Grilled Citrus Chicken Rice Bowls Recipes

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.

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.

GRILLED CITRUS CHICKEN RICE BOWL

Steps:

• 1. In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, 3/4 tsp of the salt, the sugar, pepper and scallions. 2. Place chicken in a ziptop bag and add 3 tbsp of the citrus dressing. Seal bag and shake to coat chicken with dressing. Marinate in refrigerator for 2 to 4 hours. 3. Heat a gas or stovetop grill to mediumhigh or the coals in a charcoal grill to medium-hot. Remove chicken from marinade and discard marinade. Grill chicken 7 to 8 minutes per side or until internal temperature reaches 160 degrees . Slice chicken thinly on the bias. 4. In a large salad bowl, combine rice, arugula, carrot, cucumber and mint. Toss with 4 tbsp of the citrus dressing and season with remaining 1/4 tsp salt. 5. Serve rice salad with sliced chicken and drizzle with remaining dressing. Tip 3 Variations to Try • Asian Twist Substitute chicken, arugula and cucumber with shrimp, sliced snow peas and sliced water chestnuts.Steak House Take In place of chicken and cucumber, use sliced flank steak, halved cherry tomatoes and a sprinkling of crumbled blue cheese. Eliminate mint.Greek-Style Replace arugula with shaved iceberg lettuce; add feta cheese and sliced black olives.