Description
A flavorful and nutritious Spicy Caribbean Chicken Rice Bowl, perfect for meal prep.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 red bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 1 avocado, diced
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large bowl, combine garlic powder, onion powder, smoked paprika, ground cumin, dried thyme, cayenne pepper, salt, and pepper. Add the chicken thighs and coat them evenly with the spice mixture. Let marinate for at least 15 minutes (or up to overnight in the refrigerator for more flavor).
- Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove from heat and let rest for a few minutes before slicing.
- In the same skillet, add the diced red bell pepper and corn. Sauté for about 3-4 minutes until the vegetables are tender.
- In meal prep containers, divide the cooked brown rice evenly among them. Top with sliced chicken, sautéed bell pepper and corn, black beans, and diced avocado.
- Drizzle lime juice over each bowl and garnish with fresh cilantro.
- Allow the bowls to cool before sealing and storing in the refrigerator for up to 4 days.
Notes
- For a vegetarian option, substitute the chicken with grilled tofu or chickpeas.
- Add a dollop of Greek yogurt or sour cream on top for extra creaminess and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 100mg