Chicken Bowl Recipe

Prepare marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs honey, 1 tbs lime juice, minced 2 garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 3 tsp salt, and 1 tsp black pepper. Whisk until homogenous.

Marinate chicken

Pat the chicken thighs dry and add to the bowl with the marinade. Toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 4 hours. If short on time, marinate 20 minutes at room temperature.

Cook chicken

Heat a large skillet over medium-high heat and add 1 tbs neutral oil. Remove excess marinade from chicken (reserve marinade) and place thighs in the skillet. Cook 4–5 minutes per side until browned and internal temperature reaches 165°F (74°C). If chicken is thick, cover and lower heat to medium for a few minutes. Transfer chicken to a cutting board and rest 5 minutes, then slice into strips.

While chicken marinates, rinse 1 cup rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1.5 cups water, 0.25 tsp salt and 1 tbs butter or oil. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand 5 minutes with lid on, then fluff with fork.

Prep vegetables

While rice cooks, core and thinly slice the red bell pepper, slice the zucchini into half-moons, thinly slice the red onion, halve the cherry tomatoes, rough chop the cilantro, and cut the avocado in half, pit and slice. Zest the lime if desired and then cut into wedges.

Sauté vegetables and corn

Heat 1 tsp olive oil in a medium skillet over medium-high heat. Add sliced red onion and sauté 1–2 minutes until slightly softened. Add bell pepper and zucchini and sauté 3–4 minutes until tender-crisp. Add corn and cook 1–2 minutes until heated through. Season vegetables with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat.

Assemble bowls

Divide the cooked rice among 4 bowls (about 1/2 cup rice per bowl if making 4 servings). Top each with sliced chicken, a portion of sautéed vegetables, halved cherry tomatoes, slices of avocado, and a sprinkle of chopped cilantro. Serve with lime wedges for squeezing over.

In a small bowl combine 1/2 cup Greek yogurt, 1 tbs lime juice, 1 tsp hot sauce, 1/2 tsp garlic powder and 1/4 tsp salt. Stir until smooth. Taste and adjust seasoning or add a splash of water to thin to desired consistency. Drizzle over assembled bowls or serve on the side.