GRILLED CHICKEN RICE BOWL
This Grilled Chicken Rice Bowl is packed with juicy marinated chicken, fluffy rice, and colourful veggies. It's a balanced, customisable meal that's full of flavour, protein, and texture—great for meal prep or weeknight dinners.
Ingredients
For the Chicken Marinade:
- 500 g 1 lb boneless, skinless chicken thighs or breasts
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 garlic cloves minced
- 1 teaspoon ground black pepper
- 1 teaspoon lemon juice
For the Bowl:
- 2 cups cooked rice white, brown, or jasmine
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup cooked edamame or green peas
- 1 avocado sliced (optional)
- Fresh coriander or green onions chopped
Optional Sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha or hot sauce
- 1 teaspoon lime juice
Instructions
Marinate the Chicken:
- Combine all marinade ingredients in a bowl or zip-top bag. Add chicken and marinate for at least 30 minutes.
Grill the Chicken:
- Grill over medium heat for 5–7 minutes per side, or until cooked through. Let rest, then slice.
Prepare the Sauce (Optional):
- Mix mayo, sriracha, and lime juice in a small bowl.
Assemble the Bowl:
- Divide rice among 4 bowls. Top with grilled chicken, veggies, and avocado. Drizzle with sauce and garnish with herbs.
Notes
Meal Prep Friendly:
Store chicken and rice separately in containers. Reheat and assemble when ready. Customise It:
Use quinoa instead of rice, or swap in roasted veggies for a warm bowl twist.
Store chicken and rice separately in containers. Reheat and assemble when ready. Customise It:
Use quinoa instead of rice, or swap in roasted veggies for a warm bowl twist.