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Ground Chicken Cheeseburger Bowls - A Lighter Take on a Classic Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken:
  • 1 lb ground chicken (93% lean is ideal)
  • 1 tbsp olive oil or avocado oil
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika (or sweet paprika)
  • 1 tbsp tomato paste
  • 1 tbsp yellow mustard
  • 1–2 tsp Worcestershire sauce
  • For the special sauce:
  • 1/3 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1–2 tsp pickle juice or white vinegar
  • 1 tsp finely minced dill pickles or relish
  • 1/4 tsp smoked paprika
  • Pinch of salt and pepper
  • For the bowls:
  • 4 cups chopped romaine or shredded iceberg (or mixed greens)
  • 2 cups cooked rice or cauliflower rice (optional)
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup sliced dill pickles
  • 1 ripe avocado, sliced or diced
  • 1 cup shredded cheddar or small-diced American cheese
  • Sesame seeds, for garnish (optional)

Method
 

  1. Make the sauce. In a small bowl, whisk together mayonnaise, ketchup, mustard, pickle juice, minced pickles, smoked paprika, salt, and pepper. Taste and adjust acidity or sweetness to your liking. Chill while you cook the chicken.
  2. Prep your base and toppings. Chop the lettuce, slice the onions and pickles, halve the tomatoes, and dice the avocado. If using rice or cauliflower rice, warm it and fluff with a fork. Set everything aside.
  3. Season the chicken. In a medium bowl, mix the ground chicken with salt, pepper, onion powder, garlic powder, and smoked paprika. Don’t overwork it—just combine until spices are evenly distributed.
  4. Brown the chicken. Heat the oil in a large skillet over medium-high. Add the chicken and break it into crumbles. Let it sear for 2–3 minutes before stirring so you get some browning, then cook until no longer pink, about 5–7 minutes total.
  5. Add burger flavor. Stir in the tomato paste, mustard, and Worcestershire. Cook for 1–2 minutes until it smells like a burger stand. If it looks dry, add a splash of water to loosen.
  6. Melt the cheese. Sprinkle the shredded cheddar or diced American over the hot chicken. Turn off the heat and cover for 1–2 minutes until the cheese melts. Gently toss to combine into cheesy crumbles.
  7. Assemble the bowls. Divide greens and rice (if using) among bowls. Spoon on the cheesy chicken. Add tomatoes, red onion, pickles, and avocado. Drizzle with the special sauce and finish with sesame seeds if you like.
  8. Serve. Enjoy right away while the chicken is warm and the greens are crisp.