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
- ¼ cup orange juice
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon orange zest
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- 1 pound boneless skinless chicken breasts
- 3 cups cooked rice
- 1 cup carrots, cut into matchsticks
- 1 cup sugar snap peas, cut in half
- ½ 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 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.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
