Looking for a healthy, balanced meal that feels like a treat? These Ground Chicken Burger Bowls are the key! Made with lean meats and tons of veggies, these bowls will fill you up in the right way. And they are perfect for meal prep!
Okay, why didn't anyone put me on to ground chicken? It's still juicy, can be easily subbed in any recipe, and is almost always cheaper than ground turkey is! Anyway, these burger bowls are delicious no matter what meat you use. Fill it up with your favorite burger toppings like mushrooms, sautéed onions, and pickles, and you really won't miss the bread!
Ingredients
- Ground Chicken - So, ground chicken has GREAT macros and is super lean. But you can always use beef, turkey, bison, or lamb.
- White Mushrooms - Slice up & sauté some mushrooms in a bit of butter - it's extra protein and a tasty serving of veggies.
- Petite Gold Potatoes - Roasted potatoes are going to emulate the French fries you always have to get on the side of a burger!
- Green Beans - I know, these aren't typically on top of a burger... but trust me, they are super tasty in this burger bowl.
- Cold Burger Toppings - For a little razzle dazzle, we're going to add sliced cherry tomatoes, sliced dill pickles, and avocado as our fresh toppings.
How to Make Chicken Burger Bowls
So this is really one of those recipes that don't take a lot of brainpower. You're really just cooking everything that should be cooked, setting them aside (cause you're going to want leftovers!), and assembling your bowl when you're ready to eat. It's super simple!
Below, I'll give you a cooking order that I think provides the best timing so everything is done around the same time.
- Start out by chopping your potatoes, seasoning them, and roasting them in the oven. This will take 20-30 minutes depending on how crispy you like yours.
- While those are baking, go ahead and cook your seasoned ground chicken on medium heat until done. Set that aside.
- Then we're going to season our green beans and cook them over the stove. This way, you can steam them for softness, but also sauté the moisture out at the end so they are semi-roasted. I like to use the same skillet to avoid more dishes, but you do you.
- Finally, slice up your washed mushrooms and cook them in a bit of butter. Once they are browned, remove from heat and sprinkle with salt for seasoning.
- By this time, your potatoes should be done.
- Slice up your pickles, tomatoes, and avocado.
- And that's it! Assemble your bowls and top with a spicy aioli or garlicky mayo for a pop of flavor.
Substitutes and Customizations
- Try ground lamb or bison for a fancy take on a burger bowl!
- Cut russet potatoes into fry shapes and use my Crispy Oven-Baked Fries recipe as a base for the bowl.
- Serve all of this over fresh spinach leaves or kale for an even fresher take.
- Try different types of shredded cheese like pepper jack or mild cheddar.
- I love a good fried egg on my burgers - I normally top these bowls with one!
Other Quick & Easy Meal Preps You'll Love!
Buffalo Chicken Ranch Cobb Salad
High Protein Greek Pasta Salad
Chicken Burger Bowls (Whole30!)
With this recipe for Chicken Burger Bowls, you can sub out different types of proteins & veggies to suit your fancy. This meal is completely Whole 30 approved, but you can make this at any time and for anyone - including the diet-skeptics!
Ingredients
Protein
- 2 pounds ground chicken sub with turkey, beef, etc. if you want
- 2 tablespoon burger seasoning
- 2 tablespoon Worcestershire sauce
Veggies
- 24 ounces fresh green beans trimmed
- 1 teaspoon sea salt
- 1 teaspoon harissa seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoon extra-virgin olive oil
- 16 ounces petite gold potatoes cubed
- 2 tablespoon avocado oil
- 1 tablespoon sea salt
- 2 teaspoon garlic powder
- 2 teaspoon Italian seasoning
- 1 teaspoon ground thyme
- ½ teaspoon black pepper
- 16 ounces white mushrooms
- 1 tablespoon salted butter
- 1 teaspoon sea salt
- 8 ounces cherry tomatoes halved
- 8 ounces chopped dill pickles
- 4 count avocados
Instructions
- Start out by seasoning your ground chicken with the burger seasoning and Worcestershire.
- Cook the ground meat in a large skillet for about 12 minutes or until fully cooked. Set aside.
- Meanwhile, preheat oven to 415°F and line a cookie sheet with parchment paper.
- Place the cubed potatoes on the lined pan and pour the avocado oil on top. Season with the salt, garlic powder, Italian seasoning, ground thyme, and black pepper.
- Stir around the potatoes to ensure everything is evenly seasoned.
- Roast the potatoes for about 20 minutes or until golden brown and crispy, stirring occasionally. Remove, and set aside.
- While those are roasting, add your green beans to a large skillet.
- Season to taste with the sea salt, harissa, garlic, and onion powder. Drizzle on the extra-virgin olive oil and stir until veggies are evenly covered.
- Cover the skillet and let them steam until soft, about 8 minutes. Remove the top and allow any extra moisture to cook down.
- In the empty green bean skillet, sauté the sliced mushrooms in butter. Once they are browned, remove from heat and add a sprinkle of salt.
- Grab your bowls, and assemble all ingredients. Cut the avocados in half and add last, spritzing with lemon or lime juice for a pop of freshness.
- Serve as is, or with a drizzle of aioli. Enjoy!
Notes
This is a great meal prep option. Simply cook your ground meat and roast your veggies, then store them in separate containers. The day of, fry your egg and cut your avocado up fresh!
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The Coined Breakdown
- Total Cost per bowl: $2.75
- Total Cost (8 servings): $21.96
- Those Other Guys: $16.00 a bowl
Did you make this recipe? Let me know what you think!