The Classic Chicken Bowl Recipe

Prepare and marinate chicken

Pat the chicken thighs dry with paper towels and trim any excess fat. Mince the garlic. In a bowl, whisk together 2 tbs olive oil, soy sauce, honey, lime juice, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken, turning to coat thoroughly. Cover and refrigerate for at least 20 minutes (up to 2 hours).

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a thin coating of oil or spray. Remove chicken from marinade, letting excess drip off. Cook thighs 5–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes. Slice into strips or bite-sized pieces.

Cook rice

Rinse the rice under cold water until the water runs clear. In a small saucepan combine rinsed rice, 1.25 cups water, 1/4 tsp salt and 1 tsp butter or oil. Bring to a boil over high heat, then reduce to a low simmer and cover. Cook 15 minutes without lifting the lid. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

Prepare vegetables

While the rice cooks and chicken marinates, cut the red bell pepper into thin strips, slice the zucchini into half-moons about 1/4" thick, thinly slice the red onion, halve the cherry tomatoes, and pit and slice the avocado. If using fresh corn, cut kernels off the cob.

Sauté vegetables

Heat 1 tbs olive oil in a skillet over medium-high heat. Add the red onion and bell pepper and sauté 3–4 minutes until starting to soften. Add zucchini and corn and cook another 3–4 minutes until vegetables are tender-crisp and slightly caramelized. Season with a pinch of salt and pepper. Remove from heat and keep warm.

Make the sauce

In a small bowl, combine 1/2 cup Greek yogurt, 1 tsp hot sauce (if using), 1/4 tsp ground cumin and 1/4 tsp salt. Stir until smooth. Taste and adjust seasoning or heat as desired. If you prefer a thinner sauce, stir in 1–2 tbs water or lime juice to reach desired consistency.

Assemble bowls

Divide the cooked rice between two bowls. Arrange sliced chicken over the rice, then add sautéed vegetables, cherry tomatoes, and sliced avocado. Spoon the yogurt sauce over the chicken and vegetables or serve it on the side. Sprinkle chopped cilantro over each bowl and serve with lime wedges on the side for squeezing.

Serve

Serve immediately while chicken and rice are warm. Leftovers keep in an airtight container for up to 3 days; store sauce separately.