Summer Chicken and Rice Bowls
These tasty and colorful chicken and rice bowls are a summer staple meal when it’s too hot to cook and you want something fast and easy.
They come together in minutes with leftover brown rice, grilled yogurt-marinated chicken or rotisserie chicken, fresh berries, and tender baby lettuce. The homemade sweet poppyseed dressing complements all the sweet and savory flavors in these bowls perfectly.
If you love salad-like dinners that fill you up like a meal, be sure to try my Buffalo chicken bowls and chopped BLT salad too!
Why You’ll Love This Recipe
- It makes great use of leftover chicken and rice.
- It’s a fast and healthy dinner high in protein from lean chicken, complex carbs and fiber from brown rice, and antioxidants from berries.
- Savory chicken and sweet berries are the most delicious summer flavor combination.
Recipe Ingredients
Here are some key ingredients needed to make these yummy dinner bowls. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Chicken. Use a rotisserie chicken or leftover grilled chicken breast. You’ll need about 6 ounces for two bowls.
Rice. These bowls are a perfect way to use up leftover rice. My go-to is brown basmati rice because it has a low glycemic index (it won’t spike your blood sugar) and more fiber than white rice.
Berries. My favorite berries for this recipe are strawberries and blackberries. They add a lovely pop of color and just the right amount of sweetness.
Sunflower seeds and sliced almonds. They add crunchy texture and lots of healthy fats.
Greek yogurt. It makes the homemade poppyseed dressing smooth and creamy and adds some extra protein.
Honey. I add about a tablespoon to the dressing to enhance the sweetness of the berries. It’s optional if you’re limiting carbs.
Substitutions and Variations
- If you’re grilling chicken for this recipe, try this lemon, garlic, and rosemary marinade. The lemon tenderizes the chicken, while the garlic and rosemary add a nice, mild flavor that complements the other ingredients in this salad.
- Substitute fresh raspberries or blueberries for the strawberries and blackberries. The most important thing is to use fresh, sweet berries.
- If you prefer, add the onion to the salad dressing and blend it in a blender, rather than adding sliced onion to the salad. Add the poppyseeds after your other dressing ingredients are blended.
- Add some crumbled feta cheese on top.
Step-By-Step Instructions
1. Make the salad dressing. Combine the oil, vinegar, Greek yogurt, honey, poppy seeds, and a pinch of salt in a small bowl or jar. Whisk or shake well to combine.
2. Combine the salad ingredients. Chop the lettuce, cut the chicken into bite-sized pieces, slice the strawberries, and thinly slice the onion. Combine all the ingredients in a large mixing bowl and add the dressing. Toss well and serve.
Expert Tips
If you’re cooking your rice for this recipe instead of using leftover rice, follow the package directions, and let the rice cool in the refrigerator for at least an hour. If it’s too warm, it will cause the lettuce to wilt.
You’ll end up with about ½ cup of the poppyseed dressing. You may not need all of it, so add half, toss the salad, and then add more as needed.
These bowls are best served immediately. If desired, you can prep all of your ingredients ahead of time except for the lettuce. Add the lettuce and dress the salad immediately before serving.
What to Serve With Summer Chicken and Rice Bowls
For a light summery meal, pair these tasty bowls with:
- Homemade six-seed grain-free crackers
- Fruited iced sun tea to drink
- Raspberry oatmeal bars for dessert
Recipe FAQs
You can keep leftover rice in the refrigerator for up to four days or freeze it for up to six months. It’s always handy to have frozen rice (or other cooked grains) on hand for a quick meal.
I don’t recommend frozen berries for this recipe. The berries will become too watery and limp when thawed.
Related Summer Bowl Recipes
Summer Chicken and Rice Bowls
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or to taste
- 3 tablespoons plain Greek yogurt nonfat, lowfat, or whole milk
- 1 teaspoon poppy seeds
- 1/8 teaspoon salt or to taste
- 1 tablespoon roasted sunflower seeds
- 1 tablespoon sliced almonds
- 2/3 cup cooked brown rice chilled
- 6 ounces rotisserie chicken or leftover grilled chicken
- 4 cups baby lettuce
- 3/4 cup blackberries
- 1/2 cup sliced strawberries
- 1/4 cup thin sliced sweet onion
Instructions
- Prepare the dressing: Combine the olive oil, vinegar, honey, Greek yogurt, poppy seeds, and salt in a small bowl or jar. Whisk or shake well until everything is smooth and combined. Set the dressing aside.
- Place the sunflower seeds and almonds in a small frying pan and heat them over medium-high heat. Toast the seeds and nuts for 30-45 seconds or until fragrant. Stir and watch them carefully so they don't burn. Set them aside.
- Shred or slice the chicken into bite-sized pieces. Chop the lettuce. Slice the strawberries. Cut the onion into very thin slices.
- Combine the cooked brown rice, chicken, blackberries, strawberries, and onion in a large mixing bowl. Toss gently to combine. Sprinkle the sunflower seeds and almonds over the mixture.
- Pour all (or the desired amount) of dressing over the ingredients and toss again.Serve immediately.
Notes
Nutrition
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