Gluten-Free Lemon Herb Chicken Bowl
By the Gluten Free Recipes team ·
Bright and zesty, this gluten-free bowl features tender lemon-herb chicken nestled atop fluffy grains and vibrant fresh vegetables. A light, flavorful sauce ties it all together for a satisfying and healthy meal.
At a glance: This easy lunch recipe yields 4 servings in about 30 minutes (15 min prep, 15 min cook). It uses 10 ingredients — including cooked rice, boneless, fresh vegetables of choice — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Lemon Herb Chicken Bowl: When preparing this lunch recipe, exercise caution with all packaged ingredients, especially sauces and seasonings, as they can be subject to cross-contamination with gluten during manufacturing. Always look for certified gluten-free labels In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Lemon Herb Chicken Bowl: This recipe is naturally gluten-free by using certified gluten-free grains and avoiding any gluten-containing ingredients. Always check labels for cross-contamination.
Ingredients
- 1 cup cooked rice, quinoa, or certified GF noodles
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 cups fresh vegetables of choice (e.g., broccoli florets, bell pepper strips, snap peas)
- 2 tbsp gluten-free tamari or GF gluten-free tamari
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
If not already cooked, prepare your base by cooking 1 cup of rice or certified GF noodles according to package directions, which typically takes about 15-20 minutes. Once cooked, fluff the rice or drain the noodles and set aside.
- 2
While the base is cooking, prepare the chicken. In a medium bowl, combine the bite-sized chicken pieces with 2 tablespoons of gluten-free tamari, 1 tablespoon of fresh lemon juice, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss everything together until the chicken is evenly coated, then let it marinate for at least 5 minutes.
- 3
Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden-brown sear. Remove the chicken from the skillet and set aside.
- 4
In the same skillet, add your 2 cups of fresh vegetables. Sauté the vegetables for about 3-5 minutes, or until they are tender-crisp and vibrant in color. You want them to still have a slight bite.
- 5
Assemble your bowls by dividing the cooked rice or GF noodles among four bowls. Top each with the sautéed vegetables and the cooked lemon-herb chicken. Drizzle with any remaining sauce from the skillet or an additional tablespoon of gluten-free dressing if desired. Serve immediately and enjoy the fresh flavors.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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