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Spicy Chicken and Rice Power Bowl with Yogurt Sauce

A vibrant and flavorful bowl featuring charred spiced chicken, crisp cucumbers and carrots over fluffy rice, finished with a creamy garlic yogurt sauce and chili oil drizzle. Based on the visual presentation in image_0.png.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Modern American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into bite-sized chunks
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp ground cumin
  • 1 tbsp honey or brown sugar
Base and Toppings
  • 3 cups cooked white rice warm
  • 1 large cucumber sliced thin
  • 1 cup shredded carrots
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp toasted sesame seeds
  • 1 lime cut into wedges
Creamy Garlic Yogurt Sauce
  • 0.5 cup Greek yogurt plain, full-fat preferred
  • 1 clove garlic finely grated
  • 1 tbsp lemon juice
  • 1 tsp chili oil for drizzling over finished dish

Equipment

  • Large skillet or cast iron pan
  • Mixing bowls
  • Rice cooker or pot
  • Cutting board and knife

Method
 

  1. In a bowl, whisk together olive oil, soy sauce, paprika, garlic powder, cumin, and honey. Add chicken, toss to coat, and marinate for at least 15 minutes.
  2. Make the sauce by combining Greek yogurt, grated garlic, and lemon juice in a small bowl. Mix well and set aside under refrigeration.
  3. Heat a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes undisturbed to get a sear.
  4. Flip chicken and cook for another 3-4 minutes until cooked through and charred. Remove from heat.
  5. To assemble, divide warm rice into bowls. Top with cooked chicken, sliced cucumbers, and carrots.
  6. Add a generous dollop of the yogurt sauce, drizzle with chili oil, and sprinkle with cilantro and sesame seeds. Serve with lime wedges.

Notes

For spicier chicken, add a pinch of cayenne to the marinade. The yogurt sauce can be made a day in advance.