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!
Servings: 4 Servings
Ingredients
- 1/4 cup orange juice
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon orange zest
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 lb. chicken breasts boneless skinless
- 3 cups rice cooked
- 1 cup carrots cut into matchsticks
- 1 cup sugar snap peas cut in half
- 1/2 cup scallions finely chopped
Instructions
- 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
Calories: 768kcal | Carbohydrates: 120g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 746mg | Potassium: 796mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5802IU | Vitamin C: 32mg | Calcium: 75mg | Iron: 2mg
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