Shredded Chicken Rice Bowl

Name: Shredded Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 2 cups chicken broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 2 cups cooked rice (white, brown, or jasmine); 1 cup corn (canned or frozen); 1 avocado, sliced; 1/2 cup shredded cheese (optional); Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Highlighted under: Quick Table Classics

I love making a Shredded Chicken Rice Bowl because it's a quick and satisfying meal that's perfect for any day of the week. The combination of tender, flavorful chicken served over fluffy rice is so comforting. I can easily customize it with my favorite toppings, making each bowl unique. Plus, it's an excellent way to use leftovers or prep in advance for busy nights. In just a little over half an hour, I can whip up this delicious meal that the whole family enjoys.

Created by

Holly James

Last updated on 2026-02-27T19:36:46.075Z

Each time I make a Shredded Chicken Rice Bowl, I am reminded of how versatile it can be. I usually start by boiling chicken breasts and then shredding them to soak up all those flavors from the broth. It's surprisingly simple, and the result is incredibly delicious.

What I love most is how I can personalize each bowl. Sometimes I’ll add spicy jalapeños or a drizzle of tangy sauce, while other times fresh cilantro or avocado is my go-to. Whichever way I make it, I appreciate the balance of flavors and textures in every bite.

Why You Will Love This Recipe
Tender, shredded chicken packed with flavor
Customizable toppings for everyone’s preference
Quick and easy, perfect for busy weeknights

Cooking the Chicken Perfectly

To achieve tender and juicy shredded chicken, it’s essential to control the cooking temperature. Start by bringing your pot to a vigorous boil after adding the chicken and broth. Once boiling, reduce the heat to a gentle simmer. This prevents the chicken from becoming tough and overcooked. Simmer for about 20 minutes, checking that the internal temperature reaches 165°F (75°C) for safety.

After cooking, allow the chicken to rest for a few minutes before shredding. This resting period helps the juices redistribute throughout the meat, ensuring every bite is moist. I prefer using two forks to shred, but for a quicker option, a stand mixer with a paddle attachment works wonders, transforming chicken into perfect shreds in a matter of seconds.

Choosing the Right Rice

The choice of rice can significantly influence the texture of your Shredded Chicken Rice Bowl. While white rice cooks quickly and has a neutral flavor, brown rice provides a nutty taste and adds fiber, making it a healthier option. Jasmine rice offers a slight floral aroma that pairs beautifully with chicken; however, keep in mind it requires a little more water and time to cook, about 15-20 minutes compared to white rice’s 10-12 minutes.

If you're short on time, using leftover rice or quick-cook options can save the day. Make sure to reheat leftover rice with a splash of water, covering it to create steam. This results in fluffy grains rather than clumpy ones. I often prefer preparing a large batch of rice on the weekend so I can quickly assemble bowls during the week.

Customizing Your Bowl

One of the best aspects of a Shredded Chicken Rice Bowl is its adaptability. You can easily swap ingredients to suit your dietary requirements or taste preferences. For instance, if you’re looking for a lighter version, consider using cauliflower rice instead. It’s low in carbs, and with seasoning, it can still offer a delightful flavor base for your chicken and toppings.

Toppings are another area where creativity can shine. Beyond cheese and avocado, consider adding roasted vegetables or a dollop of salsa for an extra flavor punch. For an added crunch, try tossing in some tortilla strips or nuts. The lime wedges aren't just for decoration; squeezing fresh lime juice over the assembly elevates the bowl with a bright acidity that balances the richness of the chicken.

Ingredients

For the Chicken

2 boneless, skinless chicken breasts
2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

For the Rice Bowl

2 cups cooked rice (white, brown, or jasmine)
1 cup corn (canned or frozen)
1 avocado, sliced
1/2 cup shredded cheese (optional)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions

Cook the Chicken

In a pot, combine the chicken breasts, chicken broth, garlic powder, onion powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until fully cooked. Remove the chicken from the pot and let it cool slightly before shredding.

Prepare the Rice

While the chicken is cooking, prepare your rice according to package instructions. Keep it warm once done.

Assemble the Bowl

In each bowl, add a serving of rice. Top with shredded chicken, corn, avocado, and cheese if desired. Sprinkle with fresh cilantro and serve with lime wedges on the side.

Pro Tips

For added flavor, consider marinating the chicken in your favorite sauces for a few hours before cooking, or add spices to the chicken broth for a richer taste.

Make-Ahead Tips

This Shredded Chicken Rice Bowl is an excellent dish for meal prep. You can cook and shred the chicken ahead of time, storing it in an airtight container for up to four days in the refrigerator. To keep rice fresh, portion it out as well; storing in the fridge for a maximum of four to six days ensures optimal taste.

If you like to batch cook, consider making a larger quantity of chicken and freezing some. After cooking, shred the chicken and place it in freezer-safe bags, storing it for up to three months. When ready to use, just thaw in the refrigerator overnight and reheat in the microwave or on the stovetop with a little chicken broth to maintain moisture.

Common Troubleshooting

If you find your chicken is too dry after shredding, it's possible it was cooked for too long. For future batches, always check the chicken's temperature earlier to avoid overcooking. Additionally, adding a splash of broth or even a bit of olive oil when shredding can help restore moisture and flavor.

For the rice, if it comes out too sticky or clumpy, it may have been cooked with too much water or not rinsed before cooking. Always rinse rice under cold water before cooking to remove excess starch, which causes stickiness. If you do find yourself with sticky rice, fluff it with a fork, and consider serving it with more toppings to balance the texture.

Serving Suggestions

To serve this Shredded Chicken Rice Bowl family-style, set up a toppings bar, allowing everyone to customize their bowls according to their preferences. This interactive dining style can make meals more fun, especially for kids or those hesitant about toppings!

For a heartier meal, consider pairing the bowl with a side of black beans or a simple green salad. The beans add protein and fiber while complementing the chicken nicely, whereas a salad with a light vinaigrette maintains freshness and balances out the chicken's richness.

Questions About Recipes

→ Can I make this recipe in advance?

Absolutely! The shredded chicken and rice can be made ahead of time and stored in the refrigerator for up to 3 days.

→ Can I use frozen chicken for this recipe?

Yes, but you'll need to adjust the cooking time. Frozen chicken may take a bit longer to cook through.

→ What other toppings do you recommend?

Feel free to experiment! Pickled onions, chopped tomatoes, or even a dollop of sour cream can elevate the dish.

→ Is this recipe gluten-free?

Yes, just make sure to use gluten-free soy sauce if you choose to add it for flavor.