Grilled Chicken with Rice
Hawker • Singapore
How to Make Grilled Chicken with Rice (Traditional & Healthy Version)
Grilled Chicken with Rice is a beloved staple in Singapore’s diverse food scene, often found at bustling kopitiams and hawker centres across the island. This dish is a delicious reflection of Singapore’s multicultural culinary landscape, blending tender, juicy grilled chicken with fragrant rice, fresh veggies, and local herbs. While it draws inspiration from classic hawker favourites, this health-conscious adaptation uses lean cuts and minimal oil, making it ideal for calorie counters and health enthusiasts. In Singapore, Grilled Chicken with Rice is enjoyed by people of all ages for lunch or a light dinner. Its smoky aroma, thanks to grilling over open flames, and the harmonious balance of savoury, tangy, and herbal notes make it a true crowd-pleaser. Whether you’re grabbing a quick meal at your neighbourhood kopitiam or preparing a healthy lunchbox at home, this dish offers a nutritious and satisfying option that honours Singapore’s passion for flavourful, fuss-free food. The inclusion of colourful vegetables and a light soy-lime dressing also highlights the fusion influences often seen in modern Singaporean cuisine.
Ingredients(for 1 plate (1 grilled chicken breast with 1 cup rice and veggies))
- 2 pieces (120g each) Boneless skinless chicken breast (ayam)
- 1 cup (uncooked) Brown rice (high-fibre alternative to white rice)
- 1/2 medium, sliced Cucumber (timun)
- 6, halved Cherry tomatoes (local fresh)
- 2 tablespoons Low-sodium light soy sauce (less salt, healthier)
- 1-inch piece, grated Fresh ginger (halia)
- 2 cloves, minced Garlic
- 1 teaspoon Sesame oil (for aroma)
- 1 tablespoon Lime juice (freshly squeezed)
- 2 stalks, sliced Spring onion (daun bawang)
- 2 tablespoons, chopped Fresh coriander (optional for garnish) - optional
- 1/2 teaspoon Black pepper
Instructions
- 1
Rinse and cook the brown rice according to package instructions. Fluff and set aside.
20 minutes
Brown rice is higher in fibre and keeps you full longer.
- 2
Marinate chicken breasts with grated ginger, minced garlic, 1 tablespoon soy sauce, sesame oil, lime juice, and black pepper. Let it sit for 10 minutes.
10 minutes
Marinating enhances flavour and tenderness.
- 3
Heat a grill pan or non-stick skillet over medium-high heat. Grill the chicken for 5-6 minutes per side until cooked through and slightly charred.
12 minutes
Do not overcook to keep chicken juicy.
- 4
While the chicken grills, prepare the vegetables: slice cucumber, halve cherry tomatoes, and chop spring onions and coriander.
5 minutes
Use fresh, local produce for crunch and colour.
Why This Dish is Healthy
Choosing grilled chicken over fried reduces unhealthy fats, while brown rice and plenty of vegetables add fibre, micronutrients, and antioxidants. Portion control and minimal seasoning keep the calorie count low. This Singaporean dish is a wholesome, balanced choice for anyone seeking to manage weight, boost protein intake, and enjoy authentic local flavours without guilt.
This Grilled Chicken with Rice is high in lean protein, fibre, and essential vitamins such as B6, vitamin C, and potassium. Using brown rice boosts fibre and complex carbohydrates, supporting digestive health and sustained energy. The fresh vegetables provide antioxidants, while using less oil and low-sodium soy sauce keeps saturated fat and sodium in check. This balanced meal is suitable for most diets, supporting muscle maintenance and overall well-being.
Pro Tips
- 💡Tip 1: For extra aroma, add a pandan leaf while cooking rice.
- 💡Tip 2: Brush chicken with a little honey before grilling for a glossy finish.
- 💡Tip 3: Serve with a side of homemade chilli sauce for a spicy Singaporean kick.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat chicken and rice separately to keep textures optimal.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 400.0 kcal |
