Chicken and Rice Bowl
Juicy, seasoned grilled chicken breast served over a bed of fluffy rice with fresh, crunchy vegetables and a zesty lime crema. This all-in-one bowl brings together bright flavors and satisfying textures in under an hour, perfect for meal prep or a quick weeknight dinner.
For 4 servings
- prep
Season the chicken.
1.Pat 600g chicken breasts dry with paper towels.2.Drizzle with 2 tbsp olive oil and rub to coat.3.Mix 1 tsp garlic powder, 1 tsp onion powder, 1 pinch smoked paprika, 1 pinch black pepper, and 0.25 tsp salt in a small bowl.4.Sprinkle seasoning mix evenly over both sides of chicken breasts. - prep · ~20 min
Cook the rice.
1.Rinse 1.5 cups basmati rice under cold water until water runs clear.2.Bring 3 cups water and 1 pinch salt to a rolling boil in a saucepan.3.Add rinsed rice, stir once, and return to a boil.4.Cover tightly, reduce heat to lowest setting, and simmer for 15 minutes.5.Remove from heat and let stand covered for 5 minutes. Fluff with a fork.TIPDo not lift the lid while rice simmers — steam is key for fluffy grains. - grill · ~12 min
Grill the chicken.
1.Heat a grill pan over medium-high heat until hot.2.Place seasoned chicken breasts on the grill pan.3.Cook for 5-6 minutes on the first side without moving.4.Flip and cook another 5-6 minutes until internal temperature reaches 165°F (74°C).5.Transfer to a cutting board and let rest 5 minutes.TIPLet the chicken rest before slicing — it keeps the juices inside. - mix
Whisk the lime crema.
1.Combine 0.5 cup yogurt, 2 tbsp lime juice, 1 minced garlic clove, 1 tbsp olive oil, and 1 pinch salt in a small bowl.2.Whisk until smooth and creamy. - prep
Slice the rested chicken against the grain.
Using a sharp knife, slice the grilled chicken breasts thinly against the grain for tender, easy-to-eat pieces.
- assemble
Assemble the bowls.
1.Divide the cooked rice evenly among 4 bowls.2.Top each with sliced grilled chicken.3.Arrange shredded romaine, halved cherry tomatoes, corn, and diced cucumber around the chicken.4.Drizzle generously with lime crema.5.Garnish with fresh chopped cilantro. - serve
Serve immediately with extra lime wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before seasoning for a better sear and crust.
- 2Let the rice rest covered off the heat for 5 minutes before fluffing.
- 3Rest the grilled chicken for 5 minutes to lock in juices before slicing.
- 4Slice the chicken against the grain for maximum tenderness.
- 5For extra smoky depth, char the corn in the same grill pan after the chicken.
- 6Make the lime crema up to 2 days ahead and refrigerate for quicker assembly.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tbsp for the chicken and omit oil from the crema (use nonfat yogurt). The chicken will be less crisp but still juicy.
no dairyNo-dairy
Replace yogurt crema with a vegan tahini-lime sauce (tahini, lime juice, water, garlic, salt) for a creamy, dairy-free alternative.
high proteinHigh-protein
Swap basmati rice for cooked quinoa or cauliflower rice to boost protein and lower carbs, keeping the bowl filling and macro-friendly.
spicySpicy
Add 1/2 tsp cayenne or chopped jalapeño to the chicken rub, and stir a dash of hot sauce into the crema for heat lovers.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety.
Rich in Vitamin C
Lime juice and cherry tomatoes contribute vitamin C, supporting immune function and iron absorption.
Probiotic Support
Yogurt in the crema contains live cultures that promote gut health and digestion.
Hydrating Vegetables
Cucumber and romaine add water and fiber, aiding hydration and digestive regularity.
Frequently asked questions
Yes, but adjust cooking time (brown rice needs 40-45 minutes) and increase water to 3 1/2 cups for 1.5 cups brown rice.
