This delicious Chicken Brown Rice Bowl is a simple, satisfying one-bowl meal built with cooked chicken breast, peppery arugula, creamy avocado, sweet grape tomatoes, shaved Gruyère, and a tangy sriracha yogurt dressing. It’s an easy, flavorful option for lunch or dinner and makes excellent use of leftovers.
Chicken Brown Rice Bowl (Zinque’s Le Bowl)
This recipe is inspired by the Los Angeles restaurant Zinque and is a quick, healthy bowl you can prepare in minutes. It’s perfect for using up leftover roasted or poached chicken (turkey works nicely, too). I often keep pre-cooked brown rice in the freezer to assemble bowls like this in under 10 minutes. The combination of textures—peppery greens, tender chicken, creamy avocado, and nutty Gruyère—paired with a bright sriracha yogurt sauce makes this bowl fresh and comforting.
Hello, I’m Heather K. Jones. I’m a dietitian and the nutrition expert who has contributed to the Skinnytaste cookbooks. I work primarily with women who struggle with emotional eating, overeating, and food- or body-image issues, and I offer free resources and guidance to support healthier relationships with food. During especially challenging periods I have offered free emotional eating support sessions twice a month inside a private support community.
When my sister Lori sent me this copycat recipe from a restaurant in LA, I was skeptical about the pairing of sriracha and Gruyère. But Lori is an excellent cook and insisted I would love it—she was right. The sauce is bright and slightly spicy, and the Gruyère lends a mellow, savory richness that balances the heat.
Simple, fresh ingredients are at the heart of this bowl: chicken, brown rice, arugula, avocado, grape tomatoes, shaved Gruyère, and a sriracha-yogurt dressing. I also believe that love is a secret ingredient: food prepared with care and attention simply tastes better. I personally choose ingredients that are raised and grown with care, when possible, and I prefer to buy from farmers and producers who respect animal welfare and sustainable growing practices.
What you bring to the meal matters, too. If you’re stressed, your body is less able to digest and metabolize food efficiently. A quick way to shift into a more relaxed state before eating is to take a few deep breaths: breathe in slowly through the nose, then exhale through the mouth. This short practice helps you tune in to true physical hunger and decide how much to serve yourself. As Thich Nhat Hanh suggests in How to Eat, pausing to breathe before a meal helps you notice whether you’re eating from true hunger or habit.
Chicken Brown Rice Bowl (Zinque’s Le Bowl)
Summary: A quick one-bowl meal featuring arugula, brown rice, cooked chicken, avocado, grape tomatoes, shaved Gruyère, and a sriracha-yogurt dressing. Ready in about 15 minutes.
Ingredients
For the dressing
- 2 tablespoons plain whole-milk Greek yogurt
- 1½ teaspoons sriracha, or more to taste
- 1 teaspoon water, to thin if needed
For the bowl
- 1½ cups baby arugula
- ½ cup cooked brown rice (warm or at room temperature)
- 4 ounces cooked, skinless chicken breast, sliced or shredded
- 1 ounce avocado, cubed
- 6 grape tomatoes, halved
- ½ ounce shaved Gruyère cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Make the dressing: In a small bowl, whisk together the Greek yogurt, sriracha, and water until smooth. Adjust heat to taste by adding more or less sriracha.
- Assemble the bowl: Place the arugula in a shallow serving bowl. Layer the rice on top of the greens, then add the chicken, avocado, and halved grape tomatoes. Scatter the shaved Gruyère over the top.
- Finish and serve: Season with a pinch of kosher salt and freshly ground black pepper. Drizzle the sriracha-yogurt dressing over the bowl and serve immediately.
Tips & Variations
- Use leftover rotisserie or roasted chicken for convenience.
- Swap the Gruyère for another mellow cheese like Swiss or a nutty aged cheddar if you prefer.
- For a vegetarian version, replace the chicken with roasted chickpeas or baked tofu for protein.
- If you like more heat, increase the sriracha or add a sprinkle of red pepper flakes.
- Prepare components in advance—cook rice and chicken ahead of time to assemble bowls quickly on busy days.
Nutrition (per bowl)
Calories: 455 kcal • Protein: 48 g • Carbohydrates: 33 g • Fat: 15 g • Fiber: 5.5 g • Sugar: 7 g • Sodium: 819 mg • Cholesterol: 151 mg • Saturated fat: 5.5 g
If you make this recipe, snap a photo and tag @skinnytaste on social media to share how it turned out. I hope this bowl brings you the comfort and satisfaction of a simple, well-balanced meal—made with care.
