Blackened Chicken Bowl (Printable version)

Spiced chicken over rice with vegetables and lime crema

# Ingredient List:

→ 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 and Serving

24 - Fresh cilantro leaves for garnish
25 - Lime wedges for serving

# How-To Steps:

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 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 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. Sauté bell peppers, zucchini, and red onion over medium-high heat for 5-7 minutes until tender with slight charring. Season with salt and pepper to taste.
05 - In a small bowl, mix sour cream with lime zest, lime juice, cilantro, and a pinch of salt. Stir until smooth and well combined.
06 - Divide cooked rice among four serving bowls. Top each with sautéed vegetables and sliced blackened chicken. Drizzle with lime crema, garnish with fresh cilantro leaves, and serve with lime wedges.

# Expert Advice:

01 -
  • The spice rub tastes way more impressive than the five minutes it takes to put together, making you look like you actually know what you're doing.
  • Everything cooks in one skillet (well, two if you count the rice pot), which means fewer dishes and more time to actually eat and enjoy it.
02 -
  • If your chicken is thicker than about three-quarters of an inch, it'll cook unevenly, so don't skip the gentle pounding step or you'll end up with dry edges and an undercooked center.
  • The vegetables will release water as they cook, so don't crowd the pan or they'll steam instead of getting those charred bits that make this dish sing.
03 -
  • Use a meat thermometer to check doneness instead of guessing, because overcooked blackened chicken turns tough and nobody wants that.
  • If you accidentally burn the spices and the pan smells acrid rather than smoky, wipe everything out and start fresh instead of trying to salvage it, because burnt seasoning tastes bitter and no amount of lime crema fixes that.
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