Name: Chicken Rice Bowl
Yield: 4

This Chicken Rice Bowl Recipe is packed with flavor from juicy chicken thighs, smooth avocado sauce, and your favorite toppings.

author’s note

The Chicken I Can’t Stop Making!

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 I originally made it as a copycat of Sweetgreen’s blackened chicken because I loved it so much, but I have to admit, I like this version even better.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; It is satisfying to white rice, cilantro lime rice, or quinoa—and add your favorite toppings!

Featured Comment

So satisfying. My husband and I loved this! Super straightforward to make and was great for lunch the next day!
– Jenn

All the ingredients in this recipe prepped out for straightforward assembly.

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.

All the ingredients in the sauce prepped out to easily assemble for these chicken rice bowls.

Sauce Ingredients

This is a reliable sauce to add to this Chicken Rice Bowl Recipe. 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.

The sauce being pulsed together in a food processor to drizzle over this dish.

How To Make This Chicken Rice Bowl Recipe:

Blend Sauce: Combine all sauce ingredients in a blender. Blend until smooth. Pop in the fridge until needed.
Prep Chicken: Heat 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!

Adding the chicken sauce on top of the chicken thighs for a quick marinade.

Storage

Leftover Chicken Rice Bowls:

Keep Separate: Store the chicken, sauce, rice, and toppings in separate airtight containers in the fridge. You can store the sauce in a mason jar.
Assemble When Ready: Rewarm components and put the bowls together just before eating.