Pair American consumers’ favorite protein with one of their top grab-and-go formats and you have a winning dish with a world of flavor possibilities.
Some key trends in bowls right now include the addition of Middle Eastern and Mediterranean flavors, in which chicken, or other protein, is paired with everything from couscous or cauliflower rice as a base to za’atar or shawarma seasoning.
Bowls are also completely customizable to specific diets, like the popular keto, making them a key addition for health-conscious consumers.
@nationsrestaurantnews Learn how to make this chipotle chicken bowl on this week’s Flavor of the Week. Chipotle chicken marinade: 1 can of chipotle peppers in adobo sauce Lime juice of one lime 1/2 white onion 2 tablespoons of olive oil 2-3 garlic cloves 1 tsp of salt, smoked paprika, cumin, oregano, chili powder. Marinade in fridge for 1 hour or overnight. Once marinaded, add 1-2 tablespoons of oil to a pan and cook the chicken thighs. Once cooked, let the chicken rest for 5 minutes before cutting. Guacamole recipe: 1-2 mashed avocados 1 tsp of salt 1 clove of mashed garlic Add in cilantro, diced red onions and half of lime juice Pico de gallo: 2 diced Tomatoes 1/2 of a red onion, diced Handful of cilantro 1 tsp of salt 1/2 of the juice of a lime Corn salsa: 1 cup Corn 1/4 Diced red onions Handful of cilantro 1/2 of the juice of a lime 1 tsp of salt Cilantro lime rice: 1 cup of rice 2cups of water 2 bay leaves 1 tsp of olive oil 1tsp of salt Using your hand, eash and swirl the rice until the water is clear. Leave the rice in clean water for about 15 mins. Rinse and the add in 2 cups of water and cook on medium heat. Once cooked, fluff your rice with a fork and add in cilantro and 1/2 of the juice of a lime. #chipotlechickenbowl #chipotlechicken #chipotleinadobosauce #mexicanfood #guacamolerecipe #cornsalsarecipe #picodegallo #homemadechickenbowl #chickenreipe #juicychicken #foodnews #nrnunboxing #nrnflavoroftheweek #bowlrecipe #easyrecipe #cookingathometiktoktv #flavoroftheweek ♬ Get Ready - L.Dre & Vybe Village
Operators that offer bowls are adding more of them to their menus as well, now with an average of more than five bowls per menu, up from less than three a decade ago.
Market research firm Datassential reports that chicken bowls are found on 3.7% of U.S. menus, up 51% over the past four years.
Read on to see more details about the chicken bowl trend and learn how one restaurant is using it on its menu.
