Blackened chicken bowl (Print)

Spiced chicken breast served over fluffy rice with sautéed vegetables and zesty lime topping for a fresh, complete meal.

# Components:

→ Blackened Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon cayenne pepper
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Rice

11 - 1 1/2 cups long-grain white rice
12 - 3 cups water or chicken broth
13 - 1/2 teaspoon salt

→ Vegetables

14 - 1 red bell pepper, sliced
15 - 1 yellow bell pepper, sliced
16 - 1 medium zucchini, sliced
17 - 1 red onion, sliced
18 - 1 tablespoon olive oil
19 - Salt and pepper to taste

→ Lime Crema

20 - 1/2 cup sour cream
21 - Zest and juice of 1 lime
22 - 1 tablespoon fresh cilantro, chopped
23 - Salt to taste

→ Garnish

24 - Fresh cilantro leaves
25 - Lime wedges

# Directions:

01 - In a medium saucepan, bring water or broth and salt to a boil. Add rice, reduce heat to low, cover, and cook for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
02 - In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. Pat chicken breasts dry, drizzle with olive oil, and rub the spice mixture evenly over all sides.
03 - Heat a large skillet or grill pan over medium-high heat. Add seasoned chicken breasts and cook for 5-6 minutes per side until blackened and cooked through, reaching an internal temperature of 165°F. Transfer to a plate and let rest for 5 minutes, then slice.
04 - In the same pan, add olive oil and sauté bell peppers, zucchini, and red onion over medium-high heat for 5-7 minutes until tender and slightly charred. Season with salt and pepper.
05 - In a small bowl, combine sour cream with lime zest, lime juice, cilantro, and a pinch of salt. Stir until smooth and well incorporated.
06 - Divide cooked rice evenly among four bowls. Top each portion with sautéed vegetables and sliced blackened chicken. Drizzle generously with lime crema, garnish with fresh cilantro leaves, and serve with lime wedges.

# Expert Advice:

01 -
  • It tastes like restaurant quality but uses pantry spices and simple techniques you already know.
  • The lime crema pulls everything together with a tangy creaminess that makes each bite feel complete.
  • You can prep the spice rub and chop the vegetables ahead, so dinner comes together in under half an hour on busy nights.
  • It is endlessly customizable, swap the protein, add beans, toss in whatever vegetables need using up.
02 -
  • Do not skip drying the chicken, any moisture will steam the spices instead of letting them form that essential blackened crust.
  • Let the chicken rest after cooking or all the juices will run out onto your cutting board instead of staying inside the meat.
  • If your skillet is not hot enough, the spices will burn before the chicken cooks through, so give it time to preheat properly.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the chicken an even, restaurant style char.
  • Make a double batch of the spice rub and keep it in a jar, it is fantastic on fish, pork, or even roasted vegetables.
  • If the crema feels too thick, thin it with a teaspoon of water or milk until it drizzles easily from a spoon.
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