Introduction

If there is one thing I have learned in my years of cooking, it is that you can never go wrong with the “Big Three”: protein, grains, and greens—all smothered in a velvety cheese sauce. This Ultimate Grilled Chicken and Rice Bowl is exactly that. It is the kind of meal that feels like a hug in a bowl, perfect for those Tuesday nights when you want something gourmet but only have 40 minutes to spare.

We aren’t just talking about a bland chicken and rice dish here. We are elevating simple ingredients with a smoky paprika rub for the chicken and a dual-cheese mornay sauce that puts the neon-yellow canned stuff to shame. Whether you are meal prepping for the week or feeding a hungry family, these bowls are a guaranteed win.

Why I Love This Recipe

What makes this recipe a staple in my kitchen is its versatility and balance. You get the char from the grilled chicken, the fluffiness of the rice, and the crunch of perfectly steamed broccoli. But the real star is the sauce. By combining sharp cheddar for flavor and mozzarella for that iconic “cheese pull,” we create a texture that is absolutely addictive.

It reminds me of the comfort I get from this Mexican Chicken and Rice Casserole, but with a fresher, deconstructed feel. It’s a complete meal that doesn’t require five different side dishes to feel “finished.”

---

Ingredients

For the Chicken:

• 4 chicken breasts (approx. 600g), pounded to even thickness
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt & black pepper to taste

For the Rice:

• 250g Basmati or Jasmine rice
• 500ml water
• A pinch of salt

For the Broccoli:

• 300g broccoli florets (fresh is best, but frozen works)
• A pinch of salt

For the Signature Cheese Sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 400ml whole milk
• 150g sharp cheddar cheese, freshly shredded
• 50g mozzarella cheese, shredded
• Salt & pepper to taste
• Fresh thym or parsley for garnish

---

Swaps and Notes

• The Veggies: Not a fan of broccoli? You can easily swap it for cauliflower, snap peas, or even roasted asparagus.
• The Protein: This recipe is very forgiving. Feel free to use turkey breast or even grilled shrimp. If you’re looking for a heavier comfort food vibe, you might enjoy the flavors in this Cajun Chicken and Sausage Gumbo.
• The Cheese: I recommend grating your own cheese from a block. Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your sauce slightly grainy.

---

List of Steps

1. Prepare the Rice: Rinse your rice under cold water until the water runs clear. In a medium pot, combine rice, water, and salt. Bring to a boil, then reduce to low, cover, and simmer for 15–18 minutes. Fluff with a fork and keep covered.
2. Season and Grill the Chicken: Pat the chicken dry. Rub with olive oil, garlic powder, paprika, salt, and pepper. Grill over medium-high heat for about 6–7 minutes per side or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
3. Steam the Broccoli: While the chicken is grilling, place broccoli florets in a steamer basket over boiling water. Steam for 4–5 minutes until tender-crisp and vibrant green.
4. Make the Cheese Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute (don’t let it brown). Gradually whisk in the milk to avoid lumps. Simmer until thickened, then remove from heat. Stir in the cheddar and mozzarella until completely melted and smooth.
5. Assemble: Divide the rice among four bowls. Top with sliced grilled chicken and broccoli. Pour a generous amount of cheese sauce over the top and garnish with fresh herbs.

---

Tips for Success

• Don’t Overcook the Broccoli: You want it to have a slight “snap.” Mushy broccoli ruins the texture of the bowl.
• The Roux Secret: When making the sauce, add the milk slowly—literally a splash at a time at first—and whisk vigorously. This ensures a silky-smooth finish.
• Rest the Meat: Always let your chicken rest. If you cut it immediately, all those delicious juices will run out onto the cutting board instead of staying in the meat.

---

Serving Suggestions and Pairings

These bowls are quite filling on their own, but if you are hosting a dinner party, I love starting the meal with a light appetizer like this Baked Brie.

For those who love a bit of a “game day” spread, you could even serve these bowls alongside this Beer Cheese Dip and some pretzels while the chicken is on the grill. If you’re feeding an even larger crowd and need a finger-food option with similar flavors, check out these Sheet Pan Quesadillas.

---

Nutritional Information (Per Serving)

• Calories: ~640 kcal
• Protein: 45g
• Carbohydrates: 52g
• Fats: 28g
• Fiber: 3g

---

Storage and Leftover Tips

Refrigeration: Store the components separately if possible. The chicken and rice stay fresh in airtight containers for up to 4 days. The Sauce: The cheese sauce will thicken significantly in the fridge. When reheating, add a splash of milk and stir well to bring back that creamy consistency. Can I Freeze This? I don’t recommend freezing the cheese sauce as it can break (separate) upon thawing. However, the grilled chicken and rice freeze beautifully for up to 3 months.

If you find yourself with leftover chicken but no rice, you can always repurpose it into something fast like this Instant Pot Lasagna for a completely different meal the next night!

---

Final Thoughts

There you have it—a restaurant-quality meal made right in your own kitchen. This bowl is proof that “healthy-ish” eating doesn’t have to be boring. The smokiness of the chicken paired with that rich, homemade sauce is a match made in heaven.

I’d love to hear how yours turned out! Did you add a spicy kick or stick to the classic cheddar? Drop a comment below and let me know, or tag us in your photos! Don’t forget to follow ChefManiac for more weekly recipe inspiration.