GRILLED CITRUS CHICKEN RICE BOWLS
Everyone loves a good chicken and rice dinner, and this recipe with a tangy citrus dressing, tender grilled chicken, and fresh, crisp vegetables is sure to become a new favorite!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 2h34m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 768 kcal, Carbohydrate 120 g, Protein 35 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 746 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CHICKEN RICE BOWL
This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. -Tammy Daniels, Batavia, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
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.
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