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Grilled Chicken Rice Bowl

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A flavorful and healthy meal featuring marinated grilled chicken, served over fluffy rice and topped with steamed or roasted veggies. Perfect for a satisfying lunch or dinner, this rice bowl can be customized with your favorite vegetables and fresh herbs.

Ingredients

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For the Grilled Chicken:

  • 2 large chicken breasts (or 4 thighs), boneless and skinless
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • ½ tsp salt
  • ½ tsp black pepper

For the Rice:

  • 1 cup basmati or jasmine rice
  • 2 cups chicken broth (or water)
  • 1 tbsp olive oil or butter
  • ½ tsp salt

Optional Toppings:

  • 1 cup steamed or roasted vegetables (broccoli, carrots, or zucchini)
  • ¼ cup chopped fresh cilantro or parsley
  • Lemon wedges

Instructions

  • Marinate the Chicken:
    In a small bowl, combine olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, cumin, salt, and black pepper. Pour the marinade over the chicken in a large bowl or zip-top bag. Marinate in the fridge for at least 30 minutes, or up to 8 hours for deeper flavor.
  • Cook the Rice:
    Rinse the rice under cold water until the water runs clear.
    In a saucepan, heat olive oil or butter over medium heat. Add the rice and toast it for 1-2 minutes.
    Add chicken broth (or water) and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
  • Grill the Chicken:
    Preheat your grill or grill pan to medium-high heat.
    Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
  • Assemble the Rice Bowl:
    Divide the cooked rice between bowls.
    Top with sliced grilled chicken and your choice of steamed or roasted vegetables.
    Garnish with chopped cilantro or parsley and serve with lemon wedges for added flavor.

Notes

 

  • Make-Ahead Tips: Marinate the chicken overnight to save time on the day of cooking. Rice can also be made in advance and reheated.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze the chicken and rice separately for up to 2 months. Reheat thoroughly before serving.

Nutrition

Find it online: https://easyfoodflash.com/grilled-chicken-rice-bowl/