Citrus Chicken Rice Bowls Recipes

LEMON-PARMESAN CHICKEN AND RICE BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
• Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
• Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
• Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
• Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
• Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

GRILLED CITRUS CHICKEN RICE BOWLS

Steps:

• In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, salt, sugar, and pepper.
• Place chicken in a zip-top bag and add 3 tablespoons of the citrus dressing. Seal bag and flip a few times to make sure the chicken is fully coated. Marinate in refrigerator for 2-4 hours.
• Heat grill or grill pan to medium-high heat. Take chicken out of bag and dab any excess marinade on a paper towel. If the chicken is dripping with marinade when it goes on the grill, chances are it will burn. Grill chicken 7-8 minutes on each side or until chicken reaches 165° F. Remove from grill and slice thinly on the bias.
• In a large bowl, combine rice, carrots, sugar snap peas, and scallions. Add 4 tablespoons of the citrus dressing and gently toss to combine.
• Serve chicken over rice and drizzle with remaining dressing, if desired.

CITRUS CHICKEN AND RICE

Steps:

• Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the next seven ingredients; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice.

CHICKEN RICE BOWL

Steps:

• Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

LEMON CHICKEN TERIYAKI RICE BOWL

Steps:

• Preheat oven to 400°. Cook brown rice according to directions.
• Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened. (Avoid re-dipping spoon after tasting. Enzymes in saliva break down cornstarch and make watery. That is in my humble opinion.).
• Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 4 minutes. Turn; drizzle 1 tablespoon soy sauce mixture over chicken. Place pan in oven; bake at 400° for 8 minutes or until done.
• Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices.
• Bring a large saucepan of water to a boil. Add Broccolini (string beans or asparagus); cook 3 minutes or until crisp-tender. Drain.
• Place 1/2 cup rice in each of 4 bowls; top each serving with 4 ounces chicken and 4 ounces Broccolini. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving and a squeeze of Sriracha.