Grilled Citrus Chicken Rice Bowls Recipe

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Denise Published: May 17, 2021 Modified: May 31, 2021

How To Make Grilled Citrus Chicken Rice Bowls

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

Preparation: 20 minutes
Cooking: 14 minutes
Marinate Time: 2 hours
Total: 2 hours 34 minutes



  • ¼cuporange juice
  • 3tbspolive oil
  • 2tbsplemon juice
  • 1tbspapple cider vinegar
  • 1tsporange zest
  • 1tspsalt
  • ½tspsugar
  • ¼tspblack pepper
  • 1lbchicken breasts,boneless skinless
  • 3cupsrice,cooked
  • 1cupcarrots,cut into matchsticks
  • 1cupsugar snap peas,cut in half
  • ½cupscallions,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 to 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.

  4. Grill chicken 7 to 8 minutes on each side or until chicken reaches 165 degrees F. Remove from grill and slice thinly on the bias.

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

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


  • Calories: 850.25kcal
  • Fat: 21.66g
  • Saturated Fat: 4.68g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 12.00g
  • Polyunsaturated Fat: 3.59g
  • Carbohydrates: 124.66g
  • Fiber: 1.97g
  • Sugar: 4.75g
  • Protein: 34.67g
  • Cholesterol: 72.57mg
  • Sodium: 678.97mg
  • Calcium: 59.73mg
  • Potassium: 601.62mg
  • Iron: 2.92mg
  • Vitamin A: 303.07µg
  • Vitamin C: 30.23mg
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