Few dinners feel as satisfying as a good chicken rice bowl recipe — and this one earns its spot in the weekly rotation. It layers tender, well-seasoned chicken over fluffy rice, then finishes everything with black beans, sweet corn, red onion, ripe avocado, and a bright, creamy avocado sauce that ties the whole bowl together.
If you're searching for easy rice bowl recipes that still feel restaurant-worthy, this is it. It's one of those healthy chicken rice bowls that comes together with pantry staples and a blender, making it perfect for healthy weekday dinners, meal prep, or a quick healthy dinner recipe when you don't have hours to spend in the kitchen.
This bowl also happens to be one of the better chicken bowl meal prep options out there — the chicken, rice, and sauce all store beautifully, so you can portion it out for healthy dinner for two or scale it up for a bigger household. Think of it as a cousin to your favorite Asian chicken rice bowl or teriyaki chicken rice bowl, just dressed in bold Southwestern flavors instead.
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This chicken rice bowl recipe is the kind of dinner that earns a permanent spot in your rotation. Juicy, seasoned chicken is layered over fluffy rice with black beans, sweet corn, red onion, and ripe avocado, then finished with a creamy homemade avocado sauce that ties every bite together. It's one of those easy rice bowl recipes that comes together in under an hour, making it perfect for healthy weekday dinners, chicken bowl meal prep, or a quick healthy dinner recipe when time is tight. Simple, wholesome, and endlessly customizable — this is comfort food that also happens to be good for you.
Add the avocados, lime juice, olive oil, cilantro, vinegar, mayo, jalapeño, garlic, garlic powder, and salt to a blender or food processor. Blend until smooth and creamy, then set aside (refrigerate if not using right away).
Toss the chicken thighs with olive oil, smoked paprika, cumin, chili powder, salt, and pepper until every piece is well coated. For deeper flavor, let it sit for at least 15 minutes.
Heat a large skillet or grill pan over medium-high heat. Cook the chicken for about 5–7 minutes per side, until it's deeply golden and reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing.
While the chicken cooks, prepare the rice according to the package directions.
Drain and rinse the black beans, prep the corn, and dice the red onion while everything else comes together.
Divide the rice among 6 bowls. Top each with sliced chicken, black beans, corn, red onion, and avocado slices. Finish with a generous drizzle of the creamy avocado sauce, fresh cilantro, and a lime wedge on the side.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Credit : Chelsea's Messy Apron