Grilled Bowls with Chicken (Printable Version)

Juicy grilled chicken over warm rice, all topped with a rich garlic sauce. This quick dish is ideal for fast weeknight meals—it’s hearty and satisfying!

# Ingredients:

→ Main Ingredients

01 - 2 cups of cooked rice

02 - A teaspoon of smoked paprika

03 - 1 tablespoon of olive oil

04 - A couple of boneless, skinless chicken breasts

05 - Chopped fresh parsley, about 1 cup

06 - Salt and pepper, adjust to your taste

→ For the Creamy Garlic Sauce

07 - 3 cloves of garlic, finely minced

08 - Half a cup of mayo

09 - A squeeze of lemon juice (1 tablespoon)

10 - A pinch of red pepper flakes (about 1/2 teaspoon)

11 - Salt - add as much as you like

# Steps:

01 - Take the chicken breasts and coat them with olive oil, paprika, salt, and black pepper. Place them on a grill set to medium heat. Grill for about 6-7 minutes per side or until they’re cooked through and juicy. Let them sit for a few minutes before cutting into thin slices.

02 - Mix together the mayo, minced garlic, lemon juice, red pepper flakes, and some salt in a little bowl. Stir it really well until it’s creamy and smooth.

03 - Scoop rice into serving bowls. Add slices of the grilled chicken on top, then pour on the garlic sauce generously. Sprinkle the chopped parsley all over.

# Notes:

01 - Swap out the chicken with any cut you prefer.

02 - If you like a little heat, toss extra red pepper flakes into the sauce.

03 - Pair the bowls with fresh steamed veggies or a leafy green salad.

04 - You can mix up the sauce ahead of time and stick it in the fridge for 2-3 days.

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