This Grilled Chicken Rice Bowl is your one-way ticket to a dinner that’s equal parts comforting, nutritious, and absolutely bursting with fresh flavors. Tender slices of perfectly grilled chicken are nestled on fluffy rice and surrounded by a vibrant parade of veggies—broccoli, carrots, cucumber, and a pop of green onions. A savory-sweet marinade lays the foundation, while optional sauce and sesame seeds add the final flourish. If you love meals that are fuss-free but deliver on taste and color, you’ll want to add this Grilled Chicken Rice Bowl to your regular rotation!

Grilled Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

What I adore about this recipe is that, with just a few pantry staples and crisp produce, you can build layers of flavor and texture in every bite. Each ingredient shines here, bringing an irresistible combination of savory, fresh, and satisfying elements to your Grilled Chicken Rice Bowl.

Chicken Breasts: Lean and protein-packed, these are the main event—marinate for juicy, flavorful results.
Olive Oil: Infuses richness and helps carry flavors deep into the chicken.
Soy Sauce: Adds salty umami depth; use a gluten-free version if you need it.
Lemon Juice: Brightens everything up and brings a hint of tang to the marinade.
Garlic Powder: Gives a subtle savory punch without the fuss of mincing fresh garlic.
Paprika: For gentle smokiness and gorgeous color on the chicken.
Black Pepper: Balances with just a touch of heat.
Cooked Rice: Choose your favorite variety—white, brown, or jasmine—for the perfect, fluffy base.
Steamed Broccoli Florets: Offer a satisfying crunch and beautiful green contrast.
Shredded Carrots: Their natural sweetness and color make every bowl brighter.
Diced Cucumber: Refreshing and crisp—an instant cooling factor.
Sliced Green Onions: Bring a zippy pop and extra flavor dimension.
Sesame Seeds (optional): A finishing touch for nutty aroma and subtle crunch.
Teriyaki or Sriracha Mayo Sauce (optional): Drizzle for extra flavor, creaminess, or a spicy kick.

How to Make Grilled Chicken Rice Bowl

Step 1: Marinate the Chicken

Begin by whisking together olive oil, soy sauce, lemon juice, garlic powder, paprika, and black pepper in a small bowl. Place your chicken breasts in a resealable bag or shallow dish, then pour the marinade over them. Let the chicken bathe in those seasonings for at least 30 minutes—though if you have the time, up to 4 hours delivers even more luscious flavor. This step is what makes every bite of your Grilled Chicken Rice Bowl so reliably juicy and delicious!

Step 2: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Once hot, lay the marinated chicken breasts on the grate and cook for about 5 to 6 minutes per side. You’re looking for that gorgeous golden color, some char marks, and an internal temperature of 165°F (74°C) for perfect doneness. Take the chicken off the heat and let it rest for at least 5 minutes before slicing thinly—this keeps every slice succulent.

Step 3: Assemble the Bowls

Divide your warm, fluffy rice between two generous bowls. Arrange the steamed broccoli florets, shredded carrots, diced cucumber, and sliced green onions in colorful clusters over the rice. Top it all with the beautifully grilled chicken, sliced thin so every forkful gets a little bit of everything. Your Grilled Chicken Rice Bowl should look like a rainbow, crave-worthy and inviting even before the last touch!

Step 4: Add Sauce and Finishing Touches

Drizzle your favorite teriyaki or sriracha mayo sauce over the bowl for that irresistible extra layer of flavor. If you love a touch of nuttiness and crunch, sprinkle on the sesame seeds. Don’t be shy—these finishing touches turn your Grilled Chicken Rice Bowl from good to absolutely unforgettable.

How to Serve Grilled Chicken Rice Bowl

Garnishes

Garnishing your Grilled Chicken Rice Bowl is where you can add true personality. Along with sesame seeds, try an extra handful of sliced green onions, a wedge of lime for squeezing, or even some fresh cilantro. Not only do these toppings add flavor and color, but they also allow everyone at the table to customize their own bowl just the way they like it.

Side Dishes

This bowl is honestly satisfying on its own, but I love serving it with a side of miso soup, a simple cucumber salad, or some crispy vegetable spring rolls. This way, you can create a full, well-rounded meal that feels special, whether it’s a weeknight or you’re hosting friends for a casual dinner.

Creative Ways to Present

If you want to make your Grilled Chicken Rice Bowl extra eye-catching, try serving it in colorful ceramic bowls or on a platter for a family-style, DIY bar. You can lay out the veggies, chicken, rice, and sauces separately and let everyone build their own masterpiece. It’s both fun and interactive—perfect for a party or a lively family meal!

Make Ahead and Storage

Storing Leftovers

If you wind up with extra Grilled Chicken Rice Bowl components, simply store each ingredient in its own airtight container in the fridge. The chicken, rice, and veggies will hold up for up to 3 days. Keeping things separate helps maintain their freshness and texture when you’re ready for leftovers.

Freezing

You can absolutely freeze cooked chicken and even the rice! Place them in freezer-safe bags or containers. While the veggies are best enjoyed fresh for their crunch, you can freeze steamed broccoli if you like. Just thaw everything overnight in the fridge when you’re ready to eat again.

Reheating

For best results, reheat the chicken and rice gently in the microwave, covered, with a splash of water to keep things moist. The veggies can be added cold or just lightly warmed—the cucumber and carrots are especially nice at room temperature. Add your sauce and garnishes fresh for the best flavor and texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are even juicier and more flavorful, so they make a fantastic swap in your Grilled Chicken Rice Bowl. Adjust grilling time slightly as they may take a bit longer to cook through—just be sure they reach an internal temp of 165°F.

What can I substitute for rice to make this low-carb?

You can swap the rice for cauliflower rice or even quinoa. Both options work wonderfully in the Grilled Chicken Rice Bowl and absorb the flavors of the chicken and sauce beautifully, making the meal lighter and still super satisfying.

Can I prepare this recipe ahead of time for meal prep?

Yes! The Grilled Chicken Rice Bowl is fantastic for meal prep. Grill the chicken, cook the rice, and prep your veggies in advance, then assemble when you’re ready to eat. Store everything in separate containers in the fridge for up to three days for healthy lunches or dinners on the go.

How can I make this dish gluten-free?

Simply use a certified gluten-free soy sauce or tamari in the marinade and condiment choices. Double-check any sauces you plan to drizzle—you’ll enjoy all the punchy flavors of the Grilled Chicken Rice Bowl without the gluten.

What other vegetables work well in this bowl?

This bowl is endlessly customizable! Try bell peppers, snap peas, edamame, roasted sweet potato, or sliced avocado. Mix and match whatever’s in season or already in your fridge to keep things exciting each time.

Final Thoughts

If you’re looking for a meal that’s as easy to make as it is rewarding to eat, you can’t go wrong with a Grilled Chicken Rice Bowl. There’s something so fun about layering flavors and textures in one wholesome, colorful bowl. Whether you’re planning ahead or just grabbing what’s in your fridge, give this vibrant recipe a try—it might just become the dish you crave again and again!

Grilled Chicken Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: admin
Total Time: 25 minutes (plus marinating)
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and healthy grilled chicken rice bowl recipe with a flavorful marinade, topped with assorted veggies and a drizzle of sauce. Perfect for a quick and satisfying meal.

Ingredients

Scale

Marinated Chicken:

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper

Assembly:

2 cups cooked rice (white, brown, or jasmine)
1 cup steamed broccoli florets
1/2 cup shredded carrots
1/2 cup diced cucumber
1/4 cup sliced green onions
2 tablespoons sesame seeds (optional)
1/4 cup teriyaki or sriracha mayo sauce for drizzling (optional)

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Instructions

Marinate the Chicken: In a small bowl, whisk together olive oil, soy sauce, lemon juice, garlic powder, paprika, and black pepper. Marinate the chicken for at least 30 minutes.
Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the chicken for 5–6 minutes per side or until fully cooked. Let rest for 5 minutes, then slice thinly.
Assemble the Bowls: Divide cooked rice between two bowls. Top with grilled chicken, broccoli, carrots, cucumber, and green onions. Drizzle with sauce and sprinkle with sesame seeds if desired. Serve warm.