Name: Lemon Chili Grilled Chicken Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Mediterranean / Fusion
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 3 tbsp lemon juice; 1 tsp lemon zest; 2 tbsp olive oil; 2 cloves garlic, minced; ½–1 tsp chili flakes or chili powder (depending on heat preference); 1 tsp paprika; Salt and black pepper, to taste; 1 tsp honey or maple syrup (optional, for a touch of sweetness); 2 cups cooked rice (white, brown, or cauliflower rice); 1 cup chopped cucumber; 1 cup cherry tomatoes, halved; ¼ red onion, thinly sliced; ½ cup hummus; 2 tbsp fresh parsley or cilantro, chopped (for garnish); Lemon wedges (for serving)

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Lemon Chili Grilled Chicken Bowls are bright, bold, and packed with fresh, zesty flavor. I love how the tangy lemon and warm chili spices come together to create perfectly grilled chicken that’s juicy and slightly smoky. Paired with a variety of fresh, crunchy, and creamy toppings, this bowl is a complete meal that feels both nourishing and exciting.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I want in a meal — protein, veggies, flavor, and texture. The lemon-chili marinade adds just the right amount of heat and brightness, while the grilled chicken stays tender and full of flavor. It’s easy to meal prep, completely customizable, and works just as well for lunch as it does for dinner. I can make it light or hearty depending on the sides I add. Lemon Chili Grilled Chicken Bowls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken and marinade:

Boneless, skinless chicken breasts or thighs
Lemon juice and zest
Olive oil
Garlic, minced
Chili flakes or chili powder
Paprika
Salt and black pepper
Honey or maple syrup (optional, for a touch of sweetness)

For the bowl assembly:

Cooked rice (white, brown, or cauliflower rice)
Fresh cucumber, chopped
Cherry tomatoes, halved
Red onion, thinly sliced
Hummus
Fresh parsley or cilantro
Lemon wedges (for serving)

Directions

I mix lemon juice, zest, olive oil, garlic, chili flakes, paprika, salt, pepper, and a touch of honey in a bowl.
I add the chicken and coat it well with the marinade. I let it sit for at least 30 minutes, or up to 4 hours in the fridge.
I preheat my grill or grill pan over medium-high heat, then grill the chicken for 5–7 minutes per side, until fully cooked and slightly charred. I let it rest before slicing.
I prepare the bowls by adding a base of cooked rice, then layering on cucumber, tomatoes, red onion, and a generous dollop of hummus.
I top with sliced grilled chicken, sprinkle with fresh herbs, and finish with a squeeze of lemon juice.

Servings and timing

This recipe makes 4 bowls and takes about 15 minutes to prep, plus 30 minutes for marinating and 15 minutes for cooking — ready in about 1 hour total.

Variations

Sometimes I swap the rice for quinoa, couscous, or a bed of greens. I’ve also added pickled onions, roasted chickpeas, or a drizzle of tahini dressing for extra flavor. If I want it spicier, I increase the chili flakes or use a spicy hummus. And for a dairy element, I top it with crumbled feta or a scoop of Greek yogurt.

Storage/Reheating

I store the components separately in the fridge for up to 4 days. When I want to eat, I reheat the chicken and rice, then add the fresh toppings. These bowls are great for meal prep — I just keep the hummus and fresh veggies on the side until ready to serve. Lemon Chili Grilled Chicken Bowls

FAQs

Can I cook the chicken without a grill?

Yes, I use a grill pan, cast iron skillet, or bake it in the oven at 400°F (200°C) for 20–25 minutes if I don’t have a grill handy.

Is this bowl spicy?

It has a mild to moderate heat, depending on the chili used. I adjust the amount of chili flakes to match how spicy I want it.

Can I make this vegetarian?

Definitely — I replace the chicken with grilled tofu, roasted chickpeas, or falafel for a delicious plant-based version.

What kind of rice works best?

I love using brown rice for its nuttiness, but white rice, jasmine rice, or even cauliflower rice all work well.

Can I prep this for the week?

Yes! I marinate and grill the chicken ahead of time, then portion everything into containers for easy grab-and-go meals.

Conclusion

Lemon Chili Grilled Chicken Bowls are the kind of meal I can eat on repeat — flavorful, balanced, and endlessly customizable. The bold marinade transforms simple chicken into something special, and all the fresh toppings bring it to life. Whether I’m cooking for the week or just craving a wholesome, satisfying bowl, this recipe always delivers on taste and simplicity.