Chicken Sloppy Joe Bowls
Everything you crave about sloppy Joe’s, but made with chicken and served in bowls with fluffy rice. This an excellent, gluten-free way to enjoy Sloppy Joes! Wildly delicious, super healthy, and completely satisfying.
We love sloppy Joe’s in my house! I think I’ve written more than a dozen variations, and each batch is better than the last. I love this chicken version because it’s light yet hearty, slightly sweet – which is balanced by savory – and a little smoky from the chili powder.
You can also serve this chicken sloppy Joe mixture on rolls. If you want a more traditional dish, serve the chicken mixture on soft buns or hoagie rolls. I decided on bowls for something different and it was a huge success. Do what works best for your family!
Here’s how to make these easy chicken sloppy Joe bowls: Brown chicken in a pan. Add some herbs and spices, broth, ketchup, and Dijon mustard and simmer for 10 minutes. Serve with your favorite rice, noodles, or grain of choice. Quick, easy, and made with a handful of ingredients.
What should you serve with your chicken sloppy Joe bowls? I served a big green salad on the side and dinner was complete. Since you have the chicken mixture and rice, you need little else. You can also serve your favorite steamed or roasted vegetables on the side.
Chicken Sloppy Joe Bowls
Ingredients
- 1 cup rice of choice, I used basmati
- 1 pound ground chicken
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 cup chicken broth
- 1/2 cup ketchup
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Chopped fresh parsley for serving, optional
- Chopped green onions for serving, optional
Equipment
Instructions
- Cook the rice according to the package directions.
- Meanwhile, brown the chicken in a large skillet or saucepan over medium-high heat, breaking up the meat as it cooks. Add the chili powder, oregano, basil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant.
- Add the broth, ketchup, Dijon mustard, and Worcestershire sauce and bring to a simmer. Reduce the heat to low, partially cover and simmer for 10 minutes. Season to taste with salt and black pepper.
- Transfer the rice to individual bowls and top with the chicken mixture. Top with parsley and green onions (if using) and serve.