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Spiced Chicken & Veggie Bowl with Fluffy Rice and Avocado

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A vibrant, healthy bowl of spiced chicken served over fluffy jasmine rice with roasted/grilled vegetables and a creamy mashed avocado topping — quick enough for weeknights and easily customized for meal prep.

Ingredients

Scale
  • 1 1/2 cups jasmine rice
  • 2 1/4 cups water
  • 1/2 teaspoon salt (for rice)
  • 1 1/2 pounds boneless skinless chicken thighs or breasts
  • 2 tablespoons olive oil (for chicken)
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil (for vegetables)
  • 1 large ripe avocado
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley or cilantro, chopped
  • Flaky sea salt, for finishing
  • Optional toppings: crumbled feta or goat cheese, toasted walnuts or pumpkin seeds

Instructions

  1. Cook the rice: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear; combine with 2 1/4 cups water and 1/2 teaspoon salt in a pot, bring to a boil, reduce to low, cover and simmer 15 minutes; remove from heat and let rest 10 minutes, then fluff with a fork.
  2. Prepare the chicken: Pat 1 1/2 pounds chicken dry and rub with 2 tablespoons olive oil and the spice mix (1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne if using).
  3. Cook the chicken: Heat a large skillet or grill over medium-high heat; cook chicken 6–8 minutes per side for thighs (5–7 minutes per side for breasts) until internal temperature reaches 165°F (75°C); let rest 5 minutes, then slice.
  4. Cook the vegetables: Toss sliced zucchini and red bell pepper with 1 tablespoon olive oil and a pinch of salt and pepper; either grill alongside the chicken or roast on a sheet pan at 425°F (220°C) for 12–15 minutes until tender and slightly charred; add cherry tomatoes in the last 3–4 minutes to soften.
  5. Make the mashed avocado: In a small bowl, mash 1 large ripe avocado with 1 tablespoon lemon juice and 2 tablespoons chopped parsley or cilantro; season with flaky sea salt to taste.
  6. Assemble bowls: Divide fluffy rice among bowls, top with sliced spiced chicken and roasted/grilled vegetables, add a generous dollop of mashed avocado, scatter cherry tomatoes and optional cheese and toasted nuts/seeds, and finish with extra herbs and flaky salt.
  7. Serve: Serve immediately while chicken and vegetables are warm.

Notes

1) Use chicken thighs for more forgiving, juicier results; breasts work fine if careful not to overcook. 2) Swap jasmine rice for brown rice or cauliflower rice—adjust cooking times accordingly. 3) For more flavor, marinate the seasoned chicken 30 minutes to 2 hours before cooking.

Nutrition

Find it online: https://www.receipster.com/spiced-chicken-veggie-bowl-rice/

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