Name: Lemon Honey Garlic Marinated Chicken Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian-Inspired
Ingredients: For the chicken marinade:; 1.5 lbs boneless, skinless chicken breasts or thighs; 1/4 cup lemon juice (freshly squeezed); 1 tsp lemon zest; 2 tbsp honey; 3 garlic cloves, minced; 2 tbsp soy sauce; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; For the bowls:; 2 cups cooked white or brown rice; 1/2 cucumber, thinly sliced; 1/2 cup shredded carrots; 1 red bell pepper, thinly sliced; 1 avocado, sliced; 2 tbsp chopped green onions or cilantro; 1 tbsp toasted sesame seeds (optional)

Jump to Recipe·Leave a Review

These Lemon Honey Garlic Marinated Chicken Rice Bowls are fresh, flavorful, and satisfying. Juicy chicken is marinated in a zesty, sweet, and savory blend, then grilled or pan-seared to perfection and served over fluffy rice with veggies. It’s a wholesome, delicious meal I love making for easy lunches or dinner any day of the week.

Why You’ll Love This Recipe

I love this recipe because it hits all the right notes—bright citrus, rich garlic, and sweet honey come together to create a marinade that’s bursting with flavor. It’s perfect for meal prep, customizable with whatever veggies I have on hand, and the balance of protein, carbs, and freshness makes it a go-to bowl for feeling full and energized. It’s one of those simple meals that tastes anything but boring. Lemon Honey Garlic Marinated Chicken Rice Bowls

Ingredients

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

for the chicken marinade:
boneless, skinless chicken breasts or thighs
lemon juice
lemon zest
honey
garlic, minced
soy sauce
olive oil
salt
black pepper

for the bowls:
cooked white or brown rice
cucumber, sliced
carrots, shredded or julienned
red bell pepper, sliced
avocado, sliced
green onions or cilantro, chopped (for garnish)
toasted sesame seeds (optional)

Directions

I whisk together lemon juice, zest, honey, garlic, soy sauce, olive oil, salt, and pepper in a bowl.
I add the chicken and toss to coat well, then cover and marinate it in the fridge for at least 30 minutes (or up to 8 hours for more flavor).
When ready, I heat a skillet or grill pan over medium-high heat and cook the marinated chicken until golden and cooked through, about 5–7 minutes per side depending on thickness. I let it rest, then slice it thinly.
I assemble the bowls with a scoop of rice on the bottom, followed by sliced chicken and colorful toppings like cucumber, carrots, bell pepper, avocado, and fresh herbs.
I sprinkle with sesame seeds or extra lemon juice if I want more flavor and brightness.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep, 30–60 minutes to marinate, and 15 minutes to cook and assemble. Total time is roughly 1 hour with marinating included (less if I’m in a rush).

Variations

Sometimes I switch out the rice for quinoa, cauliflower rice, or soba noodles. For a spicy version, I add a dash of sriracha to the marinade or top with chili flakes. I also mix up the veggies depending on what’s in the fridge—edamame, shredded cabbage, or pickled onions all work great. If I want a creamy finish, I drizzle with a dollop of garlic yogurt sauce or a tahini-lemon dressing.

storage/reheating

I store the chicken, rice, and toppings separately in airtight containers for up to 4 days. To reheat, I warm the rice and chicken in the microwave or on the stovetop. I add the fresh toppings right before serving so they stay crisp. It’s ideal for meal prep and makes lunch feel fresh even on day three. Lemon Honey Garlic Marinated Chicken Rice Bowls

FAQs

Can I bake the chicken instead of grilling it?

Yes, I often bake it at 400°F for 20–25 minutes, depending on thickness. It comes out juicy and just as flavorful with minimal effort.

Can I use bottled lemon juice?

I can, but I always prefer fresh lemon juice and zest for the brightest flavor. Bottled works in a pinch if that’s what I have.

What kind of rice works best?

I usually use jasmine or brown rice, but basmati or even wild rice are great too. I’ve also made it with cauliflower rice for a lower-carb option.

How long should I marinate the chicken?

I like to marinate it for at least 30 minutes, but 2–4 hours brings out the best flavor. Overnight works too, just don’t go over 24 hours or the chicken can get mushy.

Can I make this bowl vegetarian?

Definitely. I swap the chicken for grilled tofu or chickpeas and use the same marinade—it works great for plant-based proteins too.

Conclusion

These Lemon Honey Garlic Marinated Chicken Rice Bowls are a flavorful, balanced meal I keep coming back to. The marinade is simple but powerful, the toppings are fresh and colorful, and the bowl comes together with minimal fuss. It’s a dish that makes me feel good while still being totally satisfying—exactly what I want in a weekday meal.