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Delicious Grilled Chicken Bowl with rice, cucumbers, and tomatoes

Grilled Chicken Bowl with Rice, Cucumbers, and Tomatoes

A balanced bowl featuring seasoned grilled chicken paired with fluffy rice, crisp cucumbers, and tomatoes, perfect for quick weeknight dinners or meal prep.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: Healthy, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless chicken breasts or thighs Works well with the marinade
  • 2 tablespoons Olive oil Used in the marinade and for cooking
  • 2 tablespoons Lemon juice Adds brightness
  • 2 cloves Garlic, minced Gives savory depth
  • 1 teaspoon Smoked paprika Adds smoky flavor
  • 1 teaspoon Cumin Adds warm notes
  • 1 teaspoon Oregano Enhances flavor
  • to taste Salt and black pepper Basic seasoning
For the Rice
  • 1 cup Long-grain or medium-grain rice Yields a fluffy base
  • 2 cups Water or broth For cooking the rice
  • 1 tablespoon Butter or oil Adds flavor
For the Salad
  • 1 cup Cucumber, diced Provides crispness
  • 1 cup Tomatoes, halved or diced Adds freshness
  • 1/4 cup Red onion, finely chopped Adds crunch
  • 1/4 cup Fresh parsley, chopped For garnish
  • 1/4 cup Fresh mint, chopped For garnish
  • 2 tablespoons Red wine vinegar or lemon juice For dressing
  • to taste Salt and black pepper To taste
For the Sauces
  • 1/2 cup Greek yogurt For creamy sauce option
  • 1/4 cup Tahini Use for nutty dressing
  • to thin water Warm water To reach pourable texture
Optional Garnishes
  • 1/2 cup Feta, crumbled Adds creaminess
  • 1 medium Avocado, sliced For richness

Method
 

Marinate the Chicken
  1. Pat the chicken dry and place it in a shallow dish or bag.
  2. Mix olive oil, lemon juice, minced garlic, smoked paprika, cumin, oregano, salt, and pepper, then coat the chicken and chill for 30 minutes to 2 hours.
Cook the Rice
  1. Rinse rice under cold water until mostly clear.
  2. Combine rinsed rice with water or broth, a bit of butter or oil, and salt; bring to a gentle boil, cover, and simmer until tender.
  3. Let rest covered before fluffing.
Prepare the Salad
  1. Dice cucumber and tomatoes and finely chop red onion.
  2. Toss with chopped parsley and mint, drizzle with olive oil and red wine vinegar or lemon juice, then season with salt and pepper.
  3. Set aside to meld.
Make the Sauces
  1. For yogurt sauce, whisk Greek yogurt with lemon juice, minced garlic, olive oil, and salt until smooth.
  2. For tahini sauce, whisk tahini with lemon juice and garlic, then thin with warm water to reach a pourable texture.
Grill the Chicken
  1. Preheat a grill, grill pan, or cast iron over medium-high heat and lightly oil.
  2. Grill chicken until it reaches 165°F in the thickest part, flipping once.
  3. Rest for 5 to 10 minutes before slicing.
Assemble the Bowls
  1. Divide warm rice into bowls.
  2. Add the cucumber-tomato salad to one side and sliced grilled chicken to the other.
  3. Top with avocado, crumbled feta, and a drizzle of yogurt or tahini sauce.
Serve and Finish
  1. Garnish with extra herbs, a lemon squeeze, a drizzle of olive oil, and freshly ground pepper.
  2. Serve immediately while the rice and chicken are warm.

Notes

Tips for tackling preparation and combining ingredients effectively.