By These crack chicken bowls are the perfect, easy, flavorful weeknight dinner! Marinated chicken combines with crispy kale, pickled red onions, and a variety of toppings for a nutritious meal that's ready to eat with minimal prep time and a total time of just 30 minutes and is packed with 58 grams of protein and 7 grams of fiber per serving.
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Chicken is one of my favorite easy protein sources when it comes to making a quick, high-protein low-calorie dinner! I use it pretty much weekly in recipes like my street corn chicken salad and chicken with red pesto sauce.
However, inspired by my favorite bowl from a shop on the coast of California, these crack chicken bowls have been one of my go-to recipes. Anything but bland or boring, the chicken packs in vibrant, citrusy flavor with just a touch of heat. Then, the kale adds a satisfying crunch, and the pickled onions create a deliciously tangy taste.
Jump to:
my actual favorite meal
I'm not joking when I say I could eat this every day for the rest of my life.
- Mom-approved: And by that, I mean my mom, who doesn't like to cook, even agreed this recipe was worth a little extra time because it's so tasty.
- Meal prep it: These bowls are so tasty as dinner and as meal-prepped bowls for busy weeks.
- Everyone gets what they want: Set all the toppings out and let everyone build their own bowl. My kiddo is way more likely to eat when he gets to pick!
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Chicken: we need four boneless, skinless chicken breasts that have been thinly sliced. If preferred, chicken thighs, shrimp, salmon, or any protein you like best will work. Leftover shredded chicken will also work in a pinch.
- Pantry Staples: Gather oil (olive oil or avocado oil), salt, pepper, chili powder, white vinegar (or apple cider vinegar), and honey.
- Orange Juice: This recipe calls for ¼ cup of juice. Feel free to use pre-made orange juice or freshly squeezed orange juice.
- Veggies: You'll need a large head of kale to make crispy kale chips and red onion to make pickled onions.
- White queso: This is a must - just trust me!
- Chipotle sauce: I like to use Bitchin chipotle sauce or make our homemade flamethrower sauce.
- For serving: Grab rice (maybe protein rice?), salsa, and pinto beans to build the base of the bowl. Cauliflower rice will work too.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: chicken
Chicken is my go-to protein because it's budget-friendly, delicious, and versatile. Not only is it easy to use, but boneless skinless chicken breast packs in 24 grams of protein per 3-ounce serving while also having very little fat.
Even better, chicken takes on the flavor of pretty much anything you pair it with (like the marinade in this recipe) and is an excellent source of niacin, selenium, phosphorous, B vitamins, riboflavin, and zinc. For these reasons, I recommend always having a package on hand in the freezer.
here's how to make insanely good chicken bowls (with photos & video)
Be sure to scroll to the recipe card for the full recipe!
- Marinate the chicken.
- Prepare the rice according to the package instructions using half salsa and half bone broth or chicken broth.
- Bake the kale.
- Pickle the onions.
- Grill the chicken, and assemble your bowls.
quick recipe video
expert tips
- Allow plenty of time for the chicken to marinate. Technically, 15 minutes is all you need. However, for the best taste and texture, I highly recommend marinating the chicken overnight if possible.
- Look for equal-sized chicken. Try to buy chicken breasts that are roughly the same size and thickness, or cut them into equal pieces to ensure even cooking.
- Use a meat thermometer. This is the only way to ensure the chicken is perfectly cooked. It should be 160 degrees since it will keep cooking once you remove it from the grill. Check each piece, and remove it from the heat as it is done so it doesn't overcook.
- Rest the chicken. Once fully cooked, be sure to remove the chicken from the heat, and let it rest for at least 5 minutes before slicing. This allows the natural juices plenty of time to redistribute, which helps keep the protein tender and juicy.
making crack chicken in the oven
If grilling isn't an option, you can bake the chicken instead. Preheat your oven to 425 degrees, and bake for 15-25 minutes, depending on the size of your chicken.
common questions
There are several theories as to how crack chicken got its name. However, I call this recipe crack chicken, because it's so good it's seriously addicting!
Feel free to include any ingredients you have on hand when preparing crack chicken bowls. Some of my favorite options include salsa, guacamole, black beans, chopped tomatoes, crispy chickpeas, sharp cheddar cheese, parsley, chives.
troubleshooting & testing notes
Adjust the spice
Including chili powder in the marinade adds a touch of heat without making the chicken spicy. However, you can add even more if you love a bit of a kick, or use paprika instead for a milder taste.
Why we marinate chicken
While you don't technically have to marinate the chicken, it is the easiest way to infuse it with flavor and create tender chicken. If you cook it without marinating, it's likely to be a little bland and dry.
how to store & meal prep it
If you're lucky enough to have leftovers, here's some helpful tip on storing it and reheating it.
- Fridge: For the best results, I recommend storing all the components separately. They will stay fresh in the refrigerator for up to four days. When you're ready to heat, reheat leftovers in the microwave.
- Freezer: I don't recommend freezing the crispy kale or pickled onions, but the cooked chicken will stay fresh in an airtight container or sealable freezer bag for up to 3 months. Let it thaw in the fridge overnight before reheating.
- Meal Prep: Store the bowl components together except the chipotle sauce and the red onions. Everything else is delicious when heated together. Then, top the bowls with red onions and chipotle sauce. This method is great for lunch meal prep!
make it a burrito
My favorite thing to do with this bowl is stuff it in a burrito for a crack burrito! Aka, the burrito I eat daily when back in California. But, you can also do lots more with it!
- With egg noodles or pasta and sautéed veggies.
- As tacos with the kale and onions in tortillas.
- As a dip mixed with full-fat cream cheese or cottage cheese, dry ranch seasoning mix (or garlic powder and onion powder), and real bacon bits with crackers, pretzels, or veggie sticks.
- Paired with sides like parboiled roasted potatoes.
Recipe
crack chicken bowls (or burritos)
Ingredients
- 4 chicken breasts (boneless & skinless)
- 1 tablespoon oil
- 1 teaspoon salt & ½ teaspoon pepper
- 1 tablespoon chili powder
- ¼ c orange juice or juice from 1 orange
Crispy Kale
- 1 head of kale (stem removed and chopped into bite sized pieces)
- 1 tablespoon oil
- ¼ teaspoon salt and pepper
Pickled Red Onions (plain red onions work too)
- ½ red onion sliced thinly (a mandolin is great here)
- 1 cup water
- 1 cup white vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
Toppings
- 1 15.5 oz canned pinto beans (refried or whole is fine)
- ¼ cup white queso
- 4 tablespoon chipotle sauce
- 1 ⅓ cup cooked white rice (optional to cook it in half bone broth and half salsa)
Before you start!
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Instructions
- Marinade the 4 chicken breasts in a large ziplock bag by adding the chicken, 1 tablespoon oil, 1 teaspoon salt & ½ teaspoon pepper, 1 tablespoon chili powder, ¼ c orange juice or juice from 1 orange. Seal and squeeze the bag to mix everything. Leave this in the fridge for 15 minutes or up to 24 hours.
- Make rice as you normally would but instead of water, use half salsa and half bone broth.
- Make the kale by preheating the oven to 375 degrees. Toss the 1 head of kale with the 1 tablespoon oil, ¼ teaspoon salt and pepper. Spread the leaves into a single layer on a baking sheet. Bake for 10ish minutes but watch closely so it doesn't burn. Remove and let it cool - it'll continue to crisp up as it cools.
- Make the pickled onions by mixing the ½ red onion sliced thinly, 1 cup water, 1 cup white vinegar, 1 teaspoon honey, and ¼ teaspoon salt in a glass jar or bowl. Store in the fridge until ready to use.
- Grill the chicken: Take it out of the bag, discard excess marinade and grill for 5-8 minutes per side. Check that it's reached an internal temperature of at least 165 degrees before removing it, and then let it rest for 5 minutes before slicing. You can also bake it in the oven at 425 degrees for 15-25 minutes (depending on how large or thick the chicken breast is)
- Plate the chicken, kale, and onions with white rice, pinto beans, white queso, and chipotle sauce and enjoy!
Video
Notes
-
- Allow plenty of time for the chicken to marinate. Technically, 15 minutes is all you need. However, for the best taste and texture, I highly recommend marinating the chicken overnight if possible.
-
- Look for equal-sized chicken. Try to buy chicken breasts that are roughly the same size and thickness, or cut them into equal pieces to ensure even cooking.
-
- Use a meat thermometer. This is the only way to ensure the chicken is perfectly cooked. It should be 165 degrees. Check each piece, and remove it from the heat as it is done so it doesn't overcook.
-
- Rest the chicken. Once fully cooked, be sure to remove the chicken from the heat, and let it rest for at least 5 minutes before slicing. This allows the natural juices plenty of time to redistribute, which helps keep the protein tender and juicy.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
The combo of the crunch kale and creamy queso makes this one of my favorite burritos bowl recipes!