This Grilled Chicken Rice Lunch Bowl is a vibrant, nutrient-packed dish that offers the perfect balance of protein, grains, and crisp vegetables. With its colorful mix of fresh produce, hearty chickpeas, and seasoned grilled chicken, every bite is flavorful and satisfying.

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Ingredient Breakdown

Grilled chicken is the anchor of this bowl, providing a lean yet flavorful source of protein. A simple seasoning of salt, black pepper, and lemon pepper brings brightness and a touch of heat to the chicken, making it both savory and fresh. If using leftovers, it’s an easy way to repurpose cooked chicken into something new.

For the base, white rice offers fluffiness and a neutral flavor, while brown rice delivers a slightly nutty bite with added fiber. Either option works beautifully to support the other ingredients.

The additions bring depth and contrast. Chickpeas add creaminess and substance, while steamed broccoli contributes color and a mild, earthy crunch. Creamy avocado, once sliced, gives a buttery richness that ties the bowl together.

Fresh components like crisp lettuce, aromatic basil, red onion, and cucumber provide refreshing textures and clean flavors. These raw veggies balance the warmth of the grilled chicken and cooked rice, creating a bowl that’s as invigorating as it is filling.

Seasonings—especially lemon pepper—play a key role. They brighten the dish and elevate the natural flavors of the fresh ingredients without overwhelming them. A finishing touch of tomato salsa or your favorite dressing gives the dish a personal flair.

Step-by-Step Preparation Guide

Start by cooking the rice. Combine one cup of rice with two and a half cups of water and a pinch of salt in a pot. Bring it to a boil, then reduce the heat and simmer with a lid on until the water is absorbed—about 10 minutes. The grains should be fluffy and tender. If you prefer, a rice cooker offers a foolproof and hands-off alternative.

While the rice cooks, steam the broccoli just until it turns a vibrant green. This usually takes 3 to 4 minutes. Avoid over-steaming to retain its slight crunch and nutritional value.

If your chicken breasts are thick, slice them horizontally for faster and more even cooking. Season both sides generously with salt, black pepper, and lemon pepper.

Heat a grill pan over medium-high heat and brush lightly with oil. Cook the chicken for 5 to 7 minutes on the first side until golden, then flip and continue grilling until the internal temperature reaches 165°F. Let the chicken rest briefly to retain its juices before slicing into strips.

Prepare the fresh elements. Wash and dry the lettuce and basil leaves. Thinly slice the red onion and cucumber. Peel and slice the avocado just before assembling to prevent browning.

Assemble your bowl by layering the lettuce and basil on one half. Top with cucumber, red onion, and avocado slices. On the other half, add a scoop of rice and a spoonful of chickpeas. Arrange the sliced chicken and broccoli florets beside or on top.

Finish with a sprinkle of salt, pepper, and lemon pepper over the veggies and avocado. Serve with a side of tomato salsa or your sauce of choice for added flavor.

Recipe Tips & Frequently Asked Questions

Use leftover grilled chicken for quicker assembly:
It saves time and reduces food waste while still delivering great flavor.

Cut thick chicken breasts in half for even cooking and quicker grill time:
This ensures a golden exterior and fully cooked interior.

Let the chicken rest before slicing to retain juiciness:
Resting prevents flavorful juices from running out.

Season the avocado and fresh veggies just before serving to keep them vibrant:
Lemon pepper enhances their brightness and preserves freshness.

Customize with quinoa or couscous if you prefer a grain swap:
Both are excellent alternatives that pair well with the rest of the ingredients.

Can I make this bowl ahead of time for meal prep?
Yes, store each component separately and assemble before eating for best texture.

How should I store leftovers, and how long will they last?
Store in airtight containers in the fridge for up to 3 days. Keep avocado uncut until ready to serve.

Can I use canned or frozen vegetables instead of fresh ones?
Yes, just drain canned vegetables well and thaw frozen ones before using.

What’s the best way to keep the avocado from browning?
Brush with lemon juice and store tightly covered in plastic wrap.

What to Serve With This Recipe

A drizzle of light vinaigrette or a creamy tahini dressing works beautifully with the fresh vegetables. For a Mediterranean twist, serve it with mint yogurt dip or tzatziki.

Pair this bowl with warm pita or flatbread for added heartiness, especially if serving as dinner.

To drink, a chilled glass of iced tea, lemon water, or sparkling citrus soda complements the clean, fresh flavors in the bowl.

Creative Variations

Swap the grilled chicken for shrimp, grilled tofu, or roasted chickpeas to suit vegetarian or pescatarian preferences.

Roasted sweet potatoes or golden beets can add a natural touch of sweetness and deepen the dish’s color palette.

Mix in a few pickled onions or radishes to add brightness and crunch, especially if you want to boost the tang factor.

For an extra layer of richness, top the bowl with a soft-boiled or poached egg just before serving.

This Grilled Chicken Rice Lunch Bowl is a nourishing, build-your-own-style meal that’s fresh, flavorful, and satisfying. Its combination of textures, colors, and bold seasonings make it a standout for everyday eating. Whether for lunch or dinner, at home or on the go, it brings together convenience and homemade goodness in every bite.

Ingredients

2 chicken breasts (or use leftovers)
1 cup white or brown rice
1 tin of chickpeas, drained
1 cup broccoli florets
1 avocado
A handful of fresh lettuce leaves
A few fresh basil leaves
1 small red onion, thinly sliced
1 cucumber, thinly sliced
Salt, to taste
Black pepper, to taste
Lemon pepper, to taste
Tomato salsa or preferred sauce (optional)
Cooking oil, for grilling

Instructions

Start by preparing the rice. In a pot, combine 1 cup of rice with 2½ cups of water and a pinch of salt. Bring it to a boil over medium heat, then reduce the heat to a low simmer. Cover the pot with a lid and allow the rice to cook for about 10 minutes, or until all the water is absorbed and the rice is tender. Alternatively, you can use a rice cooker for a more hands-off approach.

While the rice is cooking, steam or boil the broccoli until it becomes bright green and just tender—about 3 to 4 minutes. Avoid overcooking to preserve its slight crunch and nutritional value.

If your chicken breasts are thick, slice them in half horizontally to make thinner cutlets for faster, more even cooking. Season both sides with salt, black pepper, and a generous sprinkle of lemon pepper.

Heat a grill pan over medium-high heat and lightly coat it with oil. Place the chicken on the hot pan and grill for 5 to 7 minutes on one side, or until golden brown. Flip the chicken and cook the other side until it’s fully cooked through and the internal temperature reaches 165°F. Let the grilled chicken rest for a few minutes before slicing into strips.

Prepare the fresh components while the chicken rests. Rinse and dry the lettuce and basil leaves. Peel and slice the avocado. Arrange the red onion and cucumber into thin slices.

To assemble your bowl, start by placing the lettuce and basil on one half of the plate or bowl. Add the cucumber, red onion, and avocado over the greens. On the other half, spoon in the cooked rice and drained chickpeas. Lay the sliced grilled chicken alongside, and add a few broccoli florets to complete the bowl.

Sprinkle a bit of salt, black pepper, and extra lemon pepper over the avocado and salad for a bright, tangy finish. Serve with a dollop of tomato salsa or your favorite sauce on the side for added flavor.

Enjoy this colorful and nourishing lunch bowl, packed with protein, fiber, and fresh, crisp textures.