How do I keep grilled chicken from drying out?

Marinate your chicken for at least 30 minutes and use a meat thermometer to avoid overcooking. Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Resting the chicken after grilling also helps retain moisture.

What are some good toppings for a chicken rice bowl?

The possibilities are endless! Consider adding avocado, a fried egg, kimchi, shredded carrots, edamame, cucumbers, sauces like sriracha mayo or teriyaki, and fresh herbs such as cilantro or green onions.

Can I use leftover cooked chicken in a rice bowl?

Absolutely! Using leftover chicken is a great way to save time and reduce food waste. Make sure the chicken is properly stored and reheated thoroughly before adding it to your rice bowl.

What kind of rice is best for rice bowls?

Short-grain rice like sushi rice or medium-grain rice like jasmine rice are excellent choices because they are slightly sticky and hold together well. However, you can use any type of rice you prefer, such as brown rice or basmati rice.

7 Easy Grilled Chicken Rice Bowl Recipes: Expert Secrets

Name: Grilled Chicken Rice Bowl: The Easiest Weeknight Dinner
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 boneless, skinless chicken breasts (about 6 ounces each); 2 tablespoons olive oil; 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon garlic powder; ½ teaspoon ground ginger; ¼ teaspoon red pepper flakes, optional; 2 cups cooked rice (white, brown, or jasmine); 1 tablespoon sesame oil; 1 avocado, sliced; 1 cup broccoli florets, steamed or grilled; ½ cup shredded carrots; ¼ cup chopped green onions; 2 tablespoons sesame seeds; Spicy mayo or sriracha for drizzling (optional)

Description

A simple and flavorful grilled chicken rice bowl recipe, perfect for a quick and healthy weeknight meal. Customize it with your favorite toppings!

Ingredients

Scale

2 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon garlic powder
½ teaspoon ground ginger
¼ teaspoon red pepper flakes, optional
2 cups cooked rice (white, brown, or jasmine)
1 tablespoon sesame oil
1 avocado, sliced
1 cup broccoli florets, steamed or grilled
½ cup shredded carrots
¼ cup chopped green onions
2 tablespoons sesame seeds
Spicy mayo or sriracha for drizzling (optional)

Instructions

In a medium bowl, whisk together the olive oil, soy sauce, honey, rice vinegar, garlic powder, ginger, and red pepper flakes (if using). Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
While the chicken is marinating, cook the rice according to package directions. Once cooked, fluff with a fork and stir in the sesame oil.
Preheat your grill to medium heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken breasts for 6 8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
Let the grilled chicken rest for 5 minutes before slicing into thin strips.
Divide the cooked rice between two bowls. Top with the sliced grilled chicken, avocado, broccoli, carrots, and green onions.
Sprinkle with sesame seeds and drizzle with spicy mayo or sriracha, if desired. Serve immediately.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Calories: 550
Sugar: 15g
Sodium: 750mg
Fat: 25g
Saturated Fat: 5g
Carbohydrates: 50g
Fiber: 5g
Protein: 40g
Cholesterol: 120mg

Keywords: grilled chicken, rice bowl, chicken, asian, healthy