Chicken Rice Bowl Recipe
Grilled marinated chicken over white rice with peppers, onions, black beans, avocado, and fresh chili cilantro glaze.
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Ingredients
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Chicken Marinade
Rice and Vegetables
Chili Cilantro Glaze
Method
Marinate the Chicken
- 1
Prepare Marinade
In a bowl, combine olive oil, soy sauce, lime juice, minced garlic, ground cumin, salt, and black pepper. Mix well.
- 2
Marinate Chicken
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cook Rice and Vegetables
- 3
Cook Rice
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of white rice, reduce heat to low, cover, and simmer for about 15-20 minutes, or until rice is tender and water is absorbed.
- 4
Sauté Vegetables
In a skillet over medium heat, add a splash of olive oil. Add sliced red bell pepper and yellow onion, and sauté for 5-7 minutes until softened.
- 5
Grill Chicken and Prepare Glaze
- 6
Grill Chicken
Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
- 7
Make Chili Cilantro Glaze
In a small bowl, mix chopped cilantro, minced chili, lime juice, and salt. Stir well to combine.
Assemble the Bowl
- 8
Combine Ingredients
In a serving bowl, layer the cooked rice, sautéed vegetables, and black beans. Slice the grilled chicken and place it on top.
- 9