Spicy Chicken Rice Bowls
If you love ridiculously good meals, try these irresistible Spicy Chicken Rice Bowls. They’re high-protein, low-carb, and the flavor is just unbeatable. They’re a full-on rave for your taste buds and will keep you filled up and fueled through your day.
I used my high-protein, low-carb Kaizen rice for this, but it would be great with regular rice, quinoa, or cauliflower rice, if you prefer.
Fresh and Flavorful Chicken Rice Bowls
Sometimes, you just need to spice up the normal dinner routine with flavors that pop. This dish combines fresh and flavorful with high protein in an easy-to-make bowl that works for lunch or dinner.
I love making high-protein, low-carb bowl meals. Whether it’s my Copycat Sweetgreen Chicken Pesto Parm Bowl, Halal Cart Chicken and Rice Bowls, or Breakfast Power Bowl, there’s just something so satisfying about mixing all your favorite flavors and ingredients into one epic bowl.
These spicy chicken rice bowls are my latest and greatest obsession. I kid you not—I’ve eaten them for dinner three times in the past week. They’re that good.
Another wonderful thing about these bowls is that I used my high-protein, low-carb Kaizen rice, which has just 6 net carbs and packs 20 grams of protein. Use code SHREDHAPPENS to save 20% on your first purchase!
Why You’ll Love It
- They’re packed with spicy flavor and have a perfect balance of high-protein and low-carb ingredients.
- You can make extra and store the elements separately if you’re into weekly meal prep.
- They’re versatile — you can mix and match ingredients based on your preferences or what you have on hand.
- Perfect for satisfying cravings without derailing your health and fitness goals.
Key Ingredients to Note
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Chicken thighs: Protein-packed chicken is where it’s at! I used boneless skinless chicken thighs, but I’m including instructions for bone-in, skin-on thighs as well.
- Tomato paste: This adds depth of flavor to the chicken marinade.
- Lemon: Every marinade needs acidity for balance, and lemon juice and zest add the perfect amount of tang to this dish. I also used lemon juice for the sauce and as a garnish.
- Spice blend: Smoked paprika, dried oregano, cayenne, sea salt, and fresh cracked pepper make this chicken nice and spicy!
- Greek yogurt: The base of the creamy sauce, Greek yogurt provides a tangy and protein-packed element to balance out the spicy chicken.
- Fresh herbs: I used fresh mint for the sauce and fresh cilantro as a garnish for these tasty bowls.
- Scallions: I love using scallions in recipes because they add a subtle onion flavor.
- Jalapeño: For that extra spice and flavor, I added jalapeño to the sauce and salad.
- Tomato: Fresh and juicy tomatoes give a nice contrast of flavor and texture to the salad.
- Sumac: One of my favorite Mediterranean spices, sumac’s unique flavor adds a tangy and slightly acidic note to the salad.
- Kaizen Rice: My low-carb, high-protein rice. It tastes phenomenal with these spicy chicken and rice bowls!
Substitutions & Additions
Bowls are always a great canvas for experimentation or using what scraps and leftovers you have on hand. Here are some ideas for how you can make this your own or use what you have on hand:
Chicken: You’re welcome to use boneless skinless chicken breast instead of thighs. Just be sure to adjust cooking times accordingly.
Base: You know I’ll always rep my Kaizen rice because I truly believe it’s the best. But regular rice, quinoa, or cauliflower/broccoli rice will also work as a base for these bowls. For a lighter option, you can also use lettuce as a base.
Fresh veggies: Red bell pepper, chili peppers, and cucumber would all be great additions to these bowls for some added color and nutrients.
Toppings: For those who like things real spicy, add some hot sauce or extra jalapeño slices on top. Creamy avocado slices could also be a delicious addition. And for my friends who like a bit of cheese on everything (I get you), feta cheese would taste fantastic! Go all in with your favorite toppings.
How to Prepare Spicy Chicken Rice Bowls
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – PREP CHICKEN
Start by dabbing the chicken thighs dry with a paper towel. Then put them inside a large mixing bowl.
In a separate small bowl, add 2 tablespoons olive oil, the tomato paste, garlic, zest and juice of 1 large lemon, a couple generous pinches salt, fresh cracked pepper, paprika, oregano, and cayenne pepper.
STEP 2 – MARINATE
Next, add the marinade to the chicken and mix really well, covering all sides of the chicken. Let the chicken rest in the fridge for 2-6 hours or ideally, overnight.
STEP 3 – BAKE
Preheat oven to 410°F. Remove the chicken from the fridge and let it come up to room temperature before putting it in the oven (this takes about 30 minutes).
Place chicken on a wire rack and put it in the oven at 410°F for 20-25 minutes.
STEP 4 – MAKE SAUCE
While your chicken is baking, add the Greek yogurt, fresh mint, scallions, jalapeño, 1 tablespoon olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper to a food processor. Process well, taste, and adjust as you like.
STEP 5 – PREPARE BASE
For the base, I boiled my Kaizen low-carb rice according to package instructions. Use whatever base you’d like, whether that’s a bed of greens, cauli rice, etc.
STEP 6 – MAKE SALAD
In a small bowl, dice and mix 1 tomato, 1/2 onion, 1 jalapeño, fresh cilantro, sumac, salt, a drizzle of olive oil, and lemon juice.
STEP 6 – ASSEMBLE & SERVE
Plate the chicken with your Kaizen rice, the salad, and the sauce. Serve and enjoy!
Tips for Best Results
- Marinate the chicken for at least 2 hours, but preferably overnight. This will enhance the flavor and ensure that every bite is packed with deliciousness. Of course if you’re short on time, you can prepare it immediately. But I’d try to get a 30-minute marinade at the very least.
- If you’re using bone-in chicken thighs, make sure to adjust the cook time to 35-40 minutes.
- For extra juicy and flavorful chicken, let it rest for 5 minutes after cooking before slicing or chopping it up for your bowls.
- Be sure to use a wire rack, as this will allow for air circulation and help the chicken cook more evenly.
Storage
Store any leftover chicken and rice bowls in an airtight container in the fridge for up to 5 days. For meal prep, use your favorite meal prep containers to make your own grab-and-go lunches for the week.
Recommended Products
- Kaizen: Code SHREDHAPPENS saves 20% on any purchase
- Kitchenaid 3.5 cup food processor
- Wildone Mixing Bowls
- Shun Kiritsuke Knife
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Spicy Chicken Rice Bowls
These spicy chicken rice bowls are packed with protein and flavor. My Kaizen low-carb rice, marinated chicken, and homemade creamy sauce take it to the top!
Ingredients
- 4 chicken thighs, skinless/boneless (see notes for bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 4-5 garlic cloves, minced
- 1 large lemon, juiced and zested
- 2 pinches fine sea salt
- 1 pinch fresh cracked pepper
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- ¼ to ½ teaspoon cayenne pepper
Sauce
- 3 tablespoons thick Greek yogurt
- Handful fresh mint (about 3 tablespoons chopped)
- 2 scallions, chopped (green and white part)
- ½ large jalapeño
- 1 tablespoon olive oil
- Juice of ½ a lemon
- Salt and pepper, to taste
For serving
- 1 tomato, diced
- ½ onion, diced
- 1 jalapeño, diced
- Large handful of fresh cilantro, chopped
- Sumac, to taste
- Salt, to taste
- 1 tablespoon olive oil
- Lemon juice, to taste
- 2 cups of prepared Kaizen rice
Instructions
- Dab the chicken thighs dry with a paper towel and place them in a large mixing bowl.
- Add 2 tablespoons olive oil, the tomato paste, garlic, zest and juice of 1 large lemon, a couple generous pinches salt, fresh cracked pepper, paprika, oregano, and cayenne pepper to the chicken.
- Mix really well, coating all sides of the chicken in the mixture. Refrigerate for 2-6 hours or ideally, overnight.
- Preheat oven to 410°F. Remove the chicken from the fridge and let it come up to room temperature before putting it in the oven (this takes about 30 minutes).
- Place chicken on a wire rack. Transfer it to the oven and cook at 410°F for 20-25 minutes.
- While your chicken is baking, make the sauce. In a food processor, add the Greek yogurt, fresh mint, scallions, jalapeño, 1 tablespoon olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust as you like.
- For the base, I boiled my Kaizen low-carb rice according to package instructions. Use whatever base you'd like, whether that's a bed of greens, cauli rice, etc.
- In a small bowl, dice and mix 1 tomato, 1/2 onion, 1 jalapeño, fresh cilantro, sumac, salt, a drizzle of olive oil, and lemon juice.
- Add the Kaizen rice to serving bowls, then top with the chicken, salad mixture, and drizzle with the sauce.
Notes
- For bone-in chicken thighs, cook for 35-40 minutes.
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