Grilled Chicken Bowls


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Grilled chicken bowls packed with juicy marinated chicken, fresh and tangy mango salsa, and fluffy steamed rice. Serve this versatile dish for a light lunch or hearty dinner, especially as grilling season starts up!
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Grilled Chicken Bowls
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What you need:

  • 1.5 lb boneless skinless chicken breast (2 large breasts, cut in half horizontally)
  • 1 lime, juice and zest (2-3 tbsp, for marinade)
  • 1 orange, juice (about ½ cup, for marinade)
  • 3 tbsp olive oil (for marinade)
  • 2 garlic cloves (for marinade)
  • 2 green onions (for marinade)
  • 1 tsp kosher salt (for marinade)
  • 3/4 tsp cumin (for marinade)
  • 1/2 tsp oregano (for marinade)
  • 1/4 tsp black pepper (for marinade)
  • 2 cups cooked brown rice (or white)
  • 1 mango, diced
  • 2 Persian cucumbers, diced
  • 1 red bell pepper, diced
  • 1/4 cup cilantro
  • 2 tbsp lime juice (or to taste)
  • Salt and pepper
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Step 1 Add the lime juice, orange jucie, olive oil, garlic, green onions, salt, cumin, oregano, and black pepper to a blender. Blend until smooth. If you want to have extra sauce to drizzle on the bowls, double the recipe.
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Step 2 Prepare the chicken by making sure it is all about the same thickness. Usually, I will cut the breast horizontally into two thinner breast pieces. This ensures they cook uniformly and also helps the marinade penetrate the chicken fully. Add the chicken to the marinade and marinate for at least 30-60 minutes.
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Step 3 When ready to grill, remove the chicken from the marinade. Let excess drip off. Grill for about 5 minutes per side or until cooked through. Let rest for at least 5 minutes before serving.
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Step 4 Toss together the mango, cucumber, red bell pepper, cilantro, lime juice, salt, and pepper. Assemble the bowls with cooked rice, grilled chicken, and mango salsa. Drizzle with extra sauce.
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We hope you enjoy this delicious Grilled Chicken Bowls recipe.
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