Description

This easy Pulled Chicken Bowl combines tender seasoned shredded chicken, fluffy rice, colorful fresh vegetables, creamy avocado, and a homemade lime yogurt sauce. It’s a wholesome, customizable meal that’s perfect for family dinners and meal prep.

Ingredients

Scale

FOR THE PULLED CHICKEN

1 1/2 pounds (680 g) boneless, skinless chicken breasts or thighs

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cloves garlic, finely minced

1/2 cup (120 ml) low-sodium chicken broth

1 tablespoon fresh lime juice

1 teaspoon honey, optional

FOR THE RICE

1 1/2 cups uncooked long-grain white or brown rice

3 cups water or chicken broth, or according to package directions

1/2 teaspoon salt

1 teaspoon olive oil or butter

1 tablespoon chopped fresh cilantro or parsley

1 teaspoon fresh lime juice

FOR THE BOWL

1 cup cherry tomatoes, halved

1 cup corn kernels, cooked and drained

1 medium cucumber, diced

1 large avocado, sliced or cubed

2 cups shredded lettuce or mixed greens

1/2 small red onion, thinly sliced

1/2 cup shredded carrots

1/4 cup chopped fresh cilantro or parsley

1 fresh lime, cut into wedges

FOR THE CREAMY BOWL SAUCE

1/2 cup plain Greek yogurt

1 tablespoon mayonnaise, optional

1 tablespoon fresh lime juice

1 teaspoon honey

1 small garlic clove, finely grated

1/2 teaspoon smoked paprika

1/4 teaspoon ground cumin

Pinch of salt

1–2 tablespoons water, as needed

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Instructions

1. Combine the smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper. Coat both sides of the chicken with the seasoning and rest for 10 minutes.

3. Rinse the rice. Add it to a saucepan with water or broth, salt, and olive oil. Cook according to package directions. Rest covered for 5 minutes, fluff with a fork, then stir in cilantro or parsley and lime juice.

5. Heat olive oil in a large skillet over medium-high heat. Brown the seasoned chicken for 3-4 minutes per side.

7. Reduce the heat to medium. Add minced garlic around the chicken and cook for about 30 seconds.

9. Pour in the chicken broth, lime juice, and optional honey. Bring to a gentle simmer, cover, and cook over medium-low heat for 10-15 minutes or until the chicken reaches 165°F (74°C).

10.

11. Transfer the chicken to a cutting board or shallow bowl. Rest for 5 minutes, then pull it into bite-sized shreds using two forks.

12.

13. Return the pulled chicken to the skillet. Stir it through the cooking liquid and simmer gently for 2-3 minutes. Add extra broth if necessary.

14.

15. Prepare the tomatoes, corn, cucumber, avocado, lettuce, red onion, carrots, cilantro or parsley, and lime wedges.

16.

17. Whisk Greek yogurt, mayonnaise, lime juice, honey, grated garlic, paprika, cumin, and salt until smooth. Add water gradually until the sauce reaches a pourable consistency.

18.

19. Divide warm rice among four bowls. Top each serving with pulled chicken, lettuce, tomatoes, corn, cucumber, carrots, red onion, and avocado.

20.

21. Drizzle the creamy sauce over each Pulled Chicken Bowl. Finish with cilantro or parsley and fresh lime juice. Serve immediately.

Notes

Chicken breasts create a leaner bowl, while chicken thighs provide a richer result.

Return the shredded chicken to its seasoned cooking liquid to help keep it juicy.

For meal prep, store chicken and rice separately from cold vegetables, avocado, and sauce.

For a lower-carb option, replace rice with cauliflower rice, cabbage, or additional greens.

Cooked pulled chicken can be refrigerated in an airtight container for 3-4 days.

Always cook chicken to a safe internal temperature of 165°F (74°C).

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 585
Fat: 20g
Trans Fat: 0g
Carbohydrates: 60g
Protein: 43g