How to Make Chicken Bowl
- cook TIME 15 mins
- prep TIME 15 mins
- total TIME 30 mins
Ingredients (18)
- 14 oz skin-on boneless chicken thighs
- 6 oz cherry tomatoes halved
- 2 oz romaine lettuce separate into individual leaves, roughly chopped
- 2 oz corn
- 2 oz canned black bean
- 1 oz red onion sliced
- 3 cups cooked medium-grain rice from 1 1/2 cups uncooked
- 1/4 cup coriander
- 1 tsp oregano
- 1/4 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 2 tbsp Japanese mayonnaise
- 2 tbsp Heinz ketchup
- 1 tbsp plain Greek yogurt
- 1/2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
INSTRUCTIONS
Prep:
Cut the cherry tomatoes in half lengthwise.
Slice away and discard the root part of the romaine lettuce. Roughly chop the lettuce leaves into strips, about 1/2 inch wide.
Half the red onion lengthwise and slice off the root and head. Grip the half by the side and make 1/8-inch slices across the half.
Cook the rice using a rice cooker or an Instant Pot.
Cook:
Make the sauce: In a small mixing bowl, whisk together 2 tbsp Heinz ketchup, 1 tbsp plain Greek yogurt, and 2 tbsp Japanese mayonnaise.
Season the chicken thighs: On a large platter, add 14 oz chicken thighs, 1/4 tsp cumin, 1/2 tsp paprika, 1/4 tsp black pepper, 1 tsp oregano, 1/2 tsp salt, 1/2 tbsp lime juice, and 1/2 tsp garlic powder. Gently massage the seasonings onto both sides of each chicken thigh.
Cook the chicken thighs: Line the air-fryer basket with parchment paper for easy cleanup (optional). Air-fry the well-seasoned chicken thighs at 400℉ for 12 minutes. Remove them from the basket and set them aside to cool.
Slice the chicken thighs: Use a sharpened knife to cut each chicken thigh crosswise into smaller pieces.
Assemble the chicken bowl: Arrange the ingredients accordingly into 4 bowls: 3 cups cooked medium-grain rice, 6 oz halved cherry tomatoes, 2 oz romaine lettuce, 2 oz corn, 2 oz canned black bean, 1 oz red onion, sliced cooked chicken thighs, and 1/4 cup coriander. Drizzle the sauce all over and enjoy!
