These Chicken Rice Bowls are a fresh, satisfying weeknight meal that comes together quickly. Tender marinated chicken rests on fluffy rice with crunchy slaw and a creamy cilantro-lime sauce. It’s a complete, balanced meal in one beautiful, customizable bowl.
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Why You’ll Love This Chicken Rice Bowls
- Versatile & Customizable: Easily swap veggies, sauce, or protein based on what you have.
- Dreamy Textures: Tender chicken, fluffy rice, crisp slaw, and creamy sauce in every bite.
- Meal Prep Friendly: Components can be made ahead for quick assembly all week.
- Crowd-Pleasing: A balanced, build-your-own meal that appeals to all ages.
Ingredients & Tools
For the Chicken & Marinade:
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
- 2 tbsp olive oil
- 2 tbsp soy sauce (or tamari)
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
For the Rice & Slaw:
- 1 cup uncooked jasmine or basmati rice
- 2 cups shredded red cabbage
- 1 large carrot, julienned or grated
- 1/4 red onion, thinly sliced
- 2 tbsp chopped fresh cilantro or parsley
For the Creamy Cilantro-Lime Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, packed
- 2 tbsp lime juice
- 1 small garlic clove
- Salt and pepper to taste
- 1-2 tbsp water, to thin if needed
For Serving (Optional):
- 1 avocado, sliced
- 1 lime, cut into wedges
- Sesame seeds or chopped peanuts for crunch
Tools: A good skillet or grill pan, a medium saucepan with a lid, a small blender or food processor for the sauce, and a large mixing bowl for the slaw.
Notes: Don’t stress if you’re missing an ingredient or two — this recipe is very forgiving. The real stars are the marinated chicken and that addictive creamy sauce, which really ties the whole bowl together.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 55 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best cut of chicken to use? I prefer chicken breasts for their lean texture, but boneless, skinless chicken thighs work wonderfully here too. They’re more forgiving and stay incredibly juicy, so feel free to swap them in.
- Can I use a different type of rice? Absolutely. While jasmine or basmati are my top picks for their fragrance, you can use brown rice, quinoa, or even cauliflower rice for a low-carb option. Just adjust the cooking time and liquid according to the package directions.
- My family hates cilantro. What can I do? No problem at all. For the sauce, you can substitute fresh parsley, dill, or even a combination of basil and mint. For the slaw, just omit it or use chopped green onions instead.
- How can I make this ahead of time? You can marinate the chicken for up to 24 hours, cook the rice a day in advance, and make the sauce and slaw 2-3 days ahead. Store everything separately in airtight containers in the fridge.
How to Make Chicken Rice Bowls
Step 1: Marinate the Chicken. Start by placing the chicken breasts between two pieces of plastic wrap and gently pounding them to an even thickness—about ½ to ¾ inch thick. This is a game-changer for even cooking. In a small bowl, whisk together the olive oil, soy sauce, honey, minced garlic, smoked paprika, and black pepper. Place the chicken in a shallow dish or a zip-top bag and pour the marinade over it, making sure it’s fully coated. Let it marinate for at least 15 minutes at room temperature, or if you have more time, pop it in the fridge for up to 4 hours. You’ll notice the color deepen as the flavors penetrate.
Step 2: Cook the Rice. While the chicken is marinating, rinse your rice under cold water until the water runs clear—this removes excess starch and prevents gummy rice. Add the rinsed rice and 1 ½ cups of water to a medium saucepan. Bring it to a boil, then immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and let it simmer for 15 minutes. After 15 minutes, turn off the heat but leave the lid on! Let the rice steam for another 10 minutes. Do not peek! This resting time is crucial for fluffy, separate grains. After steaming, fluff it with a fork.
Step 3: Prepare the Slaw and Sauce. In a large bowl, combine the shredded red cabbage, julienned carrot, thinly sliced red onion, and chopped cilantro. Toss it gently with your hands—no dressing needed yet, as the natural moisture from the veggies will create a lovely crisp texture. For the sauce, combine the Greek yogurt, mayonnaise, ¼ cup cilantro, lime juice, and a small garlic clove in a blender or small food processor. Blitz until it’s completely smooth and a vibrant pale green color. If it’s too thick, add a tablespoon of water at a time until it reaches a drizzling consistency. Season with salt and pepper to taste.
Step 4: Cook the Chicken. Heat a large skillet or grill pan over medium-high heat. You want it nice and hot so the chicken gets a good sear. Remove the chicken from the marinade, letting the excess drip off, and place it in the hot skillet. Cook for 5-7 minutes per side, depending on thickness. You’re looking for a beautiful golden-brown crust and an internal temperature of 165°F (74°C). The chicken should feel firm to the touch. Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.
Step 5: Assemble the Bowls. This is the fun part! Divide the fluffy, warm rice evenly among four bowls. Slice the rested chicken against the grain into ½-inch strips—cutting against the grain ensures maximum tenderness. Arrange the sliced chicken over the rice. Top with a generous handful of the fresh, crunchy slaw. Drizzle that gorgeous creamy cilantro-lime sauce over everything. Finish with your favorite garnishes—I highly recommend a few slices of creamy avocado, a sprinkle of sesame seeds for nutty crunch, and a lime wedge on the side for a bright, final squeeze.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 4 days.
- Freezer: Freeze cooked chicken and rice for up to 3 months; sauce and slaw do not freeze well.
- Reviving: Reheat chicken and rice with a splash of water; keep slaw and sauce cold for freshness.
Serving Suggestions
Complementary Dishes
- Black Bean and Corn Salad — The sweet corn and earthy beans add another layer of texture and flavor that complements the savory chicken and tangy sauce perfectly.
- Simple Roasted Broccoli with Garlic — A warm, crispy vegetable side adds a lovely contrast to the fresh, cool slaw and makes the meal feel even more substantial.
- Crispy Spring Rolls — For a real treat, serve these on the side. Their crunchy exterior and savory filling make the whole meal feel like a festive occasion.
Drinks
- A Crisp Lager or Pale Ale — The clean, slightly bitter notes of a cold beer cut through the richness of the sauce and cleanse the palate beautifully between bites.
- Sparkling Water with Lime — For a non-alcoholic option, the effervescence is incredibly refreshing and highlights the lime in the sauce without overpowering the dish.
- Iced Green Tea with Mint — The subtle grassy notes and cool mint provide a soothing, palate-cleansing effect that pairs wonderfully with the various flavors in the bowl.
Something Sweet
- Mango Sticky Rice — It continues the tropical theme with sweet, creamy coconut and fresh mango, offering a delightful and fitting end to the meal.
- Lemon Sorbet — Its sharp, clean citrus flavor is the perfect palate-cleanser after a savory and slightly rich meal, leaving you feeling refreshed.
- Dark Chocolate-Dipped Coconut Macaroons — These little bites offer a chewy, sweet, and slightly bitter finish that feels indulgent without being too heavy.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken to an even thickness. If your chicken breasts are thick in the middle and thin on the ends, the thin parts will be dry and overcooked by the time the thick center is done. A quick pound ensures perfect, juicy results from edge to edge.
- Mistake: Peeking at the rice while it’s cooking. I’ve messed this up before too… Every time you lift the lid, you release precious steam, which can lead to undercooked, crunchy rice. Trust the process and keep that lid on until the full cooking and resting time is up.
- Mistake: Slicing the chicken immediately after cooking. It’s so tempting to dig right in, but if you slice it hot off the pan, all the beautiful juices will run out onto the cutting board instead of staying in the meat. A brief 5-minute rest is non-negotiable for moist chicken.
- Mistake: Skipping the sauce. The sauce is the glue that brings all the elements of the bowl together. It adds moisture, tang, and creaminess that elevates the dish from simple to spectacular. Don’t even think about leaving it out!
Expert Tips
- Tip: Get creative with your marinade. The base recipe is fantastic, but feel free to add a tablespoon of sriracha for heat, a spoonful of gochujang for depth, or some grated ginger for a zesty kick. The marinade is your playground.
- Tip: Toast your rice for extra flavor. Before adding the water, sauté the rinsed and drained rice in a little butter or oil for 2-3 minutes until it smells nutty. This simple step adds a incredible depth of flavor to your base.
- Tip: Massage your slaw. If you want a softer, more pickle-like slaw, sprinkle the cabbage and carrots with a pinch of salt and a squeeze of lime juice and gently massage it for a minute. This will wilt it slightly and make it even more delicious.
- Tip: Double the sauce. Seriously, you won’t regret it. This creamy cilantro-lime sauce is magical on everything from tacos to salads to grilled vegetables. Make a big batch and keep it in the fridge for up to 5 days.
FAQs
Can I make this recipe gluten-free?
Absolutely! This recipe is very easy to adapt. Simply ensure you use tamari instead of regular soy sauce in the chicken marinade, as tamari is typically wheat-free. Double-check that your mayonnaise and Greek yogurt brands are also certified gluten-free if you have a severe sensitivity. All the other core ingredients are naturally gluten-free.
How should I store and reheat leftovers?
Store all the components separately in airtight containers in the refrigerator for up to 4 days. To reheat, I recommend gently warming the chicken and rice in the microwave or a skillet with a tiny splash of water to prevent drying out. Keep the slaw, sauce, and any fresh garnishes cold and add them after reheating to maintain their fresh texture and flavor.
My sauce turned out too runny. How can I fix it?
Don’t worry, it’s an easy fix! If your sauce is too thin, you can thicken it by whisking in an extra tablespoon of Greek yogurt or mayonnaise. Alternatively, you can let it sit in the refrigerator for 30 minutes to firm up. If it’s still not to your liking, just use it as a delicious dressing for the slaw next time and adjust the liquid in your next batch.
Can I cook the chicken in an air fryer?
Yes, the air fryer is a fantastic tool for this! Preheat your air fryer to 375°F (190°C). Place the marinated chicken in the basket in a single layer and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F. The result is juicy chicken with a wonderfully crispy exterior without much oil.
What’s the best way to shred cabbage for the slaw?
The easiest method is to use a mandoline slicer on the thinnest setting for perfectly uniform, delicate shreds. If you don’t have one, a sharp chef’s knife and a little patience work great—just halve the cabbage, remove the core, and slice as thinly as you can. You can also buy pre-shredded coleslaw mix from the store to save time!
Chicken Rice Bowls
Make easy, delicious Chicken Rice Bowls with tender chicken, fluffy rice, and a creamy cilantro-lime sauce. Perfect for a quick, healthy dinner. Get the recipe now!
Ingredients
For the Chicken & Marinade:
-
2 boneless, skinless chicken breasts (about 1 lb / 450 g)
-
2 tbsp olive oil
-
2 tbsp soy sauce (or tamari)
-
1 tbsp honey or maple syrup
-
2 cloves garlic (minced)
-
1 tsp smoked paprika
-
1/2 tsp black pepper
For the Rice & Slaw:
-
1 cup uncooked jasmine or basmati rice
-
2 cups shredded red cabbage
-
1 large carrot (julienned or grated)
-
1/4 red onion (thinly sliced)
-
2 tbsp chopped fresh cilantro or parsley
For the Creamy Cilantro-Lime Sauce:
-
1/2 cup Greek yogurt or sour cream
-
1/4 cup mayonnaise
-
1/4 cup fresh cilantro (packed)
-
2 tbsp lime juice
-
1 small clove garlic
-
Salt and pepper (to taste)
-
1-2 tbsp water (to thin if needed)
For Serving (Optional):
-
1 avocado (sliced)
-
1 lime (cut into wedges)
-
Sesame seeds or chopped peanuts (for crunch)
Instructions
-
Start by placing the chicken breasts between two pieces of plastic wrap and gently pounding them to an even thickness—about ½ to ¾ inch thick. In a small bowl, whisk together the olive oil, soy sauce, honey, minced garlic, smoked paprika, and black pepper. Place the chicken in a shallow dish or a zip-top bag and pour the marinade over it, making sure it's fully coated. Let it marinate for at least 15 minutes at room temperature, or if you have more time, pop it in the fridge for up to 4 hours.01
-
While the chicken is marinating, rinse your rice under cold water until the water runs clear. Add the rinsed rice and 1 ½ cups of water to a medium saucepan. Bring it to a boil, then immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and let it simmer for 15 minutes. After 15 minutes, turn off the heat but leave the lid on! Let the rice steam for another 10 minutes. After steaming, fluff it with a fork.02
-
In a large bowl, combine the shredded red cabbage, julienned carrot, thinly sliced red onion, and chopped cilantro. Toss it gently with your hands. For the sauce, combine the Greek yogurt, mayonnaise, ¼ cup cilantro, lime juice, and a small garlic clove in a blender or small food processor. Blitz until it’s completely smooth and a vibrant pale green color. If it’s too thick, add a tablespoon of water at a time until it reaches a drizzling consistency. Season with salt and pepper to taste.03
-
Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and place it in the hot skillet. Cook for 5-7 minutes per side, depending on thickness. You’re looking for a beautiful golden-brown crust and an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes.04
-
Divide the fluffy, warm rice evenly among four bowls. Slice the rested chicken against the grain into ½-inch strips. Arrange the sliced chicken over the rice. Top with a generous handful of the fresh, crunchy slaw. Drizzle that gorgeous creamy cilantro-lime sauce over everything. Finish with your favorite garnishes—I highly recommend a few slices of creamy avocado, a sprinkle of sesame seeds for nutty crunch, and a lime wedge on the side for a bright, final squeeze.05
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