We cook this chicken, rice and veggie bowl almost weekly because it’s that easy, cheap, and delicious (bonus – it’s easy clean up). I’m going to explain two ways to do this – in the oven and on the grill.

First, let’s prep for 3-4 servings. You’ll need:

• a pack of boneless, skinless chicken thighs (you could use chicken breasts, but note that your cook time will increase due to thickness)
• veggies (we use 2 squash, 2 zucchini, and a red onion). You could use mushrooms, red or yellow peppers, asparagus, cauliflower, etc. as well.
• rice (we use jasmine rice and cook it stovetop with 2 cups of water or chicken stock and 1 cup of rice, but any rice will work)
• marinade ingredients: olive oil, brown sugar, balsamic vinegar, salt, lemon pepper seasoning, dijon mustard, and soy sauce. We use this marinade on chicken frequently, but if you want to take a super easy route, just use olive oil + salt/pepper or olive oil + lemon pepper seasoning. Or a teriyaki sauce would be yummy, too.
• sauce ingredients: mayo, sriracaha, and honey

Let’s make the marinade for our chicken!
In a bowl, whisk or emulsify the following: (I use my emulsifier ALL of the time! and it’s on sale right now.)

• 1/3 c brown sugar
• 1/3 c olive oil
• 1/3 c balsamic vinegar
• 2 Tbs soy sauce
• 1 Tbs dijon mustard
• 1 Tbs lemon pepper seasoning
• a pinch or two of salt

While your chicken marinades in the refrigerator, cut your veggies bite size, add some lemon pepper seasoning and toss them in olive oil.

Next, make your rice and hold it warm. I boil 2 cups of water and cook a cup of rice for a fluffy white rice. Sometimes I substitute water for unsalted chicken stock. Many people have a rice cooker or use instant rice – those work, too!

Here’s where you have two options on how you cook your chicken and veggies:

Grill your chicken on 450 degrees