Chile Lemon Rice Bowls
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
5 servings
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Calories
473 kcal
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Course
Main Course
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Cuisine
Mexican
Chile Lemon Rice Bowls
Description
Chile Lemon Rice Bowls highlight boneless, skinless chicken thighs marinated in a mixture of Greek yogurt, chili powder, onion powder, garlic powder, lemon juice, and salt. The chicken is first roasted to cook through and then broiled briefly to develop a browned exterior. This method ensures juicy and flavorful meat with a caramelized finish. Accompanying the chicken, the cooked rice bases the dish, providing a neutral canvas for the colorful vegetable sauté made from bell peppers, onion, shredded cabbage, and optional fresh chile pepper.
The vegetables are cooked with garlic and spices, then combined with tomato sauce and fresh lemon juice to add brightness and moisture to the bowl. Chopped cilantro can be added optionally to introduce a fresh herbal note. The textures range from tender chicken cubes to crisp-tender vegetables and fluffy rice, creating a satisfying and complete meal.
This dish can be served as a standalone lunch or dinner bowl, making it convenient for meal prep or weeknight cooking. It works well paired with simple sides or additional fresh vegetables. The marinade and vegetable seasoning can be adjusted for mild or spicier versions based on preference.
Ingredients
For the Rice
- 3 cups rice cooked
For the Chicken
- 2 lbs chicken thigh boneless, skinless
- ⅔ cup Greek yogurt plain, nonfat
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tbsp lemon juice
For the Vegetables
- 2 medium bell pepper any color works
- 1 small onion
- 12 oz cabbage shredded
- 1 chile pepper optional
- 1 tsp onion powder
- 1 tsp chili powder
- 2 tbsp neutral cooking oil generic cooking oil
- 1 tbsp garlic minced
- 1 tbsp lemon juice
- 8 oz tomato sauce
- 1 small tomato optional
- ¼ cup cilantro optional, chopped
Instructions
For the Chicken
- Preheat your oven to 425°F (217°C).
- Into a large bowl, add the Greek yogurt, 1 tbsp each of onion powder, garlic powder, chili powder and lemon juice, as well as 1 tsp of salt. Mix to combine.
- Add in the chicken thighs and coat all of the cracks and crevices of the chicken with the yogurt marinade.
- Line a sheet pan with foil and lay the chicken thighs smooth side down on the sheet pan, ensuring enough space between each thigh to promote proper browning.
- Roast the chicken for 10-12 minutes.
- After 10-12 minutes, turn the oven to broil and place the sheet pan on the top rack, under the broiler if it is not already there. Watch the chicken closely as it will be prone to burning.
- Broil the chicken for 3-5 minutes on each side until you are happy with the level of browning on the chicken.
- Once finished, remove from the oven and allow it to rest before cutting into a large dice.
For the Rice
- Cook enough rice to yield 3 cups (450g) of cooked rice. 1 cup of dry rice will make between 2-3 cups of rice depending on what kind you use.
For the Vegetables
- Wash and cut all of your vegetables to prepare for cooking. Cut the peppers and the onion into a medium dice.
- Mince some garlic until you have 1 tbsp worth.
- For the cabbage I use the preshredded stuff in the bag. If you buy a head of cabbage, shred it into thin slices.
- For the chile, you can use a jalapeño, serrano, or a red chile if you decide to use one. It is not necessary for this recipe but if you would like a bit more heat, cut one into a small dice and add it to the vegetables.
- I like to top each dish with cilantro and fresh tomatoes. This is optional. If you decide to do this, roughly chop the cilantro into small pieces and cut the tomato into a medium dice, removing the seeds first from the center.
- In a large skillet over medium heat, add about 1 tbsp of oil. Once the oil is hot, add in the onion powder and chili powder and allow the spices to bloom for about 30 seconds.
- Add in the remaining 1 tbsp of oil if needed and dump in your onions and peppers. Season lightly with salt and mix the spices into the vegetables.
- Cook the vegetables for about 3-5 minutes and then add in the shredded cabbage and garlic. Mix to combine and cook for about 1-2 minutes.
- Add in the tomato sauce and stir into the vegetables. Allow this to cook for 3-5 minutes and cook out the raw tomato flavor.
- Add in 3 cups (450g) of cooked rice, all of the diced chicken, 1 tbsp of lemon juice, and salt and pepper to taste.
Plating
- This recipe makes 5 servings. Divide the contents of the pan evenly between 5 meal prep containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 44g | 88% |
| Fat | 14g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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