RECIPE FOR CHICKEN RICE BOWL

sliced chicken breast on a plate with brown rice, cherry tomatoes, red onions, green sauce, and cilantro, more green sauce and chicken in the background

RECIPE FOR CHICKEN RICE BOWL

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!

Prep Time 20

Cook Time 25

Total Time 45

Servings Servings

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.

Notes

You can keep some seeds in the jalapeño for an extra spicy sauce.

If you want extra flavour, a dollop of guacamole on top wouldn’t hurt!

Nutrition