If you’re craving a meal that feels like a big, warm hug on a plate, then this Grilled Chicken Rice Bowl Recipe is exactly what you need. It’s a beautiful harmony of juicy, perfectly grilled chicken, fluffy jasmine rice, and colorful, crunchy veggies all tied together with a luscious drizzle of sriracha mayo. This dish brings together vibrant flavors and textures that are not only satisfying but also surprisingly simple to prepare. Whether it’s a busy weeknight dinner or a meal prep lifesaver, this bowl will quickly become one of your go-to favorites.
Ingredients You’ll Need
The magic of this Grilled Chicken Rice Bowl Recipe lies in its straightforward ingredients, each chosen to add a burst of flavor, texture, or color. These essentials work together seamlessly without overwhelming your taste buds or your time in the kitchen.
- 2 boneless, skinless chicken breasts: The star protein, juicy and perfect for grilling.
- 2 tablespoons olive oil: Helps the marinade coat the chicken and keeps it moist.
- 2 tablespoons soy sauce: Adds a subtle umami depth and saltiness.
- 1 tablespoon honey: Brings a touch of sweetness to balance the savory elements.
- 1 teaspoon garlic powder: For that cozy, aromatic note that complements grilled meat wonderfully.
- 1 teaspoon smoked paprika: Infuses a gentle smoky flavor that enhances the grilled taste.
- 1/2 teaspoon black pepper: Adds a mild heat that wakes up the palate.
- 1/2 teaspoon salt: Essential for seasoning every bite just right.
- 2 cups cooked jasmine rice: Soft, fragrant, and perfect for soaking up all the tasty juices.
- 1 cup shredded carrots: Bright, crunchy, and full of freshness.
- 1 cup sliced cucumber: Adds a cool, crisp contrast to the warm chicken and rice.
- 1 avocado sliced: Creamy and rich, bringing a luscious texture that melds beautifully with the other components.
- 1/4 cup chopped green onions: For a burst of sharp, fresh flavor.
- 2 tablespoons sesame seeds: Adds a nutty crunch and a lovely visual finish.
- 1/4 cup sriracha mayo or your favorite sauce: Brings a spicy, creamy kick that ties the bowl together perfectly.
How to Make Grilled Chicken Rice Bowl Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, soy sauce, honey, garlic powder, smoked paprika, salt, and black pepper in a small bowl. This marinade is what gives your chicken its fantastic flavor and tender juiciness. Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over, making sure every piece is well coated. Let it soak up those flavors for at least 30 minutes, or for more intense taste, marinate up to 8 hours in the fridge.
Step 2: Grill the Chicken
Heat a grill or grill pan over medium-high heat to get those wonderful char marks and caramelized edges. Grill the chicken breasts for about 5 to 7 minutes on each side until completely cooked through, with an internal temperature of 165°F. Letting it rest for 5 minutes after grilling helps the juices redistribute, ensuring every bite is tender and juicy.
Step 3: Prepare the Rice and Veggies
While the chicken is resting, get your jasmine rice ready—fluffy and fragrant, it’s the perfect base to soak up all those delicious chicken flavors. Prepare the shredded carrots, sliced cucumber, and avocado. These fresh veggies add an irresistible crunch and creaminess, balancing the smoky grilled chicken perfectly.
Step 4: Assemble the Grilled Chicken Rice Bowl Recipe
Divide the jasmine rice evenly between two bowls. Layer on the thinly sliced grilled chicken, followed by the vibrant veggies. Drizzle with sriracha mayo or your chosen sauce and finish with a sprinkle of chopped green onions and sesame seeds for that eye-catching and tasty touch.
How to Serve Grilled Chicken Rice Bowl Recipe
Garnishes
Garnishes turn a good dish into a great one, and here they add texture and flavor contrast. I love sprinkling toasted sesame seeds over the top—they give a subtle nutty crunch that complements the creamy avocado and spicy mayo beautifully. A few extra chopped green onions or fresh cilantro leaves can also brighten the entire bowl.
Side Dishes
This bowl is hearty enough to be a meal on its own, but if you want to round it out, consider serving with light, Asian-inspired sides like edamame, pickled red onions, or a simple seaweed salad. These options provide refreshing bites that contrast the richness of the chicken and mayo.
Creative Ways to Present
Presentation makes mealtime exciting, so try layering the ingredients like a colorful mosaic instead of just piling them on. Add the avocado slices fanned out, or arrange veggies in neat stripes for a fun visual punch. If you’re serving guests, individual small bowls add charm and make each person’s plate feel special.
Make Ahead and Storage
Storing Leftovers
Leftover grilled chicken rice bowls keep beautifully in the fridge for up to 3 days. Keep the rice, chicken, and veggies in airtight containers separately if you can; this helps maintain freshness and prevents the rice from getting mushy.
Freezing
If you want to freeze this meal, it’s best to freeze the grilled chicken and rice separately in freezer-safe containers. Veggies and avocado don’t freeze well, so it’s better to add fresh when you reheat. Frozen chicken and rice will stay good for up to 2 months.
Reheating
When reheating, microwave your chicken and rice with a damp paper towel over the top to keep moisture in. Heat until warmed through, then add fresh veggies and slices of avocado to bring the bowl back to life with their original crunch and creaminess.
FAQs
Can I use other types of rice?
Absolutely! While jasmine rice is recommended for its fragrance and texture, you can easily swap in brown rice, quinoa, or even cauliflower rice for a low-carb option. Each brings its own character to the bowl.
What if I don’t have a grill?
No worries! You can cook the chicken on a grill pan, cast iron skillet, or even bake it in the oven at 400°F for around 20 minutes. Just be sure to get a nice sear to replicate that grilled flavor.
Is this recipe suitable for gluten-free diets?
Yes, it is! Just make sure to use gluten-free soy sauce or tamari to keep the whole dish gluten-free without sacrificing any flavor.
Can I make this spicy or mild?
Definitely. The sriracha mayo gives it a medium kick, but you can adjust it by adding more sriracha for heat or swapping it out for a mild sauce like plain mayo or yogurt-based dressing.
How long can I marinate the chicken?
For best results, marinate from 30 minutes up to 8 hours. Beyond that, the acidity in the marinade can start to break down the texture of the chicken too much and make it mushy.
Final Thoughts
I can’t recommend this Grilled Chicken Rice Bowl Recipe enough—it’s straightforward, nutritious, and full of fresh, lively flavors that always satisfy. Whether you’re cooking for yourself, your family, or friends, this dish adapts beautifully and comes together quickly enough to be part of your regular meal rotation. Give it a try and watch it become your new favorite!
Print
Grilled Chicken Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
A flavorful and healthy grilled chicken rice bowl featuring marinated grilled chicken served over jasmine rice and topped with fresh vegetables and a spicy sriracha mayo drizzle. Perfect for a quick, satisfying meal with an Asian-inspired twist.
Ingredients
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Bowl Components
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 avocado, sliced
- 1/4 cup chopped green onions
- 2 tablespoons sesame seeds
- 1/4 cup sriracha mayo or your favorite sauce
Instructions
- Prepare Marinade: In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, smoked paprika, salt, and black pepper until well combined to create the marinade.
- Marinate Chicken: Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Make sure the chicken is fully coated. Refrigerate and marinate for at least 30 minutes or up to 8 hours to enhance flavor.
- Preheat Grill: Heat a grill or grill pan over medium-high heat, ensuring it’s hot enough to achieve a good sear on the chicken.
- Grill Chicken: Remove chicken from marinade and grill for 5-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Avoid overcooking to keep the chicken juicy.
- Rest and Slice Chicken: Let the grilled chicken rest for 5 minutes to retain juices, then slice thinly for serving.
- Assemble Bowls: Divide cooked jasmine rice evenly between two bowls. Top each bowl with sliced grilled chicken, shredded carrots, sliced cucumber, avocado slices, chopped green onions, and a drizzle of sriracha mayo.
- Garnish and Serve: Sprinkle sesame seeds over each bowl for added crunch and flavor. Serve immediately and enjoy your vibrant, healthy grilled chicken rice bowl.
Notes
- You can substitute brown rice or quinoa for jasmine rice to change the grain base.
- Add pickled red onions or edamame for extra flavor and texture variety.
- To increase spiciness, mix extra sriracha into the mayo or add sliced jalapeños to the bowl.
- For a gluten-free option, use a certified gluten-free soy sauce.
