Pin it My friend Sarah used to order this exact bowl from a lunch spot near her office every Thursday, and one week when they closed unexpectedly, she texted me in a panic. I cobbled together what I thought might work using pantry spices and whatever peppers I had on hand. The kitchen smelled like a smokehouse, and when she took the first bite, she looked up and said it tasted better than the original. That was three years ago, and Ive been making it ever since.
I made this for my brother once after he got home from a long shift, and he ate two bowls standing at the counter. He said the charred chicken reminded him of something our dad used to grill on Sundays, but lighter. I hadnt thought about it that way until he said it. Now I make it whenever someone needs real food that doesnt feel heavy or complicated.
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Ingredients
- Boneless, skinless chicken breasts: Pat them completely dry before seasoning or the spices wont stick and the sear will steam instead of blacken.
- Smoked paprika: This is what gives the chicken that deep, smoky flavor without a grill, and I always keep an extra tin because it disappears fast.
- Cayenne pepper: Start with half a teaspoon if youre unsure, you can always add heat at the table but you cant take it back.
- Long grain white rice: Jasmine or basmati work beautifully here, and using chicken broth instead of water adds a quiet richness.
- Bell peppers and zucchini: Slice them thickly so they hold up to high heat and get those caramelized edges without falling apart.
- Sour cream: Full fat gives the crema body, but Greek yogurt works if you want something tangier and lighter.
- Fresh lime: Zest it first, then juice it, the zest has oils that wake up the whole sauce.
- Cilantro: Some people love it, some dont, so I always leave it on the side for serving and let everyone decide.
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Instructions
- Prepare the Rice:
- Bring your water or broth to a rolling boil with the salt, add the rice, then drop the heat to the lowest setting and cover it tightly. Let it steam undisturbed for 15 minutes, then turn off the heat and let it sit another 5 minutes before fluffing it with a fork so every grain stays separate.
- Season the Chicken:
- Mix all your spices in a small bowl until theyre evenly blended, then pat the chicken breasts completely dry with paper towels. Drizzle them with olive oil and press the spice mixture into every surface, the oil helps it cling and creates that dark crust.
- Cook the Chicken:
- Heat your skillet or grill pan over medium high until it just starts to smoke, then lay the chicken down gently and dont move it for a full 5 to 6 minutes. Flip once, cook the other side until the internal temp hits 165°F, then let it rest on a plate for 5 minutes before slicing so the juices stay inside.
- Sauté the Vegetables:
- Use the same pan while its still hot, add a drizzle of olive oil, and toss in your peppers, zucchini, and onion. Stir them every minute or so until theyre tender with charred edges, about 5 to 7 minutes, then season with salt and pepper.
- Make the Lime Crema:
- Whisk together the sour cream, lime zest, lime juice, chopped cilantro, and a pinch of salt until its smooth and pourable. Taste it and add more lime or salt if it needs brightness.
- Assemble the Bowls:
- Spoon rice into the bottom of each bowl, pile on the sautéed vegetables, then fan out slices of blackened chicken on top. Drizzle everything with lime crema, scatter fresh cilantro leaves over it, and tuck a lime wedge on the side.
Pin it The first time I brought this to a potluck, someone asked if I catered it. I laughed because Id thrown it together that morning in about 40 minutes, but the colors and the smell made it look like effort. It reminded me that good food doesnt have to be complicated, it just has to taste like you cared enough to balance the flavors.
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How to Store and Reheat
I keep the components separate in the fridge, rice in one container, chicken and vegetables in another, and the crema in a small jar. Everything stays good for up to four days, and you can reheat the chicken and veggies together in a skillet with a splash of water to keep them from drying out. The rice microwaves fine, and the crema always goes on cold.
Swaps and Additions
If you want more substance, stir black beans or roasted corn into the rice before serving. Swap the chicken for shrimp or thick cut tofu if you need a faster cook or a plant based option. I once used red cabbage instead of zucchini because thats what I had, and the crunch was perfect.
Serving Suggestions
This works as meal prep if you pack everything separately and assemble it fresh each day. It also scales up easily for a crowd, just use two pans and keep the chicken warm in a low oven while you finish the vegetables.
- Serve it with tortilla chips on the side for scooping up extra crema and veggies.
- Add a handful of shredded cheese, cotija or pepper jack, right before serving if you want it richer.
- Double the lime crema and save half in the fridge, it goes on everything from tacos to roasted sweet potatoes.
Pin it This bowl has pulled me out of more dinner ruts than I can count, and it never feels boring because you can shift the vegetables or the heat level depending on the week. I hope it becomes one of those recipes you dont need to look up anymore, the kind you just know by heart.
Recipe FAQs
- → What does blackened mean?
Blackening refers to a cooking technique where meat is coated in bold spices and seared over high heat until the spices create a dark, flavorful crust. The chicken isn't burned—it's caramelized for maximum taste.
- → Can I make the spice blend less spicy?
Absolutely. Simply reduce or omit the cayenne pepper while keeping the other spices like paprika, garlic powder, and dried herbs. You'll still get that signature smoky flavor without the heat.
- → What rice works best?
Long-grain white rice cooks up fluffy and separate, making it ideal for bowls. Brown rice adds nutty flavor and fiber but needs longer cooking time. For a low-carb option, try cauliflower rice.
- → How do I store leftovers?
Keep components separate in airtight containers in the refrigerator for up to 4 days. Reheat rice and vegetables in the microwave, and warm chicken gently in a skillet. Store lime crema separately and add fresh before serving.
- → Can I grill the chicken instead?
Yes, grilling works beautifully. Prepare the seasoned chicken as directed and grill over medium-high heat for 5-6 minutes per side. You'll get wonderful char marks and that same smoky blackened flavor.
- → What other toppings work well?
Sliced avocado, diced tomatoes, pickled red onions, shredded cheese, or corn kernels all complement the flavors beautifully. A squeeze of fresh lime juice right before serving brightens everything up.
