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Grilled Chicken Rice Bowl Recipe
Ingredients:
- Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Rice:
- 1 cup white or brown rice
- 2 cups water or chicken broth
- Toppings:
- 1 cup cooked corn kernels
- 2 green onions, finely chopped
- Optional: sliced avocado, diced tomatoes
- Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice
- Salt and pepper to taste
- For Serving:
- Hot sauce or sriracha
- Additional paprika or chili powder
Instructions:
- Marinate the Chicken:
- In a bowl, mix olive oil, paprika, garlic powder, chili powder, salt, and pepper.
- Coat the chicken breasts in the marinade and let them sit for at least 30 minutes, or overnight in the refrigerator for more flavor.
- Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- Combine the rice with water or chicken broth in a pot and bring to a boil.
- Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 18-20 minutes.
- Grill the Chicken:
- Preheat the grill to medium-high heat.
- Grill the chicken for 6-7 minutes on each side or until fully cooked (internal temperature of 165°F).
- Let it rest for a few minutes and then slice it.
- Prepare the Sauce:
- In a small bowl, combine Greek yogurt, mayonnaise, lime juice, salt, and pepper.
- Assemble the Bowls:
- Spoon the cooked rice into bowls.
- Top with sliced grilled chicken, corn, and chopped green onions.
- Drizzle with the creamy sauce and hot sauce or sriracha.
- Sprinkle additional paprika or chili powder for extra spice.
- Serve:
- Enjoy your delicious grilled chicken rice bowl, perhaps with a side of sliced avocado or diced tomatoes for added freshness.
This recipe can be customized according to your taste preferences or dietary needs. Would you like to adjust any ingredients or need more specific details?
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