Description
This Grilled Chicken Rice Bowl is a flavorful, healthy meal combining perfectly seasoned grilled chicken breasts with fluffy rice, fresh vegetables, and a tangy vinaigrette. Easy to prepare and versatile, it’s ideal for a satisfying lunch or dinner that balances protein, carbs, and fresh produce.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp lime juice
For the Rice:
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- Pinch of salt
For the Vegetables and Garnish:
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup corn kernels (fresh, frozen, or canned)
- Fresh cilantro, chopped (for garnish)
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar (or lime juice)
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Chicken Marinade: In a small bowl, combine olive oil, garlic powder, smoked paprika, ground cumin, salt, pepper, and lime juice. Mix well to create a flavorful marinade.
- Marinate the Chicken: Add the boneless, skinless chicken breasts to the marinade, ensuring they are well coated. Allow them to marinate for at least 10 minutes to absorb the flavors.
- Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, add the rice, water or vegetable broth, olive oil, and a pinch of salt. Bring to a boil, then reduce 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 it rest covered for 5 minutes.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 5-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
- Prepare the Vegetables: While the chicken cooks, slice the avocado, halve the cherry tomatoes, slice the cucumber, thinly slice the red onion, and measure out the corn kernels. Set aside.
- Mix the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar (or lime juice), honey or maple syrup, Dijon mustard, salt, and pepper until emulsified and well combined.
- Assemble the Bowls: Divide the cooked rice evenly into four bowls. Top each with sliced grilled chicken, avocado slices, cherry tomatoes, cucumber, red onion, and corn kernels. Drizzle generously with the prepared dressing.
- Garnish and Serve: Sprinkle freshly chopped cilantro over each bowl for added freshness and color. Serve immediately and enjoy this wholesome grilled chicken rice bowl.
Notes
- For a healthier option, substitute white rice with brown rice.
- You can marinate the chicken for longer (up to 2 hours) for deeper flavor.
- If you don’t have a grill, use a grill pan or stovetop skillet to cook the chicken.
- The dressing can be adjusted to taste by varying the vinegar or sweetener amounts.
- To make it vegan, substitute the chicken with grilled tofu or tempeh and use vegetable broth for the rice.
