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Smoky Chicken Bowl

Smoky Chicken Bowl

Prepare yourself for a flavor explosion with this Smoky Chicken Bowl, a quick and incredibly satisfying meal that’s perfect for busy weeknights or a flavorful lunch option. This recipe is designed to be straightforward, delivering incredible taste with minimal fuss.
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Cook Time 30 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Thighs
  • 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper adjust to your spice preference
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
Bowl Components
  • 1 cup cooked rice white or brown, for serving
  • 1/2 cup canned black beans rinsed and drained
  • 1/2 cup corn kernels fresh, frozen, or canned
Garnishes and Serving
  • 1/4 cup chopped fresh cilantro for garnish
  • 1/4 cup chopped red onion for garnish
  • 1/4 cup diced avocado for garnish
  • Lime wedges for serving
Creamy Cilantro-Lime Sauce
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon garlic powder
  • Pinch salt

Equipment

  • Medium Bowl
  • Large skillet
  • Small Bowl

Method
 

  1. In a medium bowl, combine the chicken thigh pieces with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Toss everything together until the chicken is evenly coated with the spices.
    1.5 pounds boneless, skinless chicken thighs, 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 1 teaspoon salt
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for about 5-7 minutes per side, or until the chicken is cooked through and has a beautiful smoky char. Remove the chicken from the skillet and set aside.
  3. While the chicken is cooking or resting, prepare the sauce. In a small bowl, whisk together the Greek yogurt (or sour cream), chopped fresh cilantro, fresh lime juice, garlic powder, and a pinch of salt until smooth and well combined.
    1/2 cup Greek yogurt or sour cream, 1/4 cup chopped fresh cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon garlic powder, Pinch salt
  4. Divide the cooked rice between two bowls. Top each bowl generously with the smoky chicken.
    1 cup cooked rice, 1.5 pounds boneless, skinless chicken thighs
  5. Spoon the rinsed black beans and corn kernels over the chicken in each bowl.
    1/2 cup canned black beans, 1/2 cup corn kernels
  6. Drizzle the creamy cilantro-lime sauce over the chicken and toppings. Garnish with chopped fresh cilantro, chopped red onion, and diced avocado.
    1/4 cup chopped fresh cilantro, 1/4 cup chopped red onion, 1/4 cup diced avocado
  7. Serve the Smoky Chicken Bowls immediately with lime wedges on the side for an extra burst of freshness.
    Lime wedges

Notes

The components will stay fresh in the refrigerator for up to 3-4 days. Keep the avocado separate as it can brown quickly. The sauce is best added fresh.