Blackened Chicken Bowl (Printable Version)

Spiced chicken breast with rice, vegetables, and lime crema

# What You'll 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 black pepper to taste

→ Lime Crema

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

→ Garnish

25 - Fresh cilantro leaves
26 - Lime wedges

# How to Make It:

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 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 with paper towels, drizzle with olive oil, and rub 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 until blackened and cooked through with internal temperature reaching 165°F. Transfer to a plate and rest for 5 minutes, then slice.
04 - In the same pan, add olive oil and heat over medium-high heat. Sauté bell peppers, zucchini, and red onion for 5 to 7 minutes until tender with slight charring. 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 rice among four serving bowls. Top each bowl with sautéed vegetables and sliced blackened chicken. Drizzle with lime crema, garnish with fresh cilantro leaves, and serve with lime wedges.

# Expert Tips:

01 -
  • The spice crust creates this incredible smoky char that makes plain chicken taste like you've been cooking all day.
  • Everything comes together in under 45 minutes, so weeknight dinners don't feel like a compromise.
  • The lime crema is tangy and cool against the heat—it's the kind of detail that makes people ask for your recipe.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way when my first attempt steamed instead of blackened, and the difference was night and day.
  • The lime crema curdles if it gets too hot, so always make it fresh while everything else finishes, and add it just before serving.
03 -
  • Use a meat thermometer to avoid overcooked, dry chicken—the 165°F target keeps it juicy and safe.
  • Toast your spice blend in a dry pan for 30 seconds before mixing if you want even more depth and aroma.
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