These Asian-inspired cucumber, chicken and avocado rice bowls are one of my favorite examples of a well-balanced meal that also happens to be incredibly easy. It’s the kind of lazy dinner I love – quick to throw together at the end of the day but also perfect for meal prep lunches for the week. {Gluten-Free, Dairy-Free Friendly}
This recipe was inspired by my Lazy High Protein Summer Dinners post. I’m all about meals that are healthy, filling, and low effort in the summer so we can spend more time relaxing outside and less time cooking in the kitchen.
This bowl has a great mix of protein, fiber, healthy fats, and fresh vegetables. It features already cooked chicken and rice, fresh veggies, frozen edamame (that is thawed) and a homemade sauce for flavor.
Everything stores well in the fridge, and the flavors stay fresh and delicious. It’s a great way to use up rotisserie or already cooked chicken!
Why I Love These Bowls
- It’s a healthy lazy dinner that also works for meal prep. You can prep everything ahead of time and have easy lunches ready to go for the week. Great for no-heat lunches when you don’t want to deal with a microwave.
- Prep is less than 15 minutes (and no cook time). I used a rotisserie chicken + already cooked rice (which increases the resistant starch content and makes it healthier).
- They’re flexible and customizable. I love a dinner that can adapt to what you have in the fridge. You can easily swap the protein, vegetables, grains, or sauces to create different versions of this bowl all week long.
- These bowls are fresh, flavorful, yet surprisingly simple.
How to Make This Easy Bowl
These Asian-inspired chicken power bowls are a great option when you want a meal that is both healthy and convenient. Packed with lean protein, fiber-rich vegetables, shelled edamame, and satisfying carbohydrates, they make an easy balanced dinner or meal prep bowl for the week.
A meal that I will be making this summer, on repeat!
Recipe makes about 5 servings but could be distributed to around 4-6 servings!
Ingredients
- 2 cups cooked rice (jasmine, brown, or leftover rice) or quinoa.
- 12 ounces or about 2 cups cooked chicken (rotisserie works great).
- 2 avocados, sliced. Top with avocado right before serving for extra creaminess.
- 1-1 1/2 cups diced cucumber.
- 1 cup shredded carrots and/or cabbage.
- 1 cup shelled edamame.
- 2 green onions, sliced.
- Sesame seeds for garnish.
- 1 tablespoon of rice wine vinegar.
- Sprinkle of salt.
- Chili crisp, optional.
- Kewpie mayo, optional.
For the Sauce
This homemade sauce could be replaced with whatever Asian-inspired sauce you want! Use a store-bought one for convenience, if you prefer.
- 1/4 cup soy sauce or coconut aminos.
- 1 tbsp sesame oil.
- 1 tbsp fresh lime juice.
- 1 1/2 tbsp honey or maple syrup.
- Garlic powder, to taste, or minced garlic.
- 1 tablespoon sriracha (optional).
- 3 tablespoons water.
Directions
- Toss the shredded carrots or coleslaw mix with rice wine vinegar and a pinch of salt. Set aside to lightly marinate.
- Add rice to the bottom of a bowl or each meal prep container. Reheat the rice if preferred.
- Top with shredded chicken, diced cucumber, marinated carrots, and edamame.
- Garnish with green onions and sesame seeds.
- Whisk together the sauce ingredients. Store the sesame lime sauce separately and drizzle over the bowl just before serving. You can add it ahead of time, but the rice may become slightly mushy.
- Slice fresh avocado and add just before serving.
- Drizzle with kewpie mayo and/or chili crunch – totally optional!
Storage Tips
Store in an airtight container in the fridge for up to 4 days since the chicken was cooked. Scroll for more meal prep tips!
Naturally dairy-free, just make sure you select a gluten-free soy sauce and this recipe is allergy-friendly!
Tips for Meal Prepping These bowls
- These chicken and rice bowls are a great option for meal prep because most of the ingredients store well in the fridge for several days.
- If you’re preparing these bowls ahead of time, store the rice, chicken, vegetables, and edamame together in containers, but keep the sauce separate until you’re ready to eat. This helps keep the ingredients fresh and prevents the rice from becoming soggy. However, if you are eating the next day, I think it is fine to add the sauce!
- Avocado is best added right before serving so it stays fresh and green.
- These bowls can be enjoyed cold or at room temperature, making them a great option for work lunches or busy days when you don’t have access to a microwave.
Easy Ways to Customize These Bowls
One of the reasons I love bowl-style meals is how flexible they are. Once you have a base of rice, protein, vegetables, and sauce, it’s easy to mix and match ingredients based on what you have on hand.
Try swapping the chicken for salmon, shrimp, tofu, or leftover steak. You can also change up the vegetables depending on what’s in your fridge – shredded cabbage, snap peas, bell peppers, or broccoli all work well.
If you want to change the flavor profile, try using peanut sauce, teriyaki sauce, or a ginger dressing instead of the sesame-lime sauce.
What Makes This Bowl Balanced
One thing I always aim for in a meal is a balance of protein, fiber, healthy fats, and carbohydrates.
These bowls check all the boxes:
- Chicken and edamame combined contribute to a higher protein intake. Edamame is also an excellent source of fiber!
- Rice adds carbohydrates for energy.
- Vegetables like cucumber, carrots, and cabbage add additional fiber and nutrients.
- Avocado and sesame oil contribute healthy fats that help make the meal more filling.
Meals like this are simple, satisfying, and easy to build into a regular routine.
More Easy & Healthy Dinners
Asian-Inspired Chicken & Rice Bowls (Lazy Dinner, Meal Prep Friendly)
Ingredients
- 12 ounces cooked chicken (about 2 cups) rotisserie works great
- 2 cups cooked rice or quinoa jasmine, brown, or leftover rice
- 2 avocados, sliced
- 1-1½ diced cucumber
- 1-1½ cups shredded carrots
- 1¼ cups shelled edamame
- 2 green onions, diced
- 1 tablespoon rice wine vinegar
- Pinch of salt
- Sesame seeds, for garnish
- Kewpie mayonnaise, optional
- Chili crunch, optional
- ¼ cup soy sauce or coconut aminos can use low sodium
- 1 tablespoon sesame oil
- 1 tablespoon fresh lime juice
- 1½ tablespoons honey or maple syrup
- Garlic powder, to taste or minced garlic
- 1 tablespoon sriracha optional
- 3 tablespoons water
Method
- Toss the shredded carrots or coleslaw mix with rice wine vinegar and a pinch of salt. Set aside to lightly marinate.
- Add rice to the bottom of a bowl or each meal prep container. Reheat the rice if preferred.
- Top with shredded chicken, diced cucumber, marinated carrots, and (thawed from frozen) edamame.
- Garnish with green onions and sesame seeds.
- Whisk together the sauce ingredients. Store the sesame lime sauce separately and drizzle over the bowl just before serving. You can add it ahead of time, but the rice may become slightly mushy.
- Slice fresh avocado and add just before serving.
- Drizzle with kewpie mayo and/or chili crunch – totally optional!
Notes
- Store in an airtight container for up to 4 days since the chicken was cooked. Store sauce on the side if consuming in more than 24 hours. Add avocado when ready to consume for freshness.