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Chicken Rice Bowl with Spiced Baked Chicken, Avocado, Mango, and Cilantro Sauce Recipe

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4.2 from 14 reviews

This flavorful Chicken Rice Bowl recipe combines tender, spiced, oven-baked chicken thighs with a zesty, creamy avocado-orange sauce. Accompanied by rice and fresh toppings like black beans, mango, and cilantro, it makes a vibrant, wholesome meal perfect for lunch or dinner.

Ingredients

Sauce Ingredients

  • 1/3 cup olive oil
  • 1 ripe avocado (1/3 cup mashed)
  • 1 orange (zested and juiced for 1 teaspoon zest and 1/4 cup juice)
  • 1 tablespoon vinegar
  • 1/2 teaspoon garlic powder
  • 1 tablespoon coarsely chopped jalapeño (optional)
  • 1 cup cilantro (loosely packed – leaves and tender stems)
  • 1/4 cup mayo
  • 2 teaspoons honey
  • Salt and pepper to taste

Chicken Seasoning and Chicken

  • 1 pound boneless skinless chicken thighs (about 3 thighs)
  • 4 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 1/4 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 3/4 teaspoon pepper

Bowl Bases and Additions (optional)

  • Cooked rice for serving
  • Black beans
  • Mango chunks
  • Additional avocado slices
  • Fresh cilantro leaves

Instructions

  1. Prepare: Mash the avocado to measure 1/3 cup. Zest the orange with a zester to get 1 teaspoon zest, then juice the orange to yield 1/4 cup juice.
  2. Blend Sauce: In a small blender or food processor, combine olive oil, mashed avocado, orange zest and juice, vinegar, garlic powder, chopped jalapeño (if using), cilantro, mayo, honey, salt (1/2 teaspoon), and pepper (1/4 teaspoon). Blend the mixture until smooth, then cover and refrigerate to let flavors meld.
  3. Preheat Oven: Set the oven to 425°F (220°C) and line a large sheet pan with foil for easy cleanup.
  4. Prepare Chicken: Pat the boneless, skinless chicken thighs dry with paper towels to ensure better seasoning adherence and browning.
  5. Make Seasoning Blend: In a small bowl, whisk together 4 teaspoons olive oil, 2 teaspoons balsamic vinegar, chili powder, ground cumin, garlic powder, paprika, salt (1 teaspoon), and pepper (3/4 teaspoon). Coat each chicken thigh evenly using a brush or your hands.
  6. Bake Chicken: Arrange the seasoned chicken thighs spaced apart on the foil-lined sheet pan. Bake for 15 minutes at 425°F until cooked through but not fully browned.
  7. Broil Chicken: Move the oven rack to 8 inches from the broiler heat source. Switch to broil setting and broil the chicken for 7–10 minutes until the chicken is nicely blackened and caramelized. Watch closely to avoid burning.
  8. Rest Chicken: Remove chicken from oven, tent with foil, and let rest for 5–10 minutes to redistribute juices. Then slice or chop as preferred.
  9. Assemble Bowls: Divide cooked rice into bowls. Top with the sliced chicken, black beans, mango chunks, avocado slices, and fresh cilantro leaves. Spoon over a generous scoop of the prepared avocado-orange sauce.
  10. Serve: Enjoy your vibrant, flavorful chicken rice bowl immediately while fresh and warm.

Notes

  • Use skinless chicken thighs for juicy, tender meat with quick cooking time.
  • Rice, black beans, mango, and avocado are optional bowl bases and toppings; feel free to customize according to preference.
  • Broiling the chicken after baking adds attractive caramelization and a slightly charred flavor; watch carefully to prevent burning.

Find it online: https://yumntasty.com/chicken-rice-bowl-with-spiced-baked-chicken-avocado-mango-and-cilantro-sauce-recipe/