Spicy Grilled Chicken Rice Bowl
This easy rice bowl is perfect for a midweek dinner, giving a balanced lineup of spicy grilled chicken, sautéed greens, fluffy rice, and a punchy kimchi on the side. The build-a-bowl approach makes it both delicious and customizable, so make it your own or use up what's in the fridge!
Ingredients 15
For The Spicy Grilled Chicken
2 chicken breasts, boneless, skinless
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp sesame oil
1 tsp honey
1 garlic clove, minced
1⁄2 tsp ground black pepper
For The Bowl
2 cups cooked rice, white or brown
4 cups spinach leaves, fresh
1 cup snow peas, trimmed
1 tbsp neutral oil
salt, to taste
1⁄2 lemon, juiced
kimchi, for serving
sesame seeds, for garnish, optional
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Method 5
In a bowl, mix , , , , , and . Add and toss to coat. Marinate for 15-20 minutes.
While marinates, cook according to package instructions. Set aside.
Heat a grill pan or skillet over medium-high heat. Grill marinated for about 5-6 minutes per side, until cooked through. Remove, let rest 2 minutes, then slice the chicken.
Heat in a skillet over medium heat. Add fresh and trimmed ; sauté for 2 minutes until just wilted and crisp-tender. Season with salt and a big squeeze of lemon juice.
To assemble, divide between two bowls. Top each with sliced grilled , sautéed and , and a scoop of kimchi on the side. Sprinkle with sesame seeds if you have them.
Helpful tips
Try brown rice for extra texture and nutrition.
If you don’t have gochujang, use sriracha or another chili paste.
Let the chicken rest a few minutes before slicing to keep it juicy.
Don’t overcook the snow peas—they’re best crisp and bright.
Kimchi can be store-bought or homemade, depending on preference.
