If you’re in the mood for a fresh, vibrant meal that’s packed with flavour and just the right amount of kick, this spicy chicken rice bowl is where it’s at. Loaded with juicy chicken, zesty veggies, and fluffy rice, it’s like the ultimate warm chicken nourish bowl with a spicy twist that’ll keep you coming back for more.
Table of contents
We’re talking super crispy, golden-skinned chicken served up as the ultimate chicken nourish bowl. Loaded with a warm zucchini salad packed with cherry tomatoes, spring onions, and fresh cilantro, all finished off with a bright, zesty lime sour cream drizzle. Toss in some fluffy brown rice on the side, and you’ve got yourself a bowl of pure, balanced, flavour-packed goodness. Trust me, this one’s a keeper.
Why You’ll Love This Recipe for Chicken Rice Bowl
- Quick & Easy:
Perfect for weeknights when you need something fast but still crave a punch of flavour. - One Pan Wonder:
Minimal clean-up with this dish, as the chicken and veggies are all cooked in the same pan. Easy-peasy! - Zesty and Fresh: The lime sour cream and fresh coriander make this dish feel light, while the chipotle adds a subtle heat.
Ingredients in these chicken and rice bowls
- Brown Rice
- Olive Oil
- Zucchini
- Garlic
- Spring onions
- Chicken breast
- Chipotle chilli powder
- Cherry tomatoes
- Coriander (cilantro)
- Lime
- Sour cream
How to make this warm chicken nourish bowl
Here’s the quick and easy rundown to get this dish on the table:
- Cook the Brown Rice
Follow the package instructions, then keep it warm for later. - Sauté the Zucchini
Heat olive oil, sauté zucchini with salt and pepper for 3-4 minutes. Add garlic and white spring onions, cook 1-2 more minutes, then transfer to a bowl. - Cook the Chicken
Pat the chicken dry, season with salt, pepper, and chipotle chili powder. Sear skin-side down for 4-6 minutes per side until crispy and cooked through. Let it rest. - Make the Zucchini Salad
Add cherry tomatoes, half the green spring onions, coriander, and lime juice to the zucchini. Drizzle with olive oil, toss, and season to taste. - Whip Up Lime Sour Cream
Mix sour cream, lime zest, and remaining lime juice. Season with salt and pepper—this is your tangy, creamy topper. - Plate It Up
Slice the chicken, serve over the zucchini salad, top with lime sour cream, and sprinkle with the rest of the spring onions and coriander. Serve the rice on the side, and you’re good to go!
Make it your own
Okay, so you’ve got this delicious chicken nourish bowl recipe all set, but let’s talk about how to make it your own, because, honestly, that’s half the fun of cooking, right? I’m a big fan of taking a great base recipe and adding your own twist. So, here are a few easy ways to remix this recipe.
- First up: the rice.
Brown rice is great for that nutty, wholesome flavour, but if you’re feeling adventurous, swap it out for quinoa or cauliflower rice for a low-carb option. You could even throw in some wild rice for that earthy vibe. - Zucchini salad got you thinking?
Try adding roasted red peppers or some charred corn for extra sweetness and colour. And if you’re like me and always looking for ways to sneak in more greens, toss in some baby spinach right at the end so it wilts into the warm veggies. - Now, let’s talk chicken.
I love the crispy skin here, but don’t stop at chipotle chili powder. You could easily go Mediterranean with a sprinkle of smoked paprika and oregano, or hit it with some lemon pepper for a bright, citrusy kick. Oh, and if you’re feeling fancy, a quick glaze of honey and balsamic vinegar right at the end would be next-level. - Toppings, baby!
This recipe already has sour cream and lime (which, let’s be honest, is non-negotiable), but why not throw in some crumbled feta or a little avocado for a creamy boost? And if you like some crunch, a handful of toasted pumpkin seeds or some crushed tortilla chips on top would make it pop.
So there you go—one recipe, endless possibilities. Get creative and make this dish your own!
Recipe: Easy Spicy Chicken Rice Bowl
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Spicy chicken rice bowl
Description
We’re talking super crispy, golden-skinned chicken served up as the ultimate chicken nourish bowl. Loaded with a warm zucchini salad packed with cherry tomatoes, spring onions, and fresh cilantro, all finished off with a bright, zesty lime sour cream drizzle. Toss in some fluffy brown rice on the side, and you’ve got yourself a bowl of pure, balanced, flavour-packed goodness. Trust me, this one’s a keeper.
Ingredients
- 150g Brown Rice
- Olive Oil
- 2 Zucchini, medium diced
- Salt and pepper, to taste
- 2 Garlic, peeled and crushed
- 4 Spring onions, thinly sliced, separating white and green parts
- 4 Chicken breast, skin on
- 2 tsp Chipotle chilli powder
- 250g Cherry tomatoes, cut in half
- 1 cup Coriander, leaves picked
- 1 Lime, zest first and then juiced
- 1/2 cup Sour cream
Instructions
Cook the Brown Rice
- Start by cooking your brown rice according to the package instructions. Once cooked, keep it warm and set aside. This will be the perfect accompaniment to your zesty chicken and veggie mix.
Sauté the Zucchini
- Heat a drizzle of olive oil in a pan over medium heat. Toss in the diced zucchini, season with a pinch of salt and pepper, and cook for about 3-4 minutes until it softens. Add the crushed garlic and the white parts of the spring onions, stirring occasionally for another 1-2 minutes. Once ready, transfer everything to a salad bowl.
Cook the Chicken
- Pat your chicken breasts dry with a paper towel, then season generously with salt, pepper, and chipotle chili powder on both sides. Heat more olive oil in the same pan over medium-high heat. Place the chicken skin-side down, cooking for about 4-6 minutes per side until the skin is crispy and the chicken is cooked through. Transfer to a plate and let it rest.
Make the Zucchini Salad
- To the zucchini bowl, add the halved cherry tomatoes, half of the green spring onions, half the coriander, and half the lime juice. Drizzle with a bit more olive oil, season to taste, and toss everything together. The warm zucchini and fresh tomatoes are the perfect combo here!
Whip Up the Lime Sour Cream
- In a small bowl, mix the sour cream with the lime zest and remaining lime juice. Season it with a pinch of salt and pepper. This creamy, tangy sauce is the ultimate finishing touch.
Plate It Up!
- Slice the chicken and serve it over the zucchini salad. Add a dollop of that tangy lime sour cream on top, and sprinkle with the remaining green spring onions and coriander. Serve with the warm brown rice on the side, and if you’re feeling fancy, a little extra lime juice squeezed on top never hurt.
Notes
Tips for Success:
- Don’t Skip the Rest Time: Letting the chicken rest for a few minutes after cooking ensures it stays juicy and tender when you slice into it.
- Customise the Heat: Not a fan of spicy? You can reduce the chipotle chili powder or swap it for smoked paprika for a milder flavour with all the smokiness.
Final Thoughts
- This Chipotle Chicken with Zucchini Salad is a burst of flavour in every bite. It’s hearty, healthy, and balanced—a dish that feels just as perfect for a busy weeknight as it does for entertaining friends. That zesty lime sour cream just ties it all together with a cooling, tangy finish. Trust me, you’ll be making this one on repeat!
One more thing!
If you love this recipe, check out our spicy chicken salad for a summary version of this recipe.
Here is a great cheatsheet to give you more ideas on how to build a nourish bowl.
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