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A grilled chicken rice bowl sits on a table with plenty of herbs and sald toppings.

Grilled Chicken Rice Bowl and a tasty homemade dressing

Byron
This fried or grilled chicken rice bowl with a tasty homemade dressing is loaded with delicious marinated chicken pieces, plenty of fresh salad toppings, chickpeas, and a easy-to-make dressing that combines tangy sweet and sour flavors.
Add some fresh cilantro and a good squeeze of lemon for a refreshing zingy hit!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinate time 1 hour
Total Time 1 hour 30 minutes
Course dinner, lunch, Main Course, main meal
Cuisine American, Authentic Spanish recipe, Mediterranean, Spain
Servings 8 servings
Calories 701 kcal

Equipment

  • Grill or 10-12 inch (25-30cm) skillet or frying pan
  • 1 clean jar with lid (for the salad dressing)
  • Rice cooker or microwave
  • Microwave safe bowl

Ingredients

For marinading the chicken:

  • 6-8 chicken thighs or 4 breasts allow 1 thigh per serving
  • 4 tablespoons of soy sauce
  • 3 tablespoons of honey
  • Juice from 1 lemon
  • 1 teaspoon of cumin
  • 1 teaspoon of sweet paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Salt and pepper to taste
  • Fresh rosemary optional

Other ingredients for making this rice bowl:

  • Rice ½ cup per serving
  • Toppings we used cherry tomatoes, chickpeas, cucumber, grated carrots, some seeds, and nuts
  • Salad greens lettuce, kale, or raw spinach leaves are perfect
  • Handful of cilantro optional
  • 1-2 fresh lemons optional

Dressing ingredients:

  • 2 tablespoons of honey
  • A squeeze of lemon
  • 1-2 tablespoons extra virgin olive oil
  • 80 ml natural yogurt
  • Salt and pepper to taste
  • Chili flakes optional for some spice

Instructions
 

Step 1 - Marinate chicken

  • Add all the marinade ingredients into a bowl and mix well. Add the chicken and mix so that the marinade coats the chicken.
    6-8 chicken thighs or 4 breasts, 4 tablespoons of soy sauce, 3 tablespoons of honey, Juice from 1 lemon, 1 teaspoon of cumin, 1 teaspoon of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, Salt and pepper, Fresh rosemary
    marinated chicken in a tray
  • Cover the bowl with kitchen wrap and refrigerate for at least 30 minutes (1-2 hours is ideal).
    marinated chicken in a tray

Step 2 - Prepare rice

  • Rice cooker method
    Add the desired amount of rice and water with the ratio specified in the rice cooker instructions (see our notes below). Switch on the rice cooker and wait till it finishes and turns off. This should take around 25-35 minutes depending on the model of the rice cooker and the amount of rice you’re using.
    Basmati or Jasmine rice - 1:1.5 ratio (1 cup rice + 1 1/2 cups water)
    Rice
    a rice cooker sits on a marble counter top
  • Microwave method
    First, give your rice a rinse in fresh water for a minute or two.
    Add rinsed rice to a microwave-safe bowl and add enough water to cover the rice by ¾ inch / 2cm. Microwave for 5 minutes, check, and stir. Microwave again for 5 minutes, check again, and stir. Finally, heat for 2 more minutes and leave to cool for around 5 minutes.
    A microwave sits on a table

Step 3 - Prepare toppings and dressing

  • Chop or dice any toppings you choose.
    Toppings, Salad greens
    large tomatoes, red peppers, and carrots sit on a chopping board waiting to be prepared
  • Add all dressing ingredients to a jar. Mix well and set aside for use later.
    1-2 fresh lemons, 2 tablespoons of honey, A squeeze of lemon, 1-2 tablespoons extra virgin olive oil, 80 ml natural yogurt, Salt and pepper
    Mediterranean salad dressing in a small glass being drizzled over a green garden salad

Step 4 - Cook chicken

  • Remove marinated chicken from the fridge and add to a heated grill or small pan/skillet on medium-high heat.
    6-8 chicken thighs or 4 breasts
    marinated chicken cooks in a skillet
  • Cook chicken pieces for at least 5 minutes on each side, turning occasionally.
  • Once the chicken is fully cooked (it should be white with some charring on the outside), slice the meat and set it aside. Note: Your chicken is fully cooked once it has reached an internal temperature of 165°F/74°C (you can use a meat thermometer to check).
    cooked chicken fillets sit on a chopping board.

Step 5 - Assemble rice bowl

  • Add 6 heaped tablespoons of cooked rice to your rice bowl.
    A bowl of white rice
  • Next add the chicken pieces, salad, and toppings.
    a rice bowl is topped with grilled chicken, salad, chickpeas, and a salad dressing
  • Add a generous drizzle of dressing and serve!
    Handful of cilantro, Chili flakes

Video

Notes

Nutritonal facts based on lean chicken thighs with bone removed. 8 thighs = 8 servings. 
Keyword chicken, Grill, Meal prep, midweek meal, rice, rice bowl