Blackened Chicken Bowl with Cilantro-Lime Rice & Avocado Salsa

Blackened Chicken Bowl with Cilantro-Lime Rice & Avocado Salsa

Serves

2–3 people

INGREDIENTS

For the blackened chicken

• 2 large boneless, skinless chicken breasts

• 2 tbsp olive oil

Blackening spice mix

• 1 tsp paprika

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp cayenne pepper (adjust to taste)

• ½ tsp dried oregano

• ½ tsp dried thyme

• ¾ tsp salt

• ½ tsp black pepper

For the cilantro-lime rice

• 1 cup long-grain white rice

• 2 cups water or chicken broth

• ½ tsp salt

• Zest of 1 lime

• Juice of ½ lime

• 2 tbsp chopped fresh cilantro

• 1 tbsp butter or olive oil

For the corn & black bean layer

• 1 cup corn kernels (fresh or frozen)

• ¾ cup cooked black beans, rinsed

• 1 tbsp olive oil

• ¼ tsp salt

• ¼ tsp black pepper

• ½ tsp cumin

• ½ tsp garlic powder

For the avocado salsa (topper)

• 1 ripe avocado, diced

• Juice of ½ lime

• 2 tbsp chopped fresh cilantro

• Salt to taste

Creamy drizzle (optional but 🔥)

• ¼ cup sour cream or Greek yogurt

• 1 tbsp lime juice

• 1 tbsp milk or water (to thin)

• Salt to taste

Optional finishing drizzle (as seen on plate)

• Balsamic glaze or reduced balsamic vinegar

INSTRUCTIONS

1. Cook the rice

1. Rinse rice until water runs clear.

2. Bring water (or broth) and salt to a boil.

3. Add rice, reduce heat, cover, and simmer 15 minutes.

4. Remove from heat and rest 5 minutes.

5. Fluff with a fork, then stir in:

   • Butter or olive oil

   • Lime zest

   • Lime juice

   • Cilantro

Set aside and keep warm.

2. Prepare the corn & black beans

1. Heat olive oil in a skillet over medium heat.

2. Add corn and cook 3–4 minutes until lightly charred.

3. Add black beans, salt, pepper, cumin, and garlic powder.

4. Stir and cook 2–3 more minutes.

5. Remove from heat.

3. Make the avocado salsa

• Gently toss avocado, lime juice, cilantro, and salt.

• Cover and refrigerate until serving.

4. Blacken the chicken

1. Pat chicken completely dry.

2. Brush both sides with olive oil.

3. Coat generously with blackening spice mix.

4. Heat a cast-iron or heavy skillet over medium-high heat.

5. Add chicken and cook 5–6 minutes per side, until:

   • Deeply browned

   • Internal temp reaches 165°F / 74°C

6. Rest chicken 5 minutes, then slice.

5. Make the creamy drizzle

• Whisk sour cream, lime juice, milk, and salt until smooth and pourable.

ASSEMBLY (Like the Photo)

1. Press rice into a bowl, then invert onto plate for a neat mound.

2. Spoon corn & black bean mixture on top.

3. Arrange sliced blackened chicken over the rice.

4. Add avocado salsa on top.

5. Drizzle creamy sauce around the plate.

6. Finish with balsamic glaze and chopped herbs.

PRO TIPS 🔥

• Use cast iron for the best blackened crust

• Don’t move the chicken while it cooks—let that crust form

• Add a pinch of sugar to the corn if it’s not sweet enough

• Want extra heat? Add chipotle powder to the spice mix

EASY VARIATIONS

• Swap chicken for shrimp or salmon

• Use brown rice or quinoa

• Add mango or pineapple to the avocado salsa

• Make it dairy-free with coconut yogurt