Spicy Grilled Chicken Rice Bowl with Cucumber Salsa

This spicy grilled chicken rice bowl is a flavorful and vibrant meal featuring juicy, charred chicken bites, a refreshing cucumber salsa, and fragrant rice. Perfect for lunch or dinner, it’s a healthy and satisfying fusion dish with bold contrast and color.

Why You’ll Love This Recipe

• A balanced bowl with protein, carbs, and fresh vegetables

• Bold flavors with minimal ingredients

• Great for meal prep and quick assembly

• Refreshing cucumber salsa brightens the whole dish

• Easily customizable to spice level and dietary needs

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken breast or thigh (cut into bite-sized pieces)

• Olive oil

• Garlic (minced)

• Smoked paprika

• Chili powder or cayenne

• Soy sauce or tamari

• Lemon or lime juice

• Cooked jasmine or basmati rice

• Fresh cucumber (diced)

• Green onion (sliced)

• Fresh cilantro or parsley

• Salt and pepper

• Optional: chili flakes, hot sauce, honey, or sesame oil

Directions

1. In a bowl, combine olive oil, minced garlic, paprika, chili powder, soy sauce, and lemon/lime juice.

2. Add the chicken pieces and marinate for at least 20 minutes.

3. Grill chicken in a skillet or on a grill pan until nicely charred and fully cooked, about 4–5 minutes per side. Set aside.

4. In another bowl, mix diced cucumber with green onion, chopped cilantro, lemon juice, salt, and pepper to make the salsa.

5. Assemble the bowl: layer warm cooked rice, top with grilled chicken and a spoonful of cucumber salsa.

6. Drizzle with any remaining marinade (cooked) or a chili-lime dressing, if desired.

Servings and timing

Serves: 2
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: ~25–30 minutes

Variations

• Swap chicken with grilled tofu, tempeh, or shrimp

• Use brown rice, quinoa, or cauliflower rice

• Add avocado, pickled onions, or shredded carrots for extra texture

• Mix yogurt or sour cream into the salsa for a creamy touch

• For a sweeter twist, add diced mango to the cucumber salsa

Storage / Reheating

Store components separately in airtight containers in the refrigerator for up to 3 days.
Reheat rice and chicken gently in the microwave or on the stovetop. Assemble fresh with salsa just before serving.

FAQs

Can I use leftover grilled chicken for this?

Yes, simply reheat it before assembling the bowl, or serve cold for a salad-style dish.

How spicy is this bowl?

It’s moderately spicy—adjust chili powder or add sriracha to customize the heat level.

Can I meal prep this?

Yes, make the rice and chicken in advance. Store cucumber salsa separately and assemble when ready to eat.

What rice works best for this dish?

Fragrant jasmine or basmati rice complements the flavors best, but any rice variety will work.

Can I skip the salsa?

You can, but the salsa adds freshness and balance. Try subbing with a quick slaw or even chopped herbs.

Can I bake the chicken instead of grilling?

Yes. Bake at 200 °C (400 °F) for 20–25 minutes, flipping once halfway.

Is this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

What other vegetables can I add?

Shredded cabbage, bell peppers, or edamame are great additions for color and crunch.

Can I make this dairy-free?

It is naturally dairy-free unless you add yogurt-based dressings.

How do I get char marks on the chicken indoors?

Use a cast iron grill pan or a very hot nonstick skillet to sear and caramelize the outside.

Conclusion

This spicy grilled chicken rice bowl with cucumber salsa is a fresh, energizing meal that’s full of texture and flavor. With its tender, smoky chicken and crisp, cool vegetables, it’s a satisfying choice for healthy weeknight dinners or colorful lunch prep.

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