Looking for a healthy and delicious Recipe for Chicken Rice Bowl? This Peruvian-inspired bowl with juicy seasoned chicken, brown rice, and a zesty green sauce is a must-try!
You know, back when I first started my food blog, I seriously debated (like, long and hard) whether I should make it half travel too. Food and travel—because honestly, that’s pretty much my life in a nutshell. As an avid traveler, it’s impossible not to let my adventures influence what I cook—and let’s be real, sometimes what I eat inspires where I want to go. It’s all beautifully tangled together.
Now, you might be wondering—what does this recipe for chicken rice bowl have to do with traveling? Well, let me tell you: if you haven’t yet visited the enchanting country of Peru, it needs to be on your list. Because as it turns out, there’s so much more to it than just Machu Picchu (although I’ll admit, that was definitely a sight to see!). Let’s just say that discovering aji verde—that zesty, creamy, spicy green sauce you see on these bowls—was almost as thrilling as the ruins themselves. Almost.
Peruvian food is honestly something to write home about. It really is. In fact, we visited six other South American countries that same year, and I have to say, the food in Peru was definitely a highlight. From the street food to the traditional dishes, I’m not joking when I say every bite was a burst of vibrant flavours—making it hard not to fall in love with the cuisine.
And that’s exactly what brings me to this recipe for chicken rice bowl. Inspired by the rich flavours of Peru, this dish delivers a little taste of that adventure right to your table—no passport required. Picture this: juicy, perfectly seasoned chicken served over hearty brown rice, drizzled with a zesty, creamy aji verde sauce that’ll have you going back for more. With the perfect balance of smoky, spicy, and savory, this bowl packs a punch of vibrant Peruvian flair in every bite.
So, are you ready to bring some serious flavour to your dinner routine? Because this recipe is a must-try!
INGREDIENTS YOU’LL NEED TO MAKE THIS RECIPE FOR CHICKEN RICE BOWL
This Peruvian chicken and rice bowl brings a little bit of adventure to your dinner table with bold, vibrant flavours. Inspired by the rich culinary traditions of Peru, this bowl features juicy chicken, hearty brown rice, and a tangy, creamy aji verde sauce that ties it all together. Each ingredient is carefully chosen to create the perfect balance of smoky, spicy, and savory notes, bringing the best of Peruvian flavours into one easy, satisfying meal. Here’s what you’ll need to make it in a little bit more detail:
- Chicken: Serves as the protein base for this dish. Use chicken breasts or chicken thighs for this recipe for chicken rice bowl. Thighs are a bit more flavourful due to their higher fat content, but breasts are leaner if you prefer. The key is in the seasoning—marinating the chicken adds depth, ensuring each bite is as flavourful as the last.
- Brown Rice: Adds a healthy, fiber-rich foundation to the bowl. It’s slightly chewier than white rice and has a nuttier flavour, making it the perfect backdrop for the bold flavours of the chicken and aji verde sauce. Check out my easy Instant Pot brown rice recipe! I like to cook the rice in chicken broth for a little extra flavour.
- Aji Verde Sauce: A classic Peruvian condiment made with fresh cilantro, jalapeños (or other green chilies), garlic, lime juice, mayonnaise and Greek yogurt or sour cream for creaminess. It’s spicy, tangy, and rich all at once, adding a vibrant, zesty finish to each bite.
- Olive Oil: Used to marinate and cook the chicken. It helps in locking in moisture while searing the chicken and also contributes to the smooth texture of the aji verde sauce.
- Vinegar: A little splash of vinegar goes a long way in brightening up the whole dish. It cuts through the richness of the chicken and adds just the right amount of tang to balance all those bold, smoky spices. I used white vinegar in this recipe for chicken rice bowl. However, apple cider vinegar also works. Whether you’re using white vinegar or apple cider vinegar, it brings that subtle zing that makes everything pop.
- Cilantro: Gives the aji verde sauce its signature taste and adds a refreshing touch that pairs well with the richness of the chicken. It also makes for a great garnish, giving the bowl a vibrant pop of colour.
- Red Onions, Cherry Tomatoes: Adds freshness, crunch, and contrast to the dish. They add a little extra texture and flavour and will enhance the overall experience, making each bite even more exciting.
- Lime: A must in Peruvian cooking. It cuts through the richness of the chicken and creamy sauce, providing a fresh citrusy lift that balances the spiciness of the aji verde.
- Salt and Pepper: A simple yet essential addition, salt and pepper elevate the other ingredients, bringing the chicken, rice, and sauce together with balanced flavour.
- Garlic Powder: Enhances the umami in the chicken and complements the fresh garlic in the aji verde. It’s a must-have for a well-rounded seasoning.
- Onion Powder: Adds subtle sweetness and pairs beautifully with garlic powder to create a rich flavour base for the chicken.
- Oregano: Adds a nice earthy, slightly peppery flavour that helps round out all the bold spices in the mix. If you can get your hands on Mexican oregano, even better—it’s got a bit of a citrusy kick that totally vibes with the whole Peruvian-inspired thing we’ve got going on here.
- Turmeric: Not only lends a beautiful golden hue but also brings a subtle earthy note that balances the warmth of the other spices.
- Smoked Paprika: The key to achieving that grilled, charred flavour even before the chicken hits the pan. It enhances the overall smokiness and gives the dish its signature Peruvian flair.
- Cumin: Essential in Latin American and Peruvian cooking. It adds depth and helps tie together the smoky and spicy elements in this dish.
- Cayenne: Just a pinch brings some fire. Cayenne adds a slow-building heat that makes every bite of chicken more exciting without overpowering it.
HOW TO MAKE PERUVIAN-STYLE CHICKEN AND RICE BOWLS
You can find full instructions for how to make this recipe for chicken rice bowls in the recipe card down below, but here are a few quick tips to keep in mind:
- Marinate that chicken! Even a short 30-minute marinade works wonders, but if you have the time, marinate the chicken for at least 2 hours or overnight. It helps the spices really penetrate and tenderize the meat.
- Use high heat to sear the chicken. Crank up the heat to get a beautiful crust on the outside while keeping the inside juicy and tender. But be careful and watch it closely to ensure the spices don’t burn.
- Don’t overcook the chicken. Use a meat thermometer if possible—cook until the internal temp hits 165°F (75°C). Overcooked chicken gets dry, and you want those juicy bites that soak up the sauce perfectly.
- Blend the aji verde until silky smooth. A high-powered blender or food processor makes a huge difference in the sauce’s texture. Scrape down the sides to make sure everything’s incorporated. EXTRA TIP: Taste and adjust the sauce. Lime too strong? Add more yogurt or mayo. Want more heat? Toss in an extra jalapeño. The beauty of aji verde is that it’s super customizable.
- Make extra aji verde sauce. Trust me—you’ll want more. It keeps in the fridge for up to 5 days and is amazing on eggs, tacos, grilled veggies, or even as a dip.
- Add crunch and contrast. Don’t skip toppings! A handful of sliced red onions, halved cherry tomatoes, or chopped cilantro adds texture and contrast to the warm, rich elements of the bowl.
- Assemble bowls just before serving. This keeps everything fresh—especially the sauce and any toppings like cherry tomatoes or sliced onions. It also makes for the most Insta-worthy presentation!
- Double it for meal prep. This recipe is perfect for batch cooking. Store components separately and assemble bowls when you’re ready to eat.
FREQUENTLY ASKED QUESTIONS
A chicken and rice bowl typically starts with a base of rice (we’re using hearty brown rice here for extra fiber and nutrients), topped with seasoned, juicy chicken, fresh veggies, and a flavourful sauce. In this Peruvian-inspired version, you’ve got smoky spiced pan-seared chicken, vibrant aji verde sauce, and your choice of colourful toppings like cherry tomatoes, red onions, and cilantro—all layered into one delicious, balanced meal.
Absolutely—especially when you build them with whole ingredients like lean protein, whole grains, and fresh vegetables. Using brown rice adds more fiber and nutrients compared to white rice, and the homemade aji verde sauce lets you control the ingredients while still delivering bold flavour. It’s a filling, nourishing meal that doesn’t feel like a compromise.
The key is layering flavor at every stage. For example, season the chicken well with a bold spice blend, cook your rice in broth or add aromatics like garlic or bay leaf, and don’t skip the sauce! A punchy dressing or drizzle like the zesty aji verde can totally elevate your bowl. Crunchy toppings, citrus, herbs, and a touch of heat all bring contrast and complexity.
Stored properly in an airtight container, chicken and rice bowls will last up to 4 days in the fridge. Keep any fresh toppings or sauces separate until you’re ready to eat for best texture and freshness.
Yes—just leave out ingredients that don’t freeze well (like cherry tomatoes or leafy greens). Freeze the chicken and rice in airtight containers for up to 2 months, and thaw overnight in the fridge before reheating. The aji verde can be made fresh or frozen separately in small portions for easy defrosting.
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RECIPE FOR CHICKEN RICE BOWL
Ingredients
FOR THE CHICKEN
- 4 Boneless, Skinless Chicken Breasts (or thighs for extra juiciness)
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Cumin
- 1 tbsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Cumin
- ½ tsp Oregano
- ¼ tsp Cayenne Pepper optional, for heat
- Salt and Pepper to taste
- Juice of 1 Lime
- 3 tbsp White Vinegar
FOR THE RICE
- 1 cup Brown Rice (preferably short grain for stickiness)
- 2 cups Chicken Broth (or water, but broth adds flavour)
- 1 tbsp Extra Virgin Olive Oil
- Salt to taste
FOR THE GREEN SAUCE (AJI VERDE SAUCE)
- 1 cup Fresh Cilantro
- ½ cup Greek Yogurt (or sour cream for richness)
- 1 tbsp Mayonnaise
- 2 tbsp Lime Juice
- 1-2 Jalapeños* (depending on your spice preference)
- 1 Clove Garlic
- ¼ tsp Cumin
- Salt to taste
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Water (or more for desired consistency)
TO ASSEMBLE
- 1 cup Cherry Tomatoes halved
- ½ Red Onion thinly sliced
- Fresh Cilantro chopped, for garnish
- Lime Wedges for serving
Instructions
- Pat the chicken dry with clean paper towel to absorb any excess moisture.
- In a bowl, combine olive oil, cumin, paprika, garlic powder, onion powder, turmeric, oregano, cayenne, salt, pepper, lime juice, and vinegar.
- Coat the chicken with this mixture, cover, and marinate in the fridge for at least 30 minutes, or overnight if you want extra flavour.
- Rinse the brown rice until the water runs clear. In a medium pot, bring chicken broth (or water) to a boil. Add rice, a pinch of salt, and olive oil. Stir, reduce the heat to low, cover, and simmer for about 35-40 minutes, or until the rice is cooked and tender. Fluff with a fork when done. You can use my easy Instant Pot recipe for cooking the brown rice instead, if you prefer.
- In a food processor, add the cilantro, Greek yogurt, mayo, lime juice, jalapeños, garlic, cumin, and a pinch of salt.
- Blend until smooth.
- Drizzle in olive oil while blending, then add water to thin the sauce to your desired consistency.
- Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes per side, or until fully cooked through and internal temperature reaches 165°F (75°C).
- Let it rest for a few minutes before slicing.
- Start by placing a generous scoop of rice in each bowl (or plate).
- Top with slices of grilled chicken, halved cherry tomatoes, and red onion slices. Drizzle a few spoonfuls of the vibrant aji verde sauce over the top. Garnish with fresh cilantro and serve with lime wedges on the side.
Video
Notes
Nutrition
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