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–+ servings
A Ground Chicken Burger Bowl with chicken, tomatoes, pickles, roasted potatoes, green beans, and avocado.
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time30 minutes
Course: Lunch, Meal Prep
Cuisine: American
Servings: 8 bowls
Calories: 349kcal
Author: Shani W.

Equipment

  • Large Skillet with lid
  • Tongs
  • Chef's Knife
  • Baking Sheet
  • Parchment Paper

Ingredients
  

Protein

  • 2 pounds ground chicken sub with turkey, beef, etc.
  • 2 tablespoons burger seasoning
  • 2 tablespoons Worcestershire sauce

Roasted Potatoes

  • 16 ounces petite gold potatoes washed and cubed
  • 2 tablespoons avocado oil
  • 1 tablespoon sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground thyme
  • ½ teaspoon black pepper

Sautéed Green Beans

  • 24 ounces fresh green beans trimmed
  • 1 teaspoon sea salt
  • 1 teaspoon harissa seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons avocado oil

Sautéed Mushrooms

  • 16 ounces white mushrooms
  • 1 tablespoon salted butter
  • 1 teaspoon sea salt optional - to taste

Chopped Cold Ingredients

  • 8 ounces cherry tomatoes halved
  • 8 ounces chopped dill pickles
  • 4 count avocados

Instructions

Ground Chicken

  • 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.

Roasted Potatoes

  • Meanwhile, preheat oven to 415°F and line a baking 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.

Sautéed Green Beans & Mushrooms

  • While the potatoes 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 avocado oil and stir until veggies are evenly covered.
  • Cover the skillet and let the green beans steam until soft, about 8 minutes.
    Remove the lid and allow any extra moisture to cook down. Remove, and set aside.
  • 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 to taste (optional - they should be seasoned from the green beans.)

Assembly

  • Chop up the cherry tomatoes and dill pickles.
  • Grab your bowls, and assemble all ingredients. Cut the avocados in half and add them last for optimal freshness.
  • Serve with your favorite sauces, like garlic aioli or homemade ranch dressing. Enjoy!

Notes

Tips & Tricks:
I wrote the recipe the way it is to optimize your time in the kitchen. You basically will be cooking multiple things at once, like roasting the potatoes while sautéing the veggies on the stovetop. If it's easier for you, roast all of your items in the oven or air fryer, and just cook your protein!
 
Storage Instructions:
This recipe is a great meal prep idea. Simply cook your ground meat and roast your veggies, then store them + the cold toppings in separate containers.  Heat up your bowl and cut up your avocados right before serving.

Nutrition

Serving: 1 bowl | Calories: 349kcal | Carbohydrates: 24g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1842mg | Potassium: 1395mg | Fiber: 7g | Sugar: 6g | Vitamin A: 907IU | Vitamin C: 31mg | Calcium: 143mg | Iron: 5mg