These grilled chicken rice bowls are a favorite — tender, juicy chicken marinated in a cilantro-lime dressing, piled over fragrant jasmine rice and topped with corn, tomatoes, avocado and quick pickled onions. They’re simple to make, great for leftovers, and perfect for summer.
Nothing beats a bright summer bowl.
I often make these bowls on busy Sundays or Mondays when I’m not sure what else to cook. The components come together quickly: marinated grilled chicken, jasmine rice, cilantro-lime vinaigrette, ripe tomatoes, sweet corn, quick pickled onions and creamy avocado. If you prep and chop ahead, assembly is nearly instant and leftovers stay excellent.
They’re a must-make for summer meals.
I share a lot of vinaigrette recipes because a good dressing is versatile: it doubles as a marinade, a drizzle, a salad dressing or a dip. When I make a vinaigrette at the start of the week, I like to use it for two different meals — it stretches the flavor and adds variety even when the overall menu is simple.
These bowls showcase that versatility perfectly.
For this recipe I marinate the chicken in my cilantro-lime dressing — one of my top favorites. If cilantro-lime isn’t your preference, many other dressings work well as marinades: basil vinaigrette, raspberry-chipotle, a classic balsamic, or a simple apple-cider vinaigrette are all great options. Even creamy dressings like ranch or blue cheese can be delicious for marinating chicken.
I usually choose the cilantro-lime vinaigrette for this bowl because its bright green herbiness makes the whole dish taste fresh and vibrant — and it looks beautiful, too.
I cook jasmine rice for the base — it’s fragrant, slightly sticky and our family’s favorite. Then I load on the toppings.
My usual toppings:
Tomatoes – cherry, diced or whatever you have.
Avocado – for creaminess and richness.
Corn – grilled, steamed, or straight from the cob for sweetness and crunch.
Pickled onions – quick-pickled onions add a bright, tangy bite and keep well in the fridge.
Extra dressing – a final drizzle brings everything together.
The combination is wonderful: hot, grilled chicken; the citrus-herb vinaigrette; fragrant jasmine rice; creamy avocado; crisp, sweet corn; fresh tomatoes; and tangy pickled onions. It’s a balanced mix of textures and flavors.
Sometimes I toss everything together so the rice absorbs the dressing, other times I keep components separate and combine them as I eat. Both ways are delicious.
This recipe is excellent for meal prep and leftovers — it keeps well in the fridge for several days. Add avocado just before serving so it stays fresh. These bowls are tasty warm or straight from the fridge.
Feel free to add any extra vegetables you have on hand — grilled zucchini, roasted broccoli, or any summer produce you want to use. That flexibility is part of the appeal.
Grilled Chicken Summer Rice Bowls
Grilled Chicken Summer Rice Bowls
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons honey
- ¼ cup fresh cilantro
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- pinch crushed red pepper flakes
- ⅓ cup extra virgin olive oil
- 2 cups cooked jasmine rice
- 1 cup chopped tomatoes
- ⅔ cup sweet corn (off the cob, steamed, or frozen)
- 1 avocado, chopped
- quick pickled onions, for topping
- kosher salt and extra pepper, to taste
Instructions
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Place the chicken in a bowl, baking dish or a resealable bag.
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In a blender or bowl, combine lime juice, honey, cilantro, garlic, salt, pepper, red pepper flakes and olive oil until well blended. Pour about half the mixture over the chicken, ensuring each piece is coated. Marinate in the refrigerator for at least 30 minutes and up to 2 hours. Reserve the remaining dressing for serving. If cooking jasmine rice, start it now.
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Preheat the grill to high (about 500–550°F) for at least 10 minutes.
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Remove excess marinade from the chicken and place it on the hot grill. Grill 5–6 minutes per side, or until the internal temperature reaches 165°F.
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While the chicken cooks, grill corn on the cob for about 10 minutes, turning occasionally, or prepare corn the way you prefer (steamed, roasted, or frozen and heated).
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Let the chicken rest 5–10 minutes before slicing or chopping.
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To assemble: place jasmine rice in bowls, top with grilled chicken, corn, tomatoes, avocado and pickled onions. Drizzle with reserved dressing, season with salt and pepper if needed, and serve.
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So colorful too!