Blackened Chicken Bowl (Printable version)

Spiced chicken served over rice with vibrant vegetables and tangy lime crema

# What you need:

→ 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

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

# Steps to follow:

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. 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 5-6 minutes per side until blackened and cooked through with 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 and slightly charred. Season with salt and pepper.
05 - In a small bowl, mix sour cream with lime zest, lime juice, cilantro, and a pinch of salt. Stir until smooth.
06 - Divide rice among four bowls. Top with sautéed vegetables and sliced blackened chicken. Drizzle with lime crema, garnish with cilantro leaves, and serve with lime wedges.

# Expert tips:

01 -
  • Everything cooks in under an hour, but it tastes like you spent all day planning something special.
  • The lime crema cuts through the smoky heat in a way that makes every bite feel balanced and bright.
  • You can prep the spice mix and crema ahead, then throw it all together on a busy weeknight without breaking a sweat.
02 -
  • If your skillet isn't hot enough before the chicken goes in, you'll end up steaming it instead of getting that blackened crust.
  • Letting the chicken rest after cooking isn't optional, cutting it too soon means all the moisture ends up on the plate instead of in the meat.
  • The crema gets better if you make it even thirty minutes ahead, the lime juice mellows and the flavors blend together.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you the most even blackened crust.
  • Don't crowd the pan when you're cooking the vegetables, if they're piled on top of each other they'll steam instead of getting those crispy charred edges.
  • Taste the crema before you add it to the bowls and adjust the lime or salt to your preference, it should be punchy enough to stand up to all that spice.
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