Caesar Greens Rice Bowl with Grilled Chicken

Caesar Greens Rice Bowl with Grilled Chicken

Grilled chicken and crisp romaine meet warm rice, tossed together in tangy Caesar dressing.

Total 45 min Makes 4 servings Calories 560/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This bowl layers smoky grilled chicken and crunchy romaine over warm rice, all brought together with creamy Caesar dressing and shaved Parmesan. It's a sturdy, satisfying twist on the classic salad that works for a quick weeknight dinner or packed lunch.

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups long-grain white rice, uncooked
  • 3 cups water
  • 6 cups romaine lettuce, chopped
  • 3/4 cup Caesar dressing
  • 1/2 cup Parmesan cheese, shaved or grated
  • 1 cup croutons
  • 1 tablespoon lemon juice

Method

  1. Rinse the rice under cold water, then combine with water in a 6-quart saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender.

  2. Pat chicken breasts dry and rub with olive oil, garlic powder, salt, and pepper on both sides.

  3. Heat a grill pan or skillet over medium-high heat. Grill the chicken 6 to 7 minutes per side, until the internal temperature reaches 165°F.

  4. Transfer chicken to a cutting board and let rest 5 minutes before slicing into strips.

  5. While the chicken rests, toss the chopped romaine with lemon juice and half of the Caesar dressing in a large bowl.

  6. Divide the warm rice among four bowls and top each with the dressed romaine.

  7. Arrange sliced chicken over the greens and rice, then drizzle with the remaining Caesar dressing.

  8. Scatter shaved Parmesan and croutons over each bowl before serving.

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    Caesar Greens Rice Bowl with Grilled Chicken

    This bowl layers smoky grilled chicken and crunchy romaine over warm rice, all brought together with creamy Caesar dressing and shaved Parmesan. It's a sturdy, satisfying twist on the classic salad that works for a quick weeknight dinner or packed lunch.

    45 min 4 servings 560 cal

    Ingredients

    • 1 pound boneless skinless chicken breasts
    • 2 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 1/2 cups long-grain white rice, uncooked
    • 3 cups water
    • 6 cups romaine lettuce, chopped
    • 3/4 cup Caesar dressing
    • 1/2 cup Parmesan cheese, shaved or grated
    • 1 cup croutons
    • 1 tablespoon lemon juice

    Method

    1. 1

      Rinse the rice under cold water, then combine with water in a 6-quart saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender.

    2. 2

      Pat chicken breasts dry and rub with olive oil, garlic powder, salt, and pepper on both sides.

    3. 3

      Heat a grill pan or skillet over medium-high heat. Grill the chicken 6 to 7 minutes per side, until the internal temperature reaches 165°F.

    4. 4

      Transfer chicken to a cutting board and let rest 5 minutes before slicing into strips.

    5. 5

      While the chicken rests, toss the chopped romaine with lemon juice and half of the Caesar dressing in a large bowl.

    6. 6

      Divide the warm rice among four bowls and top each with the dressed romaine.

    7. 7

      Arrange sliced chicken over the greens and rice, then drizzle with the remaining Caesar dressing.

    8. 8

      Scatter shaved Parmesan and croutons over each bowl before serving.