Grilled Chicken and Raw Carrot Rice Bowl

When it comes to dinner, sometimes you want something quick, flavorful, and a little bit special. This Grilled Chicken and Raw Carrot Rice Bowl is the perfect dish. It's a balance of juicy, marinated chicken, fluffy jasmine rice, and a refreshing, zesty carrot salad. Perfect for a low effort weeknight meal.

Let’s start with the grilled chicken. Marinated in a tangy-sweet mix of soy sauce, honey, sesame oil, and lime juice, the chicken packs a punch with every bite. The marinade is quick and simple, but the flavors get even better the longer it sits. So if you’ve got 30 minutes, great. But if you can give it a few hours in the fridge, your taste buds will thank you.

While grilling, the chicken gets those irresistible charred edges—thanks to the honey—creating a perfect contrast to the juicy center. Baste the chicken with the leftover marinade as it grills to lock in the moisture and dial up the flavor even more. After resting, the chicken slices up like a dream, ready to top your rice bowl.

The raw carrot salad is the refreshing addition you didn’t know you needed. Shaved thin and dressed in a gingery, garlic-infused sesame oil vinaigrette, the carrots bring crunch and brightness to the dish. They’re cool, crisp, and just the right amount of tangy, adding a layer of freshness that cuts through the richness of the chicken and rice.

This salad is a bit of a game-changer. It’s not your standard soggy, cooked veggie side—it's raw, bold, and alive with flavor. Plus, the texture adds a whole new dimension to the bowl. Pair that with the fragrant jasmine or basmati rice, and every bite becomes a mix of warm and cool, soft and crunchy, savory and sweet. It’s harmony in a bowl.

A sprinkle of sesame seeds adds a nutty crunch, while fresh cilantro or green onions bring a pop of color and a burst of herbal brightness. They’re not just for looks—they truly round out the dish. Cilantro adds a citrusy zing and green onions deliver that mild, oniony bite that pulls the whole bowl together.

This Grilled Chicken and Raw Carrot Rice Bowl isn’t just delicious—it’s versatile. It works great for meal prep, and you can easily swap ingredients to suit your taste or dietary needs. Use tamari for a gluten-free version, add a little extra sriracha for heat, or swap out jasmine rice for quinoa. The best part is that this dish feels light yet satisfying, leaving you full but not weighed down. Whether you’re enjoying it on a lazy weeknight or serving it up for friends at your next get-together, it’s sure to impress.

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Author: Erika Barnett

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Grilled Chicken and Raw Carrot Rice Bowl

Prep time: 10 MinCook time: 15 MinInactive time: 30 MinTotal time: 55 Min

This Grilled Chicken and Raw Carrot Rice Bowl is a flavorful, satisfying meal that combines juicy, marinated chicken with fluffy jasmine rice and a crisp, tangy, raw carrot salad. Topped with fresh cilantro and sesame seeds, it's a perfect balance of savory, sweet, and refreshing textures in every bite.

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Ingredients

Grilled Chicken Rice Bowl

• 1 cup jasmine or basmati rice
• 2 boneless, skinless chicken breasts
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey
• ½ tbsp rice vinegar
• ½ tbsp sesame oil
• 1 garlic clove, minced
• fresh ginger, minced or grated
• 1 tsp sriracha or chili garlic sauce (optional)
• ½ tbsp lime juice
• fresh cilantro or green onion, for garnish
• Sesame seeds, for garnish

Raw Carrot Salad

• 2 medium carrots, thinly shaved lengthwise
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp honey or maple syrup
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 small garlic clove, grated
• salt and pepper to taste

Instructions

1. Cook the rice according to package instructions.
2. In a bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, ginger, sriracha (if using), and lime juice.
3. Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavor.
4. Preheat your grill to medium-high heat.
5. Remove the chicken from the marinade (reserve the marinade) and grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
6. While grilling, brush the chicken occasionally with the leftover marinade to keep it moist and flavorful. Once done, let the chicken rest for 5 minutes before slicing.
7. While the chicken is grilling, make the raw carrot salad. In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic—season with salt and pepper. Add the shaved carrots and toss well to combine.
8. Divide the cooked rice into two bowls. Top with carrot salad and grilled chicken. Garnish with fresh cilantro or green onion and sesame seeds.

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