Grilled Chicken Spring Roll Bowls

Lemongrass marinated grilled chicken and all the fresh spring roll ingredients collide in these colorful spring roll bowls. Easy to prep ahead for healthy lunches or dinners!

We’re long overdue for a complete rainbow in bowl form around here so spring roll bowls it is!

And um, we’re not holding back in the bowl department today. I pretty much shoved the entire kitchen sink in these bowls and no one is mad about it.

I mean, where do I even start?? The lemongrass chicken I could write an entire book on itself but then you have the vermicelli noodles base, the chili garlic sauce, all those fresh veggies…

Needless to say, it’s the dream lunch situation and I’m so obsessed I’ve also been stretching this one into dinner territory too because yes, meal prepping is definitely a thing here! Keep reading for all my best meal prep tips for this one.

These Bowls Feature…

• Flavorful lemongrass-marinated and grilled chicken thighs
• A base of tender vermicelli rice noodles
• Lots of colorful spring roll ingredients including cucumber, carrot, cabbage, avocado, and mango
• A sweet and spicy garlic chili sauce

Making the Bowls

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Lemongrass
• Garlic
• Soy sauce
• Lime juice
• Vegetable oil
• Fish sauce
• Granulated sugar
• Chicken thighs
• Sweet chili sauce
• Rice wine vinegar
• Chili flakes
• Vermicelli rice noodles
• Carrot
• Cucumber
• Cabbage
• Avocado
• Mango
• Peanuts
• Herbs

Choosing Your Chicken

I recommend using boneless skinless chicken thighs for this recipe. This cut of chicken is fast to cook up on the grill and turns out super tender and juicy every time especially after being marinated.

If you don’t have thighs on hand, boneless skinless chicken breasts will work great instead, however, you may need to adjust the cook time slightly if they are thicker breasts. Always use a kitchen thermometer to test the internal temperature of meat.

Tips for Perfect Spring Roll Bowls

1. Soak the rice noodles – for vermicelli rice noodles I prefer soaking as the cooking method for the best texture. Place noodles in a bowl, cover with hot tap water, and allow to soak 15 minutes.
2. Allow chicken to marinate – a good rule of thumb with marinating is 2 hours if you’re in a hurry and up to 12 if you’ve got some extra time. I especially prefer an overnight marinade!
3. Marinate chicken on bottom shelf of fridge – it’s always a good idea to keep raw meats away from fresh produce and on the bottom shelf of your fridge to reduce risk of cross contamination.
4. Preheat grill to 400F – you want your grill up to temp before adding the chicken so the chicken gets a good crisp on the outside.
5. Use fresh herbs for topping – fresh mint and cilantro add an unmatchable flavor to these bowls.
6. Serve bowls fresh – once bowls are assembled I definitely recommend serving immediately for the best textures and flavors. Keep reading for meal prep instructions.

Recipe Variations

Try these ideas for a different twist on these bowls.

• Skip the meat – you can easily skip the chicken + fish sauce here for vegetarian-friendly bowls.
• Use different veggies/fruits – any veggie goes here! Try sweet peppers, pineapple, papaya, spinach, or shredded romaine.
• Adjust heat level – these bowls are fairly mild as-is but feel free to replace the sweet chili sauce with sweet and sour sauce for a non-spicy version. Alternatively, bump the heat up a notch by adding chili flakes to the sauce to taste.
• Try another bowl base – try farro, quinoa, or brown/white rice in place of the noodles.
• Cook chicken on stovetop – if you don’t own a grill, you can easily dice the chicken and pan sear on the stovetop in a bit of oil.

Meal Prep Instructions

Follow these instructions for time-saving make ahead tips.

• Soak the noodles – store the noodles in refrigerator up to 6 days.
• Marinate chicken – the chicken may be marinated in refrigerator up to 12 hours.
• Grill chicken – once the chicken is cooked it may be stored in the fridge up to 6 days.
• Make sauce – the sauce stores well in refrigerator up to 6 days.
• Prep vegetables – chop the carrots, cucumber, cabbage, and mango and store in refrigerator up to 4 days. I recommend waiting to slice the avocado until just before serving to prevent it from turning brown.
• Assembly – I recommend storing the noodles and chicken in meal prep containers separately from the vegetables and sauce. Reheat the noodles and chicken in microwave 1-2 minutes and top with vegetables, sauce, and garnishes for serving.

OMG, the flavors in these bowls are just otherwordly. We’ve got the perfect amount of crunch from the veggies, tons of flavor from that crispy grilled chicken, and that lovely garlicky chili sauce on top adds just a touch of sweet + spicy.

If you’re not meal prepping this all summer you’re probably making the biggest mistake of your life.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other colorful bowl meals next!

• Grilled Chicken Souvlaki Bowls
• Blackened Shrimp Taco Bowls
• Thai Sweet Potato Chickpea Bowls