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Lemon Chili Grilled Chicken Bowls

A close-up of a lemon chili grilled chicken bowls featuring sliced chicken breast over rice, black beans, corn, avocado, and cheese.
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Make these bright and spicy grilled chicken bowls featuring a zesty lemon chili marinade. This recipe provides a complete guide for preparing flavorful grilled chicken and assembling a satisfying meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • For Assembly: 4 cups cooked brown rice or quinoa
  • For Assembly: 2 cups mixed vegetables (e.g., bell peppers, corn)
  • For Assembly: Fresh cilantro, chopped
  • For Assembly: Lime wedges

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together the lemon juice, olive oil, chili powder, cumin, smoked paprika, salt, pepper, minced garlic, and lemon zest.
  2. Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Preheat your grill to medium-high heat (about 400 degrees F). Lightly oil the grates.
  4. Remove the chicken from the marinade, discarding the excess liquid. Place the chicken on the hot grill.
  5. Grill for 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165 degrees F.
  6. Remove the chicken from the grill and let it rest for 5 minutes before slicing against the grain.
  7. Assemble your bowls: Divide the cooked rice or quinoa among four bowls. Top with sliced grilled chicken and your choice of mixed vegetables.
  8. Garnish generously with fresh cilantro and serve immediately with a lime wedge for extra zest.

Notes

  • For added flavor, grill your mixed vegetables alongside the chicken. Toss them lightly with olive oil and salt before placing them on the grill.
  • If you prefer a milder heat, reduce the chili powder to 2 teaspoons.
  • This lemon chili marinade works well for meal prep; store cooked chicken and rice separately in the refrigerator for up to four days.

Nutrition

Find it online: https://cookingbycarla.com/lemon-chili-grilled-chicken-bowls/