Epic Grilled Chicken Rice Bowl with Avocado Salsa & Cucumber Crunch
This rice bowl delivers restaurant-quality flavor at home. Tender, herb-marinated grilled chicken is served over fluffy rice, topped with creamy avocado salsa, and finished with a crisp cucumber salad for texture and brightness. It’s satisfying, colorful, and perfect for meal prep or a healthy dinner.
Time
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
For the Chicken:
2 medium chicken breasts (or thighs, boneless & skinless)
1½ tablespoons extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon paprika
Salt and black pepper, to taste
For the Rice:
1 cup basmati or jasmine rice
2 cups water or chicken broth
1 teaspoon olive oil
Pinch of salt
For the Avocado Salsa:
1 large ripe avocado, diced
½ small red onion, finely chopped
1 tomato, diced
1 tablespoon lemon or lime juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Optional: 1 tablespoon chopped cilantro or parsley
For the Cucumber Crunch
½ large cucumber, thinly sliced
1 tablespoon rice vinegar or lemon juice
½ teaspoon honey
Salt to taste
1 teaspoon sesame seeds (optional for crunch)
For Garnish (optional)
Fresh herbs (parsley, mint, or cilantro)
Crumbled feta or goat cheese
A drizzle of yogurt-lemon sauce (optional — see note below)
Instructions
1. Marinate the Chicken
In a bowl, combine olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper.
Add chicken and coat well. Let marinate for at least 15 minutes (or up to 4 hours in the fridge).
2. Cook the Rice
Rinse rice and cook in a pot with water/broth, olive oil, and salt.
Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until fluffy.
Fluff with a fork and keep warm.
3. Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken for 5–6 minutes per side, until golden and cooked through (internal temp 165°F / 74°C).
Let rest for 5 minutes, then slice thinly.
4. Make the Avocado Salsa
In a bowl, combine diced avocado, red onion, tomato, lemon juice, olive oil, salt, and herbs.
Toss gently and set aside.
5. Prepare the Cucumber Crunch
Mix cucumber slices with rice vinegar, honey, salt, and sesame seeds.
Let sit 5–10 minutes to absorb flavor.
6. Assemble the Bowl
Divide rice among bowls.
Top with grilled chicken slices, a generous scoop of avocado salsa, and cucumber crunch.
Finish with herbs, feta, or a drizzle of yogurt-lemon sauce if desired.
Optional Yogurt-Lemon Sauce
Whisk together:
2 tablespoons Greek yogurt
1 teaspoon lemon juice
½ teaspoon olive oil
Pinch of salt and garlic powder
→ Drizzle over the bowl for a creamy, tangy finish.
Tips & Variations
Mediterranean twist: Add olives, roasted red peppers, or hummus on the side.
Low-carb option: Swap rice with cauliflower rice or quinoa.
Meal prep: Store components separately and assemble when ready to eat.
Make it spicier: Add a pinch of chili flakes or a few drops of hot sauce to the chicken marinade.
❓ frequently asked questions FAQs
Q: Can I bake the chicken instead of grilling?
Yes — bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Q: How long can I store leftovers?
Up to 3 days in the fridge. Keep the avocado salsa separate to prevent browning.
Q: Can I use brown rice?
Absolutely! It adds a nutty flavor and more fiber; just increase cooking time slightly.
⏳ Nutritional Information
Calories: 510 kcal
Protein: 36 g
Fat: 23 g
Carbohydrates: 40 g
Fiber: 6 g
Sugar: 4 g