Grilled Chicken Bowl
A 35-minute flavor-packed dinner featuring crispy grilled chicken thighs, roasted vegetables, and zesty citrus rice. Packed with protein and customizable toppings for fresh, hearty meals.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 bowls
- Category: Easy Chicken Recipes
- Method: Grilling, Roasting
- Cuisine: Asian-inspired
Ingredients
1 lb chicken thighs (skin-on, trimmed)
1 red bell pepper, sliced
1 zucchini, halved
1 small red onion, quartered
1 cup jasmine rice
¼ cup soy sauce
3 tbsp honey (or maple syrup)
2 garlic cloves, minced
2 limes (juice + wedges for garnish)
2 tbsp smoked paprika
½ bunch cilantro, chopped (plus extra for garnish)
Avocado or sliced radishes (optional toppings)
Instructions
Cube chicken thighs and toss with 1 tbsp oil and 1 tbsp smoked paprika
Slice vegetables, cook rice per package instructions
Whisk soy sauce, honey, garlic, and lime juice for marinade
Pour marinade over veggies in a baking dish, toss to coat
Roast veggies at 425°F (220°C) for 20-25 minutes until caramelized
Grill chicken skin-side down in a skillet 5-6 minutes, flip and cook 4 minutes
Let chicken rest 10 minutes before slicing
Layer rice, veggies, and chicken in bowls with cilantro and lime wedges
Notes
Leftovers keep 3-4 days in airtight containers; reheat chicken loosely wrapped
Swap chicken with venison strips (3-4 minutes per side)
Prep veggies while rice cooks to save time
Tropical Edition: Add ½ cup mango + coconut aminos
Spicy Kick: Add 1 tsp chili powder to the veggie marinade
Find it online: https://viralchickenrecipes.com/grilled-chicken-bowl/