Hey! Let's Chat About This Awesome Rice Bowl
Okay, so I have to tell you—this Grilled Chicken Summer Rice Bowl has bailed me out of dinner stress more times than I care to admit. It started as a "let’s use up whatever’s left in the fridge" experiment after one of those hot July days (the kind where you’d rather be outside sipping lemonade than sweating over a stove). Next thing I know, my cousin’s asking for the recipe, my neighbor’s texting for leftovers, and—well, you get the idea. Plus, no one ever complained about a little charred chicken and fresh veggies coming together in one bowl. Oh, and one time my dog tried to steal a piece of chicken right off the grill. Classic.
Why I Keep Coming Back to This
I make this when I want dinner to feel like a celebration but my brain’s only half-functioning. My family goes a bit wild for it (even the picky ones; though my son still tries to pick out the red peppers—we keep working on that). It’s perfect for those what-do-I-do-with-this-leftover-rice moments. And if you’ve ever burnt the chicken a little, like me, just tell people it’s got a nice smoky flavor; it sounds fancier. I mean, who needs to be perfect? Actually, the not-so-perfect bits are half the charm.
What You’ll Need (and What I Sometimes Swap In)
- 2 chicken breasts (Or thighs! Sometimes I use thighs when I'm feeling lazy about cutting. Grandmom swore by thighs, but either way works.)
- 2 cups cooked rice (Day-old rice is ideal—sticky is fine, too. Jasmine, basmati, whatever you’ve got really. I’ve even used brown rice, though it takes ages.)
- 1 red bell pepper, sliced (Or yellow if red isn’t handy. Or honestly, any color except those weird purple ones.)
- 1 small cucumber, diced
- ½ cup corn kernels (Fresh is best, but the frozen stuff works a treat if you’re in a hurry.)
- 2 green onions, chopped
- Handful of fresh cilantro or parsley (Or skip if you’re one of those folks who thinks cilantro tastes like soap.)
- 3 tablespoon olive oil (Any light oil will do—sunflower’s what I reach for if I’m out.)
- Juice of 1 lime (or lemon if you forgot to buy limes—no shame)
- Salt & pepper
- 1 teaspoon smoked paprika (I've tried it without, but it’s just not the same.)
- 1 garlic clove, minced
- Optional: avocado slices, feta cheese, hot sauce (All highly recommended, but not necessary.)
How I Pull This Together (A.K.A. Directions)
- Marinate the chicken: Mix up olive oil, lime juice, garlic, smoked paprika, salt, and pepper in a bowl. Toss in the chicken. Let it hang out for 20 minutes if you remember (sometimes I just wing it and cook right away—no judgment).
- Grill the chicken: Fire up your grill or grill pan. Cook chicken 5–6 minutes per side, till it’s got those nice grill marks and isn’t pink in the middle. If you’re using an indoor grill pan, open a window—trust me, the house gets smoky. Let it rest a couple of minutes. (This is where I sneak a taste. Just a bit!)
- Prep the rice: If it’s cold, zap it in the microwave or warm on a pan. Doesn’t need to be piping hot, just not fridge-cold. Don't worry if it clumps—just fluff it up with a fork or your hands.
- Cut and chop: Slice the chicken, chop up your veggies. I sometimes get carried away with the cucumber, but hey, it’s summer.
- Build your bowl: Pile rice into bowls, add slices of chicken, then toss on your peppers, cucumber, corn, and green onions. Sprinkle herbs. Go wild with avocado, cheese, or hot sauce. Squeeze more lime if you’re feeling zesty.
- Take a photo (optional but, come on, you’ll want to show off).
Stuff I’ve Learned (Usually the Hard Way)
- If you forget to let the chicken rest, it kinda leaks everywhere. Not the end of the world, just a bit messier.
- Rice sticks if you try to reheat it too fast. Actually, I find it works better if you just splash a bit of water on it first.
- Don’t get too precious about ingredient order—it all gets mixed together in the end.
Other Ways I’ve Tried Making This (Some Worked, Some Not So Much)
- I swapped the chicken for leftover grilled shrimp once. That was a win.
- Used quinoa instead of rice. Healthier, sure, but tasted a bit... earnest. If you like quinoa, go for it.
- Tried adding pineapple—turns out I’m not a pineapple-in-salad person. The kids were not impressed, either.
The Few Gadgets I Use (And What to Do If You Don’t Have Them)
- Grill or grill pan: If you don’t have one, just use a regular frying pan. You won’t get the grill marks but it’s still tasty.
- Sharp knife & chopping board: I once tried to slice chicken with a butter knife. Wouldn’t recommend it.
- Mixing bowl: Or a large mug, in a pinch.
Storing Leftovers—If You Even Have Any
Stick the chicken and rice in a lidded container; it’ll keep about 2 days in the fridge. Veggies get a bit mushy after that. Though honestly, in my house it never lasts more than a day! You can zap it in the microwave or eat it cold—sometimes I think it tastes even better the next day. But maybe that's just me.
How I Like to Serve It
Big bowls, lots of toppings, and usually a squeeze of sriracha on top (because I basically put hot sauce on everything). Sometimes we set out all the toppings buffet-style and let everyone build their own—less work for me and the kids actually eat their veggies. Win-win.
Pro Tips (Learned the Long Way)
- I once tried rushing the marinating step—regretted it because the chicken came out bland. Even 10 minutes makes a difference.
- Don’t skip the lime or lemon juice. I tried it once without, and it tasted flat. Acid just brings everything to life.
Real Questions I’ve Gotten (And My Honest Answers)
- Can I use pre-cooked chicken? Sure can—rotisserie chicken is a lifesaver if you’re in a hurry (or just can’t be bothered grilling).
- Is this gluten-free? Yup, as long as your spices and add-ons are safe. Check your labels just in case.
- Can I make it ahead? You can prep everything but I’d leave the avocado and fresh herbs until you’re ready to eat. Otherwise, they go a bit sad and brown—I learned that the hard way.
- What if I don’t have smoked paprika? Regular paprika works, or even a pinch of chili powder. It’s not the end of the world if you skip it.
- Where do you get your spices? I usually get my smoked paprika from Penzeys (great variety) or The Spice House if I’m feeling a bit fancy.
- What's up with all the lime juice? Honestly—I just love the zing! But you do you.
Anyway, if you try this, let me know how it goes—or if you come up with a new twist. I’m always looking for an excuse to mix things up. And if you want to geek out about rice bowls, Serious Eats has a wild deep dive into rice cookers (I don’t have one, but I’m tempted every time I read it). Happy cooking!
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked jasmine rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup shredded carrots
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat the grill to medium-high heat. Brush chicken breasts with 1 tablespoon olive oil, garlic powder, salt, and black pepper.
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2Grill the chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes, then slice.
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3In a small bowl, whisk together remaining olive oil and lemon juice to make the dressing.
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4Divide cooked jasmine rice among four bowls. Top each with sliced grilled chicken, cherry tomatoes, cucumber, shredded carrots, and avocado.
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5Drizzle the lemon-olive oil dressing over each bowl. Serve immediately and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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