Skillet Chicken Bowls with Basil Cream Sauce
These skillet chicken bowls with basil cream sauce are packed with juicy chicken, fresh vegetables, fluffy rice, and a creamy herb sauce.
Ingredients
Basil Cream Sauce
- ½ cup plain yogurt
- ½ cup sour cream
- 1 cup packed fresh basil
- ¼ cup packed fresh dill
- ½ tablespoon honey
- 1 garlic clove
- 1 tablespoon distilled white vinegar
- 1 tablespoon olive oil
- 1 tablespoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon fresh lemon juice
Chicken
- 2 pounds boneless skinless chicken thighs, cut into bite sized pieces
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Rice
- 2 cups long grain white rice
- 3 cups water
For Serving
- Shredded carrots
- Chopped cucumber
- Shredded red cabbage
- Primal Kitchen Yum Yum Sauce
Instructions
For The Sauce:
- Add all basil cream sauce ingredients to a blender or food processor. Blend until smooth. Refrigerate until ready to serve.
For The Chicken:
- In a large bowl, toss the chicken with the onion powder, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Heat the olive oil in a large skillet over medium high heat.
- Add the chicken in a single layer and cook undisturbed for about 4 minutes to develop good color.
- Stir and continue cooking for another 4 to 5 minutes, or until the chicken is cooked through and browned.
For The Rice:
- While the chicken cooks, combine the rice and water in a saucepan. Bring to a boil.
- Cover, reduce the heat to low, and cook for 15 minutes.
- Remove the rice from the heat and let it rest, covered, for 10 minutes. Fluff with a fork.
For Serving:
- Divide the rice among serving bowls.
- Top with the chicken, shredded carrots, cucumber, and red cabbage.
- Drizzle generously with basil cream sauce and yum yum sauce before serving.
