Description
This Grilled Chicken Rice Bowl is a delicious and healthy meal option featuring marinated grilled chicken served over a bed of rice with fresh vegetables and optional toppings like spicy mayo or teriyaki sauce. Perfect for quick dinners or meal prep, this Asian-inspired dish balances savory, sweet, and tangy flavors with wholesome ingredients.
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds boneless skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Bowl Ingredients
- 2 cups cooked white or brown rice
- 1 cup steamed broccoli florets
- 1 cup shredded carrots
- 1 cup cucumber slices
- ½ avocado, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Optional: spicy mayo or teriyaki sauce for topping
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, soy sauce, honey, rice vinegar, minced garlic, grated fresh ginger, smoked paprika, salt, and black pepper until well combined.
- Marinate the Chicken: Add the chicken breasts to the marinade and coat thoroughly on both sides. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to infuse.
- Preheat the Grill: Heat a grill or grill pan to medium-high heat, ensuring it’s hot enough to sear the chicken properly.
- Grill the Chicken: Place the marinated chicken on the grill and cook for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F and the chicken is fully cooked with nice grill marks.
- Rest and Slice: Remove the chicken from the grill and let it rest for 5 minutes to retain its juices, then slice it into thin strips or bite-sized pieces.
- Assemble the Bowls: Divide the cooked rice among four serving bowls. Arrange sliced chicken on top, followed by steamed broccoli, shredded carrots, cucumber slices, and sliced avocado.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds over each bowl. Drizzle with optional spicy mayo or teriyaki sauce for extra flavor and serve warm.
Notes
- For extra flavor, grill some pineapple slices alongside the chicken for a sweet contrast.
- You can substitute quinoa or cauliflower rice as a lighter, lower-carb base instead of rice.
- Leftovers can be stored in the refrigerator for up to 3 days, making this recipe ideal for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 95 mg
