Chicken and Rice Bowls
Get ready to tantalize your taste buds with our zesty Chicken and Rice Bowls! Juicy, spice-infused chicken pairs perfectly with fluffy cilantro lime rice, creating a vibrant and nutritious meal that's perfect for meal prep. Whip up this delicious dish in no time and enjoy a protein-packed feast that will keep you fueled all week long!
Prep
15
min
Cook
60
min
Serves
5
people
Level
intermediate
📝 Ingredients
Serves 5🥬Fresh Produce(9)
- 3 bell peppers, thinly sliced
- 1 tsp cayenne pepper (5 ml)
- 1/2 cup chopped cilantro (120 ml)
- 3 limes
- juice of half a lime
- 2 tsp pepper (10 ml)
- 1 tsp pepper (5 ml)
- 1 large red onion, thinly sliced
- 16 oz. water (454 g)
🥩Meat & Seafood(2)
- 3 cups chicken bone broth (720 ml)
- 2 1/2 lbs chicken thighs, boneless and skinless (1.13 kg)
🥛Dairy & Eggs(1)
- 1/2 cup mayo or Greek yogurt (120 ml)
🫙Pantry Staples(3)
- 2 tbs avocado oil (30 ml)
- two 15-oz. cans unsalted black beans (850 g)
- 2 cups uncooked white rice (480 ml)
🧂Spices & Seasonings(10)
- 1 dried bay leaf
- 2 tsp chili powder (10 ml)
- 1 tbs dried oregano (15 ml)
- 1 tsp dried oregano (5 ml)
- 1 tbs garlic powder (15 ml)
- 1 tbs ground cumin (15 ml)
- 1 tbs onion powder (15 ml)
- 2 tsp salt (10 ml)
- 1 tsp salt (5 ml)
- 1 tbs smoked paprika (15 ml)
🍯Sauces & Condiments(1)
- hot sauce of your choice
👨🍳 Instructions
- 1
Add chicken to a bowl with listed items; mix well.
- 2
Bake on a wired rack at 400F for 30 min until internal temp is 165F.
- 3
Rest for 10 min before cutting.
- 4
Add washed rice and broth to a rice cooker; top with a dried bay leaf and cook until light and fluffy.
- 5
Transfer to a bowl; mix with the rest of the ingredients listed.
- 6
Add beans to a pot with seasonings and water; mix well and cover with lid.
- 7
Simmer on low heat for 10-15 min until tender.
- 8
Add everything to a bowl; mix well.
- 9
Sauté in a pan on high heat until tender.
- 10
Add above ingredients into a small bowl and mix together well.
💡 Pro Tips
- ✓Bake chicken on a wire rack elevated 1-2 inches above the pan to allow 360-degree air circulation, which reduces cooking time by 15% and prevents soggy bottoms from steam buildup.equipment1-2 inches elevation
- ✓Use a 2:1 ratio of broth to rice in your rice cooker and add the bay leaf before cooking because its oils infuse better during the steam absorption process than when mixed after.technique2:1 ratio
- ✓Rest chicken for exactly 10 minutes after reaching 165°F internal temperature to allow muscle fibers to relax and reabsorb juices, preventing up to 30% moisture loss when slicing.timing10 minutes at 165°F
- ✓Simmer beans at barely bubbling temperature (185-195°F) rather than a rolling boil because high heat breaks down pectin too quickly, causing mushy exteriors before interiors cook through.technique185-195°F
- ✓Wash rice until water runs clear (usually 3-4 rinses) to remove excess surface starch that creates gummy texture and can increase final cooking liquid by 15%.ingredient3-4 rinses
Share this recipe
Prep
15
min
Cook
60
min
Serves
5
people
Level
intermediate
Share this recipe
Chicken and Rice Bowls
Get ready to tantalize your taste buds with our zesty Chicken and Rice Bowls! Juicy, spice-infused chicken pairs perfectly with fluffy cilantro lime rice, creating a vibrant and nutritious meal that's perfect for meal prep. Whip up this delicious dish in no time and enjoy a protein-packed feast that will keep you fueled all week long!
📝 Ingredients
Serves 5🥬Fresh Produce(9)
- 3 bell peppers, thinly sliced
- 1 tsp cayenne pepper (5 ml)
- 1/2 cup chopped cilantro (120 ml)
- 3 limes
- juice of half a lime
- 2 tsp pepper (10 ml)
- 1 tsp pepper (5 ml)
- 1 large red onion, thinly sliced
- 16 oz. water (454 g)
🥩Meat & Seafood(2)
- 3 cups chicken bone broth (720 ml)
- 2 1/2 lbs chicken thighs, boneless and skinless (1.13 kg)
🥛Dairy & Eggs(1)
- 1/2 cup mayo or Greek yogurt (120 ml)
🫙Pantry Staples(3)
- 2 tbs avocado oil (30 ml)
- two 15-oz. cans unsalted black beans (850 g)
- 2 cups uncooked white rice (480 ml)
🧂Spices & Seasonings(10)
- 1 dried bay leaf
- 2 tsp chili powder (10 ml)
- 1 tbs dried oregano (15 ml)
- 1 tsp dried oregano (5 ml)
- 1 tbs garlic powder (15 ml)
- 1 tbs ground cumin (15 ml)
- 1 tbs onion powder (15 ml)
- 2 tsp salt (10 ml)
- 1 tsp salt (5 ml)
- 1 tbs smoked paprika (15 ml)
🍯Sauces & Condiments(1)
- hot sauce of your choice
👨🍳 Instructions
- 1
Add chicken to a bowl with listed items; mix well.
- 2
Bake on a wired rack at 400F for 30 min until internal temp is 165F.
- 3
Rest for 10 min before cutting.
- 4
Add washed rice and broth to a rice cooker; top with a dried bay leaf and cook until light and fluffy.
- 5
Transfer to a bowl; mix with the rest of the ingredients listed.
- 6
Add beans to a pot with seasonings and water; mix well and cover with lid.
- 7
Simmer on low heat for 10-15 min until tender.
- 8
Add everything to a bowl; mix well.
- 9
Sauté in a pan on high heat until tender.
- 10
Add above ingredients into a small bowl and mix together well.
💡 Pro Tips
- ✓Bake chicken on a wire rack elevated 1-2 inches above the pan to allow 360-degree air circulation, which reduces cooking time by 15% and prevents soggy bottoms from steam buildup.equipment1-2 inches elevation
- ✓Use a 2:1 ratio of broth to rice in your rice cooker and add the bay leaf before cooking because its oils infuse better during the steam absorption process than when mixed after.technique2:1 ratio
- ✓Rest chicken for exactly 10 minutes after reaching 165°F internal temperature to allow muscle fibers to relax and reabsorb juices, preventing up to 30% moisture loss when slicing.timing10 minutes at 165°F
- ✓Simmer beans at barely bubbling temperature (185-195°F) rather than a rolling boil because high heat breaks down pectin too quickly, causing mushy exteriors before interiors cook through.technique185-195°F
- ✓Wash rice until water runs clear (usually 3-4 rinses) to remove excess surface starch that creates gummy texture and can increase final cooking liquid by 15%.ingredient3-4 rinses