This Spicy Kimchi Chicken Chickpea Bowl layers seared chicken and warm chickpeas over brown rice with cool cucumber, tangy kimchi, and a creamy yogurt finish. It comes together in one pan plus a pot of rice, which makes it a reliable pick when the week gets loud. Big flavor, easy cleanup, and three servings ready to go.
About 35 minutes start to finish, assuming the brown rice is cooking while you sear the chicken.
Per serving (makes 3): 698 cal · 41.2g protein · 89.7g carbs · 18.8g fat
Ingredients
- 10 oz chicken breast
- 1 cup chickpeas
- 1/2 cup kimchi
- 1 cup brown rice
- 1/2 cup greek yogurt
- 1 cup cucumber
- 1 tbsp sesame oil
- 2 tbsp soy sauce
Instructions
- Dice chicken and sear in sesame oil until golden, 6-8 minutes.
- Add soy sauce and chickpeas to the pan; toss to coat and warm through.
- Build bowls with brown rice, chicken-chickpea mix, kimchi, and sliced cucumber.
- Top with a dollop of Greek yogurt and a drizzle of kimchi brine.
Meal prep & storage
Cook the rice and chicken-chickpea mix in one go and store them in airtight containers in the fridge for up to 4 days; keep the kimchi, cucumber, and yogurt separate so the textures stay crisp and fresh. The cooked chicken and chickpeas freeze well for up to 2 months. Reheat the rice and chicken mix in the microwave for 1-2 minutes or in a skillet with a splash of water, then add the cold toppings just before serving.
Swaps
Swap the chicken breast for chicken thighs, ground turkey, or cubed extra-firm tofu using the same sear-and-toss method. For a dairy-free option, use a thick coconut yogurt or a drizzle of tahini in place of the Greek yogurt. Quinoa or farro stand in nicely for the brown rice, and tamari works as a 1:1 sub for soy sauce.
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