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!
In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, salt, sugar, and pepper.
Place the chicken in a zip-top bag and add 3 tablespoons of the citrus dressing. Seal the bag and flip it a few times to coat the chicken in the dressing. Marinate in refrigerator for 2-4 hours.
Heat a grill or grill pan to medium-high heat. Take chicken out of the bag and allow any excess liquid to drip off.
Grill the chicken for 7-8 minutes on each side or until the chicken reaches 165 degrees Fahrenheit. Remove from the 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 the chicken over rice and drizzle with the remaining dressing, if desired.