Gluten-Free Roasted Chicken Grain Bowl
By the Gluten Free Recipes team ·
This vibrant grain bowl bursts with savory roasted chicken, tender vegetables, and a zesty, gluten-free dressing. It's a satisfying and customizable meal perfect for a quick and healthy lunch.
At a glance: This easy lunch recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 9 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 Roasted Chicken Grain Bowl: When preparing this lunch recipe, to ensure this recipe remains gluten-free, always use certified gluten-free versions of ingredients like tamari and noodles. Be mindful of cross-contamination in your kitchen by using clean utensils and surfaces, especially when handling ingredients that may have come into contact with gluten 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 Roasted Chicken Grain Bowl: This recipe is naturally gluten-free by using certified gluten-free grains and tamari. It avoids all gluten-containing ingredients.
Ingredients
- 4 cups 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 rice vinegar
- 1 tsp sesame oil
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. In a medium bowl, toss the bite-sized chicken pieces with 1 tablespoon of olive oil, garlic powder, and black pepper until evenly coated. Spread the seasoned chicken in a single layer on the prepared baking sheet.
- 2
Roast the chicken for about 15-20 minutes, or until it is cooked through and has a lightly golden-brown exterior. While the chicken roasts, prepare your chosen base of cooked rice, quinoa, or certified gluten-free noodles according to package directions. Ensure your base is warm and ready for assembly.
- 3
In a separate bowl, toss your fresh vegetables with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper. You can either lightly sauté these vegetables in a pan for 5-7 minutes until tender-crisp, or add them to the baking sheet with the chicken during the last 10 minutes of roasting for a slightly caramelized flavor.
- 4
Prepare the simple dressing by whisking together the gluten-free tamari, rice vinegar, and sesame oil in a small bowl until well combined. This creates a savory and slightly tangy sauce to tie all the components together.
- 5
Assemble your grain bowls by dividing the cooked rice, quinoa, or GF noodles among four bowls. Top each base generously with the roasted chicken and prepared vegetables. Drizzle the prepared gluten-free dressing over the entire bowl, ensuring an even coating. Serve immediately and enjoy this flavorful and satisfying meal.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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