Recipe

Fresh Canned Chicken Bowl

A bright, herby lemon sauce and crunchy veggies turn canned chicken into a weeknight dinner you will actually crave.

By Matt Campbell

•

4.8

A colorful canned chicken bowl with lemon herb sauce, cucumbers, tomatoes, red onion, and rice in a white bowl on a sunlit kitchen counter

Canned chicken gets a bad rap because people treat it like an emergency ration. I treat it like a shortcut that still deserves good flavor. This recipe is my go-to when I want dinner to feel fresh and vibrant without doing the whole raw-chicken situation on a Tuesday.

We drain it really well (rinse if you like), then wake it up with a lemony, garlicky yogurt sauce and a quick crunchy salad. It hits that sweet spot: cozy carbs, crisp edges if you want them, and seasoning that makes you pause mid-bite like, okay wow, canned chicken can do that.

Time note: Total time assumes your rice or quinoa is already cooked and warm. If you are cooking grains from dry, add about 20 minutes.

Why It Works

Bright, bold flavor fast: Lemon zest, garlic, and herbs do the heavy lifting in minutes.
Great texture: Draining and drying keeps the chicken from tasting overly "canned," and a quick sear adds optional crisp edges.
Flexible dinner format: Serve it as bowls, wraps, lettuce cups, or a big chopped salad.
Accessible ingredients: Everything is standard grocery store stuff, and swaps are built in.

Pairs Well With

Storage Tips

Store smart: Keep components separate if you can. The chicken and sauce stay great, and the veggies keep their crunch.

Chicken: Refrigerate in an airtight container for up to 3 to 4 days.
Lemon herb sauce: Refrigerate up to 3 to 4 days. Stir before using. Add a splash of water or lemon juice if it thickens.
Chopped veggies: Refrigerate up to 2 to 3 days. If tomatoes get watery, just drain before serving.
Rice or grains: Refrigerate up to 3 to 4 days.

Reheat tip: Warm the chicken and rice, then add cold veggies and sauce after so everything stays bright.

Common Questions

Do I need to rinse canned chicken?

You do not have to. The safest, lowest-fuss move is to drain it really well, then press it in a strainer and blot with paper towels. If you like the flavor better after a quick rinse, you can rinse it briefly, then squeeze and blot. Either way, the goal is drier chicken so it browns and the sauce clings.

Can I make this dairy free?

Yes. Use a dairy-free yogurt, or swap in mayo plus a squeeze of lemon and a splash of water to loosen it. Taste and add extra herbs to keep it fresh.

What if I hate yogurt sauce?

Go vinaigrette-style: olive oil, lemon juice, Dijon, garlic, salt, pepper, and herbs. Shake it in a jar and drizzle.

Can I make it spicy?

Absolutely. Add a pinch of red pepper flakes to the chicken while searing, or swirl hot sauce into the sauce. Harissa also works really well here.

Is this good for meal prep?

Very. Prep grains, mix the sauce, chop veggies, and portion. Keep the sauce separate until you eat.

Any allergen notes?

This recipe contains dairy (Greek yogurt, feta) and may contain egg if you use mayo. If you serve with pita or wraps, those often contain gluten. Swap as needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Can opener
Fine mesh strainer
Mixing bowl
Microplane or zester (helpful for lemon zest)
Chef’s knife and cutting board
Nonstick or stainless skillet (optional for crisping the chicken)
Measuring spoons

The first time I tried to make canned chicken feel like real dinner, I overcompensated. Too much cheese, too much heat, too much everything. It was fine, but it was heavy. The version that finally clicked was the opposite: lemon, herbs, crunch, and a sauce you want to swipe with pita when no one is watching. Now it is the meal I make when I want something fresh but I also want to be done cooking before my playlist ends.

Fresh Canned Chicken Bowl

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Servings 4

Ingredients

Crispy canned chicken

2 (12.5-ounce) cans chicken breast, drained very well, pressed dry, and blotted (rinse briefly if you like, then dry again)
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 to 3/4 teaspoon kosher salt (start low if your canned chicken is salty)
1/2 teaspoon black pepper

Lemon herb sauce

3/4 cup plain Greek yogurt
1 tablespoon mayonnaise (optional, for extra richness)
Zest of 1 lemon
2 tablespoons lemon juice (about 1/2 lemon), plus more to taste
1 small garlic clove, finely grated
2 tablespoons chopped fresh dill or parsley (pick one, or do a mix)
1 tablespoon olive oil
Pinch of salt and black pepper
1 to 2 teaspoons water (optional, to loosen)

Crunchy salad and bowls

1 cup diced cucumber
1 cup halved cherry tomatoes
1/3 cup thinly sliced red onion
1/2 cup chopped fresh herbs (parsley, dill, or cilantro)
2 to 3 cups cooked rice or quinoa, warm (about 1/2 to 3/4 cup per bowl)
1/2 cup crumbled feta (optional)
1 avocado, sliced (optional)
Lemon wedges, for serving

Optional add-ins: Kalamata olives, chopped pepperoncini, baby spinach, shredded romaine, or a pinch of red pepper flakes.

Instructions

Make the sauce. In a bowl, mix yogurt, mayo (if using), lemon zest, lemon juice, garlic, herbs, olive oil, salt, and pepper. You want it bright and a little punchy because it seasons the whole bowl. It should be thick but spoonable. If it feels too tight, add 1 to 2 teaspoons water and stir again. Set aside.
Prep the crunchy salad. In a second bowl, toss cucumber, tomatoes, red onion, and herbs. If you want, add a tiny pinch of salt and a squeeze of lemon. Let it hang out while you cook the chicken.
Dry and season the chicken. Drain the canned chicken well. Press it in a fine mesh strainer, then blot with paper towels (this helps it brown instead of steam). If you prefer to rinse, rinse briefly and dry it the same way. Toss with smoked paprika, cumin, salt, and pepper. Tip: if your canned chicken is on the salty side, start with 1/2 teaspoon salt and add more at the end.
Crisp it up (optional but excellent). Heat olive oil in a skillet over medium-high heat. Add chicken and press it into an even layer. Do not overcrowd the pan. If your skillet is small, crisp in two batches so you get golden bits instead of a warm chicken pile. Cook 3 to 4 minutes without stirring so the bottom gets golden. Stir and cook 2 to 3 minutes more. If it starts to stick, splash in a teaspoon of water and scrape up the tasty bits.
Assemble. Divide warm rice or quinoa among bowls. Top with the chicken, then the crunchy salad. Spoon the lemon herb sauce over everything.
Finish like you mean it. Add feta and avocado if you want. Serve with lemon wedges and do one last taste for salt and lemon.

Nutrition information is estimated.

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