Grilled Chicken Rice Bowl with Creamy Cilantro Sauce
This vibrant and healthy grilled chicken rice bowl is packed with bold flavors and fresh textures. Tender, smoky grilled chicken is served over a bed of fluffy rice and topped with colorful veggies, then finished with a zesty, creamy cilantro sauce that ties it all together. Great for meal prep or a weeknight dinner.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
For the Grilled Chicken:
1½ lbs boneless, skinless chicken thighs or breasts
2 tbsp olive oil
Juice of 1 lime
2 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper, to taste
For the Rice Bowl:
2 cups cooked white or brown rice (or quinoa)
1 cup corn (grilled or canned)
1 cup black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 avocado, sliced
1/4 red onion, thinly sliced
Fresh cilantro, for garnish
Lime wedges, for serving
For the Creamy Cilantro Sauce:
1 cup fresh cilantro (leaves and tender stems)
1/2 cup Greek yogurt or sour cream
1 garlic clove
Juice of 1 lime
1 tbsp olive oil
1 tbsp water (as needed for thinning)
Salt to taste
Instructions:
1. Marinate and Grill the Chicken
1. In a bowl, combine olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and pepper.
2. Add chicken and toss to coat. Let marinate for at least 15 minutes (or up to 24 hours in the fridge).
3. Grill chicken over medium-high heat for 5–6 minutes per side, or until cooked through (internal temp: 165°F / 74°C).
4. Rest for 5 minutes, then slice or chop.
2. Make the Cilantro Sauce
1. In a blender or food processor, combine cilantro, Greek yogurt, garlic, lime juice, olive oil, and a pinch of salt.
2. Blend until smooth. Add a splash of water if needed to reach desired consistency.
3. Assemble the Bowls
1. Divide cooked rice among 4 bowls.
2. Top each with grilled chicken, black beans, corn, cherry tomatoes, avocado, and red onion.
3. Drizzle with creamy cilantro sauce.
4. Garnish with extra cilantro and lime wedges.
Tips & Notes:
Chicken Thighs vs. Breasts: Thighs are juicier and more flavorful; breasts are leaner.
Meal Prep Friendly: Store components separately and assemble when ready to eat.
Veggie Variations: Add grilled zucchini, bell peppers, or sauteed spinach.
Extra Creaminess: Add a tablespoon of mayo or avocado to the cilantro sauce for richer texture.
Rice Swaps: Try cauliflower rice for a low-carb option or quinoa for added protein.
Frequently Asked Questions
Q: Can I use rotisserie or leftover chicken?
A: Absolutely! Just season it lightly with lime and spices before assembling your bowl.
Q: How long does the cilantro sauce last?
A: Up to 4 days in the fridge in an airtight container.
Q: Is this dish spicy?
A: Mildly. You can add chopped jalapeno to the sauce or extra chili powder to the marinade for more heat.
Q: Can I make it dairy-free?
A: Yes! Use a dairy-free yogurt or avocado as the base for the sauce.
Q: What’s a good topping crunch?
A: Crushed tortilla chips, pepitas (pumpkin seeds), or pickled red onions add great texture.
Nutritional Information
Calories: 520 kcal
Protein: 35g
Carbohydrates: 40g
Dietary Fiber: 8g
Sugars: 4g
Total Fat: 24g
Saturated Fat: 5g
Cholesterol: 95mg
Sodium: 450mg