Gluten-Free Roasted Chicken Grain Bowl

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.

Prep: 5 min Cook: 20 min Total: 25 min Serves: 4

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 October 24, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Roasted Chicken Grain Bowl: When preparing this lunch recipe, to ensure this recipe remains gluten-free, always use 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 gluten-free grains and tamari. It avoids all gluten-containing ingredients.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for cooked rice, quinoa, or gluten-free noodles, gluten-free tamari, rice vinegar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

4 cups cooked rice, quinoa, or gluten-free noodles Shop
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 Shop
1 tbsp rice vinegar Shop
1 tsp sesame oil Shop
1 tbsp olive oil
1/2 tsp garlic powder Shop
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 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)

340

Calories

16g

Protein

32g

Carbs

Fat

Fiber

398mg

Sodium

Tips & Notes

Check the largest piece of chicken with a thermometer at the 15-minute mark; it is done at 165°F. Thighs stay juicier than breast if the roast runs long.
If you add the vegetables to the chicken pan in step 3, keep them in their own area of the sheet. Sitting in the chicken juices, they steam instead of browning.
The tamari and rice vinegar dressing is simple. Whisk in a teaspoon of honey or grated ginger if you want more depth. Use tamari labeled gluten-free.

Common questions

What cross-contamination risk is specific to Gluten-Free Roasted Chicken Grain Bowl?

Check cooked rice, quinoa, or gluten-free noodles, boneless, skinless chicken breast or thighs, cut into bite-sized pieces, fresh vegetables of choice before they go into Gluten-Free Roasted Chicken Grain Bowl. To ensure this recipe remains gluten-free, always use 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.

Learn More

The Complete Cross-Contamination Guide

Keep your kitchen and meals safe from gluten cross-contamination.

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