Weeknight dinners just got a whole lot easier with these flavorful and nourishing chicken rice bowls! Whether you’re craving something sweet, spicy, or tangy, these recipes are packed with bold flavors and simple ingredients. From crispy chicken katsu to creamy coconut-infused rice bowls, these easy-to-make meals are perfect for busy nights. Plus, many of them can be prepared in the Instant Pot for quick and fuss-free cooking. Let’s dive into these delicious dinner ideas!
Table of Contents
Crispy Chicken Katsu Rice Bowl
Crispy Chicken Katsu Rice Bowl
4
servings30
minutes40
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Ingredients
2 boneless, skinless chicken breasts
1 cup panko breadcrumbs
1/2 cup flour
2 eggs, beaten
2 cups cooked rice
1/2 cup tonkatsu sauce
Shredded cabbage
Sesame dressing
Directions
- Coat chicken breasts in flour, dip in beaten eggs, and cover with panko.
- Fry in oil until golden and crispy. Slice into strips.
- Serve over rice with tonkatsu sauce and shredded cabbage.
- Drizzle with sesame dressing and enjoy!
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Street-Style Chipotle Chicken Rice Bowl
Street-Style Chipotle Chicken Rice Bowl
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Ingredients
2 chicken breasts, diced
1 chipotle pepper in adobo sauce, minced
1 tsp cumin
1 cup grilled corn
1 cup black beans
2 cups cooked rice
1/2 cup sour cream
1 tbsp lime juice
Directions
- Marinate chicken in chipotle, cumin, and oil for 30 minutes, then grill.
- Mix sour cream with lime juice for crema.
- Assemble rice bowls with chicken, grilled corn, and beans.
- Drizzle with lime crema and enjoy!
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Honey Garlic Chicken Rice Bowl
Honey Garlic Chicken Rice Bowl
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Ingredients
2 chicken thighs, diced
1/4 cup honey
2 cloves garlic, minced
2 tbsp soy sauce
2 cups cooked rice
1 cup steamed broccoli
Directions
- Cook chicken in a pan until golden.
- Add honey, garlic, and soy sauce, simmer until sticky.
- Serve over rice with steamed broccoli.
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Corn & Chicken Rice Bowl
Corn & Chicken Rice Bowl
4
servingsA summer-inspired bowl with grilled corn, juicy chicken, and fresh avocado, topped with a squeeze of lime for brightness.
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Ingredients
2 chicken breasts
1 cup grilled corn
1 avocado, sliced
2 cups cooked rice
1 tbsp lime juice
Directions
- Grill chicken and slice.
- Assemble bowls with rice, corn, and avocado.
- Squeeze lime over the top and serve.
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Sticky Chicken Rice Bowl
Sticky Chicken Rice Bowl
4
servingsA little sweet, a little savory, and perfectly sticky—this chicken rice bowl is pure comfort in a bowl. Chicken thighs stay extra juicy while soaking up a rich, flavorful sauce that coats every bite. It’s a quick and satisfying dinner that feels a little special, yet it’s easy enough for a weeknight.
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Ingredients
1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
½ cup soy sauce
¼ cup honey
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp grated ginger
1 tbsp cornstarch + 2 tbsp water (for slurry)
2 tbsp neutral oil (vegetable or avocado)
3 cups cooked jasmine rice
2 green onions, sliced
1 tbsp sesame seeds
Optional: red pepper flakes for heat
Directions
- In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Heat oil in a large pan over medium-high heat. Add chicken thighs and cook until browned on all sides, about 5-6 minutes.
- Pour in the sauce and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Mix cornstarch with water to make a slurry. Stir it into the pan and cook for another 2 minutes until the sauce thickens and coats the chicken.
- Serve the sticky chicken over warm jasmine rice. Garnish with green onions, sesame seeds, and red pepper flakes if desired.
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Sweet Potato & Chicken Rice Bowl
Sweet Potato & Chicken Rice Bowl
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Ingredients
2 chicken breasts
1 cup roasted sweet potatoes
2 cups cooked brown rice
1/2 tsp paprika
Directions
- Season and cook chicken.
- Roast sweet potatoes until tender.
- Serve over brown rice with chicken.
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Chipotle BBQ Chicken Rice Bowl
Chipotle BBQ Chicken Rice Bowl
4
servingsThis bowl is smoky, slightly spicy, and perfectly balanced with creamy toppings and fresh ingredients. Customize it with avocado, jalapeños, or a drizzle of extra BBQ sauce for even more flavor.
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Ingredients
1 lb boneless, skinless chicken breast, diced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 tbsp olive oil
1/2 cup BBQ sauce
1 tbsp adobo sauce (from canned chipotle peppers)
1 cup cooked rice (white or brown)
1/2 cup black beans, drained and rinsed
1/2 cup corn (fresh, canned, or frozen)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup shredded cheddar cheese
1/4 cup sour cream or Greek yogurt
1/4 cup fresh cilantro, chopped
1/2 lime, cut into wedges
Directions
- In a bowl, toss diced chicken with salt, pepper, and smoked paprika.
- Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through.
- Reduce heat to low and stir in the BBQ sauce and adobo sauce, coating the chicken well. Simmer for 2-3 minutes.
- Assemble the rice bowls: Divide the cooked rice between bowls, then top with black beans, corn, cherry tomatoes, and red onion.
- Spoon the chipotle BBQ chicken over the bowl and sprinkle with shredded cheddar cheese.
- Add a dollop of sour cream or Greek yogurt, then garnish with fresh cilantro.
- Serve with lime wedges on the side for a zesty finish.
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Teriyaki Chicken Rice Bowl
Teriyaki Chicken Rice Bowl
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Ingredients
2 chicken thighs
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp ginger, grated
2 cups cooked rice
Directions
- Cook chicken in soy sauce, sugar, and ginger.
- Simmer until thick.
- Serve over rice.
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Bang Bang Chicken Rice Bowl
Bang Bang Chicken Rice Bowl
4
servingsThis Bang Bang Chicken Rice Bowl is the ultimate comfort meal with a little spicy kick. It’s crispy, creamy, and fresh all in one bite—perfect for an easy dinner that still feels special.
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Ingredients
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1/2 cup buttermilk
1/2 cup cornstarch
1/2 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Oil for frying
1/4 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha
1 tsp honey
1 tsp lime juice
2 cups cooked white or jasmine rice
1/2 cup shredded carrots
1/2 cup diced cucumbers
1/4 cup sliced green onions
1 tbsp sesame seeds
1/4 cup chopped cilantro (optional)
Directions
- Marinate the Chicken – In a bowl, combine the chicken pieces with buttermilk. Let it sit for at least 5 minutes while you prep everything else.
- Make the Bang Bang Sauce – In a small bowl, whisk together the mayo, sweet chili sauce, sriracha, honey, and lime juice. Set aside.
- Coat the Chicken – In a separate bowl, mix the cornstarch, flour, paprika, garlic powder, salt, and black pepper. Remove the chicken from the buttermilk, letting excess drip off, and coat it in the dry mixture.
- Fry the Chicken – Heat about 1/2 inch of oil in a pan over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Assemble the Bowls – Divide the cooked rice among serving bowls. Top with crispy chicken, shredded carrots, cucumbers, and green onions. Drizzle generously with Bang Bang sauce and sprinkle with sesame seeds and cilantro if using.
- Serve and Enjoy – Mix everything together in your bowl and dig in!
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Creamy Coconut Chicken Rice Bowl
Creamy Coconut Chicken Rice Bowl
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Ingredients
2 chicken breasts, thinly sliced or cubed
1 tablespoon oil (like coconut oil or avocado oil)
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 teaspoon turmeric
1 teaspoon curry powder (optional, but it deepens the flavor)
1 cup full-fat coconut milk (shake can well)
1 tablespoon soy sauce or coconut aminos (for depth)
1 tablespoon lime juice (plus extra wedges for serving)
2 cups cooked jasmine rice (cooked with a splash of coconut milk in the water for extra flavor)
Garnishes: chopped cilantro, green onions, toasted coconut flakes, red pepper flakes (optional for heat)
Directions
- Prep the Chicken: Season the chicken lightly with salt and pepper.
- Sear: In a large skillet, heat the oil over medium-high. Add chicken and sear until golden on both sides (about 2–3 minutes per side). Remove to a plate — it doesn’t have to be fully cooked yet.
- Flavor Base: In the same pan, lower heat to medium. Add garlic and ginger. Stir for 30 seconds until fragrant.
- Sauce It Up: Sprinkle in the turmeric (and curry powder if using). Stir for 10 seconds, then pour in coconut milk and soy sauce. Stir well, scraping up any browned bits.
- Simmer: Return the chicken to the skillet. Simmer gently for 5–7 minutes, until chicken is cooked through and sauce slightly thickens.
- Finish: Stir in lime juice. Taste and adjust salt or lime if needed.
- Serve: Spoon the coconut chicken over the jasmine rice. Garnish generously with cilantro, green onions, and a sprinkle of toasted coconut flakes or red pepper flakes if you want a little kick.
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Wrapping Up
These chicken rice bowl recipes are perfect for quick, easy, and flavorful weeknight dinners. Whether you love smoky chipotle, creamy coconut, or sweet teriyaki, there’s a bowl here for everyone. Which one will you try first? Let us know in the comments, and don’t forget to share these easy dinner ideas with friends!