20 Flavorful Chicken Power Bowl Recipes Nutritious

Whether you’re meal prepping for the week or craving a quick, satisfying dinner, these 20 flavorful chicken power bowl recipes are here to save the day. Packed with protein, fresh veggies, and delicious sauces, they’re the perfect way to enjoy a nutritious meal that doesn’t skimp on taste. Ready to mix up your routine? Keep scrolling for your new go-to favorites!

Spicy Sriracha Chicken Power Bowl

Perfect for those busy weeknights when you need something satisfying but don’t want to spend hours in the kitchen. This spicy sriracha chicken power bowl comes together quickly and packs a flavorful punch that’ll keep you going all evening. You’re going to love how customizable it is too.

Ingredients

• Chicken breast – 1 lb
• Brown rice – 1 cup
• Sriracha – 3 tbsp
• Soy sauce – 2 tbsp
• Honey – 1 tbsp
• Olive oil – 1 tbsp
• Broccoli florets – 2 cups
• Carrots – 1 cup, shredded
• Green onions – ¼ cup, sliced
• Sesame seeds – 1 tsp

Instructions

1. Cook 1 cup brown rice according to package directions until tender, about 25 minutes.
2. Cut 1 lb chicken breast into 1-inch cubes while the rice cooks.
3. Whisk together 3 tbsp sriracha, 2 tbsp soy sauce, and 1 tbsp honey in a small bowl.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken cubes to the hot skillet in a single layer, making sure they don’t touch for proper browning.
6. Cook chicken for 6-8 minutes, turning occasionally, until internal temperature reaches 165°F on an instant-read thermometer.
7. Pour the sriracha sauce mixture over the cooked chicken and stir to coat completely.
8. Steam 2 cups broccoli florets for 4-5 minutes until bright green and fork-tender but still crisp.
9. Divide the cooked brown rice evenly between two bowls as your base layer.
10. Arrange the saucy chicken and steamed broccoli over the rice in separate sections.
11. Top each bowl with ½ cup shredded carrots and 2 tbsp sliced green onions.
12. Sprinkle ½ tsp sesame seeds over each bowl for final garnish.

Ready to dig in? The tender chicken coated in that sweet-spicy glaze pairs perfectly with the fluffy rice and crisp vegetables. Try serving it with extra sriracha on the side for those who want an extra kick, or add a fried egg on top for breakfast-for-dinner vibes.

Mediterranean Chicken Power Bowl

Wondering what to make for dinner that’s both delicious and packed with nutrients? This Mediterranean chicken power bowl comes together in no time and gives you that satisfying restaurant-quality meal at home. You’ll love how the flavors meld together in every bite.

Ingredients

Chicken breast – 1 lb
Olive oil – 2 tbsp
Quinoa – 1 cup
Chicken broth – 2 cups
Cherry tomatoes – 1 cup
Cucumber – 1 medium
Red onion – ½ cup
Feta cheese – ½ cup
Kalamata olives – ¼ cup
Lemon juice – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Dried oregano – 1 tsp

Instructions

1. Preheat your oven to 400°F.
2. Rinse 1 cup of quinoa under cold water for 1 minute using a fine mesh strainer.
3. Combine the rinsed quinoa and 2 cups of chicken broth in a medium saucepan.
4. Bring the quinoa to a boil over high heat, then reduce heat to low and cover the pan.
5. Simmer the quinoa for 15 minutes until all liquid is absorbed.
6. Remove the quinoa from heat and let it sit covered for 5 minutes to steam.
7. Pat 1 lb of chicken breast dry with paper towels.
8. Season both sides of the chicken with 1 tsp salt, ½ tsp black pepper, and 1 tsp dried oregano.
9. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
10. Place the seasoned chicken in the hot skillet and cook for 6 minutes without moving it.
11. Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F.
12. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
13. While the chicken rests, halve 1 cup of cherry tomatoes.
14. Dice 1 medium cucumber into ½-inch pieces.
15. Thinly slice ½ cup of red onion.
16. Chop ¼ cup of Kalamata olives.
17. Crumble ½ cup of feta cheese.
18. Cut the rested chicken into 1-inch cubes.
19. Fluff the quinoa with a fork and divide it among four bowls.
20. Top the quinoa with the chicken, tomatoes, cucumber, red onion, olives, and feta.
21. Drizzle the bowls with 1 tbsp olive oil and 2 tbsp lemon juice.

A fantastic combination of textures awaits with fluffy quinoa, juicy chicken, and crisp vegetables creating the perfect balance. The briny olives and tangy feta really make the flavors pop against the bright lemon dressing. Try serving it with warm pita bread for dipping into any leftover dressing at the bottom of the bowl.

Teriyaki Chicken Power Bowl with Pineapple

Aren’t you tired of the same old lunch routine? This teriyaki chicken power bowl with pineapple is about to become your new go-to. You’ll love how quickly it comes together while packing serious flavor.

Ingredients

Chicken breast – 1 lb
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Garlic – 2 cloves
Ginger – 1 tsp
Cornstarch – 1 tbsp
Pineapple – 1 cup
Rice – 1 cup
Broccoli – 2 cups

Instructions

1. Cut 1 lb chicken breast into 1-inch cubes.
2. Mince 2 cloves garlic and grate 1 tsp ginger.
3. Whisk together ¼ cup soy sauce, 2 tbsp brown sugar, minced garlic, and grated ginger in a medium bowl.
4. Add chicken cubes to the marinade and let sit for 15 minutes at room temperature.
5. Cook 1 cup rice according to package directions.
6. Heat a large skillet over medium-high heat until water droplets sizzle immediately.
7. Remove chicken from marinade, reserving the liquid.
8. Cook chicken in the hot skillet for 6-8 minutes, turning pieces until all sides are browned.
9. Pour reserved marinade into the skillet and bring to a boil.
10. Whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth.
11. Stir cornstarch mixture into the simmering sauce and cook for 2 minutes until thickened.
12. Steam 2 cups broccoli florets for 4-5 minutes until bright green and tender-crisp.
13. Dice 1 cup fresh pineapple into ½-inch pieces.
14. Divide cooked rice between two bowls.
15. Top rice with cooked chicken, steamed broccoli, and diced pineapple.
16. Drizzle remaining teriyaki sauce from the skillet over the bowls.

Keep this bowl vibrant by serving it immediately while the broccoli is still crisp. The sweet pineapple chunks contrast beautifully with the savory teriyaki glaze, and the tender chicken pairs perfectly with the fluffy rice. Try topping it with sesame seeds or sliced green onions for extra crunch and color.

Buffalo Chicken Power Bowl with Blue Cheese

Ready for a lunch that actually keeps you full and satisfied? This Buffalo chicken power bowl brings all that spicy, tangy flavor you love, but in a healthy, protein-packed meal. You get tender chicken, crisp veggies, and that creamy blue cheese finish—perfect for meal prep or a quick weeknight dinner.

Ingredients

Chicken breast – 1 lb
Buffalo sauce – ½ cup
Olive oil – 1 tbsp
Quinoa – 1 cup
Celery – 2 stalks
Carrot – 1 large
Blue cheese crumbles – ¼ cup
Plain Greek yogurt – ¼ cup

Instructions

1. Preheat your oven to 400°F.
2. Place the chicken breast on a baking sheet lined with parchment paper.
3. Brush the chicken with 1 tablespoon of olive oil.
4. Bake the chicken for 20–25 minutes, until it reaches an internal temperature of 165°F.
5. Let the chicken rest for 5 minutes before slicing it into bite-sized pieces.
6. Toss the sliced chicken with ½ cup of Buffalo sauce in a bowl.
7. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer.
8. Cook the quinoa according to package directions with 2 cups of water for 15 minutes, then fluff with a fork.
9. Chop 2 celery stalks and 1 large carrot into small, uniform pieces.
10. Mix ¼ cup of plain Greek yogurt with 2 tablespoons of water to create a drizzle.
11. Divide the cooked quinoa between two bowls.
12. Top the quinoa with the Buffalo chicken, chopped celery, and carrot.
13. Sprinkle ¼ cup of blue cheese crumbles over each bowl.
14. Drizzle the thinned Greek yogurt over the top.
Perfect for a make-ahead lunch, this bowl stays crisp and satisfying thanks to the crunchy veggies and creamy blue cheese. The spicy Buffalo sauce soaks into the quinoa just enough to give every bite a kick, while the yogurt drizzle cools it all down. Try stacking leftovers in mason jars for a grab-and-go version that’s just as delicious.

BBQ Ranch Chicken Power Bowl

Ever find yourself craving something hearty but still healthy? You’ve come to the right place. This BBQ Ranch Chicken Power Bowl is your new go-to lunch that’s packed with flavor and keeps you satisfied all afternoon.

Ingredients

Chicken breast – 1 lb
BBQ sauce – ½ cup
Ranch dressing – ¼ cup
Quinoa – 1 cup
Black beans – 1 can (15 oz)
Corn – 1 cup
Avocado – 1

Instructions

1. Preheat your oven to 375°F.
2. Place the chicken breast on a baking sheet lined with parchment paper.
3. Brush ¼ cup of BBQ sauce evenly over the chicken.
4. Bake the chicken for 25 minutes, or until the internal temperature reaches 165°F.
5. Let the chicken rest for 5 minutes before slicing.
6. While the chicken bakes, rinse 1 cup of quinoa under cold water for 1 minute.
7. Cook the quinoa according to package directions with 2 cups of water.
8. Drain and rinse 1 can of black beans thoroughly.
9. Heat 1 cup of corn in a skillet over medium heat for 3-4 minutes until warm.
10. Slice 1 avocado into thin pieces.
11. Divide the cooked quinoa evenly between two bowls.
12. Top with black beans, corn, and sliced avocado.
13. Add the sliced chicken to each bowl.
14. Drizzle with remaining ¼ cup BBQ sauce and ¼ cup ranch dressing.

Keep those textures and flavors in mind—the creamy avocado and ranch balance the smoky BBQ chicken perfectly. Try serving it with a sprinkle of fresh cilantro or extra crunch from tortilla strips for a fun twist.

Greek Yogurt Chicken Power Bowl

Keeping your weeknight dinners exciting doesn’t have to be complicated. This Greek Yogurt Chicken Power Bowl comes together in minutes and delivers big flavor with minimal effort—perfect for those busy evenings when you need something satisfying and healthy.

Ingredients

Chicken breast – 1 lb
Greek yogurt – ½ cup
Lemon juice – 2 tbsp
Garlic powder – 1 tsp
Paprika – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Quinoa – 1 cup
Cucumber – 1 medium
Cherry tomatoes – 1 cup
Red onion – ¼ cup
Feta cheese – ½ cup
Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken breast completely dry with paper towels.
3. Combine Greek yogurt, lemon juice, garlic powder, paprika, salt, and black pepper in a medium bowl.
4. Add chicken breast to the yogurt mixture, coating it evenly on all sides.
5. Place coated chicken on a parchment-lined baking sheet.
6. Bake chicken for 25 minutes at 400°F until internal temperature reaches 165°F.
7. While chicken bakes, rinse 1 cup quinoa under cold water until water runs clear.
8. Cook quinoa according to package directions, then fluff with a fork.
9. Let cooked quinoa sit uncovered for 5 minutes to prevent mushiness.
10. Dice cucumber into ½-inch pieces.
11. Halve cherry tomatoes lengthwise.
12. Thinly slice red onion.
13. Crumble feta cheese into small chunks.
14. Remove chicken from oven and let rest for 5 minutes before slicing.
15. Slice rested chicken against the grain into ½-inch strips.
16. Divide cooked quinoa evenly between two bowls.
17. Arrange sliced chicken, diced cucumber, halved tomatoes, sliced onion, and crumbled feta over quinoa.
18. Drizzle 1 tablespoon olive oil over each assembled bowl.

You’ll love how the creamy yogurt marinade keeps the chicken incredibly juicy while creating a slightly crispy exterior. The cool cucumbers and tangy feta balance perfectly with the warm quinoa and spiced chicken—try adding a squeeze of fresh lemon right before eating for an extra zesty kick.

Honey Mustard Chicken Power Bowl

Just when you need a quick, satisfying dinner that actually fuels your body, this honey mustard chicken power bowl comes to the rescue. It’s packed with protein and fresh flavors that’ll make you feel amazing after eating it.

Ingredients

Chicken breast – 1 lb
Olive oil – 2 tbsp
Honey – 2 tbsp
Dijon mustard – 2 tbsp
Quinoa – 1 cup
Water – 2 cups
Salt – 1 tsp
Black pepper – ½ tsp
Broccoli florets – 2 cups
Avocado – 1
Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
3. Combine rinsed quinoa and 2 cups of water in a saucepan, bring to a boil over high heat.
4. Reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
5. Fluff quinoa with a fork and let it sit covered for 5 minutes to steam.
6. Cut 1 lb chicken breast into 1-inch cubes and place in a bowl.
7. Whisk together 2 tbsp olive oil, 2 tbsp honey, and 2 tbsp Dijon mustard in a small bowl.
8. Pour half the honey mustard mixture over chicken, reserving the rest for dressing.
9. Season chicken with ½ tsp salt and ¼ tsp black pepper, tossing to coat evenly.
10. Spread chicken on a parchment-lined baking sheet in a single layer.
11. Toss 2 cups broccoli florets with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper.
12. Arrange broccoli on the same baking sheet alongside chicken.
13. Roast chicken and broccoli at 400°F for 18-20 minutes until chicken reaches 165°F internally.
14. Slice 1 avocado and drizzle with 1 tbsp lemon juice to prevent browning.
15. Divide quinoa between two bowls, top with roasted chicken and broccoli.
16. Arrange avocado slices over each bowl.
17. Drizzle reserved honey mustard dressing over everything.
Finally, the tender chicken coated in sweet-savory glaze pairs perfectly with fluffy quinoa and crisp-tender broccoli. For a fun twist, try serving it in lettuce cups or adding a sprinkle of sesame seeds for extra crunch.

Avocado Lime Chicken Power Bowl

Keeping your weeknight dinners exciting doesn’t have to be complicated. You’ll love how this vibrant bowl comes together with minimal effort and maximum flavor, making healthy eating actually enjoyable.

Ingredients

Chicken breast – 1 lb
Avocado – 1 large
Lime – 1
Quinoa – 1 cup
Black beans – 1 can (15 oz)
Red bell pepper – 1
Red onion – ¼ cup
Cilantro – ¼ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Rinse 1 cup quinoa under cold water for 1 minute to remove bitterness.
2. Cook quinoa according to package directions with 2 cups water for 15 minutes.
3. Preheat oven to 400°F while quinoa cooks.
4. Cut 1 lb chicken breast into 1-inch cubes.
5. Toss chicken with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
6. Spread chicken on baking sheet in single layer.
7. Bake chicken at 400°F for 18 minutes until internal temperature reaches 165°F.
8. Drain and rinse 1 can black beans while chicken bakes.
9. Dice 1 red bell pepper into ½-inch pieces.
10. Finely chop ¼ cup red onion.
11. Chop ¼ cup cilantro leaves.
12. Cut 1 avocado in half and remove pit.
13. Scoop avocado flesh into small bowl.
14. Juice 1 lime directly over avocado.
15. Mash avocado and lime juice with fork until creamy.
16. Fluff cooked quinoa with fork to separate grains.
17. Combine quinoa, black beans, red bell pepper, and red onion in large bowl.
18. Add baked chicken to bowl mixture.
19. Drizzle remaining 1 tbsp olive oil over bowl contents.
20. Sprinkle remaining ½ tsp salt and ¼ tsp black pepper.
21. Toss everything gently to combine.
22. Top with avocado-lime mash and chopped cilantro.

Avocado mash stays bright green when mixed with lime juice immediately. The creamy avocado contrasts beautifully with the chewy quinoa and tender chicken. Try serving it in tortillas for quick wraps or topped with a fried egg for breakfast the next day.

Cilantro Lime Chicken Power Bowl

Ready for a meal that’s as vibrant as it is satisfying? This cilantro lime chicken power bowl is your new go-to for a quick, healthy lunch or dinner. You’ll love how fresh and zesty it tastes, and it comes together in no time.

Ingredients

Chicken breast – 1 lb
Lime juice – ¼ cup
Cilantro – ½ cup, chopped
Garlic – 2 cloves, minced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Quinoa – 1 cup
Black beans – 1 can (15 oz), rinsed
Corn – 1 cup
Avocado – 1, sliced

Instructions

1. Preheat your oven to 400°F.
2. In a bowl, whisk together lime juice, chopped cilantro, minced garlic, olive oil, salt, and black pepper.
3. Place the chicken breast in a resealable bag and pour in half of the marinade.
4. Seal the bag and marinate the chicken in the refrigerator for at least 20 minutes.
5. Rinse 1 cup of quinoa under cold water until the water runs clear.
6. Cook the quinoa according to package instructions, then fluff it with a fork.
7. Remove the chicken from the marinade and discard the used marinade.
8. Place the chicken on a baking sheet lined with parchment paper.
9. Bake the chicken for 20–25 minutes, or until the internal temperature reaches 165°F.
10. Let the chicken rest for 5 minutes before slicing it into strips.
11. In a large bowl, combine the cooked quinoa, rinsed black beans, and corn.
12. Drizzle the remaining marinade over the quinoa mixture and toss to combine.
13. Divide the quinoa mixture between two bowls.
14. Top each bowl with sliced chicken and avocado slices.

Dig into this bowl and you’ll get a perfect mix of fluffy quinoa, tender chicken, and creamy avocado. The lime and cilantro give it a bright, tangy kick that makes every bite refreshing. Try serving it with a sprinkle of crushed tortilla chips for extra crunch.

Thai Peanut Chicken Power Bowl

Sometimes you just need a meal that’s both satisfying and packed with flavor. This Thai peanut chicken power bowl comes together quickly and delivers that perfect balance of savory, sweet, and spicy. You’ll love how easy it is to customize with your favorite veggies.

Ingredients

Chicken breast – 1 lb
Rice – 1 cup
Broccoli – 2 cups
Peanut butter – ¼ cup
Soy sauce – 2 tbsp
Lime juice – 1 tbsp
Honey – 1 tbsp
Garlic – 2 cloves
Red pepper flakes – ½ tsp

Instructions

1. Cook 1 cup of rice according to package directions.
2. Cut 1 lb of chicken breast into 1-inch cubes.
3. Heat a large skillet over medium-high heat for 2 minutes.
4. Add chicken to the hot skillet and cook for 6-8 minutes, flipping halfway through, until internal temperature reaches 165°F.
5. Steam 2 cups of broccoli for 4-5 minutes until bright green and tender-crisp.
6. Mince 2 cloves of garlic.
7. Whisk together ¼ cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, minced garlic, and ½ tsp red pepper flakes in a small bowl.
8. Divide cooked rice between two bowls.
9. Top rice with cooked chicken and steamed broccoli.
10. Drizzle peanut sauce over each bowl.
11. Toss everything together until well coated.

Keep those textures dancing between tender chicken, crisp broccoli, and creamy peanut sauce. The savory-sweet combo makes it addictive, and you can always add extra chili flakes if you like more heat. Try serving it with extra lime wedges for squeezing over top.

Pesto Chicken Power Bowl with Quinoa

Mmm, you know those days when you need something healthy but actually satisfying? This pesto chicken power bowl with quinoa is your answer—it’s packed with flavor and comes together in no time.

Ingredients

Chicken breast – 1 lb
Quinoa – 1 cup
Pesto – ¼ cup
Cherry tomatoes – 1 cup
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
3. Combine rinsed quinoa with 2 cups of water in a saucepan and bring to a boil.
4. Reduce heat to low, cover the saucepan, and simmer quinoa for 15 minutes until all water is absorbed.
5. Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork for light, separate grains.
6. While quinoa cooks, pat 1 lb of chicken breast dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
7. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
8. Add chicken to the hot skillet and cook for 6–7 minutes per side until internal temperature reaches 165°F.
9. Transfer cooked chicken to a cutting board and let it rest for 5 minutes before slicing to keep juices locked in.
10. Halve 1 cup of cherry tomatoes while chicken rests.
11. Slice rested chicken into ½-inch thick strips.
12. In a large bowl, combine cooked quinoa, sliced chicken, halved cherry tomatoes, and ¼ cup pesto, tossing gently to coat everything evenly.
13. Taste and adjust seasoning with more salt or pepper if needed. Lightly fluffing the quinoa with pesto gives it a creamy texture without being heavy, while the juicy tomatoes pop with freshness against the savory chicken. Try serving it warm with a squeeze of lemon or chilled for a next-day lunch—it holds up beautifully in the fridge.

Garlic Parmesan Chicken Power Bowl

Ever have one of those days where you need something delicious but don’t want to spend hours in the kitchen? You’re in luck because this Garlic Parmesan Chicken Power Bowl comes together fast and hits all the right spots. It’s the perfect combo of savory chicken, tender quinoa, and fresh veggies.

Ingredients

• Chicken breast – 1 lb
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Quinoa – 1 cup
• Water – 2 cups
• Broccoli florets – 2 cups
• Cherry tomatoes – 1 cup
• Parmesan cheese – ½ cup, grated

Instructions

1. Preheat your oven to 400°F.
2. Cut the chicken breast into 1-inch cubes.
3. Place the chicken cubes in a medium bowl.
4. Drizzle the olive oil over the chicken.
5. Sprinkle the garlic powder, salt, and black pepper evenly over the chicken.
6. Toss the chicken until all pieces are coated. Tip: Let the chicken sit for 5 minutes to absorb the seasonings for more flavor.
7. Spread the seasoned chicken in a single layer on a baking sheet.
8. Bake the chicken for 18 minutes, or until the internal temperature reaches 165°F.
9. While the chicken bakes, rinse the quinoa under cold water in a fine-mesh strainer.
10. Combine the rinsed quinoa and water in a saucepan.
11. Bring the quinoa to a boil over high heat.
12. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes.
13. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Tip: Don’t peek while it simmers to keep the steam in for perfectly fluffy quinoa.
14. Fluff the quinoa with a fork.
15. Steam the broccoli florets for 5 minutes, or until bright green and tender-crisp.
16. Halve the cherry tomatoes.
17. Combine the baked chicken, cooked quinoa, steamed broccoli, and halved tomatoes in a large bowl.
18. Sprinkle the grated Parmesan cheese over the mixture. Tip: For extra crispiness, broil the assembled bowl for 2 minutes to melt and lightly brown the cheese.
19. Toss everything gently to mix.

Buttery Parmesan and garlic coat the tender chicken, while the quinoa adds a light, fluffy base that soaks up all the flavors. You’ll love the contrast between the warm ingredients and the fresh, juicy tomatoes. Try serving it in a wrap for a quick lunch the next day—it holds up beautifully.

Mango Salsa Chicken Power Bowl

Ugh, you know those days when you want something healthy but actually crave flavor? This mango salsa chicken power bowl is your answer. It’s fresh, filling, and comes together faster than you can decide what to order for takeout.

Ingredients

Chicken breast – 1 lb
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
White rice – 1 cup
Mango – 1 large
Red onion – ½ cup
Cilantro – ¼ cup
Lime – 1
Black beans – 1 can (15 oz)
Avocado – 1

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken breast completely dry with paper towels. (Tip: Dry chicken creates a better sear.)
3. Rub 1 tbsp olive oil over the chicken breast.
4. Sprinkle ½ tsp salt and ¼ tsp black pepper evenly over the chicken.
5. Place the chicken on a baking sheet.
6. Bake the chicken for 22 minutes, or until the internal temperature reaches 165°F.
7. While the chicken bakes, rinse 1 cup of white rice under cold water until the water runs clear.
8. Cook the rice according to your rice cooker’s instructions, or bring it to a boil with 2 cups of water, then simmer covered for 18 minutes.
9. Let the baked chicken rest on a cutting board for 5 minutes before slicing. (Tip: Resting keeps the chicken juicy.)
10. Dice the mango into ½-inch cubes.
11. Finely chop ½ cup of red onion.
12. Chop ¼ cup of cilantro leaves.
13. Juice the lime into a medium bowl.
14. Add the diced mango, chopped red onion, and chopped cilantro to the bowl with the lime juice.
15. Gently toss the mango salsa ingredients to combine.
16. Rinse and drain 1 can of black beans.
17. Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon.
18. Slice the avocado into ¼-inch thick pieces.
19. Fluff the cooked rice with a fork. (Tip: Fluffing rice separates the grains for a better texture.)
20. Divide the rice between two bowls.
21. Top the rice with sliced chicken, black beans, mango salsa, and avocado slices.
Now you’ve got a bowl that’s bursting with sweet mango, creamy avocado, and savory chicken. The textures play so well together—try adding a sprinkle of crushed tortilla chips for an extra crunch, or pack it cold for a fantastic next-day lunch.

Chipotle Chicken Power Bowl with Black Beans

Busy days call for meals that fuel you without fuss. This chipotle chicken power bowl comes together fast and keeps you satisfied for hours. You’ll love how the smoky spice plays with the creamy beans and fresh toppings.

Ingredients

Chicken breast – 1 lb
Chipotle powder – 1 tsp
Cumin – ½ tsp
Garlic powder – ½ tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Olive oil – 1 tbsp
Cooked brown rice – 2 cups
Black beans – 1 can (15 oz), drained
Corn – 1 cup
Avocado – 1
Lime – 1

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken breast completely dry with paper towels.
3. Rub the chicken with olive oil on all sides.
4. Mix chipotle powder, cumin, garlic powder, salt, and black pepper in a small bowl.
5. Sprinkle the spice mixture evenly over both sides of the chicken.
6. Place the chicken on a baking sheet lined with parchment paper.
7. Bake for 22 minutes at 400°F until the internal temperature reaches 165°F.
8. Remove the chicken from the oven and let it rest for 5 minutes.
9. While the chicken rests, warm the black beans and corn in a small saucepan over medium heat for 4 minutes.
10. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl.
11. Cut the lime in half and squeeze the juice over the avocado.
12. Mash the avocado and lime juice together with a fork until creamy.
13. Cut the rested chicken into ½-inch cubes.
14. Divide the cooked brown rice between two bowls.
15. Top the rice with the warmed black beans and corn.
16. Add the cubed chicken to each bowl.
17. Spoon the avocado mash over the top.

Maybe you’ll notice how the tender chicken contrasts with the firm beans, while the creamy avocado cools the smoky chipotle heat. Try crumbling tortilla chips over the top for extra crunch, or wrap everything in a large lettuce leaf for a handheld version.

Lemon Herb Chicken Power Bowl

Dinner just got easier with this lemon herb chicken power bowl. You’ll love how fresh and satisfying it is, and it comes together in no time. Perfect for meal prep or a quick weeknight dinner that actually tastes amazing.

Ingredients

Chicken breast – 1 lb
Olive oil – 2 tbsp
Lemon juice – 3 tbsp
Garlic powder – 1 tsp
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Quinoa – 1 cup
Water – 2 cups
Broccoli florets – 2 cups
Cherry tomatoes – 1 cup

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken breast completely dry with paper towels. Tip: Dry chicken creates a better sear.
3. Mix olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper in a bowl.
4. Place the chicken in the bowl and coat it evenly with the marinade.
5. Heat an oven-safe skillet over medium-high heat for 2 minutes.
6. Sear the chicken for 3 minutes per side until golden brown.
7. Transfer the skillet to the preheated oven.
8. Bake the chicken for 18 minutes until it reaches 165°F internally.
9. Rinse the quinoa under cold water in a fine-mesh strainer. Tip: Rinsing removes bitterness.
10. Combine quinoa and water in a saucepan.
11. Bring to a boil over high heat.
12. Reduce heat to low, cover, and simmer for 15 minutes.
13. Remove the quinoa from heat and let it stand covered for 5 minutes.
14. Spread broccoli florets on a baking sheet.
15. Roast the broccoli in the 400°F oven for 12 minutes until tender-crisp.
16. Slice the cherry tomatoes in half.
17. Remove the chicken from the oven and let it rest for 5 minutes. Tip: Resting keeps the chicken juicy.
18. Slice the chicken against the grain into ½-inch strips.
19. Divide the quinoa among four bowls.
20. Top with roasted broccoli, sliced tomatoes, and chicken strips. Comes together beautifully with tender quinoa, bright lemon-herb chicken, and roasted veggies. Consider adding avocado slices or a sprinkle of feta for extra creaminess.

Jerk Chicken Power Bowl with Plantains

Aren’t you tired of the same old lunch routine? This jerk chicken power bowl brings Caribbean flavors right to your kitchen. You’ll love how the spicy chicken pairs with sweet plantains for a meal that’s both satisfying and exciting.

Ingredients

Chicken thighs – 1 lb
Jerk seasoning – 2 tbsp
Olive oil – 1 tbsp
Plantains – 2
Brown rice – 1 cup
Black beans – 1 can (15 oz)
Lime – 1
Fresh cilantro – ¼ cup

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels for better browning.
3. Rub 2 tablespoons of jerk seasoning evenly over all sides of the chicken.
4. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat for 2 minutes.
5. Place chicken skin-side down in the hot skillet and cook for 6 minutes without moving.
6. Flip the chicken and transfer the skillet to the preheated oven.
7. Bake the chicken for 20 minutes until the internal temperature reaches 165°F.
8. While chicken bakes, cook 1 cup of brown rice according to package directions.
9. Peel 2 plantains and slice them into ½-inch thick rounds.
10. Heat a separate skillet over medium heat and cook plantain slices for 4 minutes per side until golden brown.
11. Drain and rinse 1 can of black beans.
12. Remove chicken from oven and let rest for 5 minutes before slicing to retain juices.
13. Cut 1 lime into wedges for serving.
14. Chop ¼ cup of fresh cilantro.
15. Assemble bowls with rice, beans, plantains, and sliced chicken.
16. Garnish with cilantro and serve with lime wedges.
Keep this bowl vibrant by storing components separately until ready to eat. The crispy plantains create wonderful texture against the tender chicken, while the lime brightens all the spicy, savory notes. Try topping with avocado slices or hot sauce for extra creaminess or heat.

Taco-Spiced Chicken Power Bowl

Very few meals hit that perfect balance of healthy and satisfying quite like this taco-spiced chicken power bowl. You get all the protein-packed goodness with just enough kick to keep things interesting. It’s basically your new go-to lunch that actually makes you look forward to midday eating.

Ingredients

Chicken breast – 1 lb
Taco seasoning – 2 tbsp
Olive oil – 1 tbsp
Quinoa – 1 cup
Black beans – 1 can (15 oz)
Corn – 1 cup
Avocado – 1
Lime – 1

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the chicken breast into 1-inch cubes.
3. Toss the chicken cubes with olive oil and taco seasoning until evenly coated.
4. Spread the seasoned chicken on a baking sheet in a single layer.
5. Bake the chicken for 15-18 minutes, until the internal temperature reaches 165°F (74°C).
6. While the chicken bakes, rinse 1 cup of quinoa under cold water for 1 minute to remove bitterness.
7. Cook the quinoa according to package directions with 2 cups of water for 15 minutes.
8. Drain and rinse the can of black beans thoroughly.
9. Heat the corn and black beans together in a saucepan over medium heat for 5 minutes.
10. Slice the avocado in half, remove the pit, and scoop out the flesh.
11. Cut the avocado into ½-inch cubes.
12. Cut the lime in half and squeeze the juice over the avocado to prevent browning.
13. Fluff the cooked quinoa with a fork to separate the grains.
14. Divide the quinoa evenly between two bowls.
15. Top the quinoa with the heated black beans and corn mixture.
16. Add the baked chicken cubes to each bowl.
17. Garnish with the cubed avocado.

Just imagine that first bite—the tender chicken with its smoky spice, the creamy avocado cooling everything down, and the quinoa adding that perfect nutty texture. Try serving it with extra lime wedges for squeezing over top, or mix in some fresh cilantro if you have it on hand. It’s one of those meals that somehow tastes even better the next day, making leftovers something to actually get excited about.

Curry Coconut Chicken Power Bowl

Picture this: you’re craving something hearty yet healthy, packed with flavor but simple to make. This curry coconut chicken power bowl is your answer—it’s the kind of meal that feels like a warm hug but fuels you up for whatever comes next.

Ingredients

• Chicken breast – 1 lb
• Curry powder – 2 tbsp
• Coconut milk – 1 cup
• Brown rice – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of brown rice under cold water until the water runs clear.
2. Cook the rinsed brown rice according to package directions, which typically takes about 45 minutes.
3. While the rice cooks, cut 1 lb of chicken breast into 1-inch cubes.
4. Season the chicken cubes evenly with 2 tbsp of curry powder and ½ tsp of salt.
5. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the seasoned chicken to the hot skillet in a single layer, ensuring pieces don’t touch for better browning.
7. Cook the chicken for 5–7 minutes, turning occasionally, until all sides are golden brown and the internal temperature reaches 165°F.
8. Pour 1 cup of coconut milk into the skillet, scraping up any browned bits from the bottom for extra flavor.
9. Reduce the heat to low and simmer the chicken in the coconut milk for 10 minutes, until the sauce thickens slightly.
10. Fluff the cooked brown rice with a fork to separate the grains before serving.
11. Divide the rice evenly between two bowls, then top with the curry coconut chicken and sauce.

Let the creamy coconut sauce soak into the fluffy rice, creating a comforting texture with a hint of spice from the curry. For a fresh twist, try adding a squeeze of lime or a handful of chopped cilantro right before digging in—it brightens up every bite.

Balsamic Glazed Chicken Power Bowl

Sometimes you need a meal that’s both healthy and satisfying, and this balsamic glazed chicken power bowl totally delivers. You get tender chicken, fluffy quinoa, and crisp veggies all in one colorful bowl. It’s the perfect lunch or dinner when you want something nutritious but still packed with flavor.

Ingredients

Chicken breast – 1 lb
Quinoa – 1 cup
Broccoli florets – 2 cups
Cherry tomatoes – 1 cup
Balsamic vinegar – ¼ cup
Olive oil – 2 tbsp
Honey – 1 tbsp
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Rinse 1 cup of quinoa under cold water for 1 minute to remove bitterness.
3. Cook quinoa according to package directions, using a 2:1 water-to-quinoa ratio.
4. Cut 1 lb chicken breast into 1-inch cubes while quinoa cooks.
5. Whisk together ¼ cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp honey, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper in a medium bowl.
6. Add chicken cubes to the marinade and toss to coat completely.
7. Spread marinated chicken on a parchment-lined baking sheet in a single layer.
8. Bake chicken at 400°F for 15 minutes until internal temperature reaches 165°F.
9. Toss 2 cups broccoli florets and 1 cup cherry tomatoes with remaining marinade while chicken bakes.
10. Spread vegetables on a separate baking sheet after chicken comes out.
11. Roast vegetables at 400°F for 12 minutes until broccoli is tender-crisp.
12. Let chicken rest for 5 minutes before assembling bowls.
13. Divide cooked quinoa evenly between 4 bowls.
14. Top quinoa with roasted chicken, broccoli, and tomatoes.
15. Drizzle any remaining pan juices over the bowls before serving. Keep those leftovers in an airtight container—they make amazing next-day lunches when the flavors have really melded together. The sweet-tangy glaze contrasts beautifully with the nutty quinoa, while the roasted veggies add satisfying crunch to every bite.

Kale and Sweet Potato Chicken Power Bowl

You know those days when you need something nourishing but don’t want to spend hours in the kitchen? This kale and sweet potato chicken power bowl is your answer—it’s packed with flavor and comes together in no time.

Ingredients

Chicken breast – 1 lb
Sweet potato – 1 large
Kale – 4 cups
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 400°F.
2. Peel the sweet potato and cut it into ½-inch cubes.
3. Toss the sweet potato cubes with 1 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper on a baking sheet.
4. Roast the sweet potatoes for 20-25 minutes until tender and lightly browned.
5. While the sweet potatoes roast, season the chicken breast with ½ tsp salt, ½ tsp black pepper, and 1 tsp garlic powder.
6. Heat 1 tbsp olive oil in a skillet over medium-high heat.
7. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
8. Let the chicken rest for 5 minutes before slicing it into strips.
9. Remove the stems from the kale and chop the leaves into bite-sized pieces.
10. Massage the kale with your hands for 1-2 minutes until it darkens and softens slightly.
11. Divide the kale among bowls and top with roasted sweet potatoes and sliced chicken. The tender sweet potatoes and juicy chicken pair perfectly with the hearty kale—try drizzling with tahini or adding a squeeze of lemon for extra zing.

Summary

Excitingly, these 20 chicken power bowl recipes prove that nutritious meals can be absolutely delicious. With endless flavor combinations and wholesome ingredients, you’ll never get bored at lunch or dinner. We hope you try a few, leave a comment with your favorites, and share this roundup on Pinterest to inspire fellow home cooks!