Grilled Chicken Rice Bowl Recipe
A Grilled Chicken Rice Bowl is a balanced, flavorful meal featuring juicy marinated grilled chicken, fluffy rice, and a variety of fresh toppings. This dish is packed with protein, fiber, and essential nutrients, making it perfect for a healthy lunch or dinner. It’s customizable with different marinades, vegetables, and sauces, allowing you to create your ideal bowl.
Recipe Details
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 20 minutes
Total Time: 35-50 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Chicken Marinade:
2 boneless, skinless chicken breasts (or 4 boneless thighs)
2 tbsp olive oil
2 tbsp soy sauce (or coconut aminos for a gluten-free option)
1 tbsp lemon or lime juice
1 tbsp honey or maple syrup
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
For the Rice Bowl:
2 cups cooked rice (white, brown, jasmine, or cauliflower rice for a low-carb option)
1 cup steamed or roasted vegetables (broccoli, bell peppers, carrots, or zucchini)
½ cup cherry tomatoes, halved
½ avocado, sliced (optional)
¼ cup red onion, thinly sliced
2 tbsp fresh cilantro, chopped
Lime wedges, for serving
For the Sauce
2 tbsp Greek yogurt or mayo
1 tbsp sriracha or hot sauce
1 tsp lime juice
1 tsp honey
Pinch of salt
Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, soy sauce, lime juice, honey, garlic powder, onion powder, smoked paprika, salt, and pepper.
Place the chicken in the marinade and coat evenly.
Cover and refrigerate for at least 30 minutes (or up to 12 hours for deeper flavor).
2. Cook the Chicken
Grilling Option: Preheat grill to 375°F (190°C). Grill chicken for 5-7 minutes per side, until internal temperature reaches 165°F (75°C).
Stovetop Option: Heat a skillet over medium-high heat and cook chicken for 6-8 minutes per side.
Oven Option: Bake at 400°F (200°C) for 20-25 minutes.
3. Prepare the Rice & Vegetables
While the chicken is cooking, cook the rice according to package instructions.
Steam or roast the vegetables.
4. Make the Sauce (Optional)
Mix Greek yogurt, sriracha, lime juice, honey, and salt. Set aside.
5. Assemble the Bowls
Divide rice into bowls.
Slice the grilled chicken and place it on top.
Add vegetables, tomatoes, avocado, and onions.
Drizzle with sauce and garnish with cilantro and lime wedges.
Notes & Tips
Marinate for Extra Flavor: Let the chicken marinate for at least 30 minutes or overnight for the best taste.
Cooking Methods: If you don’t have a grill, pan-searing or baking works just as well.
Rice Alternatives: Use quinoa, farro, or cauliflower rice for different textures and nutritional benefits.
Make it Spicy: Add chili flakes, jalapenos, or extra sriracha for a kick.
Meal Prep Friendly: Store each component separately and assemble fresh before eating.
Topping Ideas: Add nuts, seeds, cheese, or a fried egg for more variety.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs are juicier and more flavorful. Just adjust cooking time as needed.
Q: What other sauces go well with this bowl?
A: Teriyaki sauce, tahini dressing, or a classic tzatziki sauce are great alternatives.
Q: How long can I store leftovers?
A: Store in the fridge for up to 3-4 days in an airtight container. Keep sauce separate for freshness.
Q: Can I freeze grilled chicken for later use?
A: Yes! Cooked chicken can be frozen for up to 3 months. Thaw in the fridge before reheating.
Q: What’s the best way to reheat the chicken without drying it out?
A: Reheat in a skillet with a splash of water or broth over low heat to retain moisture.
Nutritional Information
Calories: 450
Protein: 40g
Carbohydrates: 45g
Fat: 12g
Fiber: 5g
Sodium: 600mg
Vitamin C: 20% DV
Iron: 15% DV
This Grilled Chicken Rice Bowl is a nutritious, easy-to-make meal perfect for busy days. It’s packed with fresh flavors, high in protein, and can be easily customized to fit any diet. Whether you enjoy it fresh or as a meal-prep option, this dish is sure to be a favorite.