Description

Indulge in the deliciousness of a Grilled Chicken Rice Bowl with Creamy Herb Sauce & Carrots, a perfect meal for any occasion. This dish combines succulent grilled chicken with a rich and creamy herb sauce, paired harmoniously with tender carrots and wholesome brown rice. Ideal for busy weeknights or casual gatherings, this recipe is not only quick to prepare but also customizable to fit your dietary needs. Enjoy it warm and fresh, or prep it ahead for an easy grab-and-go meal during the week.

Ingredients

Scale

2 boneless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt & pepper to taste
1 cup brown rice
2 cups water
Pinch of salt
2 carrots (sliced into coins)
1 tsp olive oil
1 tsp dried thyme or oregano
3 tbsp mayonnaise
1 tbsp Greek yogurt
1 tsp fresh lemon juice
1/2 tsp red chili flakes
Black pepper to taste
2 tablespoons fresh parsley, finely chopped

Instructions

Cook the rice: In a medium pot, bring water to a boil. Add brown rice and salt, cover, and simmer on low heat for about 20 minutes until fluffy.
Prepare the chicken: Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.
Grill the chicken: Heat grill or grill pan over medium-high heat. Grill chicken for 4-5 minutes per side until cooked through. Let rest before slicing.
Sauté the carrots: In a skillet, heat olive oil over medium heat. Add sliced carrots with thyme or oregano; sauté until tender-crisp (5-7 minutes).
Make the creamy sauce: In a bowl, mix mayonnaise, Greek yogurt, lemon juice, red chili flakes, and black pepper until smooth.
Assemble bowls: Layer cooked rice at the bottom of serving bowls, top with sliced chicken and sautéed carrots. Drizzle with creamy sauce and garnish with parsley.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Grilling, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 430g)
Calories: 550
Sugar: 3g
Sodium: 620mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 6g
Protein: 36g
Cholesterol: 80mg

Keywords: For added flavor, marinate chicken for 30 minutes before grilling. Substitute grilled tofu or shrimp for a protein variation. Store leftovers in the fridge for up to three days; separate components for best results.