Blackened Chicken Bowl (Print Version)

Juicy spiced chicken over fluffy rice with vibrant vegetables and zesty lime crema

# What You'll 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
25 - Lime wedges

# How To Make It:

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 or 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 for 5 to 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 to 7 minutes until tender and slightly charred. Season with salt and pepper to taste.
05 - In a small bowl, mix sour cream with lime zest, lime juice, cilantro, and a pinch of salt. Stir until smooth and well combined.
06 - Divide cooked rice among four bowls. Top with sautéed vegetables and sliced blackened chicken. Drizzle generously with lime crema, garnish with fresh cilantro leaves, and serve with lime wedges on the side.

# Top Tips:

01 -
  • The spice-crusted chicken stays tender inside while developing a gorgeous blackened exterior that feels restaurant-quality but tastes homemade.
  • Everything comes together in under 45 minutes, which means you can have this on the table between work and bedtime without stress.
02 -
  • Dry chicken is essential for blackening—wet chicken steams instead of crisping, and you'll lose that whole point of the recipe.
  • Don't crowd the pan with vegetables; give them space to actually brown instead of just sweating together.
03 -
  • Make your lime crema while the chicken rests; it gives the flavors time to meld and keeps you from rushing at the end.
  • If your spice blend sits in the bowl for too long before you use it, the cayenne can separate and concentrate at the bottom—give it a quick stir right before using.
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