• Prep Time: 20 Minutes
  • Cooking Time: 14 Minutes
  • Serves: 4 Servings

Grilled Citrus Chicken Rice Bowls

  • Recipe Submitted by on

Category: Dinner Party, Main Dish, Chicken

 Ingredients List

  • 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 lb. boneless skinless chicken breasts
  • 3 cups rice, cooked
  • 1 cup carrots, cut into matchsticks
  • 1 cup sugar snap peas, cut in half
  • ½ cup scallions, finely chopped


1. In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, salt, sugar, and pepper.

2. 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.

3. 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.

4. In a large bowl, combine rice, carrots, sugar snap peas, and scallions. Add 4 tablespoons of the citrus dressing and gently toss to combine.

5. Serve chicken over rice and drizzle with remaining dressing, if desired.

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