Chicken Bowl Recipe

Make the Marinade

In a medium bowl, combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs fresh lime juice, 1 tsp honey, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk until blended.

Marinate the Chicken

Trim excess fat from 1 lb chicken thighs and place them in a shallow dish or resealable bag. Pour marinade over the chicken, turning to coat evenly. Refrigerate for at least 20 minutes and up to 2 hours.

Cook the Chicken

Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of oil or spray. Cook marinated chicken 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are nicely browned. Let rest 5 minutes, then slice into bite-size strips.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan, bring 2 cups water, 1/4 tsp salt and 1 tsp butter or oil to a boil. Add rinsed rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

While rice cooks, chop 1 medium red bell pepper into strips, 1 medium zucchini into half-moons, and 1/2 medium red onion into thin wedges. Heat 1 tbs olive oil in a skillet over medium-high heat. Add vegetables, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté 6-8 minutes until tender-crisp and lightly charred. Remove from heat.

Make the Lime-Cilantro Sauce

In a small bowl combine 1/2 cup plain Greek yogurt, 1 tbs mayonnaise, 1 tsp lime juice, 2 tbs chopped cilantro and 1/4 tsp salt. Stir until smooth and taste; adjust seasoning with more lime or salt if desired.

Prepare toppings: slice 1 avocado, halve or quarter 1/2 cup cherry tomatoes, and thinly slice 2 green onions. Keep lime wedges for serving.

Assemble the Bowl: Divide cooked rice among 3-4 bowls (serves 3-4). Top each with sliced chicken, sautéed vegetables, avocado, cherry tomatoes and green onions. Drizzle with lime-cilantro sauce or serve it on the side. Squeeze lime wedge over bowl to taste.