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Grilled Chicken Rice Bowl

Delicious Grilled Chicken Rice Bowl for Easy Weeknight Meals

This Grilled Chicken Rice Bowl is a quick and nutritious meal, perfect for easy weeknight dinners.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 32 minutes
Servings: 4 bowls
Course: High Protein Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 1 lb boneless, skinless chicken breasts Choose organic for the best flavor and texture.
  • 1 tablespoon olive oil Enhances the grilled flavor and adds healthy fats.
  • 2 tablespoon low-sodium soy sauce Provides a savory depth without overwhelming sodium levels.
  • 1 tablespoon honey or maple syrup Adds a touch of sweetness to balance the savory marinade.
  • 1 tablespoon rice vinegar or lime juice Brightens the dish with a zesty kick.
  • 2 cloves garlic, minced Introduces aromatic richness that's hard to resist.
  • 1 teaspoon grated fresh ginger Imparts a warm, spicy note to the marinade.
For the Rice Bowl
  • 2 cups cooked brown or white rice Acts as the hearty base to soak up all the delicious flavors.
  • 1 cup steamed broccoli florets Provides a beautiful pop of color and essential nutrients.
  • 1 cup shredded carrots Adds a natural sweetness and delightful crunch.
  • 0.5 cup sliced cucumber Offers a refreshing contrast and cool texture.
  • 2 green onions chopped Gives an extra layer of flavor and a vibrant green touch.
  • sesame seeds Sprinkling these on top adds a wonderful crunch and visual appeal.

Equipment

  • grill
  • mixing bowl
  • Whisk
  • meat thermometer

Method
 

Preparation
  1. In a small bowl, whisk together the olive oil, low-sodium soy sauce, honey or maple syrup, rice vinegar or lime juice, minced garlic, and grated ginger. Place the chicken breasts in a shallow dish or a zip-top bag, pour the marinade over the chicken, and coat well. Refrigerate for at least 20 minutes.
  2. Preheat your grill or grill pan to medium heat.
  3. Remove the chicken from the marinade, allowing any excess to drip away. Place the chicken on the grill and cook for 5–6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes.
  4. Divide 2 cups of your favorite cooked brown or white rice evenly among four bowls. Slice the chicken into strips and place on top of the rice.
  5. Layer your bowls with a cup of steamed broccoli florets, a cup of shredded carrots, and ½ cup of sliced cucumber.
  6. Sprinkle the chopped green onions and sesame seeds over each bowl. The rice bowls can be served warm or at room temperature.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For even more flavor, let the chicken marinate for closer to 4 hours. Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Feel free to customize the veggies.

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