Summer Grilled Chicken and Rice Bowl

Bowl meals are my favorite. You have different foods and textures, everything is all nestled together, and you get to pick and choose what you want on each bite or mix it all together. This grilled chicken and rice bowl is packed with flavor and is my summer to-go.

They start with a sweet, spicy, and tangy marinated chicken that gets grilled for the perfect little char bits. Next, we have coconut rice, which is my favorite way to make rice and adds a touch of sweetness. Then an easy cucumber mango salsa for a pop of freshness. And finally, a little romaine for some crunch, avocado for creaminess, and cilantro.

There are a few moving parts to these chicken rice bowls, but everything can be prepped while the chicken is marinating. They are refreshing, full of flavor, and so satisfying. And make a great balanced meal packed with protein, carbs, and healthy fats and are great for a weeknight dinner or meal prep.

Chicken and rice bowl ingredients

• chicken thighs
• sweet and spicy chicken marinade – a mix of coconut aminos, lime juice, garlic powder, chili powder, paprika, cumin, and red pepper flakes
• white rice
• full-fat coconut milk
• mango cucumber salsa – a mix of mangos, tomatoes, cucumbers, red onion, lime juice, cilantro, and spices.
• romaine
• avocado

How to make chicken and rice bowls

1. Make the chicken marinade. Mix together the marinade ingredients in a jar.
2. Marinate the chicken. Add chicken thighs to a baking dish or plastic bag and pour over the marinade, making sure to coat all sides evenly. Marinate for at least 30 minutes, up to 24 hours.
3. While the chicken marinates, make the salsa. Let chill in the fridge until ready to assemble.
4. When your chicken is almost done marinating, make your rice. Place rice in a fine mesh strainer and rinse for 1-2 minutes until the water runs clear. Instant Pot – add your white rice, coconut milk, and salt to your instant pot. Stir well to combine. Close the instant pot lid and set the valve to seal. Place it on the manual setting on high pressure and set it to 3 minutes. Once done, let the pressure naturally release for 10-15 minutes. Manually release the remaining pressure (if needed). Stovetop – combine rice, coconut milk, and salt in a saucepan. Cover with a lid and bring to a boil. Remove the lid, reduce heat to medium-low, and let simmer for 15-20 minutes or until desired doneness (15 minutes will be more al dente and creamier, 20 minutes will be softer and the liquid fully absorbed).
5. Grill your chicken. Heat the grill to medium-high heat (around 400-450 degrees). Once hot, place chicken close to direct heat and grill for 6-8 minutes. Flip and move to indirect heat (not directly over fire/coals) and cook for another 5-10 minutes depending on how thick your thighs are, or until internal temperature reaches 165 degrees.
6. Assemble the bowls. Evenly divide the rice, romaine, grilled chicken, mango salsa, and avocado. I like to top them with fresh lime juice and fresh cilantro.
7. Enjoy!

What if I don’t have a grill?

If you don’t have a grill, this recipe still works great.

• bake – preheat your oven to 400 degrees Fahrenheit. Roast on a baking sheet lined with parchment paper for 35-45 minutes until cooked through.
• stovetop – heat a large skillet with 1-2 tablespoons of oil. Add thighs and fry for 5-6 minutes until the bottom is golden brown and you can easily flip the chicken. Flip and cook for another 8-10 minutes (or longer), depending on how thick your thighs are, until cooked through and the chicken reaches 165 degrees.

Meal prep

This chicken and rice bowl is perfect for meal prep. The components can be made ahead and sit in the fridge for a couple of days. You can go about prepping them a few different ways, depending on how much time you have and how much you want to make in advance.

• partial prep – there are a few things you can do beforehand to make assembly easy. Either do one or a couple of these things below. The time will range from 10-25 minutes of active time working in the kitchen.
  • marinade the chicken – marinade chicken and let sit in the fridge until ready to use. It can be made up to 1 day in advance. You can also grill it and keep it in the fridge for 4-5 days.
  • cook the rice – cook rice according to the directions and store in the fridge for 5 days until ready to use.
  • make the mango salsa – store it in a glass container in the fridge for up to 4-5 days. The cucumbers will lose a little of its crunch and it will get more water as it sits.
• full prep – prep and cook the chicken, rice, and salsa according to the recipe directions. If making them for a grab-n-go lunch, you can fully assemble the bowls. If making them for a meal where you have time to assemble, store the chicken, rice, and salsa separately. When ready to eat, chop your lettuce, dice your avocado, and assemble the bowls.

Storage and reheating

• fridge – store each component separately in airtight containers and assemble the bowls when ready to eat. Each item will last 4-5 days in a tightly sealed glass dish in the refrigerator. Wait until you are ready to assemble to cut the avocado.
• freezer – you can freeze the chicken and rice for this recipe, but I do not recommend freezing the salsa as the texture will change.
• reheating – To reheat the chicken and rice, pop them in the microwave for 1-2 minutes until warmed through. You can also reheat them in a skillet with a little oil over medium heat.

More healthy bowl recipes

• greek chicken bowls
• homemade sweetgreen harvest bowls
• ground beef taco bowls
• savory breakfast bowls
• healthy fish taco bowls

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!