Chicken Thigh Rice Bowls

Chicken Thigh Rice Bowls

Print

With ImageWithout Image

Yield: 4 servings

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup chicken marinade of choice (I used this one)
• 1 cup white rice
• 1 cup bone broth
• 1/4 cup green onion, diced
• 1 large avocado, diced
• bang bang sauce or aioli of choice, for topping

Instructions

1. Add chicken thighs to a large bowl. Add marinade of choice. If you have the time, allow to sit for 3-4 hours in the fridge. Otherwise, the chicken will be ready to cook once it is all coated.
2. Cook chicken to an internal temperature of 165F on the stove or a grill.
3. Meanwhile, prepare white rice with bone broth (or water or broth of choice). I like to do this in the Instant Pot by adding rice and liquid to the Instant Pot and pressure cooking for 3 minutes and allowing natural release for 10 minutes.
4. Once chicken and rice are cooked, add them both to a bowl to serve. Top with green onion, avocado, and bang bang sauce.

Notes

• This meal is very customizable!
• You can use any kind of rice you like, including microwave rice for an even quicker meal.
• Use chicken thighs, chicken breast, or any other protein you'd like.
• Add any toppings and sauce you'd like.
• If you prepare this meal for meal prep, keep cold toppings separate and add them when you are ready to serve.

Did you make this recipe?

Tag @dietitian.hannah on instagram and hashtag it #dietitianhannah