Grilled Chicken Rice Bowl Recipe

Prepare marinade

Mince the garlic. In a shallow bowl or zip-top bag combine 2 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp lemon juice, 1 tsp honey, minced garlic, 1 tsp black pepper, 0.5 tsp salt and 0.5 tsp smoked paprika. Whisk or shake until combined.

Trim any excess fat from the chicken breasts and, if thick, butterfly or pound to even thickness (about 3/4 inch). Place chicken in the marinade, turning to coat. Refrigerate for at least 20 minutes and up to 2 hours (do not exceed 4 hours for acidic marinades).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates or pan.

Remove chicken from marinade and shake off excess. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly against the grain.

Rinse 1 cup rice under cold water until water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan combine rinsed rice, 1.75 cups water, 0.25 tsp salt and 1 tsp butter or oil. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let steam covered for 10 minutes. Fluff with a fork before serving.

While rice and chicken cook, prepare vegetables. Thinly slice the cucumber and red pepper into matchsticks. Peel and julienne the carrot or use a vegetable peeler to create thin ribbons. Slice scallions thinly on a bias. If using baby spinach or mixed greens, rinse and dry them.

Lightly toss the sliced cucumber, carrot, and red pepper with a pinch of the 0.25 tsp salt (from Sauce & Garnish) and 1 tsp rice vinegar to brighten; let sit 5 minutes, then drain any excess liquid.

In a small bowl combine 1 tbsp soy sauce, 0.5 tsp sesame oil and 1 tsp rice vinegar. Taste and adjust — add a pinch of sugar or a few drops of honey if you prefer milder saltiness.

Divide the warm rice between two bowls (about 1/2 cup cooked rice per serving if making 2 servings from the recipe). Arrange spinach or greens on one side, then top rice with sliced grilled chicken and the prepared cucumber, carrot, and red pepper.

Drizzle the soy-sesame dressing over the chicken and vegetables. Sprinkle toasted sesame seeds and sliced scallions over the bowls. Serve with lime wedges to squeeze on top.

Optional: for extra heat, add a drizzle of sriracha or a pinch of crushed red pepper when serving.