Blackened Chicken Bowl (Printable Version)

Spiced chicken over rice with colorful vegetables and tangy lime crema

# What You Need:

→ Blackened Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon cayenne pepper
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Rice

11 - 1 1/2 cups long-grain white rice
12 - 3 cups water or chicken broth
13 - 1/2 teaspoon salt

→ Vegetables

14 - 1 red bell pepper, sliced
15 - 1 yellow bell pepper, sliced
16 - 1 medium zucchini, sliced
17 - 1 red onion, sliced
18 - 1 tablespoon olive oil
19 - Salt and pepper to taste

→ Lime Crema

20 - 1/2 cup sour cream
21 - Zest and juice of 1 lime
22 - 1 tablespoon fresh cilantro, chopped
23 - Salt to taste

→ Garnish

24 - Fresh cilantro leaves
25 - Lime wedges

# Step-by-Step Guide:

01 - In a medium saucepan, bring water or broth and salt to a boil. Add rice, reduce heat to low, cover, and cook for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. Pat chicken breasts dry, drizzle with olive oil, and rub the spice mixture evenly over all sides.
03 - Heat a large skillet or grill pan over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side, or until blackened and cooked through with internal temperature reaching 165°F. Transfer to a plate and let rest for 5 minutes, then slice.
04 - In the same pan, add olive oil. Sauté bell peppers, zucchini, and red onion over medium-high heat for 5 to 7 minutes until just tender and slightly charred. Season with salt and pepper.
05 - In a small bowl, mix sour cream with lime zest, lime juice, cilantro, and a pinch of salt. Stir until smooth and well combined.
06 - Divide cooked rice among four bowls. Top with sautéed vegetables and sliced blackened chicken. Drizzle with lime crema, garnish with cilantro leaves, and serve with lime wedges.

# Expert Advice:

01 -
  • The spice crust on the chicken gets crispy and smoky while the inside stays tender, giving you that textural contrast that makes every bite interesting.
  • Everything cooks in one pan after the rice, so cleanup is honest and the timing actually works out without juggling five things at once.
  • The lime crema is ridiculously easy but tastes like you spent way more effort than you did, which is basically the definition of a crowd-pleaser.
02 -
  • Don't skip the resting period for the chicken after it comes off the heat, because those few minutes let the juices redistribute and keep the meat tender instead of dry.
  • If your rice seems like it's still slightly wet after 15 minutes, don't panic—just let it keep sitting covered for another few minutes, because carryover cooking finishes the job.
03 -
  • Pat your chicken completely dry before seasoning—moisture is the enemy of a good crust, so even 30 seconds with a paper towel makes a massive difference.
  • Don't move the chicken around in the pan while it's cooking because that's when you lose the blackened exterior, so resist the urge and let it sit undisturbed until it's golden and crusty.
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