Barbecued chicken rice bowls
Discover a delicious and healthy Barbecued Chicken Rice Bowl recipe featuring tender chicken thighs marinated in a savory blend of soy sauce, lemon juice, and ginger. Paired with wholesome brown rice, creamy avocados, crisp cucumbers, and juicy cherry tomatoes, this vibrant dish is topped with fresh scallions and fragrant coriander leaves for a perfect meal full of flavor and nutrition.
- 25 May 2024
- Cook time 15 min
- Prep time 40 min
- 4 Servings
- 13 Ingredients
Barbecued chicken rice bowls are a delicious and wholesome meal that's perfect for any occasion. This recipe combines tender barbecued chicken thighs with nutritious brown rice and fresh veggies, all brought together with a flavorful marinade. It's a wonderful blend of protein, fiber, and vibrant colors that will leave your taste buds delighted.
Ingredients:
Instructions:
- In a medium bowl, combine the soy sauce, lemon juice, brown sugar, grated ginger, and sesame oil. Mix well until the sugar is dissolved.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated.
- Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 1 hour, preferably overnight for better flavor.
- While the chicken is marinating, cook the brown rice according to the package instructions. Generally, you will need about 4 cups of water for 2 cups of rice. Once cooked, fluff with a fork and set aside.
- Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
- Remove the chicken from the marinade, allowing any excess to drip off.
- Grill the chicken thighs for about 6-7 minutes on each side, or until fully cooked through and charred on the edges. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the grill and let it rest for a few minutes before slicing.
- While the chicken is grilling, slice the avocados and cucumbers.
- Halve the cherry tomatoes.
- Finely chop the scallions and set aside the coriander leaves for garnish.
- In individual serving bowls, layer a generous portion of brown rice as the base.
- Arrange the sliced grilled chicken on top of the rice.
- Add avocado slices, cucumber slices, and cherry tomato halves around the chicken.
- Sprinkle chopped scallions and coriander leaves over the top.
- Serve immediately, allowing everyone to enjoy the fresh, vibrant flavors of the barbecued chicken rice bowls.
Tips:
- Marinate the chicken: For best results, let the chicken marinate in the sauce for at least 2 hours or overnight in the refrigerator. This will enhance the flavor and tenderness of the chicken.
- Cook rice in advance: Cook the brown rice ahead of time and store it in the refrigerator. This will save time when preparing the bowls and helps the rice to absorb the flavors better.
- Use a grill: Grill the chicken thighs for a smoky flavor that enhances the overall taste of the dish. If you don't have a grill, a grill pan or regular skillet will also work.
- Customize your veggies: Feel free to add or substitute vegetables based on what's in season or your personal preference. Bell peppers, shredded carrots, or steamed broccoli are great additions.
- Keep ingredients fresh: Prepare the avocados and cucumbers just before assembling the bowls to keep them fresh and prevent browning or sogginess.
With this barbecued chicken rice bowl recipe, you've created a nutritious and flavorful dish that's perfect for a family dinner or meal prepping for the week. It's a wonderful way to enjoy a balanced meal with a mix of protein, carbs, and fresh vegetables. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 540 grams |
| Energy | |
| Calories 870kcal | 35% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 110g | 31% |
| Fiber 12g | 33% |
| Sugar 7g | 7% |
| Fat | |
| Fat 40g | 47% |
| Saturated 8g | 27% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 100mg | 18% |
| Vitamin B1 0.83mg | 69% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 15mg | 92% |
| Vitamin B6 1.29mg | 76% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 27mg | 30% |
| Vitamin E 3.35mg | 22% |
| Vitamin K 55ug | 45% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.70mg | 0% |
| Iron, Fe 3.57mg | 32% |
| Magnesium, Mg 220mg | 52% |
| Phosphorus, P 650mg | 52% |
| Potassium, K 1410mg | 42% |
| Selenium, Se 40ug | 72% |
| Sodium, Na 1190mg | 79% |
| Zinc, Zn 4.92mg | 45% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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