Just when you thought ground chicken and rice couldn’t get more exciting, we’ve gathered 21 mouthwatering dinner ideas that will transform your weeknight routine! From cozy comfort bowls to quick skillet sensations, these recipes prove this humble duo is anything but boring. Get ready to discover your family’s new favorite meals—your taste buds are about to thank you!
Spicy Ground Chicken and Rice Skillet
Brace your taste buds—this one-pan wonder transforms basic ingredients into a flavor-packed dinner in under 30 minutes. Forget takeout; this spicy ground chicken and rice skillet delivers restaurant-quality heat and heartiness with zero fuss. Bold spices, tender chicken, and perfectly cooked rice come together in a single pan for maximum flavor and minimal cleanup.
Ingredients
– 1 lb pasture-raised ground chicken
– 1 cup long-grain white rice, rinsed
– 2 tbsp clarified butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp tomato paste
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 2 cups low-sodium chicken stock, heated to 180°F
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat clarified butter in a large cast-iron skillet over medium-high heat until shimmering, about 90 seconds.
2. Add finely diced yellow onion and sauté until translucent, 3–4 minutes, stirring frequently to prevent burning.
3. Stir in minced garlic and cook until fragrant, 30 seconds, ensuring it doesn’t brown.
4. Add pasture-raised ground chicken, breaking it apart with a wooden spoon, and cook until no pink remains, 5–6 minutes.
5. Mix in tomato paste, smoked paprika, and cayenne pepper, coating the chicken evenly, and cook for 1 minute to bloom the spices.
6. Stir in rinsed long-grain white rice, toasting it for 1 minute to enhance nuttiness.
7. Pour in 180°F low-sodium chicken stock, scraping any browned bits from the skillet bottom for added depth.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
9. Remove from heat and let rest, covered, for 5 minutes to allow rice to steam fully.
10. Fluff the mixture with a fork, then fold in chopped fresh cilantro.
11. Serve immediately with lime wedges for squeezing over top.
Crave-worthy textures abound—tender rice grains soak up the spicy, aromatic broth, while the ground chicken stays juicy. The cayenne delivers a slow-building heat that’s balanced by fresh cilantro and zesty lime. For a next-level twist, top with creamy avocado slices or a drizzle of Greek yogurt to cool the spice.
Savory Ground Chicken and Veggie Stir-Fry
Make weeknight dinner dreams come true with this lightning-fast stir-fry. Grab your wok and transform humble ingredients into a flavor-packed masterpiece that’ll have everyone asking for seconds.
Ingredients
- 1 lb ground chicken (preferably pasture-raised)
- 2 tbsp cold-pressed avocado oil
- 3 cloves garlic, finely minced
- 1 tbsp freshly grated ginger
- 1 red bell pepper, julienned
- 1 cup broccolini florets
- ½ cup shredded carrots
- 3 tbsp tamari (gluten-free soy alternative)
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 scallions, bias-cut
- 1 tbsp toasted sesame seeds
Instructions
- Heat a large carbon steel wok over high heat for 90 seconds until smoking hot.
- Add cold-pressed avocado oil and swirl to coat the surface evenly.
- Add ground chicken, breaking it apart with a wooden spatula into small crumbles.
- Cook undisturbed for 2 minutes to develop golden-brown crust on one side.
- Stir continuously for 3 minutes until chicken is fully cooked through with no pink remaining.
- Push chicken to one side of the wok, tilting it to pool the rendered fat.
- Add finely minced garlic and freshly grated ginger to the oil, sizzling for 15 seconds until fragrant.
- Combine julienned red bell pepper, broccolini florets, and shredded carrots with the aromatics.
- Toss vegetables vigorously for 4 minutes until broccolini turns bright green but remains crisp-tender.
- Drizzle tamari and rice vinegar around the perimeter of the wok to deglaze.
- Scrape any browned bits from the bottom using a metal spatula.
- Finish with toasted sesame oil, tossing to create a glossy coating on all components.
- Garnish with bias-cut scallions and toasted sesame seeds immediately before serving.
Serve this vibrant stir-fry over cauliflower rice for a low-carb option or jasmine rice to soak up the savory sauce. The tender chicken crumbles contrast beautifully with the crisp-tender vegetables, while the umami-rich tamari and bright rice vinegar create layers of complexity that dance on the palate.
Creamy Ground Chicken Risotto
Elevate your weeknight dinner game with this creamy ground chicken risotto that transforms basic ingredients into restaurant-quality comfort. Every spoonful delivers rich, savory satisfaction without the fuss of traditional risotto methods. Expect velvety rice and perfectly seasoned chicken in under 30 minutes.
Ingredients
– 1 lb ground chicken (preferably dark meat)
– 1½ cups Arborio rice
– 4 cups chicken stock, kept at a gentle simmer
– ½ cup dry white wine (such as Sauvignon Blanc)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ½ cup grated Parmigiano-Reggiano
– 2 tbsp unsalted butter
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– ¼ cup heavy cream
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
2. Add ground chicken, breaking it apart with a wooden spoon, and cook for 5-7 minutes until no pink remains and edges are lightly browned.
3. Transfer chicken to a plate using a slotted spoon, leaving rendered fat in the pot.
4. Reduce heat to medium and add diced onion, cooking for 4 minutes until translucent but not browned.
5. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Add Arborio rice and toast for 2 minutes, stirring continuously until grains are lightly golden and nutty-smelling.
7. Pour in white wine and cook while stirring for 1-2 minutes until liquid is fully absorbed.
8. Begin adding simmering chicken stock one ladleful at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next.
9. Continue this process for 18-20 minutes until rice is al dente with a creamy suspension.
10. Return cooked chicken to the pot along with any accumulated juices.
11. Stir in heavy cream, Parmigiano-Reggiano, and butter until fully incorporated and glossy.
12. Season with kosher salt and black pepper, then fold in fresh parsley.
13. Remove from heat and let rest for 2 minutes to allow flavors to meld.
Risotto emerges luxuriously creamy with tender grains that hold their structure against the savory ground chicken. The Parmigiano-Reggiano adds a salty depth that balances the rich cream base beautifully. For an elegant twist, top with crispy pancetta crumbles or serve alongside roasted asparagus spears for contrasting textures.
One-Pot Ground Chicken Jambalaya
Zesty and satisfying, this one-pot wonder transforms humble ingredients into a flavor explosion. Forget complicated cleanup—everything simmers together in perfect harmony. Get ready for a weeknight game-changer that tastes like it took hours.
Ingredients
- 1 lb pasture-raised ground chicken
- 1 cup Carolina Gold rice, rinsed
- 2 cups homemade chicken stock
- 1 yellow onion, finely diced
- 1 green bell pepper, seeded and julienned
- 2 celery stalks, bias-cut
- 3 garlic cloves, microplaned
- 14.5 oz fire-roasted diced tomatoes, with juices
- 2 tbsp clarified butter
- 1 tbsp smoked paprika
- 1 tsp dried oregano, hand-crumbled
- ½ tsp cayenne pepper
- 2 bay leaves
- 1 tsp Diamond Crystal kosher salt
- ½ tsp freshly cracked black pepper
- 2 scallions, thinly sliced on the bias
- ¼ cup fresh flat-leaf parsley, chiffonaded
Instructions
- Heat clarified butter in a Dutch oven over medium-high heat until shimmering.
- Add ground chicken, breaking it apart with a wooden spoon until no pink remains, about 5-7 minutes.
- Stir in diced onion, julienned bell pepper, and bias-cut celery, sautéing until vegetables soften and develop light golden edges, approximately 6-8 minutes.
- Add microplaned garlic and cook until fragrant, 45 seconds exactly.
- Sprinkle smoked paprika, hand-crumbled oregano, cayenne, kosher salt, and black pepper over the mixture, toasting spices for 30 seconds to deepen flavors.
- Pour in rinsed Carolina Gold rice, stirring to coat each grain in the spiced fat.
- Add fire-roasted diced tomatoes with their juices and homemade chicken stock, scraping any browned bits from the pot bottom.
- Nestle bay leaves into the liquid and bring to a vigorous boil.
- Reduce heat to low, cover tightly, and simmer for 20 minutes without peeking to ensure proper steam buildup.
- Remove from heat and let stand covered for 10 minutes to complete rice absorption.
- Discard bay leaves and fluff mixture with a fork to separate grains.
- Fold in bias-cut scallions and chiffonaded parsley just before serving.
Buttery rice grains cling to the spiced chicken in this vibrant jambalaya. The fire-roasted tomatoes lend a subtle smokiness that plays against the cayenne’s gentle heat. Serve it straight from the pot with crusty bread for dipping into the rich pan juices.
Ground Chicken and Rice Stuffed Peppers
Tired of boring dinner routines? Transform basic ingredients into flavor-packed perfection with these stuffed peppers. They’re the ultimate comfort food upgrade that’ll have everyone asking for seconds.
Ingredients
– 4 large bell peppers, halved lengthwise and seeded
– 1 lb ground chicken
– 1 cup uncooked long-grain white rice
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup marinara sauce
– ½ cup chicken broth
– 2 tbsp extra virgin olive oil
– 1 tsp dried oregano
– ½ tsp smoked paprika
– ¼ tsp red pepper flakes
– ½ cup shredded mozzarella cheese
– 2 tbsp freshly grated Parmesan cheese
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Cook 1 cup of rice according to package directions until al dente, then fluff with a fork and set aside.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the diced onion and cook for 4-5 minutes until translucent and slightly golden at the edges.
5. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
6. Add the ground chicken, breaking it up with a wooden spoon, and cook for 6-7 minutes until no pink remains.
7. Season the mixture with 1 teaspoon of kosher salt, ½ teaspoon black pepper, dried oregano, smoked paprika, and red pepper flakes.
8. Mix in the cooked rice, marinara sauce, and chicken broth, stirring until fully combined.
9. Spoon the filling evenly into the 8 bell pepper halves, packing it down gently.
10. Arrange the stuffed peppers in the prepared baking dish and pour ¼ cup of water around the base.
11. Cover the dish tightly with aluminum foil and bake for 30 minutes until peppers are tender-crisp.
12. Remove the foil and sprinkle the mozzarella and Parmesan cheeses over the peppers.
13. Return to the oven uncovered for 8-10 minutes until cheese is bubbly and lightly golden.
14. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Delightfully tender peppers cradle a savory filling where lean chicken and fluffy rice soak up the herby tomato sauce. The melted cheese topping creates the perfect textural contrast—crispy on top, creamy underneath. Serve these alongside a crisp green salad or top with fresh basil for a restaurant-worthy presentation that’s surprisingly simple to achieve.
Asian-Inspired Ground Chicken Fried Rice
Grab your wok because this Asian-inspired ground chicken fried rice is about to become your new weeknight obsession. Get ready for flavor-packed grains and perfectly seasoned protein that comes together in minutes. Transform basic ingredients into restaurant-quality comfort food right in your own kitchen.
Ingredients
- 2 tablespoons avocado oil
- 1 pound ground chicken (preferably pasture-raised)
- 3 large pasture-raised eggs, lightly beaten
- 4 cups cold, day-old jasmine rice
- 1 cup finely diced yellow onion
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- 1 cup frozen peas, thawed
- 3 scallions, thinly sliced
Instructions
- Heat a large wok or cast-iron skillet over high heat for 2 minutes until smoking hot.
- Add 1 tablespoon avocado oil and swirl to coat the cooking surface evenly.
- Add ground chicken and break apart with a wooden spatula into small crumbles.
- Cook chicken for 4-5 minutes until no pink remains and edges begin to brown slightly.
- Push chicken to one side of the wok and pour beaten eggs into the empty space.
- Scramble eggs for 45-60 seconds until softly set but still moist.
- Combine eggs with chicken and transfer entire mixture to a clean bowl.
- Add remaining 1 tablespoon avocado oil to the hot wok.
- Sauté diced onion for 2 minutes until translucent but not browned.
- Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
- Add cold jasmine rice, breaking up any clumps with your spatula.
- Cook rice for 3-4 minutes, pressing grains against the hot surface to create slight crispness.
- Return chicken and egg mixture to the wok, combining thoroughly.
- Drizzle tamari, toasted sesame oil, and rice vinegar evenly over the rice mixture.
- Add thawed peas and cook for 1 minute, tossing continuously to distribute heat.
- Remove from heat and fold in sliced scallions until just incorporated.
But the magic happens when you taste that perfect balance of savory tamari and aromatic sesame oil. Each forkful delivers fluffy rice grains with satisfying texture from the crispy bits and tender chicken crumbles. Serve it straight from the wok with extra scallions scattered over top for maximum freshness.
Ground Chicken and Rice Casserole
Ready to transform basic ground chicken into the coziest weeknight hero? This creamy, savory casserole comes together in one dish with minimal effort—perfect for busy evenings when comfort is non-negotiable.
Ingredients
- 1 lb pasture-raised ground chicken
- 1 cup long-grain white rice, rinsed
- 2 cups homemade chicken stock
- 1 cup heavy cream
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup sharp white cheddar, freshly grated
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 tsp Diamond Crystal kosher salt
- ½ tsp freshly cracked black pepper
- ½ tsp smoked paprika
- 2 tbsp fresh parsley, finely chopped
Instructions
- Preheat your oven to 375°F and position a rack in the center.
- Heat 1 tbsp extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add 1 lb pasture-raised ground chicken, breaking it apart with a wooden spoon into small crumbles.
- Cook the chicken for 5–7 minutes until no pink remains and edges are lightly browned.
- Transfer the cooked chicken to a clean plate using a slotted spoon, leaving drippings in the skillet.
- Tip: For deeper flavor, don’t overcrowd the pan—this ensures proper browning, not steaming.
- Melt 2 tbsp unsalted butter in the same skillet over medium heat.
- Sauté 1 finely diced yellow onion for 4–5 minutes until translucent and fragrant.
- Add 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
- Stir in 1 cup rinsed long-grain white rice, toasting for 2 minutes to coat in fats.
- Tip: Toasting the rice enhances its nutty flavor and helps it absorb liquid evenly during baking.
- Pour in 2 cups homemade chicken stock and 1 cup heavy cream, scraping up any browned bits from the skillet bottom.
- Season with 1 tsp Diamond Crystal kosher salt, ½ tsp freshly cracked black pepper, and ½ tsp smoked paprika.
- Bring the mixture to a gentle simmer, then immediately remove from heat.
- Stir in the reserved cooked chicken and ½ cup freshly grated sharp white cheddar until evenly distributed.
- Tip: Reserve half the cheese for topping—this creates a golden, crispy crust as it bakes.
- Sprinkle the remaining ½ cup grated cheddar evenly over the casserole surface.
- Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes.
- Check for doneness when rice is tender, liquid is absorbed, and cheese is bubbly with golden spots.
- Let the casserole rest for 5 minutes off heat to allow the rice to fully set.
- Garnish with 2 tbsp finely chopped fresh parsley before serving. Velvety rice pillows each savory bite of chicken, while the smoked paprika adds a subtle warmth that lingers. Serve it straight from the skillet with a crisp green salad to cut through the richness, or pack leftovers for next-day lunches that taste even better.
Ground Chicken and Cilantro Lime Rice Bowls
Elevate your lunch game with these vibrant bowls that pack serious flavor. Transform ground chicken into a zesty masterpiece, then pile it over fragrant cilantro-lime rice. Skip the boring salads—this is meal prep magic that actually excites your taste buds.
Ingredients
- 1 lb pasture-raised ground chicken
- 1 cup jasmine rice, rinsed until water runs clear
- 2 cups filtered water
- 2 limes, freshly zested and juiced
- 1/4 cup extra-virgin olive oil
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 small red onion, brunoised
- 2 garlic cloves, microplaned
- 1 tsp smoked paprika
- 1/2 tsp cumin seeds, freshly toasted and ground
- 1/4 tsp cayenne pepper
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 avocado, sliced into 1/4-inch segments
- 1/4 cup crumbled cotija cheese
Instructions
- Combine rinsed jasmine rice and filtered water in a heavy-bottomed saucepan.
- Bring to a rolling boil over high heat, then immediately reduce to lowest simmer.
- Cover tightly and cook for 15 minutes—resist peeking to prevent steam escape.
- Remove from heat and let stand covered for 10 minutes to complete absorption.
- Fluff rice with a fork, then fold in lime zest, 2 tablespoons lime juice, and chopped cilantro.
- Heat 2 tablespoons olive oil in a cast-iron skillet over medium-high until shimmering.
- Sauté brunoised red onion for 3 minutes until translucent but not browned.
- Add microplaned garlic and toast for 30 seconds until fragrant.
- Crumble ground chicken into skillet, breaking apart with a wooden spatula.
- Cook for 6-8 minutes until no pink remains, maintaining distinct crumbles.
- Sprinkle smoked paprika, ground cumin, cayenne, kosher salt, and black pepper over chicken.
- Toss to coat and cook 1 minute longer to bloom spices.
- Drizzle remaining 2 tablespoons olive oil and 1 tablespoon lime juice over chicken mixture.
- Divide cilantro-lime rice between four bowls, creating a slight well in the center.
- Top with spiced chicken, arranging avocado segments and cotija cheese artfully over the surface.
Layers of fluffy rice soak up the bright lime dressing, while the spiced chicken delivers subtle heat that plays against cool avocado. The cotija adds salty crunch that makes each bite dynamic—try stacking components vertically in mason jars for a portable lunch that stays perfectly separated until you’re ready to devour.
Mediterranean Ground Chicken and Rice Pilaf
Craving restaurant-quality comfort food without the fuss? This Mediterranean ground chicken and rice pilaf delivers vibrant flavors in under 30 minutes. Customize with your favorite herbs for a weeknight win.
Ingredients
- 1 lb ground chicken (preferably thigh meat)
- 1 cup basmati rice, rinsed until water runs clear
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, microplaned
- 1 tsp toasted cumin seeds
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 2 cups unsalted chicken stock, heated to 180°F
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh mint, chiffonaded
- 1 lemon, zested and juiced
- Kosher salt and freshly cracked black pepper
Instructions
- Heat extra virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
- Add finely diced yellow onion and sauté for 4 minutes until translucent, stirring frequently with a wooden spoon.
- Stir in microplaned garlic and toast for 30 seconds until fragrant.
- Add ground chicken, breaking it apart with a spatula, and cook for 5 minutes until no pink remains.
- Sprinkle toasted cumin seeds, smoked paprika, and crushed red pepper flakes over the chicken mixture.
- Fold in rinsed basmati rice, coating each grain thoroughly with the spiced oil.
- Pour heated chicken stock into the pot, scraping any fond from the bottom with a flat-edged spatula.
- Bring to a vigorous boil, then immediately reduce heat to low and cover tightly with a lid.
- Simmer for 18 minutes without peeking to ensure proper steam buildup.
- Remove from heat and let rest, covered, for 5 minutes to complete absorption.
- Fluff the pilaf with a fork, separating grains gently to maintain integrity.
- Fold in fresh flat-leaf parsley, chiffonaded mint, lemon zest, and lemon juice until evenly distributed.
- Season with kosher salt and freshly cracked black pepper to desired intensity.
The rice emerges separate and fluffy, absorbing the aromatic spices while the chicken stays remarkably moist. Bright citrus cuts through the earthy cumin, creating a balanced bowl that pairs beautifully with grilled vegetables or stuffed into warmed pita pockets.
Ground Chicken and Rice Lettuce Wraps
Elevate your weeknight dinner game with these vibrant lettuce wraps. Every bite delivers savory ground chicken, fluffy jasmine rice, and crisp vegetables wrapped in cool butter lettuce leaves—perfect for hands-on eating that’s both wholesome and fun.Ingredients
- 1 lb pasture-raised ground chicken
- 1 cup uncooked jasmine rice, rinsed
- 2 cups filtered water
- 1 tbsp cold-pressed avocado oil
- 3 cloves garlic, microplaned
- 1 tbsp freshly grated ginger
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- 1/2 cup finely diced carrots
- 1/2 cup thinly sliced scallions
- 1 head butter lettuce, leaves separated
- 1 tbsp toasted sesame seeds
Instructions
- Combine rinsed jasmine rice and filtered water in a medium saucepan.
- Bring to a boil over high heat, then immediately reduce to low and cover tightly.
- Simmer rice for 18 minutes exactly, then remove from heat and let steam, covered, for 5 minutes.
- Heat cold-pressed avocado oil in a large skillet over medium-high heat until shimmering.
- Add pasture-raised ground chicken, breaking it apart with a wooden spoon into small crumbles.
- Cook chicken for 6-8 minutes, stirring occasionally, until no pink remains and edges are lightly browned.
- Add microplaned garlic and freshly grated ginger, stirring constantly for 60 seconds until fragrant.
- Stir in finely diced carrots and cook for 2 minutes until slightly softened but still crisp.
- Pour in tamari, toasted sesame oil, and rice vinegar, scraping any browned bits from the skillet bottom.
- Remove skillet from heat and fold in cooked jasmine rice until fully incorporated.
- Gently mix in thinly sliced scallions, reserving some for garnish.
- Spoon the warm chicken and rice mixture into individual butter lettuce leaves.
- Sprinkle each wrap with toasted sesame seeds and remaining scallions.
Keep these wraps vibrant by serving immediately—the contrast between the warm, savory filling and cool, crisp lettuce is everything. The tender chicken melds with fluffy rice while the sesame oil adds nutty depth that plays beautifully against the fresh vegetables. For a stunning presentation, arrange them on a large platter with extra scallions and sesame seeds scattered around the edges.
Tangy Ground Chicken and Pineapple Rice
Craving a tropical escape from your weeknight dinner rut? This vibrant bowl brings sweet pineapple, savory chicken, and tangy sauce together in under 30 minutes. Get ready to ditch boring meals forever.
Ingredients
- 1 lb ground chicken (preferably pasture-raised)
- 1 cup jasmine rice, rinsed until water runs clear
- 1 cup fresh pineapple, cut into ½-inch dice
- 2 tbsp avocado oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ¼ cup rice vinegar
- 2 tbsp tamari
- 1 tbsp honey
- ½ tsp red pepper flakes
- 2 scallions, thinly sliced
- ¼ cup cilantro leaves, for garnish
- 1 lime, cut into wedges
Instructions
- Combine rinsed jasmine rice with 1¼ cups water in a medium saucepan, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until water is fully absorbed.
- Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- Add ground chicken, breaking it apart with a spatula, and cook for 6-8 minutes until no pink remains and edges are lightly browned.
- Push chicken to one side of the skillet, add remaining 1 tbsp avocado oil to the empty space, then sauté garlic and ginger for 45 seconds until fragrant but not browned.
- Stir in rice vinegar, tamari, honey, and red pepper flakes, scraping any browned bits from the skillet bottom.
- Add diced pineapple and cook for 3 minutes until pineapple softens slightly and sauce thickens to coat the back of a spoon.
- Fold in cooked jasmine rice and half of the sliced scallions, stirring continuously for 2 minutes until fully incorporated and heated through.
- Remove from heat and garnish with remaining scallions, cilantro leaves, and lime wedges.
Zesty pineapple chunks pop against the savory, slightly crumbled chicken, while the sticky-sweet sauce clings to each grain of rice. Serve it piled high in bowls with extra lime for squeezing, or stuff it into warmed tortillas for a tropical twist on taco night.
Ground Chicken Burrito Bowls with Rice
Y’all need this ground chicken burrito bowl in your life. Seriously—it’s the perfect protein-packed meal prep solution that comes together faster than your next TikTok scroll. Get ready to ditch takeout forever with these vibrant, customizable bowls.Ingredients
- 1 cup long-grain white rice, rinsed until water runs clear
- 1 lb pasture-raised ground chicken
- 2 tbsp avocado oil, divided
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 cup tomato sauce
- 1/4 cup chicken stock
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup fresh corn kernels
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Cook the rinsed rice according to package directions, then fluff with a fork and let stand covered for 5 minutes.
- Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering.
- Add the ground chicken and break apart with a wooden spoon, cooking until no pink remains, about 6-8 minutes.
- Transfer chicken to a plate, leaving 1 tablespoon of drippings in the skillet.
- Add remaining avocado oil to the skillet and sauté diced onion until translucent, about 4 minutes.
- Stir in minced garlic and cook until fragrant, 30 seconds.
- Sprinkle chili powder, cumin, and smoked paprika over the onion mixture, toasting for 1 minute to deepen flavors.
- Return chicken to the skillet and pour in tomato sauce and chicken stock, scraping up any browned bits.
- Simmer uncovered until liquid reduces by half, about 5 minutes.
- Gently fold in black beans and corn kernels, heating through for 2 minutes.
- Season mixture with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Divide rice among bowls and top with chicken mixture.
- Garnish with chopped cilantro and serve immediately with lime wedges.
Get ready for that perfect textural contrast between fluffy rice and savory spiced chicken. The bright lime cuts through the richness while the corn adds sweet pops throughout. For a next-level twist, layer everything in mason jars for grab-and-go lunches that stay perfectly separated until you’re ready to dig in.
Lemon Herb Ground Chicken and Rice Bake
Ready to transform your weeknight dinner game? This lemon herb ground chicken and rice bake delivers restaurant-quality flavor with minimal effort. Rethink your casserole routine with bright citrus notes and aromatic herbs in every satisfying bite.Ingredients
- 1 lb pasture-raised ground chicken
- 1 cup long-grain white rice, rinsed
- 2 cups homemade chicken stock
- 3 tbsp clarified butter
- 1 large shallot, finely minced
- 4 garlic cloves, microplaned
- 2 tbsp fresh lemon zest
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 1 tsp fine sea salt
- 1/2 tsp freshly cracked black pepper
- 1/2 cup grated Parmigiano-Reggiano
- 2 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 375°F and position the rack in the center.
- Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
- Add minced shallot and sauté for 2-3 minutes until translucent and fragrant.
- Add ground chicken, breaking it apart with a wooden spoon, and cook for 5-6 minutes until no pink remains.
- Stir in microplaned garlic and cook for 30 seconds until aromatic.
- Add rinsed rice to the skillet, stirring to coat each grain with the cooking fats.
- Pour in chicken stock, lemon juice, lemon zest, thyme, rosemary, salt, and pepper.
- Bring the mixture to a vigorous boil, then immediately cover with a tight-fitting lid.
- Transfer the covered skillet to the preheated oven and bake for 25 minutes.
- Remove the skillet from the oven and let rest, covered, for 10 minutes to allow rice to steam.
- Fluff the rice-chicken mixture with a fork, incorporating the grated Parmigiano-Reggiano.
- Garnish with chopped fresh parsley before serving.
The rice develops a slightly crispy bottom layer while remaining fluffy throughout, creating wonderful textural contrast. Bright lemon cuts through the rich chicken and herb notes beautifully. For an elevated presentation, serve in individual cast iron skillets topped with extra lemon zest and a drizzle of high-quality olive oil.
Conclusion
You’ve just discovered 21 incredible ways to transform ground chicken and rice into delicious dinners! From comforting classics to exciting new flavors, these recipes offer endless mealtime inspiration. Try your favorites and let us know which ones become family staples—we’d love to hear your feedback in the comments below. Don’t forget to share these tasty ideas with fellow food lovers by pinning this article!
