Grilled Chicken Rice Bowl with Corn 

Ingredients (Serves 2)

For the chicken

• 400 g (14 oz) boneless chicken thighs or breasts

• 1½ tbsp olive oil

• 1 tsp paprika

• ½ tsp chili powder

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and black pepper, to taste

• 1 tsp lemon juice

For the rice bowl

• 1 cup cooked white rice (jasmine or basmati)

• 1 ear corn, boiled or grilled

• 1 tbsp butter (optional, for corn)

Garnish

• Fresh parsley or cilantro, finely chopped

• Chili flakes (optional)

---

Instructions

1. Marinate the chicken
In a bowl, mix olive oil, paprika, chili powder, garlic powder, onion powder, salt, pepper, and lemon juice. Add the chicken and coat evenly. Let marinate for at least 20–30 minutes for best flavor.

2. Cook the corn
Boil or grill the corn until tender. If desired, brush lightly with butter and sprinkle with salt. Set aside and cut into halves.

3. Grill the chicken
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 4–6 minutes per side, until nicely charred and fully cooked inside. Remove from heat and let rest for 5 minutes, then slice into chunks.

4. Assemble the bowl
Place warm rice into a serving bowl. Top with grilled chicken pieces and corn. Sprinkle generously with chopped herbs and optional chili flakes.

5. Serve
Serve hot as a complete, satisfying meal.

---

Tips

• Chicken thighs stay juicier, but breasts work well if not overcooked.

• Add a drizzle of garlic butter or yogurt sauce for extra richness.

• Brown rice or cilantro-lime rice are great alternatives.

Result: A hearty, flavorful rice bowl with smoky grilled chicken, sweet corn, and fresh herbs—simple, balanced, and perfect for lunch or dinner.