1. Chipotle Chicken Burrito Bowl
Ingredients
For the Chipotle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs.
- 2 tablespoons olive oil.
- 2 tablespoons finely chopped chipotle peppers in adobo sauce.
- 1 tablespoon adobo sauce from the can.
- 2 tablespoons fresh lime juice.
- 3 cloves garlic, minced.
- 1 teaspoon ground cumin.
- 1 teaspoon dried oregano.
- 1/2 teaspoon smoked paprika.
- 1 teaspoon kosher salt.
- 1/4 teaspoon ground black pepper.
For the Cilantro-Lime Rice
- 1 cup long-grain white rice, rinsed.
- 2 cups water.
- 1/2 teaspoon kosher salt.
- 1 tablespoon unsalted butter or olive oil.
- 2 tablespoons fresh lime juice.
- 1/3 cup chopped fresh cilantro.
For the Black Beans
- 1 15-ounce can black beans, drained and rinsed.
- 1/4 teaspoon ground cumin.
- 2 tablespoons water.
- Pinch of kosher salt.
For the Corn
- 1 cup frozen corn, thawed.
- 1 teaspoon olive oil.
- 1 tablespoon fresh lime juice.
- Pinch of kosher salt.
For Assembling the Bowls
- 1 cup diced fresh tomatoes.
- 1 cup shredded romaine lettuce.
- 1 medium avocado, sliced or diced.
- 1/2 cup shredded Monterey Jack or cheddar cheese.
- 1/2 cup prepared salsa.
- 1/4 cup finely diced red onion.
- 1 fresh lime, cut into wedges.
Optional Ingredients
- 1/2 cup sour cream.
- 1/2 cup prepared guacamole.
- 1/4 cup sliced jalapenos.
- 1/4 cup chopped fresh cilantro.
- 1/2 cup pico de gallo.
- Hot sauce, to taste.
- Crushed tortilla chips, for crunch.
Equipment Needed
- Large mixing bowl.
- Measuring cups.
- Measuring spoons.
- Chef’s knife.
- Cutting board.
- Large skillet, preferably cast iron or heavy-bottomed.
- Medium saucepan with lid.
- Small saucepan.
- Fine-mesh strainer for rinsing rice.
- Can opener.
- Tongs.
- Wooden spoon or silicone spatula.
- Fork for fluffing rice.
- Citrus juicer, optional.
- Instant-read meat thermometer.
- Four serving bowls.
- Airtight meal-prep containers, optional.
Step-by-Step Instructions
1. Marinate the Chicken
In a large mixing bowl, combine the olive oil, chopped chipotle peppers, adobo sauce, lime juice, minced garlic, cumin, oregano, smoked paprika, kosher salt, and black pepper.
Add the chicken thighs and turn them several times until every piece is evenly coated with the marinade.
Cover the bowl and refrigerate for at least 30 minutes. For stronger flavor, marinate for up to 8 hours.
The chicken should look evenly coated in a reddish-brown, slightly thick marinade.
Do not reuse raw chicken marinade as a finishing sauce unless it has been properly boiled and handled safely.
Do not marinate the chicken at room temperature. Keep it refrigerated.
2. Cook the Rice
Rinse 1 cup of rice under cool running water until the water becomes noticeably less cloudy. This removes excess surface starch and helps prevent overly sticky rice.
Add the rinsed rice, 2 cups water, and 1/2 teaspoon kosher salt to a medium saucepan. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover tightly with a lid. Cook for about 15 minutes, or until the water has been absorbed.
Remove the saucepan from the heat and leave it covered for 5 minutes.
Fluff the rice gently with a fork. Fold in the butter or olive oil, lime juice, and chopped cilantro.
Properly cooked rice should look fluffy and tender with no standing water at the bottom of the pan.
Do not repeatedly lift the lid while the rice cooks. Escaping steam can lead to unevenly cooked grains.
3. Cook the Chipotle Chicken
Remove the chicken from the refrigerator while you heat the skillet.
Place a large skillet over medium-high heat and allow it to preheat for about 2 minutes. The pan should be hot before the chicken goes in.
Add the marinated chicken in a single layer. If your skillet is small, cook in batches instead of crowding the pan.
Cook the first side for about 5 to 7 minutes without constantly moving it. Flip with tongs and cook the second side for another 5 to 7 minutes, depending on thickness.
The chicken is done when the thickest part reaches a safe internal temperature of 165°F.
Transfer the chicken to a clean cutting board and let it rest for 5 minutes before chopping into bite-size pieces.
The outside should have dark golden-brown edges and lightly charred spots. The inside should be fully cooked and juicy, with no raw-looking center.
Resting the chicken before chopping helps retain more of its juices.
Do not overcrowd the skillet. Too much chicken in one pan traps steam and prevents good browning.
4. Warm the Black Beans
Add the drained and rinsed black beans to a small saucepan with 2 tablespoons water, cumin, and a pinch of salt.
Cook over medium-low heat for about 4 to 5 minutes, stirring occasionally.
The beans are ready when they are hot throughout and lightly coated with the seasoned liquid.
Avoid cooking the beans over high heat until they split and become mushy.
5. Prepare the Corn
Heat 1 teaspoon olive oil in a skillet over medium-high heat.
Add the thawed corn and spread it into an even layer. Cook for about 4 to 6 minutes, stirring occasionally.
Remove from the heat and toss with lime juice and a pinch of salt.
Look for a few golden-brown or lightly charred spots on the corn kernels.
Pat very wet corn dry before adding it to the skillet. Excess moisture causes steaming instead of browning.
6. Prepare the Fresh Toppings
Dice the tomatoes, shred the romaine lettuce, slice or dice the avocado, finely chop the red onion, and cut the lime into wedges.
Keep the ingredients separate so each Chipotle Chicken Burrito Bowl can be customized.
Cut the avocado just before serving to reduce browning.
7. Assemble the Burrito Bowls
Divide the cilantro-lime rice evenly among four bowls.
Top each serving with chopped chipotle chicken, warm black beans, corn, diced tomatoes, shredded romaine, avocado, cheese, salsa, and red onion.
Finish with fresh lime wedges and any optional toppings you enjoy.
For a balanced bowl, start with about 3/4 to 1 cup rice, then add chicken, beans, vegetables, and toppings. If you are meal prepping, store cold toppings separately from ingredients that need reheating.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Chicken thighs – $6.50.
Rice – $0.75.
Black beans – $1.25.
Corn – $1.00.
Chipotle peppers and seasonings – $1.75.
Fresh limes and cilantro – $2.00.
Tomatoes and romaine – $2.50.
Avocado – $1.50.
Cheese – $1.75.
Salsa and red onion – $1.50.
Estimated Total Recipe Cost
Approximately $20.50 USD.
Estimated Cost Per Serving
Approximately $5.13 USD per serving.
2. KFC Famous Bowl Lightened-Up
Ingredients
For the Lightened-Up Mashed Potatoes
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks.
- 1/3 cup low-fat milk, warmed.
- 1/4 cup plain nonfat Greek yogurt.
- 1 tablespoon unsalted butter.
- 1/2 teaspoon kosher salt.
- 1/4 teaspoon black pepper.
- 1/4 teaspoon garlic powder.
For the Crispy Chicken
- 1 pound boneless, skinless chicken breast, cut into 1-inch bite-size pieces.
- 1/2 cup panko breadcrumbs.
- 1/4 cup finely grated Parmesan cheese.
- 1 teaspoon paprika.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/2 teaspoon kosher salt.
- 1/4 teaspoon black pepper.
- 1 large egg.
- 1 tablespoon water.
- Nonstick cooking spray.
For the Bowl Layers
- 1 1/2 cups frozen sweet corn.
- 1 cup prepared lower-sodium chicken gravy, heated.
- 3/4 cup shredded reduced-fat sharp cheddar cheese.
Optional Ingredients
- 2 tablespoons sliced green onions.
- 1 tablespoon chopped fresh parsley.
- Hot sauce, to taste.
- Extra black pepper, to taste.
- 1/4 teaspoon smoked paprika for a deeper savory flavor.
Equipment Needed
- Large pot with lid.
- Colander.
- Potato masher.
- Large mixing bowl.
- Medium mixing bowl.
- Small bowl.
- Baking sheet.
- Parchment paper or aluminum foil.
- Wire cooling rack, optional for crispier chicken.
- Chef’s knife.
- Cutting board.
- Measuring cups.
- Measuring spoons.
- Whisk or fork.
- Tongs.
- Rubber spatula or wooden spoon.
- Small saucepan for gravy.
- Microwave-safe bowl or small saucepan for corn.
- Instant-read meat thermometer.
- 4 serving bowls.
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 425°F.
Line a large baking sheet with parchment paper or foil, then lightly coat it with nonstick cooking spray. If you have an oven-safe wire rack, place it over the baking sheet and spray the rack lightly.
A wire rack allows hot air to circulate around the chicken, helping the bottom stay crisp instead of turning soft.
Do not crowd the chicken pieces tightly together later. Overcrowding traps steam and prevents proper browning.
Step 2: Boil the Potatoes
Place the peeled and chopped potatoes in a large pot. Cover them with cold water by about 1 inch and add a small pinch of salt.
Bring the water to a boil over high heat. Once boiling, reduce to medium-high and cook for 12 to 15 minutes.
The potatoes are ready when a fork slides easily into the center with almost no resistance.
The potato pieces should look tender around the edges but should not be completely falling apart.
Start potatoes in cold water rather than dropping them into boiling water. This helps the pieces cook more evenly.
Step 3: Prepare the Chicken Coating
While the potatoes cook, combine the panko breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper in a medium bowl.
In a separate small bowl, whisk together the egg and 1 tablespoon water until smooth.
Pat the chicken pieces dry with paper towels. Dip each piece into the egg mixture, let excess egg drip off, then coat it evenly in the panko mixture.
Arrange the coated chicken in a single layer on the prepared baking sheet. Lightly spray the tops with nonstick cooking spray.
Do not bread wet chicken. Excess surface moisture can make the coating slide off.
Step 4: Bake the Chicken
Bake the chicken at 425°F for 15 to 18 minutes, depending on the size and thickness of the pieces.
For more even browning, turn the chicken pieces after about 9 minutes. Return them to the oven until fully cooked.
The chicken is done when.
The coating looks golden and crisp.
The center is no longer pink.
The internal temperature reaches 165°F at the thickest part.
Use an instant-read thermometer for the most reliable result.
Do not keep baking chicken just to achieve a darker crust after it has already reached 165°F. Small chicken pieces can dry out quickly.
Step 5: Mash the Potatoes
Drain the cooked potatoes thoroughly in a colander. Let them sit for about 1 minute so excess steam can escape.
Return the potatoes to the warm pot. Add the warmed low-fat milk, Greek yogurt, butter, salt, black pepper, and garlic powder.
Mash until creamy and mostly smooth.
The potatoes should hold soft peaks and spread easily with a spoon.
If they seem too thick, add another tablespoon of warm milk at a time until the texture is right.
Do not use a blender or food processor. Overworking potatoes can make them gummy and glue-like.
Step 6: Heat the Corn
Place the frozen corn in a microwave-safe bowl with 1 tablespoon water. Cover loosely and microwave for 2 to 4 minutes, stirring halfway through.
Alternatively, warm it in a small saucepan over medium heat for about 4 to 5 minutes.
The corn is ready when it is hot, bright yellow, and tender.
Drain any excess water before assembling the bowls.
Step 7: Heat the Gravy
Warm the lower-sodium chicken gravy in a small saucepan over medium-low heat for 3 to 5 minutes, stirring occasionally.
The gravy should be hot and pourable but not rapidly boiling.
If it becomes too thick, stir in 1 tablespoon of low-sodium chicken broth or water.
Step 8: Assemble the KFC Famous Bowl Lightened-Up
Divide the mashed potatoes evenly among 4 bowls.
For each serving, layer approximately.
One-fourth of the mashed potatoes.
About 3/8 cup warm corn.
One-fourth of the crispy chicken pieces.
1/4 cup warm chicken gravy.
3 tablespoons shredded reduced-fat cheddar cheese.
The heat from the chicken and gravy should begin melting the cheese within a minute or two.
Add green onions, parsley, hot sauce, or extra black pepper if desired.
For the best texture, serve the KFC Famous Bowl Lightened-Up immediately while the chicken is still crisp and the gravy is hot.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Yukon Gold potatoes – $2.00.
Chicken breast – $4.50.
Panko and Parmesan – $1.25.
Egg and seasonings – $0.75.
Milk, Greek yogurt, and butter – $1.25.
Frozen corn – $1.25.
Lower-sodium chicken gravy – $1.75.
Reduced-fat cheddar cheese – $2.00.
Estimated Total Recipe Cost
Approximately $14.75 USD.
Estimated Cost Per Serving
Approximately $3.69 USD per serving.
3. Taco Bell Power Bowl Copycat
Ingredients
For the Seasoned Chicken
- 1 1/4 pounds boneless, skinless chicken breasts.
- 1 tablespoon olive oil.
- 1 teaspoon chili powder.
- 1 teaspoon ground cumin.
- 1/2 teaspoon smoked paprika.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/2 teaspoon kosher salt.
- 1/4 teaspoon ground black pepper.
- 1 tablespoon fresh lime juice.
For the Cilantro Lime Rice
- 1 cup long-grain white rice, uncooked.
- 2 cups water.
- 1/2 teaspoon kosher salt.
- 1 tablespoon fresh lime juice.
- 1/4 cup finely chopped fresh cilantro.
For the Black Beans
- 1 can (15 ounces) black beans, drained and rinsed.
- 1/4 teaspoon ground cumin.
- 2 tablespoons water.
For the Avocado Ranch Sauce
- 1/2 ripe avocado.
- 1/3 cup prepared ranch dressing.
- 2 tablespoons sour cream.
- 1 tablespoon fresh lime juice.
- 1 tablespoon finely chopped fresh cilantro.
- 1 to 2 tablespoons water, as needed.
- Pinch of kosher salt.
For Bowl Assembly
- 4 cups shredded romaine lettuce.
- 1 cup diced tomatoes.
- 1 cup shredded cheddar cheese or Mexican-style cheese blend.
- 1/2 cup sour cream.
- 1 ripe avocado, diced.
- 4 lime wedges.
Optional Ingredients
- 1/2 cup roasted corn.
- Sliced jalapenos.
- Pickled jalapenos.
- Pico de gallo.
- Salsa.
- Hot sauce.
- Crushed tortilla chips.
- Sliced green onions.
- Extra chopped cilantro.
- Guacamole instead of diced avocado.
Equipment Needed
- Large nonstick skillet or cast-iron skillet.
- Medium saucepan with lid.
- Small saucepan.
- Cutting board.
- Sharp chef’s knife.
- Measuring cups.
- Measuring spoons.
- Mixing bowl.
- Small bowl.
- Whisk or fork.
- Blender or small food processor for the avocado ranch sauce.
- Fine-mesh strainer or colander.
- Tongs.
- Wooden spoon or silicone spatula.
- Meat thermometer.
- Four medium serving bowls.
Step-by-Step Instructions
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels. If they are very thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness of about 3/4 inch.
In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Rub the chicken with olive oil, then coat both sides evenly with the seasoning mixture. Drizzle with lime juice.
Evenly thick chicken cooks more consistently. One of the most common mistakes is cooking a very thick chicken breast as-is, which can leave the center undercooked while the outside becomes dry.
2. Start the Cilantro Lime Rice
Place the rice in a fine-mesh strainer and rinse under cool running water until the water becomes mostly clear. This removes excess surface starch and helps prevent overly sticky rice.
Add the rinsed rice, 2 cups water, and 1/2 teaspoon salt to a medium saucepan. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover tightly with a lid. Simmer for about 15 minutes, or until the water is absorbed and the rice looks tender.
Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, then gently stir in the lime juice and chopped cilantro.
Properly cooked rice should look fluffy and tender with no puddle of water at the bottom.
Do not repeatedly lift the lid while the rice cooks. Escaping steam can interfere with even cooking.
3. Cook the Seasoned Chicken
Heat a large skillet over medium-high heat for about 2 minutes. Add the seasoned chicken.
Cook for approximately 5 to 7 minutes on the first side without constantly moving it. Flip with tongs and cook for another 5 to 7 minutes, depending on thickness.
The chicken is done when the outside has browned edges, the center is no longer pink, and the thickest part reaches 165°F on a meat thermometer.
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
Resting matters because cutting immediately allows more juice to run onto the cutting board instead of staying in the meat.
Do not keep cooking chicken far beyond 165°F. Overcooked chicken can quickly become dry and chewy.
4. Warm the Black Beans
Add the drained and rinsed black beans to a small saucepan. Stir in the cumin and 2 tablespoons water.
Cook over medium-low heat for 4 to 5 minutes, stirring occasionally.
The beans are ready when they are hot throughout and lightly coated with the cumin-seasoned liquid. They should remain mostly whole rather than turning mushy.
5. Make the Avocado Ranch Sauce
Add the 1/2 avocado, ranch dressing, sour cream, lime juice, cilantro, and a pinch of salt to a blender or small food processor.
Blend until smooth and creamy. Add water 1 tablespoon at a time until the sauce reaches a drizzle-friendly consistency.
Taste and adjust with a little more lime juice or salt if needed.
The finished sauce should be pale green, smooth, and thick enough to coat a spoon while still being easy to drizzle.
Do not add too much water at once. A thin sauce can make the entire bowl watery.
6. Prepare the Fresh Toppings
Wash and dry the romaine lettuce thoroughly, then shred it into bite-size pieces. Dice the tomatoes and avocado.
Keep wet ingredients away from the lettuce until you are ready to assemble the bowls.
Excess water on lettuce can dilute the sauce and make the bowl soggy. A salad spinner works well if you have one.
7. Assemble the Taco Bell Power Bowl Copycat
Divide the cilantro lime rice among four bowls. Add the warm black beans and sliced seasoned chicken.
Arrange the shredded romaine, diced tomatoes, shredded cheese, sour cream, and diced avocado around the bowl. Drizzle the avocado ranch sauce over the top.
Serve each bowl with a lime wedge and any optional toppings you like.
For the best texture, serve immediately while the chicken, rice, and beans are warm and the lettuce remains cool and crisp.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Chicken breasts – $5.75.
Rice – $0.65.
Black beans – $1.15.
Romaine lettuce – $1.75.
Tomatoes – $1.25.
Avocados – $2.25.
Shredded cheese – $2.00.
Sour cream – $0.85.
Ranch dressing – $0.75.
Lime and cilantro – $1.25.
Oil and seasonings – $0.85.
Estimated Total Recipe Cost
Approximately $18.50 USD.
Estimated Cost Per Serving
Approximately $4.63 USD per serving.
4. Panda Express Teriyaki Chicken Bowl
Ingredients
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs.
- 1 tablespoon neutral cooking oil, such as canola, avocado, or vegetable oil.
- 1/2 teaspoon kosher salt.
- 1/4 teaspoon ground black pepper.
- 1/2 teaspoon garlic powder.
For the Homemade Teriyaki Sauce
- 1/2 cup water.
- 1/3 cup low-sodium soy sauce.
- 1/4 cup packed light brown sugar.
- 2 tablespoons honey.
- 1 tablespoon rice vinegar.
- 2 teaspoons finely grated fresh ginger.
- 2 cloves garlic, minced.
- 1 teaspoon toasted sesame oil.
- 1 tablespoon cornstarch.
- 2 tablespoons cold water, for the cornstarch slurry.
For the Rice
- 1 1/2 cups uncooked long-grain white rice.
- 3 cups water.
- 1/4 teaspoon salt.
For the Vegetables
- 2 cups broccoli florets.
- 1 medium carrot, thinly sliced.
- 1 teaspoon neutral cooking oil.
- 2 tablespoons water.
Optional Ingredients
- 2 green onions, thinly sliced.
- 1 teaspoon sesame seeds.
- 1/4 teaspoon crushed red pepper flakes.
- Sriracha, for serving.
- Extra teriyaki sauce, for drizzling.
Equipment Needed
- Large nonstick skillet or cast-iron skillet.
- Medium saucepan with lid.
- Small saucepan.
- Cutting board.
- Sharp chef’s knife.
- Measuring cups.
- Measuring spoons.
- Liquid measuring cup.
- Small mixing bowl.
- Whisk.
- Tongs.
- Wooden spoon or silicone spatula.
- Instant-read meat thermometer.
- Fine grater or microplane for fresh ginger.
- Serving bowls.
Optional equipment
- Rice cooker.
- Grill pan.
- Outdoor grill.
- Steamer basket.
Step-by-Step Instructions
1. Prepare the Rice
Place the rice in a fine-mesh strainer and rinse it under cool running water until the water becomes mostly clear. This removes excess surface starch and helps prevent overly sticky rice.
Add the rinsed rice, 3 cups water, and 1/4 teaspoon salt to a medium saucepan. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover tightly with a lid. Cook for about 15 to 18 minutes, or until the water is absorbed and the rice is tender.
Remove from the heat and let it rest, covered, for 5 minutes. Fluff gently with a fork.
The rice should look fluffy and tender with no visible water pooling at the bottom.
Do not repeatedly lift the lid while the rice cooks. Escaping steam can lead to unevenly cooked rice.
2. Make the Teriyaki Sauce
In a small saucepan, combine 1/2 cup water, soy sauce, brown sugar, honey, rice vinegar, ginger, garlic, and sesame oil.
Place the saucepan over medium heat and whisk until the brown sugar dissolves. Bring the mixture to a gentle simmer for 2 to 3 minutes.
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until completely smooth. This is your cornstarch slurry.
Slowly pour the slurry into the simmering sauce while whisking constantly. Cook for another 1 to 2 minutes.
The sauce is ready when it looks glossy and lightly coats the back of a spoon.
Never add dry cornstarch directly to hot sauce. It can form stubborn lumps.
3. Prepare the Chicken
Pat the chicken thighs dry with paper towels. Removing surface moisture helps the chicken brown instead of steam.
Season both sides with kosher salt, black pepper, and garlic powder.
If some thighs are much thicker than others, gently pound them to a more even thickness. This helps everything cook at roughly the same speed.
Keep raw chicken on a separate cutting board and wash hands, knives, and surfaces thoroughly after handling it.
4. Cook the Chicken
Heat a large skillet over medium-high heat. Add 1 tablespoon cooking oil and let it heat until shimmering.
Place the chicken thighs in the skillet in a single layer. Cook for about 5 to 7 minutes on the first side without constantly moving them.
Flip and cook for another 5 to 7 minutes, depending on thickness.
The outside should be deeply golden brown with lightly caramelized edges.
Check the thickest part with an instant-read thermometer. The chicken is safely cooked when it reaches 165°F.
Transfer the chicken to a clean plate and rest for 5 minutes.
Do not overcrowd the skillet. If necessary, cook the chicken in two batches. Crowding traps steam and prevents good browning.
5. Cook the Vegetables
While the chicken rests, add 1 teaspoon oil to the same skillet over medium heat.
Add the broccoli and sliced carrot. Cook for 2 minutes, stirring occasionally.
Pour in 2 tablespoons water and immediately cover the skillet. Steam for 2 to 3 minutes.
Remove the lid and cook for another minute if excess water remains.
The broccoli should be bright green and the carrots should be tender enough to bite but still slightly crisp.
Do not overcook the vegetables until dull and mushy. Crisp-tender vegetables give the bowl better texture.
6. Slice and Glaze the Chicken
Place the rested chicken on a clean cutting board. Slice it across the grain into strips about 1/2-inch thick.
Return the sliced chicken to the skillet over medium-low heat. Add about half of the prepared teriyaki sauce and toss gently for 1 to 2 minutes.
Each piece should look shiny and evenly coated, but the sauce should not become burned or sticky-black.
Keep the heat moderate after adding the sauce. Brown sugar and honey can scorch quickly over high heat.
7. Assemble the Panda Express Teriyaki Chicken Bowl
Divide the warm rice evenly among 4 serving bowls.
Top each bowl with.
Sliced teriyaki chicken.
Steamed broccoli.
Sliced carrots.
Additional teriyaki sauce as desired.
Finish with sliced green onions, sesame seeds, red pepper flakes, or Sriracha if you like.
Serve immediately while the chicken is hot and the vegetables are still crisp-tender.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Boneless chicken thighs – $6.00.
Rice – $1.25.
Broccoli and carrot – $2.50.
Soy sauce and seasonings – $1.25.
Brown sugar and honey – $0.90.
Garlic and ginger – $0.75.
Vinegar and sesame oil – $0.60.
Cornstarch and cooking oil – $0.35.
Estimated Total Recipe Cost
Approximately $13.60 USD.
Estimated Cost Per Serving
Approximately $3.40 USD per serving.
5. Chick-Fil-A Grilled Nugget Protein Bowl
Ingredients
For the Grilled Chicken Nuggets
- 1 1/2 pounds boneless, skinless chicken breasts.
- 1/3 cup dill pickle juice.
- 2 tablespoons milk.
- 1 tablespoon olive oil.
- 1 teaspoon powdered sugar.
- 1 teaspoon paprika.
- 1 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/2 teaspoon fine sea salt.
- 1/4 teaspoon ground black pepper.
For the Protein Bowls
- 4 cups chopped romaine lettuce.
- 2 cups cooked brown rice.
- 1 cup canned black beans, drained and rinsed.
- 1 cup corn kernels, cooked and cooled slightly.
- 1 cup cherry tomatoes, halved.
- 1 medium avocado, diced.
- 1/2 cup shredded Monterey Jack cheese.
- 1/4 cup finely diced red onion.
- 1/4 cup chopped fresh cilantro.
For the Simple Lime Dressing
- 3 tablespoons olive oil.
- 2 tablespoons fresh lime juice.
- 1 teaspoon honey.
- 1/2 teaspoon Dijon mustard.
- 1/4 teaspoon garlic powder.
- 1/4 teaspoon fine sea salt.
- 1/8 teaspoon ground black pepper.
Optional Ingredients
- 1/2 cup crushed tortilla strips for extra crunch.
- 1/4 cup sliced jalapeños for heat.
- 1/2 cup prepared pico de gallo.
- Lime wedges for serving.
- Hot sauce for extra spice.
- Light ranch dressing instead of lime dressing.
Ingredient Substitutions
- Chicken breasts: Use boneless, skinless chicken thighs for a juicier result.
- Brown rice: Substitute white rice, quinoa, cauliflower rice, or another cooked grain.
- Black beans: Pinto beans are an easy replacement.
- Monterey Jack cheese: Use shredded cheddar, pepper Jack, or a Mexican-style cheese blend.
- Fresh corn: Frozen corn works perfectly after cooking and cooling. Drained canned corn also works.
- Milk: Use unsweetened plain almond milk if needed.
- Honey: Substitute pure maple syrup.
- Romaine lettuce: Use mixed greens or chopped iceberg lettuce.
Equipment Needed
- Large cutting board.
- Sharp chef’s knife.
- Measuring cups.
- Measuring spoons.
- Large mixing bowl.
- Small mixing bowl.
- Whisk or fork.
- Gallon-size zip-top bag or covered container for marinating.
- Colander or fine-mesh strainer.
- Large nonstick skillet, grill pan, or outdoor grill.
- Tongs.
- Instant-read meat thermometer.
- Medium saucepan with lid for rice, if cooking rice from scratch.
- Wooden spoon or silicone spatula.
- Four serving bowls.
- Paper towels.
Step-by-Step Instructions
1. Cut the Chicken Into Nugget-Size Pieces
Place the chicken breasts on a clean cutting board and pat them dry with paper towels. Cut the chicken into roughly 1-inch pieces.
Try to keep the pieces similar in size. This helps them cook at the same speed. If some pieces are much larger than others, the small nuggets may dry out before the larger pieces are fully cooked.
The chicken pieces should look like evenly sized, bite-size nuggets.
Do not cut the chicken into tiny pieces. Very small pieces can become dry and tough quickly.
2. Marinate the Chicken
Add the pickle juice and milk to a zip-top bag or covered container. Add the chicken pieces and gently mix until all the chicken is coated.
Refrigerate for 30 minutes.
The pickle juice adds tangy flavor and helps season the chicken. Keep the marinating time reasonable. Leaving small chicken pieces in an acidic marinade for many hours can affect their texture.
Prepare the rice, vegetables, and dressing while the chicken marinates.
3. Prepare the Rice and Bowl Ingredients
If your brown rice is not already cooked, prepare it according to the package directions. Most brown rice takes about 30 to 45 minutes, depending on the brand.
Drain and rinse the black beans under cool running water. Cook the corn if necessary. Halve the cherry tomatoes, dice the avocado, finely chop the red onion, and chop the cilantro.
Set everything aside in separate bowls for easy assembly.
The rice should be tender but not mushy, and the vegetables should look fresh and crisp.
Drain the beans thoroughly. Excess water can make the finished protein bowl soggy.
4. Make the Lime Dressing
In a small bowl, combine.
3 tablespoons olive oil.
2 tablespoons fresh lime juice.
1 teaspoon honey.
1/2 teaspoon Dijon mustard.
1/4 teaspoon garlic powder.
1/4 teaspoon salt.
1/8 teaspoon black pepper.
Whisk for 20 to 30 seconds, until the dressing looks slightly thickened and evenly blended.
Taste and adjust if needed. Add a little more lime juice for extra brightness or a small amount of honey if you prefer a sweeter dressing.
5. Season the Chicken Nuggets
Remove the chicken from the marinade and discard the used marinade. Do not reuse marinade that has been in contact with raw chicken.
Pat the chicken lightly with paper towels. It does not need to be completely dry, but removing excess liquid helps with browning.
In a large bowl, combine the olive oil, powdered sugar, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken and toss until evenly coated.
The small amount of powdered sugar helps encourage light caramelization. It should not make the chicken taste like dessert.
6. Cook the Grilled Chicken Nuggets
Heat a large grill pan or heavy nonstick skillet over medium-high heat for about 2 minutes.
Add the seasoned chicken in a single layer. If your skillet is small, cook in two batches. Crowding the pan traps steam and prevents proper browning.
Cook for about 3 to 4 minutes on the first side without constantly moving the chicken. Turn the pieces and cook for another 3 to 5 minutes, stirring occasionally, until fully cooked.
The exact cooking time depends on the size of your chicken pieces and the heat of your pan.
Safe temperature: The thickest pieces must reach an internal temperature of 165°F.
The chicken should have golden-brown spots on the outside, look opaque in the center, and release clear juices.
Do not rely only on exterior color. Chicken can brown before the center reaches a safe temperature, so use a meat thermometer when possible.
Preheat the grill to approximately 400°F to 425°F. For small chicken pieces, a grill basket or skewers make cooking easier. Grill until browned and the internal temperature reaches 165°F.
7. Let the Chicken Rest Briefly
Transfer the cooked nuggets to a clean plate and let them rest for 3 to 5 minutes.
This short resting period helps the chicken retain more moisture. Do not place cooked chicken back on the plate or cutting board that held raw chicken unless it has been thoroughly washed first.
8. Assemble the Protein Bowls
Divide the ingredients evenly among four serving bowls.
For each bowl, add approximately.
1 cup chopped romaine lettuce.
1/2 cup cooked brown rice.
1/4 cup black beans.
1/4 cup corn.
1/4 cup cherry tomatoes.
One-fourth of the diced avocado.
2 tablespoons shredded Monterey Jack cheese.
A portion of red onion.
A portion of cilantro.
One-fourth of the cooked grilled chicken nuggets.
9. Add Dressing and Serve
Drizzle each bowl with approximately one-fourth of the lime dressing. Add optional tortilla strips, jalapeños, pico de gallo, lime wedges, or hot sauce if desired.
Serve immediately while the chicken is warm and the vegetables are crisp.
If making these bowls for meal prep, store the dressing, avocado, and lettuce separately. This prevents the ingredients from becoming soggy and helps everything taste fresher.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Chicken breasts – $7.00.
Brown rice – $1.00.
Romaine lettuce – $1.75.
Black beans – $1.00.
Corn – $1.00.
Cherry tomatoes – $2.00.
Avocado – $1.50.
Monterey Jack cheese – $1.50.
Red onion and cilantro – $1.00.
Pickle juice and milk – $0.50.
Lime dressing ingredients – $1.25.
Seasonings and cooking oil – $0.75.
Estimated Total Recipe Cost
Approximately $20.25 USD.
Estimated Cost Per Serving
Approximately $5.06 USD per serving.