Grilled Chicken Bowl Recipe

Prepare the Marinade

In a bowl, mix together olive oil, soy sauce, minced garlic, honey, black pepper, salt, and paprika until well combined.

Marinate the Chicken

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

Prepare the Rice

In a medium saucepan, combine the long-grain white rice, water, and salt. Bring to a boil over medium-high heat.

Cook the Rice

Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Preheat the Grill

Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.

Grill the Chicken

Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside.

Grill the Vegetables

Toss the sliced bell pepper, zucchini, and carrot with olive oil, salt, and black pepper. Grill the vegetables for about 4-5 minutes, turning occasionally, until they are tender and slightly charred.

Combine Ingredients

In a bowl, layer the cooked rice, grilled chicken (sliced), and grilled vegetables. Serve hot and enjoy your delicious grilled chicken bowl!