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Grilled Chicken Rice Bowl

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This Grilled Chicken Rice Bowl is a delicious, customizable dish featuring tender grilled chicken, fluffy rice, and fresh vegetables, all drizzled with a flavorful sauce. It’s a perfect all-in-one meal that’s quick, healthy, and satisfying!

Ingredients

Scale

For the chicken:

  • 1 lb (450 g) boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste

For the rice:

  • 1 cup (200 g) uncooked rice (white, brown, or jasmine)
  • 2 cups (480 ml) water or chicken broth
  • 1/4 tsp salt

For the toppings:

  • 1 cup shredded lettuce or spinach
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/2 cup shredded carrots
  • 1/4 cup sliced cucumbers
  • 1 tbsp sesame seeds (optional)

For the sauce:

  • 1/4 cup (60 ml) soy sauce
  • 1 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1/2 tsp grated ginger

Instructions

1. Marinate the chicken

  1. In a bowl, mix olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, cumin, salt, and pepper.
  2. Add the chicken and coat well. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator.

2. Cook the rice

  1. Rinse the rice under cold water.
  2. In a medium saucepan, bring the water or chicken broth to a boil. Add the rice and salt, reduce the heat to low, cover, and simmer for 15–20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

3. Grill the chicken

  1. Preheat a grill or grill pan over medium-high heat.
  2. Cook the chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing.

4. Prepare the sauce

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Adjust seasoning to taste.

5. Assemble the bowls

  1. Divide the cooked rice among 4 bowls.
  2. Top with grilled chicken slices, shredded lettuce, cherry tomatoes, avocado, carrots, and cucumbers.
  3. Drizzle with the prepared sauce and sprinkle with sesame seeds if desired.

Notes

  • Variations: Add roasted sweet potatoes, sautéed mushrooms, or steamed broccoli for additional toppings.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice separately for the best texture.
  • Make-Ahead: Marinate the chicken and cook the rice ahead of time for a quick meal assembly.

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