Chicken and Rice Bowls

1h
Serves 5
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Directions

  1. 1Wash rice and add chicken bone broth to rice cooker; cook until fluffy.
  2. 2Add chicken to a bowl with all seasonings; mix well.
  3. 3Bake chicken on a wired rack at 400F for 30 minutes until internal temperature is 165F.
  4. 4Let the chicken rest for 10 minutes before cutting.
  5. 5Add black beans, water, and seasonings to a pot and simmer for 10-15 minutes.
  6. 6Sauté peppers and onions with oil, oregano, salt, and pepper until tender.
  7. 7Mix cooked rice with cilantro, oil, salt, lime juice.
  8. 8Cut chicken into bite-sized pieces.
  9. 9Assemble bowls with rice, beans, peppers and onions, and chicken.
  10. 10Mix mayonnaise or Greek yogurt, hot sauce, and lime juice to make a creamy spicy lime sauce.
  11. 11Top bowls with sauce and cilantro.

Ingredients

  • 2.5 lbs Boneless and skinless chicken thighs
  • 2 tbsp Avocado oil
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • 1 tbsp Ground cumin
  • 1 tbsp Smoked paprika
  • 1 tbsp Dried oregano
  • 2 tsp Chili powder
  • 2 tsp Salt
  • 2 tsp Pepper
  • 1 tsp Cayenne pepper
  • 2 cups Uncooked white rice
  • 3 cups Chicken bone broth
  • 0.5 cup Chopped cilantro
  • 3 tbsp Avocado oil
  • 3 Limes
  • 2 tsp Salt
  • 2 15-oz cans Unsalted black beans
  • 16 oz Water
  • 3 Bell peppers, thinly sliced
  • 1 Large red onion, thinly sliced
  • 2 tbsp Avocado oil
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • 1 tsp Pepper
  • 0.5 cup Mayonnaise or Greek yogurt
  • 1 Hot sauce
  • 0.5 Lime juice

Equipment

Rice cookerOvenWired rackPotPanKitchen scaleMeasuring spoonsMeasuring cupsKnifeCutting board