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.
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 to 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 to 8 minutes on each side or until chicken reaches 165 degrees 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.
- 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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