About this recipe
This High Protein Chicken Rice Bowl is easy, filling, and built from simple ingredients that work well for lunch, dinner, or meal prep. Juicy seasoned chicken, rice, edamame, cucumber, and carrots come together in one bowl with a light creamy sauce for a meal that feels balanced and satisfying without being complicated.
Ingredients
Chicken and bowls
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 3 cups cooked white rice (brown rice also works)
- 1 cup shelled edamame (cooked)
- 1 cup cucumber (diced)
- 1 cup shredded carrots
- 2 tbsp green onions (sliced, optional)
Creamy sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp water (to thin if needed)
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 pinch black pepper
Equipment
Large Skillet
Mixing Bowl
Whisk
Cutting Board
Instructions
- 1
Season the chicken
Add the chicken pieces to a bowl and toss with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
- 2
Cook the chicken
Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until golden and cooked through.
- 3
Mix the sauce
In a small bowl, stir together the Greek yogurt, lemon juice, water if needed, garlic powder, salt, and black pepper until smooth and spoonable.
- 4
Prepare the bowl ingredients
Get the cooked rice, edamame, diced cucumber, shredded carrots, and green onions ready so everything is easy to assemble.
- 5
Assemble the bowls
Divide the rice between bowls, then add the cooked chicken, edamame, cucumber, and carrots. Spoon the creamy sauce over the top and finish with green onions if using.
Tips
- Use chicken breast for more protein: Chicken breast keeps the bowl lean and helps keep the protein high without adding too many extra calories.
- Cook the chicken in one even layer: Spreading the chicken out in the skillet helps it brown better instead of steaming.
- Meal prep it: Store the rice, chicken, toppings, and sauce separately or in containers for easy lunches during the week.
Substitutions
- Swap the rice: Use brown rice, jasmine rice, quinoa, or cauliflower rice depending on what you like.
- Change the vegetables: Try bell peppers, cabbage, broccoli, avocado, or snap peas instead of some of the toppings.
- Use another sauce: A light ranch-style yogurt sauce, tzatziki, or spicy yogurt sauce also works well here.
Storage
Refrigerator
Store the chicken, rice, vegetables, and sauce in airtight containers in the refrigerator for up to 4 days. Freezer: Freeze the cooked chicken and rice for up to 2 months. Keep the fresh vegetables and sauce separate and add them after reheating. Reheating: Reheat the chicken and rice gently in the microwave or in a skillet, then add the fresh toppings and sauce just before serving.
Nutrition
- Serving Size
- Calories
- 480
- Protein
- 42g
- Carbohydrates
- 42g
- Fat
- 15g
- Fiber
- 5g
- Sugar
- 4g
- Sodium
- 560mg
FAQ
Can I make high protein chicken rice bowls ahead of time?
Yes. They work really well for meal prep. Keep the sauce separate until serving for the best texture.
Can I use chicken thighs instead of chicken breast?
Yes. Chicken thighs work well and stay juicy, but the protein will be a little lower and the calories a little higher.
What can I use instead of edamame?
You can use peas, roasted chickpeas, black beans, or extra vegetables if you do not want edamame.
Recipe Card
High Protein Chicken Rice Bowl
A fresh and filling chicken rice bowl with plenty of protein, simple toppings, and an easy creamy sauce.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Chicken and bowls
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 3 cups cooked white rice (brown rice also works)
- 1 cup shelled edamame (cooked)
- 1 cup cucumber (diced)
- 1 cup shredded carrots
- 2 tbsp green onions (sliced, optional)
Creamy sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp water (to thin if needed)
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 pinch black pepper
Instructions
- Season the chicken: Add the chicken pieces to a bowl and toss with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until golden and cooked through.
- Mix the sauce: In a small bowl, stir together the Greek yogurt, lemon juice, water if needed, garlic powder, salt, and black pepper until smooth and spoonable.
- Prepare the bowl ingredients: Get the cooked rice, edamame, diced cucumber, shredded carrots, and green onions ready so everything is easy to assemble.
- Assemble the bowls: Divide the rice between bowls, then add the cooked chicken, edamame, cucumber, and carrots. Spoon the creamy sauce over the top and finish with green onions if using.
