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Ground chicken protein bowl with rice, black beans, corn, tomatoes, and sweet-spicy sauce.

Ground Chicken Protein Bowl

This budget-friendly ground chicken protein bowl is built for easy meal prep with lean ground chicken, rice, black beans, corn, vegetables, and a sweet-spicy sauce. It makes 4 filling bowls and is perfect for high-protein lunches, quick dinners, and affordable weekday meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Asian-Inspired
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

Bowl Base
  • 2 cups cooked rice brown rice, white rice, jasmine rice, leftover rice, or microwave rice all work
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn
Ground Chicken Mixture
  • 1 to 1 1/4 lb lean ground chicken use the leanest option that fits your budget
  • 1 bell pepper diced; fresh or frozen diced peppers both work
  • 1 small onion diced
  • 2 cloves garlic minced; garlic powder can be used in a pinch
  • 1 tsp grated ginger optional; or use 1/2 teaspoon ground ginger
Sweet-Spicy Sauce
  • 2 tbsp low-sodium soy sauce use tamari for a gluten-free option
  • 1 tbsp honey or maple syrup balances the heat
  • 1 to 2 tbsp sriracha use less for mild bowls and more for extra heat
  • 2 to 3 tbsp chicken broth or water helps loosen the sauce
Toppings
  • 1 cup chopped tomatoes or salsa use whichever is cheaper
  • fresh cilantro or green onion optional, for freshness
  • plain Greek yogurt optional topping for extra protein
  • avocado optional; skip for the cheapest version
  • lime juice, shredded lettuce, hot sauce, or pumpkin seeds optional for serving

Equipment

  • Large skillet
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Meal prep containers
  • Instant-read thermometer
  • Rice cooker

Method
 

  1. Cook the rice according to package directions if you are not using leftover rice. For faster meal prep, use cooked rice from the fridge or microwave rice packets.
  2. Heat a large skillet over medium heat. Add the ground chicken and break it into small crumbles with a spoon or spatula.
  3. Cook the ground chicken until it is no longer pink and reaches an internal temperature of 165°F (74°C).
  4. Stir in the diced onion, bell pepper, garlic, and ginger. Cook for 3 to 4 minutes, until the vegetables soften and smell fragrant.
  5. Add the soy sauce, honey or maple syrup, sriracha, and chicken broth or water. Stir well and simmer for 2 to 3 minutes, until the sauce coats the chicken.
  6. Stir in the drained black beans and frozen corn. Cook until everything is warmed through.
  7. Divide the cooked rice and ground chicken mixture into 4 bowls or meal prep containers.
  8. Top with chopped tomatoes or salsa, fresh cilantro or green onion, and any optional toppings such as Greek yogurt, avocado, lime juice, lettuce, hot sauce, or pumpkin seeds.
  9. For meal prep, store cooked ingredients in airtight containers and keep fresh or creamy toppings separate until serving.

Notes

  • Store leftovers in airtight containers in the refrigerator for 3 to 4 days. Reheat until hot before serving.
  • Add a splash of water or broth before reheating to keep the ground chicken moist.
  • For a cheaper bowl, skip avocado, use frozen vegetables, buy rice in larger bags, and use canned or cooked dried beans.
  • For more protein, add plain Greek yogurt, a boiled egg, extra ground chicken, cottage cheese on the side, or extra black beans or lentils.
  • For a lower-carb version, swap the rice for cauliflower rice and reduce the beans or corn portion.