Description
These Grilled Chicken Summer Rice Bowls are a delicious and colorful meal option for warm weather days. Tender grilled chicken, fresh vegetables, and a zesty cilantro lime dressing come together to create a flavorful and satisfying dish.
Ingredients
Units
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoons honey
- 1/4 cup fresh cilantro
- 2 garlic cloves, minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch crushed red pepper flakes
- 1/3 cup extra virgin olive oil
For the Bowls:
- 2 cups cooked jasmine rice
- 1 cup chopped tomatoes
- 2/3 cup sweet corn (off the cob, steamed, etc.)
- 1 avocado, chopped
- Quick pickled onions, for topping
- Kosher salt and pepper
Instructions
- Marinate the Chicken: Combine lime juice, honey, cilantro, garlic, salt, pepper, red pepper flakes, and olive oil in a blender. Marinate the chicken in half of the mixture for at least 30 minutes.
- Grill the Chicken: Preheat the grill to high. Grill the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.
- Grill the Corn: Grill corn for about 10 minutes, turning occasionally.
- Assemble the Bowls: Place rice in a bowl, top with grilled chicken, corn, tomatoes, avocado, and pickled onions. Drizzle with extra dressing, season with salt and pepper, and serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
