Chivi Chicken Bowls

Flavorful chicken bowls with seasoned chicken, rice cooked in chicken stock, fresh cucumber avocado salsa, charred sweet peppers, and a creamy street corn salad, finished with pickled red onions, customizable for dinner or meal prep.

This is the kind of dinner that lets everyone build exactly the bowl they want. Seasoned chicken, fluffy rice, avocado cucumber salsa, charred peppers, and a creamy corn salad come together in a bowl that feels fresh and filling at the same time.

The seasoning is the star here. It is chivi spice from Samin Nosrat’s Good Things cookbook, equal parts coriander, cumin, black pepper, cayenne, garlic powder, and onion powder, with a little less cayenne for kids.

Cooking the jasmine rice in chicken stock gives it a protein boost and a richer flavor than plain water, and pickled red onions are the finishing touch that brightens every bite.

Main Ingredients & Swaps

• Chicken: Boneless, skinless chicken breasts or thighs work equally well here. The chi spice blend, coriander, cumin, black pepper, cayenne, garlic powder, and onion powder, coats the chicken with warm, savory flavor, and a drizzle of olive oil helps the spices stick and the chicken stay juicy.
• Rice: You can use whatever rice you have. I used organic Jasmine rice for this. Basmati is also a great option. Rinse until the water runs mostly clear and it cooks up fluffy in chicken stock. The stock gives the rice a richer flavor and a protein boost.
• Salsa and peppers: Diced cucumbers, diced avocado, and lime juice make a cool, fresh salsa that balances the warm spices. Mini sweet peppers, thinly sliced and cooked until softened and lightly charred, add sweetness and a little smoky edge.
• Corn salad and serving: Cooked corn kernels, grilled or thawed frozen corn, tossed with mayonnaise (check out my 5 minute homemade mayo recipe) and Tajin seasoning, to taste, make a creamy street corn salad. Pickled red onions and lime wedges finish the bowls with brightness and crunch.

How I Make It

Preheat the oven to 400F (200C). Arrange the chicken on a sheet pan, drizzle with olive oil, and coat with the combined spices. Roast for 20 to 25 minutes, until the internal temperature reaches 165F (74C), then rest briefly and slice into thin strips. For a grilling option, grill over medium-high heat to 165F (74C), rest, and slice.

While the chicken cooks, rinse the jasmine rice until the water runs mostly clear. Combine it with the chicken stock, bring to a boil, reduce to low, cover, and simmer for about 15 minutes, until the liquid is absorbed. Rest covered for 5 minutes, then fluff with a fork.

Combine the cucumbers, avocado, and lime juice, season with salt, and toss gently. Heat olive oil in a skillet over medium-high heat and cook the peppers until softened and lightly charred. Combine the corn, mayo, and a little Tajin, stir until coated, and adjust the seasoning. Divide the rice among bowls, top with chicken, salsa, peppers, and corn salad, and finish with pickled red onions. The full ingredient amounts and step by step instructions are in the recipe card below.

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More Protein Bowl Recipes

If you enjoyed this dinner, here are a few more protein bowl recipes you might like:

• Crispy Beef Burger Bowls
• Creamy Peanut Lime Chicken Bowl
• Honey Mustard Chicken Bowl
• Salmon Avocado Roll in a Bowl

Chivi Chicken Bowls

Flavorful chicken bowls with seasoned chicken, jasmine rice cooked in chicken stock, fresh cucumber avocado salsa, charred sweet peppers, and a creamy street corn salad, finished with pickled red onions, customizable for dinner or meal prep.

Servings 6

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Ingredients

  

Chicken

• 2 pounds boneless skinless chicken breasts or thighs
• olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper or less, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt to taste

Rice

• 2 cups jasmine rice
• 3 cups chicken stock

Cucumber Avocado Salsa

• 2 cucumbers diced
• 1 avocado diced
• juice of 1 lime
• salt to taste

Charred Peppers

• 1 lb mini sweet peppers thinly sliced
• 1 tablespoon olive oil

Street Corn Salad

• 2 cups cooked corn kernels grilled or thawed frozen corn
• 1 tablespoon mayonnaise
• a dash of Tajin seasoning to taste

For Serving

• pickled red onions

Instructions

 

1. Preheat the oven to 400F (200C). Arrange the chicken on a sheet pan, drizzle with olive oil, and coat with the combined spices.
2. Roast for 20 to 25 minutes, until the internal temperature reaches 165F (74C), then rest briefly and slice into thin strips. For a grilling option, grill over medium-high heat to 165F (74C), rest, and slice.
3. Rinse the jasmine rice until the water runs mostly clear. Combine it with the chicken stock, bring to a boil, reduce to low, cover, and simmer for about 15 minutes, until the liquid is absorbed. Rest covered for 5 minutes, then fluff with a fork.
4. Combine the cucumbers, avocado, and lime juice, season with salt, and toss gently.
5. Heat olive oil in a skillet over medium-high heat and cook the peppers until softened and lightly charred.
6. Combine the corn, mayonnaise, and a little Tajin, stir until coated, and adjust the seasoning.
7. Divide the rice among bowls, top with chicken, salsa, peppers, and corn salad, and finish with pickled red onions and lime wedges if desired.

Video

Course Dinner

Cuisine American

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