Grilled Citrus Chicken Rice Bowls

What You'll Need

• ½ teaspoon sugar
• ¼ teaspoon black pepper
• one lb. boneless skinless chicken breasts
• three cups rice, cooked
• one cup carrots, cut into matchsticks
• one cup sugar snap peas, cut in half
• ½ cup scallions, finely chopped
• ¼ cup orange juice
• three tablespoons olive oil
• tow tablespoons lemon juice
• one tablespoon apple cider vinegar
• one teaspoon orange zest
• one teaspoon salt

How to Make It

1. In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, salt, sugar, and pepper.
2. Place chicken in a zip-top bag and add 3 tablespoons of the citrus dressing.
3. Seal bag and flip a few times to make sure the chicken is fully coated.
4. Marinate in refrigerator for 2-4 hours.
5. Heat grill or grill pan to medium-high heat.
6. Take chicken out of bag and dab any excess marinade on a paper towel.
7. If the chicken is dripping with marinade when it goes on the grill, chances are it will burn.
8. Grill chicken 7-8 minutes on each side or until chicken reaches 165° F.
9. Remove from grill and slice thinly on the bias.
10. In a large bowl, combine rice, carrots, sugar snap peas, and scallions.
11. Add 4 tablespoons of the citrus dressing and gently toss to combine.
12. Serve chicken over rice and drizzle with remaining dressing, if desired.