Thai Marinated Chicken & Rice Bowl

Thai chicken and rice bowl recipe

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On a busy weekday evening having food that is easy to throw together is vital.

Rice bowls are the perfect way to combine quick cooking times with big flavours and high nutritional content.

This recipe is loosely inspired by a Thai marinade I stumbled across recently whilst reading I Food Blogger.

Prep Time: 15 minutes

Cooking Time: 30 minutes

This recipe makes 4 portions.


  • 4 Chicken Breast
  • 200g Basmati Rice
  • 1 cup Frozen Sweetcorn
  • 4 Spring Onions
  • 1 Tsp Ground Turmeric
  • 1/2 Tsp Ground Paprika
  • 1 Tbsp Soy Sauce
  • 1 Handful Fresh Basil
  • 1 Thumb Fresh Ginger
  • 1 Red Chilli
  • 1 Tsp Honey
  • 4 Garlic Cloves
  • 1 Lemon (Zest & Juice)
  • 1 Lime
  • 2-3 Tsp Coconut Oil OR Butter
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Equipment Needed:

Frying Pan, Baking Tray, Pan, Blender / Nutribullet, Grater, Bowl or Tupperware Box, Sharp Knife.

Get hold of my kitchen equipment hit list in The Complete Guide to Healthy Meal Prep.


Start by making your marinade.

Peel and roughly chop the Ginger and Garlic. Slice and remove the seeds from your Chilli. Use the fine side of a grater for the Lemon Zest.

Add your Ginger, Garlic and Chilli to a blender along with 1 Tbsp Soy Sauce, 1 Tsp Honey, Handful Basil, Juice of 1 Lemon along with the zest and the juice of 1 Lime.

Blend the ingredients until a paste consistency.

In a bowl add the Chicken Breasts and mix in your marinade, use your hands to mix everything together.

(Leaving your Chicken to marinate over night will really add to the flavour here but it is not necessary if you’re short on time.)

Set your oven to 180 degrees.

To your frying pan add 1 Tsp Coconut Oil or Butter, set to a medium heat.

When melted add your Chicken Breasts and cook for 3-4 minutes each side or until browned slightly. Keep turning the Chicken and move around the pan to pick up the marinade and add colour.

When the Chicken Breasts have a good colour on them remove from the frying pan and place on the baking tray.

Transfer to your baking tray and place into the oven for 20 minutes.

Give your frying pan a wash, we will use this again for the Sweetcorn.

Wash the rice using a fine sieve under the cold tap.

Add your rice to a pan and cover with double the amount of water, place the lid on your pan.

Set on a medium heat, when the rice begins to boil reduce the heat right down so it comes to a gentle simmer.

Your rice should take 15 minutes to cook with the lid on. When all the water has been absorbed remove your rice from the heat and leave to steam until ready to serve.

Whilst the rice is cooking add 1 Tsp Coconut Oil to the frying pan along with 1 cup Frozen Sweetcorn, 1 Tsp Turmeric and 1/2 Tsp Paprika.

Sauté in the pan on a low heat for 10 minutes whilst the rice is cooking.

Wash the Spring Onions under a cold tap and after removing the bottom finely slice the whole stem. Leave to one side for now.

Remove your Chicken from the oven and leave to stand for 1 minute before slicing.

Serve your rice in a bowl with the Sweetcorn and Chicken placed on top. Sprinkle over the Spring Onion.

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If you’re anything like me you’ll love stumbling across recipes just like this one that you can play around with and make your own…

Here’s a really good article highlighting different rice bowl combinations I enjoyed reading whilst researching this recipe.

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