Grilled Chicken Rice Lunch Bowl

Simply healthy delicious Grilled Chicken Rice Lunch Bowl with chickpeas, broccoli and salad recipe. Easy idea for a weeknight meals, lunch.

Grilled Chicken Rice Lunch Bowl

Put together this delicious and very filling grilled chicken rice and chickpea lunch bowl with veggies and salad with a tomato salsa. A quick weeknight meal or lunch for family. Full of protein and nutrients. A stovetop cooking recipe for grilling the chicken breast and cooking the rice, or use left over chicken form another meal.

FAQ’s

What to put in chicken and rice bowls?

You can add any vegetable or salads, in a chicken and rice bowl. Add some chickpeas or peas or corn with the veggies use broccoli, bell peppers, mushrooms and with the salad cucumber and onion with lettuce and basil or arugula leaves. A avocado will top this amazing nutrient and protein filled dish off for a weeknight meal or summer lunch.

What vegetables go well with chicken and rice?

Vegetables that go well with chicken and rice can be your favorite veggies such as broccoli, brussel sprouts, cabbage, carrots, cauliflower, green beans and peas, or zucchini. This would be for a warm dish. But adding a salad to the warm food works to.

Ingredients for Grilled Chicken Rice Lunch Bowl

1. Chicken breast, or (left over from a meal)
2. Rice (white or brown)
3. Chickpeas
4. Broccoli
5. Avocado
6. lettuce and basil leaves
7. red onion, cucumber
8. Easy Tomato Salsa Recipe

For the full amounts and instructions on how to put together this filling and very nutritious lunch or weeknight meal see the recipe attached. Download or print it as well as use it online with the cook mode. 😉

How To make Grilled Chicken Rice Lunch Bowl

STEP 1. Heat a grill pan and lightly oil, to grill the chicken in.

STEP 2. Add you cup of rice to a pot and then add two and half cups of water and salt to the rice and bring to boil. Turn down the heat to simmer and add a lid to the rice pot. leave for a good 10 minutes or so until the water has been absorbed. The rice will be ready. (use a rice cooker if preferred)

STEP 3. At this time also steam or boil your broccoli to cook.

STEP 4. If your chicken breasts are to thick cut them in half. Sprinkle some salt and pepper and lemon pepper on the chicken. Grill the chicken on this pan until lightly brown one side (about 5-7 min) and turn over and grill the other side. Until the chicken is cooked through and no meat inside is pink. Leave the chicken to rest for a few minutes before slicing to serve.

STEP 5. Prepare your salad leaves by washing them and drying them. Slice your small red onion and cucumber. Cut your avocado in half and take the peel off. (or slice the avocado into slices)

STEP 6. To prepare your dish add the lettuce and a little bit of basil leaves on one side. Place some cucumber and onion on the leaves, as well as the avocado. The other half of the plate add a spoon full of rice and a spoon full of drained chickpeas and slices of chicken. Then the broccoli florets.

STEP 7. You can serve with tomato salsa or any sauce you prefer.

STEP 8. Sprinkle some salt and pepper on the salad and the avocado. I love to add the lemon pepper on avocado and the salads.

Serve this filling nutritious, protein filled meal, and enjoy.

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