Best 5 Citrus Chicken Rice Bowls Recipes

LEMON-PARMESAN CHICKEN AND RICE BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
• Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
• Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
• Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
• Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
• Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

GRILLED CITRUS CHICKEN RICE BOWLS

Steps:

• In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, salt, sugar, and pepper.
• Place chicken in a zip-top bag and add 3 tablespoons of the citrus dressing. Seal bag and flip a few times to make sure the chicken is fully coated. Marinate in refrigerator for 2-4 hours.
• Heat grill or grill pan to medium-high heat. Take chicken out of bag and dab any excess marinade on a paper towel. If the chicken is dripping with marinade when it goes on the grill, chances are it will burn. Grill chicken 7-8 minutes on each side or until chicken reaches 165° F. Remove from grill and slice thinly on the bias.
• In a large bowl, combine rice, carrots, sugar snap peas, and scallions. Add 4 tablespoons of the citrus dressing and gently toss to combine.
• Serve chicken over rice and drizzle with remaining dressing, if desired.

CHICKEN RICE BOWL

Steps:

• Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

CITRUS CHICKEN AND RICE

Steps:

• Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
• Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.
• Tip: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.

LEMON CHICKEN AND RICE

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.