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Grilled Chicken and Zucchini Rice Bowls

Juicy marinated grilled chicken and tender zucchini served over fluffy rice, drizzled with a rich creamy garlic herb sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs chicken thighs boneless, skinless
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
Base & Veggies
  • 2 cups Basmati rice uncooked
  • 3 cups chicken broth
  • 3 zucchini sliced into rounds
Creamy Sauce
  • 1 cup heavy cream
  • 1 tbsp butter
  • 2 cloves garlic minced
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp fresh parsley chopped

Equipment

  • Grill pan or skillet
  • Medium pot
  • Small saucepan
  • Chef's knife

Method
 

  1. Combine olive oil, lemon juice, garlic, oregano, and paprika. Marinate chicken for 20 minutes.
  2. Rinse rice. Simmer rice in chicken broth for 15 minutes, then let stand covered for 10 minutes.
  3. Slice zucchini and toss with a little olive oil, salt, and pepper.
  4. Heat a grill pan over medium-high heat. Grill chicken 5-6 minutes per side until fully cooked. Rest for 5 minutes.
  5. Grill zucchini rounds in the same pan for 2-3 minutes per side until charred and tender.
  6. For sauce: Sauté garlic in butter, add cream and mustard. Simmer until thickened.
  7. Stir Parmesan and herbs into the sauce. Season with salt.
  8. Slice chicken. Serve chicken and zucchini over rice, drizzled generously with sauce.

Notes

Pat zucchini dry before grilling to ensure nice grill marks instead of steaming. Store sauce separately for leftovers.