharpened knife to cut each chicken thigh crosswise into smaller pieces.

5

Assemble the chicken bowl: Arrange the ingredients accordingly into 4 bowls: 3 cups cooked medium-grain rice, 6 oz halved cherry tomatoes, 2 oz romaine lettuce, 2 oz corn, 2 oz canned black bean, 1 oz red onion, sliced cooked chicken thighs, and 1/4 cup coriander. Drizzle the sauce all over and enjoy!

Nutrition

Serving: 1 serving | Calories: 507kcal | Fat 22.5g | Saturated Fat 5.6g | Polyunsaturated Fat 4g | Monounsaturated Fat 7g | Cholesterol 108mg | Sodium 530mg | Potassium 498mg | Carbohydrate 52g | Fiber 3g | Sugar 5g | Protein 22g | Vitamin A 1749IU | Vitamin C 13mg | Calcium 39mg | Iron 4mg