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Grilled chicken rice bowl with rice, fresh toppings, and creamy lime sauce.

Grilled Chicken Rice Bowl

This grilled chicken rice bowl combines seasoned chicken, warm rice, crunchy vegetables, and a creamy lime sauce into a fresh, filling meal. It works well for an easy dinner and is also practical for meal prep when the sauce and cold toppings are stored separately.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 1/2 lb boneless skinless chicken breast
  • 1 tbsp neutral cooking oil
  • 2 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 3/4 tsp salt
For the Rice Bowl
  • 4 cups cooked rice white rice, jasmine rice, brown rice, or another cooked grain
  • 2 cups shredded cabbage green or red cabbage
  • 1 cup diced cucumber
  • 1 cup corn thawed if frozen or drained if canned
  • 1 cup diced tomato or halved cherry tomatoes
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onion
  • lime wedges optional, for serving
For the Creamy Lime Sauce
  • 1/2 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1 pinch salt
  • 1 to 2 tbsp water as needed to thin the sauce

Equipment

  • Instant-read thermometer
  • Outdoor grill
  • Grill pan
  • Large skillet
  • Mixing Bowl
  • Small mixing bowl
  • Cutting board
  • Sharp knife
  • Meal prep containers
  • Small sauce cups

Method
 

  1. Pat the chicken dry. In a mixing bowl, combine the chicken with oil, lime juice, garlic powder, paprika, cumin, onion powder, black pepper, and salt.
  2. Let the chicken sit while you prepare the rice, toppings, and sauce. If prepping ahead, refrigerate the seasoned chicken briefly until ready to cook.
  3. Heat an outdoor grill, grill pan, or large skillet over medium heat.
  4. Cook the chicken until browned on the outside and fully cooked inside. Use an instant-read thermometer to make sure the thickest part reaches 165°F / 74°C.
  5. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
  6. In a small bowl, stir together the Greek yogurt, mayonnaise, lime juice, honey, garlic powder, cumin, salt, and enough water to make the sauce easy to drizzle.
  7. Taste the creamy lime sauce and adjust with more lime juice, cumin, garlic powder, or salt if needed.
  8. Divide the cooked rice between 4 bowls or meal prep containers.
  9. Top each bowl with sliced grilled chicken, shredded cabbage, cucumber, corn, tomato, carrots, and green onion.
  10. Drizzle the creamy lime sauce over each bowl and serve with optional lime wedges.

Notes

Chicken thickness can change cooking time, so use a thermometer instead of relying only on time or color.
Let the chicken rest before slicing to help keep it juicy.
For meal prep, store the chicken and rice together if you plan to reheat them. Keep fresh vegetables and creamy lime sauce separate until serving.
Cooked chicken should be used within 3 to 4 days when refrigerated at 40°F or below.
Frozen or canned corn can be used in place of fresh corn. Thaw frozen corn or drain canned corn before adding it to the bowls.