Blackened Chicken Bowl with Lime Crema (Printable)

Savory spiced chicken with rice, sautéed vegetables, and zesty lime crema for a complete meal.

# Ingredient List:

→ 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

→ Sautéed 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 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 and Serving

25 - Fresh cilantro leaves for garnish
26 - Lime wedges for serving

# How-To Steps:

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 or 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, drizzle with olive oil, and rub the 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 an internal temperature of 165°F. Transfer to a plate and let rest for 5 minutes, then slice.
04 - In the same pan, add olive oil. Sauté bell peppers, zucchini, and red onion over medium-high heat for 5 to 7 minutes until tender and slightly charred. Season with salt and pepper to taste.
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 bowls. Top with sautéed vegetables and sliced blackened chicken. Drizzle with lime crema, garnish with cilantro leaves, and serve with lime wedges.

# Expert Hints:

01 -
  • The blackened spice crust creates that restaurant-grade char without requiring special equipment.
  • It comes together faster than delivery, and tastes infinitely fresher than anything in a box.
  • The lime crema adds brightness that somehow makes even simple ingredients feel indulgent.
02 -
  • Dry your chicken before seasoning—I learned this the hard way when my spice blend turned muddy and refused to blacken properly.
  • Don't skip the 5-minute rest after cooking the chicken; it keeps the meat from drying out when you slice it.
  • The lime crema tastes better when made just before serving; if it sits too long, the lime juice can make it separate slightly.
03 -
  • If you're cooking for someone new to spiced foods, reduce the cayenne to a quarter teaspoon and let them add their own lime crema; the milder base lets them control their heat level.
  • The vegetables can be prepped hours ahead, but cook them just before serving so they maintain their bright color and slight char.
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