Ingredients
Scale
- 8 boneless skinless chicken thighs, about 1.2 lb / 1.2 kilograms, cut in half
- 2 tablespoons olive oil
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 ½ cups white jasmine or brown rice
- 2 ½ cups water (add more if using brown rice)
- ½ teaspoon salt
- Sweet corn
- Sliced radishes
- Grated carrot
- Diced cucumber
- Sliced red onion
- Avocado
- Cherry tomatoes
- Cooked peas
- Grilled red peppers
- 1 garlic clove
- 3 pickled jalapeño slices
- Handful cilantro
- 1 tablespoon chives
- Juice of ½ lime
- 2 tablespoons mayo
- 3 tablespoons yogurt
- 2 tablespoons water
- ¼ teaspoon salt
- ¼ cup peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon garlic
- ½ teaspoon ginger
- 1 teaspoon chili flakes
- Warm water to thin
- 3 tablespoons mild Peri Peri sauce
- ½ tablespoon tomato paste
- 1 teaspoon honey
- 1 garlic clove
- ½ teaspoon smoked paprika
- ¼ cup light cream
Instructions
- Cut the chicken thighs in half and trim any extra fat. Season them with garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne (if using). Rub it all in so the seasoning sticks.
- Heat the olive oil in a large skillet over medium-high. Once hot, cook the chicken pieces for about 6–7 minutes per side until golden and cooked through (internal temp should hit 165°F / 75°C). Let the chicken rest a few minutes, then slice. (Alternative: Air fry at 400°F / 200°C for 15 minutes, flipping halfway.)
- Rinse your rice under cold water until the water runs clear. Bring the water and salt to a boil in a medium pot. Add the rice, stir once, reduce to low heat, and cover. Cook for about 15–20 minutes (white rice) or up to 40 for brown rice. Let it rest (covered) off the heat for 10 minutes. Fluff it up with a fork.
- For the cilantro lime sauce, blend all ingredients until smooth. For the peanut butter sauce, start by whisking warm water with peanut butter, then add the rest and whisk until it comes together. For the creamy Peri Peri sauce, mix everything in a bowl and warm it up slightly before serving.
- Chop up whatever fresh veggies you’re using. If using frozen peas or corn, give them a quick boil or soak in hot water. Avocado and cucumber are best sliced fresh just before serving.
- Add about 1 cup of rice to each bowl. Top with 5 oz / 140 grams of sliced chicken. Load it up with your choice of toppings, about ¼ to ½ cup each. Drizzle with 2-3 tablespoons of your chosen sauce.
Notes
- You can customize the toppings based on your preferences.
- The sauces can be made ahead and stored in the fridge for up to 3 days.
- Leftover chicken and rice can be stored separately in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg