Description
This Grilled Chicken Rice Bowl is a vibrant and healthy meal perfect for a quick weeknight dinner. Featuring juicy, seasoned grilled chicken atop fluffy rice, fresh vegetables, and a zesty homemade dressing, it combines simple ingredients to create a flavorful and satisfying bowl packed with nutrients and vibrant colors.
Ingredients
Scale
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
- 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 marinade for the chicken breasts.
- Marinate the chicken: Coat the chicken breasts thoroughly with the marinade and let them sit for at least 10 minutes to absorb the flavors while you prepare the rice and vegetables.
- Cook the rice: Rinse the rice under cold water until water runs clear. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rice, olive oil, and a pinch of salt. Cover, reduce heat to low, and simmer for 15-20 minutes or until the rice is tender and water 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. Place the marinated chicken breasts on the grill and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred and cooked through. Remove from heat 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 and red onion, and prepare the corn kernels if needed.
- Make the dressing: Whisk together olive oil, apple cider vinegar or lime juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
- Assemble the rice bowls: Divide the cooked rice equally among four bowls. Top each with sliced grilled chicken, avocado slices, cherry tomatoes, cucumber, red onion, corn kernels, and chopped fresh cilantro.
- Drizzle dressing and serve: Pour the prepared dressing evenly over the bowls just before serving. Enjoy your vibrant and nourishing grilled chicken rice bowl!
Notes
- For a healthier option, substitute white rice with brown rice or quinoa.
- Chicken can be substituted with tofu or tempeh for a vegetarian variation.
- If you do not have a grill, use a grill pan or cook the chicken under the broiler.
- The dressing can be adjusted with lemon juice instead of lime or apple cider vinegar according to taste.
- Make sure to rest the grilled chicken after cooking to keep it juicy and tender.
