Chicken Rice Bowl is the meal of my dreams! Tender, foolproof baked chicken thighs topped with an incredible creamy avocado sauce. Add your favorite toppings and dig in!
Chicken Rice Bowl
This Blackened Chicken is my absolute favorite. I originally made it as a copycat of Sweetgreen’s blackened chicken because I loved it so much, but I have to admit, I like this version even better.
I make this chicken at least once a week, either for meal prep or to add to dinner.
These bowls are my current favorite way to serve them. Pile those juicy, flavorful chicken thighs on your favorite grain—I love white rice, cilantro lime rice, or quinoa—and add your favorite toppings!
Featured Comment
So delicious. My husband and I loved this! Super easy to make and was great for lunch the next day!
– Jenn
Chicken Ingredients
- Chicken Thighs: Dark meat stays juicier; pat dry so seasonings stick better. Chicken breasts won’t work with the baking method below. If using breasts, try this baked chicken instead.
- Seasonings: A tasty blend of chili powder, cumin, paprika, garlic powder, and salt and pepper. Simple, but full of flavor!
- Olive Oil: Use extra-virgin for a richer taste.
- Balsamic Vinegar: The “secret” ingredient in this blackened chicken. It adds just the right amount of acidity and a deep, slightly sweet flavor, even if you don’t taste it directly.
Sauce Ingredients
This is my favorite sauce to add to these Chicken Rice Bowls. This Cilantro Lime Sauce Recipe is another favorite.
- Use a ripe avocado for the best creamy texture and flavor. Pack it tightly into a 1/3 measuring cup for the right amount.
- Fresh orange juice and zest give a sweet and flavorful kick.
- White vinegar adds acidity to balance the flavors.
- Jalapeño adds heat; remove seeds for less spice, or skip it if you prefer no heat.
- Cilantro adds a fresh, bright flavor.
- Mayo makes the sauce smooth and creamy. Full-fat is best here.
- Honey balances the tangy with the sweet.
Bowl Additions: Pineapple or mango adds sweetness, pickled onions bring the tang, and black beans add in some heartiness.
How To Make Chicken Rice Bowls:
- Blend Sauce: Combine all sauce ingredients in a blender. Blend until smooth. Pop in the fridge until needed.
- Prep Chicken: Preheat oven to 425°F. Line a sheet pan with foil.
- Mix Seasoning: Combine seasoning ingredients in a small bowl.
- Season Chicken: Pat chicken dry. Rub or brush seasoning evenly over each piece.
- Bake Chicken: Place chicken on the sheet pan, spaced out. Bake for 15 minutes.
- Broil Chicken: Move oven rack closer to the heat. Broil chicken for 7-10 minutes until browned and caramelized.
- Serve: Assemble bowls with cooked chicken, sauce, and your choice of toppings.
Quick Tip
You can make the sauce ahead of time to make the prep even faster!
Storage
Leftover Chicken Rice Bowls:
- Keep Separate: Store the chicken, sauce, rice, and toppings in separate airtight containers in the fridge. I like to store the sauce in a mason jar.
- Assemble When Ready: Rewarm components and put the bowls together just before eating.
More Chicken Dinners To Love:
Dinner
Avocado Chicken Salad
Lunch
Asian Chicken Wraps
Dinner
Cilantro Lime Chicken
Dinner
Coconut Curry Chicken
Chicken Rice Bowl
The Chicken Rice Bowl is the perfect bowl, with tender baked chicken thighs topped with a creamy avocado sauce. Pile on your favorite toppings and enjoy!
Equipment
- Blender or food processor
Ingredients
Sauce
- 1/3 cup olive oil
- 1 ripe avocado 1/3 cup mashed
- 1 orange
- 1 tablespoon white wine vinegar
- 1/2 teaspoon garlic powder
- 1 tablespoon coarsely chopped jalapeño optional
- 1 cup cilantro loosely packed (leaves and tender stems)
- 1/4 cup mayo
- 2 teaspoons honey
- Salt and pepper
Chicken
- 1 pound boneless skinless chicken thighs about 3 thighs, see note 1
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 1-1/4 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Bowl bases and additions see note 2
Instructions
- Mash avocado to get 1/3 cup avocado flesh. Zest the orange with a zester to get 1 teaspoon zest. Juice using a citrus juicer to get 1/4 cup juice.
- Blend all the sauce ingredients in a small blender or food processor. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste. Blend until smooth, then cover and refrigerate.
- Preheat oven to 425°F and line a large sheet pan with foil.
- Pat chicken thighs dry with a paper towel.
- In a small bowl, combine olive oil, balsamic vinegar, chili powder, ground cumin, garlic powder, and paprika. Season with 1 teaspoon salt and 3/4 teaspoon pepper. Whisk to combine. Rub or use a pastry brush to evenly coat each thigh with seasoning mix.
- Lay chicken thighs flat on the prepared sheet pan, spaced out, and bake for 15 minutes.
- Move the oven rack to 8 inches from the heat source, switch to broil, and broil chicken for 7–10 minutes until nicely blackened and caramelized. See note 3. Let rest for 5–10 minutes under foil, then slice or chop.
- As desired, divide cooked rice among bowls, top with chicken, black beans, mango, avocado, cilantro, or other toppings. Add a generous scoop of sauce, then enjoy!
Recipe Notes
Note 1: Chicken breasts won’t work with the baking method. If using breasts, use this baked chicken recipe instead.
Note 2: For some great bowl bases or additions, try cooked white rice, ripe diced pineapple or mango, quickest pickled red onions, 1 can black beans, additional cilantro, or additional avocado. Pick a couple or try them all!
Note 3: The internal temperature should reach 160°F; carryover heat will take it to 165°F. In my oven, 8 minutes works perfectly for 5.5-ounce thighs.
Storage: Store the chicken, sauce, rice, and toppings separately in airtight containers in the fridge. I prefer using a mason jar for the sauce. Rewarm and assemble the bowls just before eating.
Nutrition
Serving: 1serving | Calories: 481kcal | Carbohydrates: 8.2g | Protein: 23.3g | Fat: 40.3g | Cholesterol: 112.2mg | Sodium: 220mg | Fiber: 1.9g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Really want to make this.
Not a great cook, but why does the sauce look so different in the food processor.
It’s much darker in the bowl. Thanks
I’m so sorry I don’t know; it looks the same to me!
So delicious. My husband and I loved this! Super easy to make and was great for lunch the next day!
So thrilled to hear this! Thanks Jenn!
Is the chicken itself spicy? Looks delicious but would like to make this for my kids as well. I will omit the jalapeño from the sauce. Thanks!
My kids don’t think it is spicy! If you leave out the jalapeño, you should be fine!
This was delicious! Wouldn’t change a thing!
Yay!! So fun to hear that, thank you Christina! 🙂
This recipe looks delicious; however, my family doesn’t like thighs/dark meat. I am curious as why this recipe would not work with chicken breasts?
Hey Ashley, I recommend using this cooking method: https://www.chelseasmessyapron.com/baked-chicken-breast/ along with this spice mix for chicken breasts. Hope this helps! Thanks!
This looks delicious! Have you tried the chicken in the air fryer? Any tips?
Thanks, Kirsten! I haven’t tested it in the air fryer, but I’m sure it would work great! Just follow your air fryer’s directions for cooking chicken, check the internal temperature, and you should be all set!
Soybean allergy can I substitute mayo for something else?
I haven’t tested any mayo alternatives but I do know you can buy mayo without soybean oil! Check out primal kitchens mayo!
This recipe was so good! My whole family really enjoyed it. I don’t like thighs in general, but I will definitely make this again. Only next time I will double so we have left overs for lunch!
I’m so glad to hear that the chicken rice bowl was a hit! Thanks a bunch for your comment, Molly!