Grilled Citrus Chicken Rice Bowls
These Grilled Citrus Chicken Rice Bowls combine juicy marinated chicken with fluffy rice, colorful veggies, and a zesty citrus dressing. The bright lemon-orange marinade infuses the chicken with flavor, while fresh toppings like avocado, cucumber, and feta balance the dish beautifully. Perfect for meal prep or a light yet filling dinner.
Time
Prep: 15 minutes (+ 30 min marinating)
Cook: 20 minutes
Total: 50–55 minutes
Ingredients
Chicken Marinade
1 ½ lbs (680 g) boneless, skinless chicken breasts (or thighs)
Zest & juice of 1 orange
Zest & juice of 1 lemon
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon honey (or maple syrup)
1 teaspoon dried oregano
½ teaspoon paprika
Salt & black pepper, to taste
Rice Base
2 cups cooked jasmine or basmati rice (or brown rice for fiber)
1 tablespoon olive oil
½ teaspoon salt
Bowl Toppings
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1 avocado, sliced
½ cup crumbled feta cheese
¼ cup Kalamata olives, sliced
Fresh parsley or mint, chopped
Dressing
2 tablespoons olive oil
Juice of ½ lemon
1 teaspoon Dijon mustard
½ teaspoon honey
Salt & pepper, to taste
Instructions
Marinate the Chicken
In a bowl, whisk orange zest & juice, lemon zest & juice, olive oil, garlic, honey, oregano, paprika, salt, and pepper.
Add chicken, coat well, and marinate at least 30 minutes (up to 2 hours).
Cook Rice
Cook rice according to package instructions. Fluff with a fork and stir in olive oil and salt. Keep warm.
Grill Chicken
Preheat grill or grill pan over medium-high heat.
Grill chicken 5–6 minutes per side (depending on thickness) until cooked through (internal temp 165°F / 74°C).
Let rest 5 minutes, then slice.
Make Dressing
Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper until smooth.
Assemble Bowls
Divide rice among 4 bowls.
Top with sliced grilled chicken, cucumber, tomatoes, avocado, feta, and olives.
Drizzle with dressing and sprinkle with fresh parsley or mint.
Notes & Tips
For extra flavor, grill lemon halves alongside the chicken and squeeze over the bowls.
Swap rice with quinoa, couscous, or farro for variety.
Add roasted chickpeas or black beans for a protein boost.
Great for meal prep: store components separately and assemble when ready to eat.
Frequently Asked Questions
Q: Can I cook the chicken without a grill?
A: Yes — pan-sear or bake at 400°F (200°C) for 20–22 minutes.
Q: How long does it keep?
A: Up to 3 days in the fridge. Keep dressing separate until ready to eat.
Q: Can I make this dairy-free?
A: Yes — skip the feta or replace with a dairy-free alternative.
Nutritional Information
Calories: ~540
Protein: 38 g
Carbohydrates: 52 g
Fat: 20 g
Fiber: 6 g
Sodium: 620 mg