Description
This vibrant grilled chicken rice bowl is a symphony of flavors and textures, combining tender marinated chicken with creamy avocado, refreshing cucumber, and sweet cherry tomatoes. Perfect for any occasion, this dish is not only nutritious but also visually stunning. Ideal for warm summer dinners or casual gatherings, it’s a meal that promises to impress family and friends alike.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup jasmine or basmati rice
- 1 ripe avocado
- 1 medium cucumber
- 1 cup cherry tomatoes
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1. Marinate the chicken: Combine olive oil, lemon juice, garlic powder, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 30 minutes.
- 2. Cook the rice: Rinse rice under cold water; cook according to package instructions until tender.
- 3. Grill the chicken: Preheat grill to medium-high heat. Grill marinated chicken for 6-7 minutes per side until it reaches an internal temperature of 165°F (75°C).
- 4. Slice vegetables: Dice avocado, slice cucumber into rounds, and halve cherry tomatoes.
- 5. Assemble bowls: Start with a base of rice topped with sliced chicken, avocado cubes, cucumber slices, and cherry tomatoes.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 4g
- Sodium: 670mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 75mg