28+ Delicious Summer Chicken and Rice Recipes to Try This Season

Summer is the perfect time to embrace lighter, fresher meals that still pack a punch in flavor.

And when it comes to versatile, satisfying dishes, few combinations are as timeless as chicken and rice.

Whether you’re grilling, baking, or tossing together a refreshing salad, there’s a summer chicken and rice recipe for every occasion.

From tangy lemon herb chicken paired with aromatic rice to spicy BBQ chicken with a creamy twist, the possibilities are endless.

These dishes are not only simple to prepare but also make the most of seasonal ingredients, so you can enjoy meals that are as vibrant as the summer days themselves.

Whether you’re hosting a backyard BBQ, meal prepping for the week, or simply looking for a quick dinner after a busy day, chicken and rice will never let you down.

In this post, we’ve curated a list of 28+ summer chicken and rice recipes that offer the perfect balance of freshness, flavor, and ease.

Let’s dive into these delightful meals that will become your go-to summer favorites!

28+ Delicious Summer Chicken and Rice Recipes to Try This Season

As the days get longer and the temperatures rise, nothing beats the convenience and deliciousness of a well-rounded chicken and rice dish.

These 28+ summer chicken and rice recipes are a great way to keep your meals light, fresh, and full of flavor.

From vibrant salads to hearty casseroles, each recipe is designed to help you make the most of summer’s bounty while enjoying a satisfying meal.

Whether you’re cooking for a crowd or just looking for an easy weeknight dinner, these dishes will bring variety and excitement to your summer menu.

So, grab your apron and get ready to cook up some of these tasty chicken and rice combinations that are sure to please your palate and keep your kitchen cool.

Grilled Citrus Chicken with Coconut Rice

This tropical-inspired dish brings the zest and brightness of summer to your plate.

Grilled chicken is marinated in a blend of citrus juices and herbs, paired with creamy, lightly sweetened coconut rice for a refreshing and satisfying meal. Perfect for backyard BBQs or a light dinner on a warm evening, this recipe is a great way to enjoy bold flavors without heavy sauces.

Ingredients:

For the chicken marinade:

• 4 boneless, skinless chicken thighs
• Juice of 1 orange
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey
• 2 garlic cloves, minced
• 1 tsp fresh thyme
• Salt and pepper to taste

For the coconut rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt
• 1 tbsp shredded coconut (optional)
• Fresh cilantro for garnish

Instructions:

1. Marinate the Chicken: Combine all marinade ingredients in a bowl. Add chicken and refrigerate for at least 1 hour.
2. Cook the Rice: Rinse rice and add to a pot with coconut milk, water, and salt. Bring to a boil, then cover and simmer for 15–18 minutes until tender. Let rest 5 minutes, then fluff with a fork.
3. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5–6 minutes per side or until fully cooked.
4. Serve: Plate chicken over coconut rice. Garnish with cilantro and shredded coconut if using.

This dish is a tropical getaway on a plate. The citrus-infused chicken pairs beautifully with the creamy rice, making it a crowd-pleaser for both casual dinners and summer gatherings.

The subtle sweetness of the coconut makes every bite sing.

One-Pan Tomato Basil Chicken and Rice

This easy, one-pan meal delivers fresh summer flavors with minimal cleanup.

Juicy chicken thighs cook directly over tomato-simmered rice, infused with garlic, basil, and a hint of lemon. It’s a rustic and comforting dish that still feels light and vibrant—great for weeknight dinners or casual weekend meals.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 pint cherry tomatoes, halved
• 4 garlic cloves, minced
• 1 small onion, diced
• 1/2 cup fresh basil, chopped
• Zest of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sear the Chicken: Heat olive oil in a large skillet. Season chicken with salt and pepper and sear skin-side down for 5–6 minutes until golden. Flip and cook another 3 minutes. Remove from pan.
2. Sauté Aromatics: In the same skillet, add onion and garlic. Cook until fragrant, then stir in tomatoes and cook for 2–3 minutes.
3. Add Rice and Broth: Stir in rice, lemon zest, and chicken broth. Bring to a simmer.
4. Combine and Cook: Nestle chicken on top, cover, and reduce heat. Cook on low for 25–30 minutes until rice is tender and chicken is cooked through.
5. Finish and Serve: Sprinkle with fresh basil before serving.

This one-pan wonder is both comforting and fresh, ideal for busy summer nights when you want something hearty without turning on the oven.

The basil and lemon lift the dish with herbal brightness, while the tomatoes add juicy depth.

Southwestern Chicken and Rice Salad

This chilled chicken and rice salad is a summertime favorite that’s bursting with color and flavor.

It combines grilled chicken, seasoned rice, black beans, corn, and a tangy lime dressing—perfect for meal prep, potlucks, or a healthy lunch on a hot day. Serve it cold or room temperature for a light yet filling meal.

Ingredients:

• 2 cups cooked brown rice
• 2 grilled chicken breasts, diced
• 1 cup canned black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/2 cup chopped cilantro
• 1 avocado, diced (optional)

For the dressing:

• Juice of 2 limes
• 3 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Make the Dressing: Whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
2. Prepare the Salad: In a large bowl, combine rice, chicken, beans, corn, bell pepper, red onion, and cilantro.
3. Add Dressing and Toss: Pour dressing over the salad and mix well. Add avocado last and toss gently.
4. Chill and Serve: Refrigerate for 30 minutes before serving for best flavor.

This salad is everything a summer dish should be—cool, bright, and bursting with wholesome ingredients.

The smoky chicken and zesty lime dressing make each bite pop, and it’s just as delicious the next day, making it a perfect make-ahead option.

Lemon Herb Grilled Chicken with Garlic Parmesan Rice

This refreshing grilled chicken is packed with zesty lemon and aromatic herbs, making it a perfect pairing with garlic parmesan rice.

Light yet flavorful, this dish brings out the best of summer with its fresh ingredients and deliciously creamy rice.

Ingredients:

For the chicken marinade:

• 4 boneless, skinless chicken breasts
• Juice of 1 lemon
• 2 tbsp olive oil
• 2 tsp dried oregano
• 2 garlic cloves, minced
• Salt and pepper to taste

For the garlic parmesan rice:

• 1 cup basmati rice
• 2 cups chicken broth
• 3 tbsp butter
• 1/2 cup grated parmesan cheese
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped

Instructions:

1. Marinate the Chicken: Combine lemon juice, olive oil, oregano, garlic, salt, and pepper in a bowl. Coat the chicken breasts and refrigerate for at least 30 minutes.
2. Cook the Rice: In a pot, bring chicken broth to a boil. Stir in rice and reduce to a simmer. Cover and cook for 15–18 minutes, or until rice is tender. Set aside.
3. Prepare the Garlic Parmesan Rice: In a pan, melt butter and sauté garlic until fragrant. Add cooked rice and toss. Stir in parmesan cheese and parsley.
4. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Grill the chicken for 5–6 minutes on each side or until fully cooked.
5. Serve: Plate the grilled chicken alongside the garlic parmesan rice.

This dish combines the best of both worlds: the smoky flavor of grilled chicken with the creamy, savory goodness of garlic parmesan rice.

It’s a delightful and satisfying summer meal that’s perfect for a quick dinner or entertaining guests.

Creamy Pesto Chicken and Rice Bake

This baked casserole combines the richness of a creamy pesto sauce with tender chicken and rice, creating a comforting yet vibrant summer meal.

With its simple prep and all-in-one cooking, this dish is perfect for busy days when you still want something full of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups cooked rice (white, brown, or jasmine)
• 1 cup pesto (store-bought or homemade)
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Chicken: Season chicken breasts with salt and pepper. In a large skillet, cook the chicken over medium heat for 4–5 minutes on each side until golden brown. Remove from heat.
3. Make the Pesto Sauce: In a bowl, mix pesto with heavy cream to create a creamy sauce.
4. Assemble the Bake: In a baking dish, combine cooked rice, the pesto sauce, and half of the mozzarella and parmesan cheeses. Nestle the chicken breasts into the mixture, and top with remaining cheese and halved cherry tomatoes.
5. Bake: Cover with foil and bake for 25–30 minutes until the chicken is fully cooked. Remove foil and bake for an additional 5–7 minutes to brown the top.
6. Serve: Let the casserole rest for 5 minutes before serving.

This creamy pesto chicken and rice bake is a rich, indulgent meal that’s still light and fresh thanks to the bright flavor of the pesto.

The combination of cheeses, pesto, and juicy tomatoes creates a mouthwatering dish that’s sure to become a family favorite.

Spicy Mango Chicken and Rice Bowls

This vibrant and spicy chicken and rice bowl is an explosion of summer flavors.

Tender chicken is coated in a fiery marinade and paired with sweet, juicy mangoes, creating a balance of heat and sweetness. It’s the perfect dish for a light yet flavorful meal.

Ingredients:

For the chicken marinade:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tbsp honey
• 1 tbsp lime juice
• Salt and pepper to taste

For the rice and toppings:

• 1 cup jasmine rice
• 1 mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• 1/2 avocado, diced
• 1 lime, cut into wedges
• 1 tbsp olive oil for cooking

Instructions:

1. Marinate the Chicken: Mix olive oil, chili powder, paprika, cumin, honey, lime juice, salt, and pepper in a bowl. Coat the chicken and refrigerate for at least 1 hour.
2. Cook the Rice: Rinse rice and cook according to package instructions. Set aside.
3. Cook the Chicken: Heat olive oil in a pan over medium-high heat. Sear the chicken thighs for 5–6 minutes per side until fully cooked and crispy on the outside.
4. Prepare the Toppings: While the chicken cooks, dice mango, chop cilantro, and slice the avocado and onion.
5. Assemble the Bowls: In each bowl, layer rice, sliced chicken, diced mango, red onion, avocado, and cilantro. Squeeze fresh lime juice over the top.
6. Serve: Serve immediately for a vibrant and refreshing meal.

These spicy mango chicken and rice bowls are a perfect balance of heat, sweetness, and freshness.

The juicy mango and creamy avocado complement the spicy chicken, creating an irresistible combination. This is a great option for anyone craving something bold and refreshing in the summer months.

Baked Chicken and Rice with Zesty Lemon Sauce

This baked chicken and rice dish is packed with fresh citrus flavors, making it a light and flavorful meal.

The zesty lemon sauce infuses the chicken and rice, while the crispy skin of the chicken adds texture and richness. It’s a perfect meal for a relaxed summer evening when you want something that feels fresh but comforting.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup long grain rice
• 2 cups chicken broth
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Chicken: Season the chicken thighs with olive oil, salt, pepper, thyme, and lemon zest. Set aside.
3. Prepare the Rice: In a baking dish, combine rice, chicken broth, minced garlic, and lemon juice. Stir to combine.
4. Add the Chicken: Nestle the seasoned chicken thighs on top of the rice mixture.
5. Bake: Cover with foil and bake for 30–35 minutes. Remove the foil and bake for another 10–15 minutes to allow the chicken skin to crisp up.
6. Serve: Let the dish rest for 5 minutes, then garnish with fresh parsley before serving.

The combination of zesty lemon and tender chicken makes this dish perfect for summer nights.

The rice absorbs all the delicious juices from the chicken, making each bite flavorful and satisfying. It’s simple to prepare yet full of bright, tangy flavors.

Cilantro Lime Chicken and Rice Skillet

A quick, one-pan dish, this cilantro lime chicken and rice skillet is packed with vibrant flavors.

The juicy chicken, seasoned with cilantro and lime, pairs perfectly with the rice cooked in a tangy lime dressing. It’s a great go-to meal for busy summer days or meal prep.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup basmati rice
• 2 cups chicken broth
• Juice of 2 limes
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp cumin
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Cook the Chicken: In a skillet, heat olive oil over medium-high heat. Season chicken breasts with salt, pepper, cumin, and lime juice. Cook for 5–6 minutes on each side until fully cooked. Remove from the skillet and set aside.
2. Prepare the Rice: In the same skillet, sauté garlic until fragrant. Add rice, chicken broth, and the remaining lime juice. Bring to a boil, then reduce to a simmer. Cover and cook for 15–18 minutes until rice is tender and liquid is absorbed.
3. Combine and Serve: Once the rice is done, fluff with a fork and stir in chopped cilantro. Slice the chicken and arrange on top of the rice. Serve immediately.

This cilantro lime chicken and rice skillet is both fresh and hearty, with the cilantro and lime brightening the dish and the chicken providing a satisfying protein.

It’s a great option when you want a quick, flavorful meal without a lot of fuss.

Tropical Pineapple Chicken and Rice

Transport yourself to a tropical paradise with this sweet and savory pineapple chicken and rice dish.

The chicken is marinated in a tangy pineapple sauce, and when paired with the rice, it creates a refreshing, sweet, and slightly spicy meal. Perfect for a summer lunch or dinner!

Ingredients:

For the chicken marinade:

• 4 boneless, skinless chicken breasts
• 1 cup pineapple juice
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp grated ginger

For the rice and toppings:

• 1 cup jasmine rice
• 1 cup pineapple chunks (fresh or canned)
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1 red bell pepper, diced
• 1 tbsp olive oil

Instructions:

1. Marinate the Chicken: Combine pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger in a bowl. Add chicken and marinate for at least 1 hour in the refrigerator.
2. Cook the Rice: Rinse rice and cook according to package instructions. Set aside.
3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Remove chicken from the marinade and cook for 5–6 minutes on each side until fully cooked. Set aside and slice into strips.
4. Prepare the Toppings: In the same skillet, sauté the red bell pepper for 2–3 minutes until soft. Stir in the pineapple chunks and cook for another 2 minutes.
5. Assemble the Dish: Serve rice with sliced chicken on top. Garnish with sautéed peppers, pineapple, green onions, and cilantro.

This tropical pineapple chicken and rice dish is a delightful mix of savory and sweet.

The pineapple adds a refreshing burst of flavor that balances the savory chicken and rice perfectly, making it an ideal dish for a summer get-together or a fun weeknight meal.

Honey Mustard Grilled Chicken with Herb Rice

This dish combines the sweet and tangy flavor of honey mustard grilled chicken with fragrant herb-infused rice.

It’s a simple yet satisfying summer meal that’s perfect for grilling season, and the rice adds a delicious herby complement to the rich chicken.

Ingredients:

For the honey mustard chicken:

• 4 boneless, skinless chicken breasts
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 garlic clove, minced
• Salt and pepper to taste

For the herb rice:

• 1 cup basmati rice
• 2 cups chicken broth
• 1 tbsp butter
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions:

1. Marinate the Chicken: In a bowl, whisk together mustard, honey, olive oil, apple cider vinegar, garlic, salt, and pepper. Coat chicken breasts with the marinade and refrigerate for at least 30 minutes.
2. Cook the Rice: In a pot, bring chicken broth to a boil. Stir in rice, oregano, thyme, and a pinch of salt. Cover, reduce heat, and simmer for 15–18 minutes until rice is tender.
3. Grill the Chicken: Heat a grill or grill pan over medium heat. Grill the chicken for 5–6 minutes per side, until cooked through.
4. Finish the Rice: Once the rice is cooked, stir in butter and fresh parsley.
5. Serve: Plate the grilled chicken with the herb rice on the side and drizzle with any extra marinade if desired.

This honey mustard grilled chicken paired with the fragrant herb rice makes for a well-balanced and flavorful meal that’s both fresh and hearty.

It’s perfect for a summer barbecue or a light dinner on a warm evening.

BBQ Chicken and Rice Casserole

This BBQ chicken and rice casserole is a comforting, hearty dish that blends the smoky sweetness of BBQ sauce with tender chicken and rice.

It’s a one-pan meal that’s perfect for a relaxed family dinner or to serve a crowd at a summer potluck.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups cooked rice
• 1 cup BBQ sauce (store-bought or homemade)
• 1 cup shredded cheddar cheese
• 1/2 cup diced red bell pepper
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup green onions, sliced
• Salt and pepper to taste

Instructions:

1. Cook the Chicken: Season the chicken breasts with salt and pepper. Heat a skillet over medium heat and cook the chicken for 6–7 minutes per side until golden and cooked through. Slice into strips.
2. Prepare the Casserole: Preheat the oven to 375°F (190°C). In a large bowl, combine the cooked rice, BBQ sauce, corn, diced bell pepper, and green onions. Mix well, then stir in half of the shredded cheese.
3. Assemble the Casserole: Spread the rice mixture into a greased baking dish and top with sliced chicken. Sprinkle the remaining shredded cheese over the top.
4. Bake: Cover with foil and bake for 20–25 minutes. Remove foil and bake for an additional 5–10 minutes until cheese is melted and bubbly.
5. Serve: Garnish with extra green onions or cilantro if desired.

This BBQ chicken and rice casserole is full of comforting flavors and is easy to prepare ahead of time.

The combination of BBQ sauce, cheesy goodness, and tender chicken makes it a family-friendly dish that’s perfect for summer gatherings or weeknight dinners.

Mediterranean Chicken and Rice Bowls

These Mediterranean-inspired chicken and rice bowls are packed with fresh, vibrant ingredients, making them perfect for a light yet filling summer meal.

The chicken is seasoned with Mediterranean spices, and the rice is topped with a variety of fresh veggies and a tangy yogurt sauce.

Ingredients:

For the chicken marinade:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 garlic clove, minced
• Juice of 1 lemon
• Salt and pepper to taste

For the rice and toppings:

• 1 cup jasmine rice
• 1 cucumber, diced
• 1 tomato, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, whisk together olive oil, oregano, cumin, garlic, lemon juice, salt, and pepper. Coat the chicken breasts and refrigerate for at least 30 minutes.
2. Cook the Rice: Rinse rice and cook according to package instructions. Set aside.
3. Cook the Chicken: Heat a grill or skillet over medium heat. Cook the chicken for 6–7 minutes on each side until fully cooked. Slice into strips.
4. Prepare the Toppings: While the chicken cooks, dice the cucumber, tomato, and red onion. Slice the olives and crumble the feta.
5. Make the Sauce: In a small bowl, mix Greek yogurt, lemon juice, olive oil, salt, and pepper to taste.
6. Assemble the Bowls: In each bowl, layer the rice, chicken, cucumber, tomato, red onion, olives, and feta. Drizzle with the yogurt sauce.

These Mediterranean chicken and rice bowls are bursting with fresh flavors and textures.

The tender chicken, vibrant veggies, and creamy yogurt sauce make each bite a refreshing and satisfying experience. It’s perfect for a healthy, light summer meal.

Chicken and Rice with Summer Vegetables

This vibrant chicken and rice dish is a celebration of summer produce. Packed with colorful vegetables like zucchini, bell peppers, and tomatoes, it’s a healthy and satisfying meal that’s full of flavor.

The chicken is sautéed to perfection, and the rice is cooked with fresh vegetables, making it a perfect one-pan dish for summer dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup jasmine rice
• 2 cups chicken broth
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup peas (fresh or frozen)
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt, pepper, and basil. Cook for 5–6 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
2. Cook the Vegetables: In the same skillet, add garlic and sauté for 1 minute. Add zucchini, bell pepper, and peas, and cook for 5–7 minutes until the vegetables are tender.
3. Prepare the Rice: Stir in the rice, chicken broth, and halved tomatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
4. Combine and Serve: Slice the chicken and place it on top of the cooked rice and vegetables. Garnish with fresh herbs if desired.

This chicken and rice with summer vegetables is not only healthy but also light and full of fresh, bright flavors.

It’s perfect for a wholesome weeknight meal or a summer BBQ side dish.

Chipotle Chicken and Rice Burrito Bowls

These Chipotle-inspired chicken and rice burrito bowls are packed with smoky, spicy chicken, seasoned rice, and fresh toppings.

They’re customizable, so you can load them up with your favorite ingredients like guacamole, corn, and salsa for a bold and satisfying summer meal.

Ingredients:

For the chipotle chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp chipotle chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Juice of 1 lime
• Salt and pepper to taste

For the rice and toppings:

• 1 cup long grain rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 cup cilantro, chopped
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red onion
• 1/2 cup diced avocado
• 1/2 cup salsa or pico de gallo
• Lime wedges for serving

Instructions:

1. Marinate the Chicken: In a bowl, combine olive oil, chipotle chili powder, cumin, paprika, lime juice, salt, and pepper. Coat the chicken breasts in the mixture and refrigerate for at least 30 minutes.
2. Cook the Rice: In a saucepan, bring chicken broth to a boil. Stir in rice and cumin, cover, and reduce heat to a simmer. Cook for 15–18 minutes until the rice is tender.
3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Cook the marinated chicken for 5–6 minutes on each side until fully cooked. Slice into strips.
4. Assemble the Bowls: In each bowl, layer rice, sliced chicken, corn, red onion, and avocado. Top with salsa, cilantro, and a squeeze of lime juice.
5. Serve: Serve immediately and enjoy your fresh, flavorful burrito bowls!

These chipotle chicken and rice burrito bowls are bursting with flavor.

The smoky chicken pairs perfectly with the zesty rice, fresh veggies, and all the toppings you love. They’re perfect for a summer meal that’s both spicy and refreshing.

Coconut Curry Chicken and Rice

This coconut curry chicken and rice dish brings a tropical twist to a comforting favorite.

The chicken is simmered in a rich, fragrant coconut curry sauce that perfectly complements the tender rice. The combination of curry spices and creamy coconut milk makes it an indulgent yet light summer meal.

Ingredients:

For the chicken curry:

• 4 boneless, skinless chicken thighs, cut into chunks
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

For the rice:

• 1 cup jasmine rice
• 2 cups water
• Salt to taste

Instructions:

1. Cook the Rice: In a saucepan, bring water and a pinch of salt to a boil. Add rice, reduce heat, cover, and simmer for 15–18 minutes until the rice is tender.
2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove from the skillet and set aside.
3. Make the Curry Sauce: In the same skillet, sauté onion, garlic, and ginger for 2–3 minutes. Stir in curry powder and turmeric, and cook for another minute. Add coconut milk and chicken broth, bring to a simmer.
4. Combine: Return the chicken to the skillet and simmer in the curry sauce for 10–12 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
5. Serve: Serve the curry over the cooked jasmine rice and garnish with fresh cilantro.

This coconut curry chicken and rice dish is a creamy, comforting summer meal that offers a perfect balance of spices and richness.

It’s a great option for a weekend dinner or a meal prep that will last all week long.

Grilled Lemon Herb Chicken with Brown Rice Pilaf

This grilled lemon herb chicken is paired with a hearty brown rice pilaf, creating a refreshing yet satisfying meal for summer.

The chicken is marinated with lemon, garlic, and fresh herbs, while the rice pilaf features savory vegetables and nuts, making this dish perfect for outdoor dinners or weekend get-togethers.

Ingredients:

For the chicken marinade:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

For the rice pilaf:

• 1 cup brown rice
• 2 cups chicken broth
• 1/4 cup diced onion
• 1/4 cup diced carrots
• 1/4 cup chopped almonds or pine nuts
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Coat the chicken breasts and marinate for at least 30 minutes.
2. Prepare the Rice Pilaf: In a pot, heat olive oil over medium heat. Add onions and carrots, and sauté for 3-4 minutes. Stir in the rice and cook for another 2 minutes. Add chicken broth, salt, and pepper. Bring to a boil, cover, and reduce to a simmer for 35–40 minutes until the rice is tender and the liquid is absorbed. Stir in the nuts just before serving.
3. Grill the Chicken: Preheat the grill or grill pan over medium heat. Grill the chicken for 5–6 minutes per side, until fully cooked and golden brown.
4. Serve: Serve the grilled chicken with the rice pilaf and a side of fresh vegetables or a simple salad.

This grilled lemon herb chicken with brown rice pilaf is full of fresh flavors and is hearty enough to satisfy while remaining light and healthy for summer.

The herbs and lemon make the chicken vibrant, while the rice pilaf adds texture and depth.

Thai Chicken and Coconut Rice

This Thai-inspired chicken and coconut rice dish is packed with exotic flavors, making it a fun and fresh summer meal.

The chicken is seasoned with Thai spices and served over coconut rice, which is rich and creamy with just the right amount of sweetness.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tbsp red curry paste
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1/2 tsp turmeric
• Salt and pepper to taste

For the coconut rice:

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1/2 cup water
• 1 tbsp sugar
• Pinch of salt

Instructions:

1. Marinate the Chicken: In a bowl, mix red curry paste, soy sauce, honey, garlic, ginger, turmeric, salt, and pepper. Coat the chicken thighs in the marinade and refrigerate for at least 30 minutes.
2. Cook the Rice: In a saucepan, combine jasmine rice, coconut milk, water, sugar, and a pinch of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15–18 minutes, until the rice is tender and the liquid is absorbed.
3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Cook the marinated chicken thighs for 5–6 minutes on each side until fully cooked and caramelized.
4. Serve: Serve the chicken on top of the coconut rice. Garnish with chopped cilantro or chopped peanuts for an extra crunch.

The combination of the rich coconut rice and the spicy-sweet Thai chicken creates a flavorful dish that’s a perfect summer dinner.

It’s unique and indulgent, making it an exciting dish to serve when you want something a little different.

Summer Chicken and Rice Salad with Avocado

This chicken and rice salad with avocado is a perfect light and fresh summer meal.

The combination of grilled chicken, creamy avocado, and a tangy vinaigrette dressing makes it a satisfying and refreshing salad that can be served as a main dish or a side for a summer gathering.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp lime juice
• Salt and pepper to taste

For the salad:

• 2 cups cooked jasmine rice, cooled
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup corn kernels (fresh or frozen)
• 1/4 cup crumbled feta cheese (optional)

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the Chicken: In a small bowl, mix olive oil, cumin, paprika, lime juice, salt, and pepper. Rub the mixture over the chicken breasts and grill for 5–6 minutes per side until fully cooked and browned. Let the chicken rest for a few minutes, then slice into strips.
2. Prepare the Salad: In a large bowl, combine cooked rice, diced avocado, cherry tomatoes, red onion, cilantro, corn, and feta cheese (if using).
3. Make the Dressing: In a small bowl, whisk together olive oil, lime juice, honey, garlic powder, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
4. Serve: Top the rice salad with the sliced chicken and serve immediately.

This summer chicken and rice salad with avocado is light, fresh, and packed with flavor.

The creamy avocado and tangy dressing pair beautifully with the grilled chicken, making it the ideal dish for a sunny day.

Balsamic Chicken with Rice and Roasted Vegetables

This balsamic chicken is marinated in a tangy-sweet balsamic glaze, then paired with fluffy rice and roasted vegetables.

It’s a well-balanced meal that’s full of vibrant flavors, making it perfect for a summer dinner or a light meal prep option.

Ingredients:

For the balsamic chicken:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• Salt and pepper to taste

For the rice:

• 1 cup basmati rice
• 2 cups chicken broth
• 1 tbsp olive oil
• Salt to taste

For the roasted vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow squash, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper. Coat the chicken breasts with the marinade and refrigerate for at least 30 minutes.
2. Cook the Rice: In a pot, bring chicken broth to a boil. Add rice, a pinch of salt, and olive oil. Cover and reduce the heat to low. Simmer for 15–18 minutes until rice is tender.
3. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and yellow squash with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
4. Cook the Chicken: Heat a grill or skillet over medium heat. Cook the marinated chicken for 6–7 minutes on each side until fully cooked and browned.
5. Serve: Serve the balsamic chicken over the rice and roasted vegetables.

The balsamic chicken provides a sweet and savory flavor, while the roasted vegetables add a rich, caramelized taste that pairs wonderfully with the light, fragrant rice.

This dish is perfect for a well-rounded summer meal.

Pesto Chicken and Rice Skillet

This one-pan pesto chicken and rice skillet is perfect for a quick, flavorful dinner.

The chicken is cooked with garlic and pesto sauce, and the rice absorbs all the savory goodness, making it a satisfying meal with minimal clean-up. It’s fresh, creamy, and a true crowd-pleaser.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 3 tbsp pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste

For the rice:

• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tbsp butter
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken for 6–7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
2. Prepare the Rice: In the same skillet, sauté garlic for 1 minute. Stir in the rice and cook for 2 minutes. Add chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 15–18 minutes, until the rice is tender and the liquid is absorbed.
3. Combine: Once the rice is cooked, stir in butter and Parmesan cheese. Slice the chicken and place it back in the skillet with the rice. Drizzle the pesto sauce over the top and toss to combine.
4. Serve: Serve immediately, garnished with extra Parmesan if desired.

This pesto chicken and rice skillet is a creamy, aromatic dish with the perfect balance of herby flavors from the pesto and richness from the Parmesan.

It’s quick to make and full of fresh ingredients, making it an ideal summer meal.

Spicy Mango Chicken and Cilantro Lime Rice

For a tropical twist, this spicy mango chicken paired with cilantro lime rice is both refreshing and flavorful.

The sweet, tangy mango salsa contrasts beautifully with the spicy marinated chicken, while the cilantro lime rice adds a fresh, zesty touch.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust for heat preference)
• Juice of 1 lime
• Salt and pepper to taste

For the mango salsa:

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• Salt to taste

For the cilantro lime rice:

• 1 cup jasmine rice
• 2 cups water
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Marinate the Chicken: In a small bowl, combine olive oil, chili powder, paprika, cayenne, lime juice, salt, and pepper. Rub the marinade over the chicken breasts and let them sit for at least 30 minutes.
2. Make the Mango Salsa: In a bowl, combine the diced mango, red onion, cilantro, lime juice, and salt. Set aside to allow the flavors to meld.
3. Cook the Rice: In a pot, bring water to a boil. Add rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15–18 minutes, until the rice is cooked. Fluff with a fork and stir in lime juice and cilantro.
4. Cook the Chicken: Heat a grill or skillet over medium heat. Grill or pan-fry the chicken for 5–6 minutes on each side until cooked through and slightly charred.
5. Serve: Serve the spicy mango chicken over cilantro lime rice and top with a generous spoonful of mango salsa.

This spicy mango chicken with cilantro lime rice is the perfect summer dish, offering a blend of tropical sweetness, zesty flavors, and a little kick.

It’s an exciting and refreshing option for a light dinner or a gathering.

Mediterranean Chicken and Rice Bowl

This Mediterranean-inspired chicken and rice bowl is loaded with fresh flavors, like tangy feta, crisp cucumbers, and olives.

It’s a light yet filling meal, ideal for warm weather, that combines grilled chicken with rice and a bright lemony dressing.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

For the rice:

• 1 cup basmati rice
• 2 cups chicken broth
• 1 tbsp olive oil
• Salt to taste

For the toppings:

• 1/2 cup crumbled feta cheese
• 1/2 cup kalamata olives, pitted and sliced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• Fresh parsley, chopped (for garnish)

For the dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Coat the chicken breasts and marinate for at least 30 minutes.
2. Cook the Rice: In a pot, bring chicken broth to a boil. Stir in rice and a pinch of salt. Cover and reduce to low heat. Simmer for 15–18 minutes, until the rice is tender.
3. Grill the Chicken: Preheat the grill or a skillet over medium-high heat. Grill the chicken for 5–6 minutes per side until fully cooked. Let it rest before slicing.
4. Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
5. Assemble the Bowl: In a large bowl, layer rice, sliced chicken, cucumber, cherry tomatoes, feta, and olives. Drizzle with dressing and garnish with fresh parsley.
6. Serve: Serve immediately and enjoy this fresh Mediterranean-inspired dish!

The combination of grilled chicken, creamy feta, olives, and crunchy veggies creates a satisfying and colorful dish.

The tangy lemon dressing ties everything together, making this a perfect summer meal.

Cilantro Lime Chicken and Rice Tacos

These cilantro lime chicken and rice tacos are a fun and fresh summer twist on taco night.

The chicken is marinated in a flavorful cilantro-lime mixture, then served with zesty rice and your favorite taco toppings for a light yet satisfying meal.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tbsp chopped cilantro
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste

For the rice:

• 1 cup jasmine rice
• 2 cups chicken broth
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

For the tacos:

• 8 small corn tortillas
• 1/2 cup diced red onion
• 1/2 cup diced tomatoes
• 1/2 cup shredded lettuce
• 1/4 cup sour cream or Greek yogurt
• Fresh cilantro, for garnish

Instructions:

1. Marinate the Chicken: In a bowl, combine lime juice, olive oil, cilantro, cumin, garlic powder, salt, and pepper. Marinate the chicken for at least 30 minutes.
2. Cook the Rice: In a pot, bring chicken broth to a boil. Add rice and salt, then reduce to a simmer. Cover and cook for 15–18 minutes. Once done, stir in lime juice and chopped cilantro.
3. Cook the Chicken: Preheat the grill or a skillet over medium-high heat. Cook the marinated chicken for 5–6 minutes per side until fully cooked. Let it rest for a few minutes, then slice into strips.
4. Assemble the Tacos: Warm the tortillas on the stove or in the microwave. Place a spoonful of cilantro lime rice on each tortilla, followed by sliced chicken, diced onion, tomatoes, lettuce, and a dollop of sour cream or Greek yogurt.
5. Serve: Garnish with fresh cilantro and serve immediately.

These tacos are a fantastic way to enjoy the bright flavors of cilantro and lime.

The rice adds a hearty base, while the chicken and fresh toppings complete the meal for a fun summer feast.

Spicy BBQ Chicken and Rice Casserole

If you’re looking for a comforting yet flavorful summer dish, this spicy BBQ chicken and rice casserole will satisfy your cravings.

The chicken is coated in a tangy BBQ sauce and baked with rice, creating a gooey, flavorful dish that’s perfect for feeding a crowd.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce (your favorite brand)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste

For the rice:

• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tbsp butter
• Salt to taste

For the casserole:

• 1 cup shredded cheddar cheese
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro (optional)

Instructions:

1. Marinate the Chicken: Coat the chicken breasts with olive oil, chili powder, paprika, salt, and pepper. Brush the chicken with BBQ sauce, reserving some for later. Let the chicken marinate for at least 30 minutes.
2. Cook the Rice: In a pot, bring chicken broth to a boil. Stir in rice and a pinch of salt. Cover and reduce heat. Simmer for 15–18 minutes until rice is tender.
3. Cook the Chicken: Preheat the grill or a skillet over medium-high heat. Grill the chicken for 5–6 minutes on each side, brushing with more BBQ sauce until fully cooked. Let the chicken rest for a few minutes before slicing.
4. Assemble the Casserole: Preheat the oven to 350°F (175°C). In a casserole dish, combine cooked rice, sliced chicken, and any remaining BBQ sauce. Mix in shredded cheddar cheese and bake for 15–20 minutes until the cheese is melted and bubbly.
5. Serve: Top with chopped green onions and cilantro (if using), and serve immediately.

This spicy BBQ chicken and rice casserole is a hearty and comforting meal that brings together smoky flavors and cheesy goodness.

It’s perfect for a family dinner or a summer gathering.