Pulled Chicken Bowl

Moist and flavorful chicken, crunchy veggies, and creamy feta cheese come together in perfect harmony in this Pulled Chicken Bowl recipe. With a sweet and smoky spice blend, juicy chicken, and a refreshing mix of greens and veggies, this bowl is a satisfying and healthy meal option that’s sure to please!

Ready Time

2 hrs

Yields

10 servings

Ingredients

2 1/2 pounds boneless, skinless chicken breasts
1/4 cup brown sugar
2 tablespoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
10 small buns
10 cups mixed greens
2 cups diced tomatoes
2 cups diced cucumbers
1 cup diced red onion
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard

Instructions

Preheat your oven to 400°F (200°C).

In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Rub this spice blend all over the chicken breasts, making sure to coat them evenly.

Place the chicken on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of olive oil, and bake for 30-35 minutes or until cooked through.

Let the chicken rest for 10-15 minutes before shredding it with two forks.

While the chicken is baking, prepare the toppings.

In a large bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard.

Add the mixed greens, diced tomatoes, diced cucumbers, diced red onion, and crumbled feta cheese to the bowl.

Toss to combine.

To assemble the bowls, place a generous portion of the shredded chicken onto each bun, followed by a spoonful of the salad mixture.

Top with chopped fresh parsley and serve immediately.

Notes

Use high-quality chicken breasts for the best flavor and texture. You can also use chicken thighs if you prefer darker meat.

For a spicy kick, increase the amount of cayenne pepper to 1 teaspoon or more.

If you can’t find smoked paprika, use regular paprika instead. Don’t overcrowd the baking sheet, bake the chicken in batches if necessary.

Let the chicken rest for at least 10 minutes to ensure juicy and tender meat.

You can customize the toppings to your liking, add or remove ingredients as desired. Use a variety of greens for the salad, including arugula, spinach, and lettuce.

For a gluten-free option, replace the buns with gluten-free alternatives or serve the chicken and salad in a bowl.

Prepare the salad dressing ahead of time and store it in the fridge for up to 5 days. Assemble the bowls just before serving to ensure freshness and crispness.