Juicy chicken thighs with a smoky crust, drizzled with a creamy green sauce and served with rice and fresh vegetables. A balanced, flavorful meal ready in 30 minutes.
Ingredients
- 900 g boneless, skinless chicken thighs
- 2 tsp SpiceX Daily Blend seasoning
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp chicken seasoning
- 1/2 tsp dried oregano
- 30 ml olive oil (for the chicken)
- 1 bunch fresh cilantro
- 1 clove garlic
- 1 small onion (for the sauce)
- 2 unités (pour le jus) lime
- 120 ml light mayonnaise
- 120 ml light sour cream
- to taste salt
- to taste black pepper
- 2 tsp honey (optional)
- 60 ml olive oil (for the sauce)
- 200 g long-grain white rice
- 1 medium cucumber
- 1 small red onion
- 1 medium avocado (optional)
- 2 pieces jalapeños (optional)
Method
- Pat the chicken thighs dry with paper towels. In a small bowl, mix the SpiceX Daily Blend, onion powder, smoked paprika, chicken seasoning, and oregano. Rub the thighs with the mixture and let them rest for 10 minutes at room temperature.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 4 to 5 minutes, until well browned and crisp. Turn and cook for another 4 to 5 minutes, until the internal temperature reaches 74°C. Transfer to a cutting board, cover with a sheet of aluminum foil, and let rest for 5 minutes.
- Meanwhile, make the sauce: put the cilantro, garlic, onion, lime juice, light mayonnaise, light sour cream, salt, pepper, honey, and olive oil in a blender. Blend until smooth. Taste and adjust the seasoning. Set aside.
- Cook the rice: rinse it under cold water until the water runs clear. In a saucepan, bring it to a boil with a pinch of salt and 400 ml of water. Cover, reduce the heat to low, and cook for 12 minutes. Remove from the heat and let rest for 5 minutes without lifting the lid, then fluff with a fork.
- Prepare the vegetables: slice the cucumber, cut the red onion into thin half-moons, slice the avocado, and slice the jalapeños.
- Assemble the bowls: divide the rice among three bowls. Arrange the vegetables around it. Cut the chicken into thick slices and place them over the rice. Drizzle each bowl with about 3 tablespoons of Green Goddess sauce. Serve immediately.
Nutrition
Per serving
- Energy
- 1127.5 kcal
- Protein
- 59.26 g
- Carbohydrate
- 62.29 g
- Fat
- 70.17 g
- Fibre
- 5.62 g
- Calcium
- 69.88 mg
- Iron
- 2.04 mg
- Magnesium
- 45.56 mg