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Grilled Chicken Summer Rice Bowls

Grilled Chicken Summer Rice Bowls combine juicy cilantro lime grilled chicken with jasmine rice, sweet corn, tomatoes, avocado, and pickled onions.Finished with a fresh homemade dressing, they're perfect for meal prep or easy summer dinners.Ready in about one hour.

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Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

For the Chicken & Marinade

  • 1 pound boneless skinless chicken breasts
  • 3 tablespoons freshly squeezed lime juice
  • 1½ tablespoons honey
  • ¼ cup fresh cilantro
  • 2 garlic cloves minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of crushed red pepper flakes
  • ⅓ cup extra virgin olive oil

For the Rice Bowls

  • 2 cups cooked jasmine rice
  • 1 cup chopped tomatoes
  • ⅔ cup sweet corn
  • 1 avocado diced
  • Quick pickled onions
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Place the chicken breasts in a large bowl, shallow dish, or resealable bag.
  • In a blender, combine the lime juice, honey, cilantro, garlic, salt, black pepper, crushed red pepper flakes, and olive oil until smooth.
  • Pour half of the marinade over the chicken, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours. Reserve the remaining dressing in the refrigerator.
  • Cook the jasmine rice according to package instructions if it hasn't already been prepared.
  • Preheat the grill to high heat (about 500–550°F) for at least 10 minutes.
  • Remove the chicken from the marinade, allowing any excess to drip off.
  • Grill the chicken for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C).
  • If using fresh corn on the cob, grill it alongside the chicken for about 10 minutes, turning occasionally. Slice the kernels from the cob once cooled slightly.
  • Allow the chicken to rest for 5 to 10 minutes before slicing.
  • Assemble the Grilled Chicken Summer Rice Bowls by dividing the jasmine rice among serving bowls. Top with sliced grilled chicken, sweet corn, tomatoes, avocado, and pickled onions.
  • Drizzle with the reserved cilantro lime dressing, season with kosher salt and black pepper if desired, and serve immediately.

Notes

  • Brown rice, quinoa, or cauliflower rice can replace jasmine rice.
  • Chicken thighs may be substituted for chicken breasts.
  • Add cotija cheese or feta if desired.
  • This recipe is excellent for weekly meal prep.