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spring roll bowl with chicken recipe

Spring Roll Bowls with Grilled Chicken

  • Author: Katya
  • Prep Time: 25 min
  • Cook Time: 10 min
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Grilled


Healthy and vibrant spring roll bowls with grilled chicken and creamy cilantro lime dressing just might be the perfect meal for warmer days. 




  • 1/4 cup cilantro, finely chopped
  • 4 cloves garlic, minced
  • 1 Tbsp. lime zest, from about 23 limes
  • 2 Tbsp. fresh lime juice, from about 12 limes
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp. avocado oil or olive oil
  • 1 Tbsp. honey
  • 1/4 cup orange juice
  • 1/2 tsp. kosher salt
  • 2 lbs. boneless, skinless, chicken thighs, trimmed of excess fat

Cilantro Lime Dressing

  • 1/2 cup plain Greek yogurt
  • 1/3 cup avocado oil or olive oil
  • 1/4 cup fresh lime juice, from about 2 limes
  • 2 Tbsp. chopped cilantro
  • 1 Tbsp. honey
  • 3 cloves garlic, minced
  • Kosher salt and fresh black pepper, to taste

To Serve

  • Cooked rice
  • Iceberg lettuce, thinly sliced
  • Cucumbers, julienned
  • Carrots, julienned
  • Cilantro
  • Green Onions
  • Optional: avocado, sriracha



  1. In a large bowl, whisk together the cilantro, garlic, lime zest, lime juice, soy sauce, oil, honey, orange juice, and salt. Add chicken thighs and toss around to coat.
  2. Let marinate at room temperature for 20-30 minutes (or up to 8 hours in the refrigerator).
  3. Preheat a gas grill to medium-high heat (about 425 degrees). Remove chicken from marinade with a pair of tongs and place on a hot grill. Grill until the center reaches 165 degrees, about 5 – 6 minutes per side. Transfer to a plate and loosely tent with a piece of foil. Let chicken rest for 5-10 minutes. Resting the meat helps all of the juices to distribute evenly.
  4. Slice the chicken and serve warm over cooked rice with veggies of choice and a drizzle of cilantro lime dressing.

Cilantro Lime Dressing

  1. Add all of the ingredients to a bowl of a food-processor and pulse until smooth. Scrape down the sides as needed. Dressing will keep in the refrigerator for 2-3 days.


  • Chicken: You can use boneless skinless chicken breasts. Slice chicken breasts in half lengthwise to about 1/2-inch thickness. If needed, pound each cutlet between plastic wrap until even thickness.  Grill about 2-3 minutes per side or just to 165 in center.
  • Marinade: This marinade is acidic. I don’t recommend marinating chicken thighs longer than 8 hours and chicken breast 4 hours as it can change the texture of the chicken.
  • Dressing: If you want to keep it more traditional, try serving the bowls with peanut sauce.  Thin out the sauce with little water before drizzling.

Keywords: grilled chicken, spring rolls, chicken bowl