This Grilled Chicken Rice Bowl is a hearty and wholesome meal that combines tender grilled chicken, fluffy rice, sweet corn, and a creamy herb sauce. Packed with flavor and vibrant colors, it’s a nutritious and delicious option for lunch or dinner.

Why You’ll Love This Recipe

This bowl offers the perfect balance of protein, carbs, and vegetables, making it both satisfying and healthy. The grilled chicken adds a smoky richness, while the corn brings a natural sweetness that pairs beautifully with the fresh herbs and creamy dressing. Ideal for meal prep, this recipe is easy to customize and great for busy weeknights.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Garlic powder
Smoked paprika
Salt and pepper
Cooked white or brown rice
Sweet corn (fresh, canned, or frozen)
Fresh parsley or cilantro
Ranch or creamy garlic dressing (optional)

Directions

Marinate the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper. Let sit for 15–30 minutes.
Grill the chicken over medium heat until fully cooked and slightly charred, about 6–7 minutes per side.
Let the chicken rest for 5 minutes, then slice into strips.
In serving bowls, layer a bed of cooked rice.
Top with sliced grilled chicken and sweet corn.
Drizzle with ranch or creamy garlic dressing.
Garnish with freshly chopped parsley or cilantro.
Serve warm and enjoy.

Servings and timing

This recipe serves approximately 4 people.
Preparation time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Spicy Kick: Add a dash of cayenne pepper or hot sauce to the marinade.
Veggie Boost: Include sautéed bell peppers, black beans, or cherry tomatoes.
Different Grains: Swap rice for quinoa or cauliflower rice for a low-carb version.
Vegan Option: Substitute grilled tofu or tempeh in place of chicken.
Different Dressings: Try tzatziki, tahini, or a lemon vinaigrette instead of ranch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave the bowl (without fresh herbs) for 1–2 minutes or until heated through. Add the dressing and herbs after reheating for best flavor.

FAQs

What kind of rice works best for this bowl?

White jasmine rice, basmati rice, or brown rice all work well. Choose according to your preference for texture and nutrition.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs offer a juicier alternative and grill beautifully.

How do I know when the chicken is fully cooked?

Use a meat thermometer. The internal temperature should reach 165°F (75°C).

Can I make this bowl ahead of time?

Yes, it is perfect for meal prep. Assemble the components and store them separately to maintain freshness.

Is this recipe gluten-free?

Yes, if you use a gluten-free dressing and ensure all ingredients are certified gluten-free.

What’s a good dairy-free alternative to the creamy dressing?

A dairy-free ranch or avocado-based dressing works well.

How can I make the chicken more flavorful?

Let it marinate longer, ideally up to 2 hours, and add lemon juice or yogurt for extra tenderness.

Can I freeze the grilled chicken?

Yes, cooked grilled chicken can be frozen for up to 2 months. Thaw in the fridge before reheating.

What can I use instead of corn?

Try sautéed zucchini, diced bell peppers, or edamame for a different twist.

How do I keep the grilled chicken juicy?

Do not overcook it, and let it rest before slicing to retain juices.

Conclusion

The Grilled Chicken Rice Bowl is a simple yet flavorful dish that’s perfect for any occasion. Its versatility allows you to customize it to your liking while delivering a nutritious, satisfying meal. Whether for lunch, dinner, or meal prep, this recipe will become a staple in your kitchen.

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Author: Mariem

Print Recipe

Description

Elevate your ramen game with this spicy chicken ramen bowl – grilled chicken, creamy broth, chewy noodles, and a fiery

Ingredients

2 packs ramen noodles (no seasoning)
1/2 lb chicken breast, cubed
2 tbsp soy sauce
1 tbsp chili garlic sauce

1/4 cup green onions

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Instructions

Marinate chicken in soy sauce and chili sauce. Grill or pan-fry until caramelized.
Cook ramen noodles and set aside.
In a pot, heat sesame oil, add coconut milk and broth, simmer for 5 minutes.

Assemble bowls with noodles, broth, chicken, and toppings.