Spicy Chicken Rice Bowls
Total Time
6 hours and 47 minutes
Prep Time
15 minutes
Cook Time
32 minutes
Rating
5 out of 5 stars
(3)
Ingredients
2 servings
- 4 chicken thighs, skinless/boneless (see notes for bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 4-5 garlic cloves, minced
- 1 large lemon, juiced and zested
- 2 pinches fine sea salt
- 1 pinch fresh cracked pepper
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- ¼ to ½ teaspoon cayenne pepper
- 3 tablespoons thick Greek yogurt
- Handful fresh mint (about 3 tablespoons chopped)
- 2 scallions, chopped (green and white part)
- ½ large jalapeño
- 1 tablespoon olive oil
- Juice of ½ a lemon
- Salt and pepper, to taste
- 1 tomato, diced
- ½ onion, diced
- 1 jalapeño, diced
- Large handful of fresh cilantro, chopped
- Sumac, to taste
- Salt, to taste
- 1 tablespoon olive oil
- Lemon juice, to taste
- 2 cups of prepared Kaizen rice
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Preparation
Step 1
Dab the chicken thighs dry with a paper towel and place them in a large mixing bowl.
Step 2
Add 2 tablespoons olive oil, the tomato paste, garlic, zest and juice of 1 large lemon, a couple generous pinches salt, fresh cracked pepper, paprika, oregano, and cayenne pepper to the chicken.
Step 3
Mix really well, coating all sides of the chicken in the mixture. Refrigerate for 2-6 hours or ideally, overnight.
Step 4
Preheat oven to 410°F. Remove the chicken from the fridge and let it come up to room temperature before putting it in the oven (this takes about 30 minutes).
Step 5
Place chicken on a wire rack. Transfer it to the oven and cook at 410°F for 20-25 minutes.
Step 6
While your chicken is baking, make the sauce. In a food processor, add the Greek yogurt, fresh mint, scallions, jalapeño, 1 tablespoon olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust as you like.
Step 7
For the base, I boiled my Kaizen low-carb rice according to package instructions. Use whatever base you'd like, whether that's a bed of greens, cauli rice, etc.
Step 8
In a small bowl, dice and mix 1 tomato, 1/2 onion, 1 jalapeño, fresh cilantro, sumac, salt, a drizzle of olive oil, and lemon juice.
Step 9
Add the Kaizen rice to serving bowls, then top with the chicken, salad mixture, and drizzle with the sauce.
Step 10
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