Grilled Citrus Chicken Rice Bowl Recipes

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GRILLED CITRUS CHICKEN RICE BOWLS



Grilled Citrus Chicken Rice Bowls image

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!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 2h34m

Number Of Ingredients 13

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)

Steps:

  • 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 Facts : Calories 768 kcal, Carbohydrate 120 g, Protein 35 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 746 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CITRUS CHICKEN RICE BOWLS



Citrus Chicken Rice Bowls image

Provided by Molly Yeh

Time 2h25m

Yield 2 servings

Number Of Ingredients 24

2 tablespoons soy sauce
1 tablespoon sesame oil
1 lime, juiced
1 orange, juiced
1 clove garlic, minced
4 boneless, skinless chicken thighs
Olive oil, for oiling grill grates
Steamed Brown Rice, recipe follows
Daikon and Carrot Pickles, recipe follows
1 jalapeno, seeded and sliced
1/2 English cucumber, sliced thinly on a bias
Hoisin sauce, to taste
1/4 cup fresh cilantro leaves
Sriracha Aioli, recipe follows
1 lime, cut into wedges
1 cup brown rice
Kosher salt
1 cup julienned carrots
1 cup julienned daikon
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon kosher salt
1 cup mayonnaise
1 tablespoon sriracha, or to taste

Steps:

  • For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
  • Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
  • To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
  • Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
  • Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
  • Mix mayonnaise and sriracha together in a small bowl.

GRILLED CITRUS CHICKEN BOWLS RECIPE



Grilled Citrus Chicken Bowls Recipe image

Grilled chicken is a great source of protein for these zesty chicken bowls that come loaded with peas and carrots, and flavored with orange juice & zest.

Provided by Denise Peck

Categories     Rice & Risotto

Time 2h34m

Yield 4

Number Of Ingredients 13

¼ cup orange juice
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp orange zest
1 tsp salt
½ tsp sugar
¼ tsp black pepper
1 lb boneless skinless chicken breasts
3 cups cooked rice
1 cup cut into matchsticks carrots
1 cup cut in half sugar snap peas
½ cup finely chopped Scallions

Steps:

  • 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 Facts : ServingSize 4.00, Sugar 0.00

GRILLED CITRUS CHICKEN RICE BOWL



GRILLED CITRUS CHICKEN RICE BOWL image

Categories     Chicken     Dinner

Number Of Ingredients 15

1/4 cup orange juice
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon orange zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 scallions, finely chopped
1 pound boneless, skinless chicken breasts
3 cups cooked brown rice
1 cup baby arugula
1 cup carrot matchsticks
1/2 cup cucumber matchsticks
2 tablespoons chopped mint

Steps:

  • 1. In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, 3/4 tsp of the salt, the sugar, pepper and scallions. 2. Place chicken in a ziptop bag and add 3 tbsp of the citrus dressing. Seal bag and shake to coat chicken with dressing. Marinate in refrigerator for 2 to 4 hours. 3. Heat a gas or stovetop grill to mediumhigh or the coals in a charcoal grill to medium-hot. Remove chicken from marinade and discard marinade. Grill chicken 7 to 8 minutes per side or until internal temperature reaches 160 degrees . Slice chicken thinly on the bias. 4. In a large salad bowl, combine rice, arugula, carrot, cucumber and mint. Toss with 4 tbsp of the citrus dressing and season with remaining 1/4 tsp salt. 5. Serve rice salad with sliced chicken and drizzle with remaining dressing. Tip 3 Variations to Try • Asian Twist Substitute chicken, arugula and cucumber with shrimp, sliced snow peas and sliced water chestnuts.Steak House Take In place of chicken and cucumber, use sliced flank steak, halved cherry tomatoes and a sprinkling of crumbled blue cheese. Eliminate mint.Greek-Style Replace arugula with shaved iceberg lettuce; add feta cheese and sliced black olives.

GRILLED CITRUS CHICKEN



Grilled Citrus Chicken image

Make and share this Grilled Citrus Chicken recipe from Food.com.

Provided by scratchcook

Categories     Chicken Breast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup orange juice
1/3 cup lime juice
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon oregano
3 teaspoons salt
1 teaspoon rosemary
1 garlic clove, chopped
6 chicken breasts, thawed
1 teaspoon sweet Hungarian paprika
1 teaspoon pepper

Steps:

  • Pour juices, olive oil, oregano, rosemary, garlic clove, and 2 teaspoons salt into gallon ziplock bag. Mix together.
  • Add chicken breasts and allow to marinate in refrigerator at least 2 hours (overnight is best, though!)
  • When ready to grill, season with remaining salt, pepper, and paprika.
  • Grill until breasts are cooked through.

Nutrition Facts : Calories 316.5, Fat 18.1, SaturatedFat 4.5, Cholesterol 92.8, Sodium 1255.4, Carbohydrate 6.8, Fiber 0.5, Sugar 4, Protein 30.8

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