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
- 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
- sauce ingredients: mayo sriracaha, and honey
- 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
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)
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 or med/high heat until until the center reaches 165 degrees. I never guess on when my chicken is thoroughly cooked (I use this meat thermometer). If you notice that the outside is charring too fast lower the heat. I also grill my veggies on the same temp until they're semi-soft and roasted in a grill basket like this one.
If you're using the oven, pre-heat to 425 degrees and bake your chicken until 165 degrees (you can roast your veggies at 425 as well. Your veggies will be a little more soft if you roast them in the oven. For a firmer texture, you can use a wok.
In the meantime, while your chicken and vegetables are cooking, mix your sauce with a fork. I use mayo (Duke's always for me, but I also like Kewpie), sriracha, and honey. You just have to measure this with your heart - more mayo than sriracha and a short squeeze of honey.
Now, let's assemble this dish that your entire family will love! Grab a favorite bowl (everyone has one!), add your rice, veggies, chicken (I like to cut mine bite sized), and some sauce on top.
or med/high heat until until the center reaches 165 degrees. I never guess on when my chicken is thoroughly cooked (I use this meat thermometer). If you notice that the outside is charring too fast lower the heat. I also grill my veggies on the same temp until they’re semi-soft and roasted in a grill basket like this one.
If you’re using the oven, pre-heat to 425 degrees and bake your chicken until 165 degrees (you can roast your veggies at 425 as well. Your veggies will be a little more soft if you roast them in the oven. For a firmer texture, you can use a wok.
In the meantime, while your chicken and vegetables are cooking, mix your sauce with a fork. I use mayo (Duke’s always for me, but I also like Kewpie), sriracha, and honey. You just have to measure this with your heart – more mayo than sriracha and a short squeeze of honey.
Now, let’s assemble this dish that your entire family will love! Grab a favorite bowl (everyone has one!), add your rice, veggies, chicken (I like to cut mine bite sized), and some sauce on top. Always account for everyone going back for seconds so you may want to double the recipe! Let me know how it turns out.
