Chicken Rice Bowl Recipe

5 from 3 votes

This Chicken Rice Bowl Recipe is the perfect bowl, with tender baked chicken thighs topped with a creamy avocado sauce. Pile on your favorite toppings and enjoy!

Prep Time30

Cook Time23

Total Time53

Course: Dinner

Cuisine: American, Healthy

Keyword: chicken rice bowl, chicken rice bowl recipe

Servings: servings

Author: Chelsea Lords

Cost: $14.52

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

US - Metric

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!

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