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Paprika Chicken & Rice Bowls

with Chicken Thighs, Bell Pepper & Lemon-Cilantro Sauce

Paprika Chicken & Rice Bowls

Tender chicken thighs and sweet bell pepper are served over fluffy rice, finished with a bright lemon-cilantro sauce for a colorful, comforting bowl.

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Ingredients

For 2 servings

  • 1 unit Bell Pepper
  • ¼ ounce Cilantro
  • 10 ounce Diced Chicken Thighs
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • ¾ cup Jasmine Rice
  • 1 unit Lemon
  • 1 unit Onion
  • 1 tablespoon Savory Paprika Blend
  • 4.5 tablespoon Sour Cream

Additional Ingredients

  • 1 teaspoon Cooking Oil
  • Pepper
  • Salt
Paprika Chicken & Rice Bowls
American
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories630
Protein36g
Carbs82g
Fat17g
Tags:
Protein SmartCalorie SmartLow SugarLow SodiumQuickEasy PrepFamily FriendlyNew
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free, swap the sour cream for a plain unsweetened plant-based yogurt or dairy-free sour cream. For chicken-free, use tofu or chickpeas in place of the chicken thighs, and keep the paprika seasoning for the same smoky profile.

What to serve with it

Serve with a crisp green salad, roasted broccoli, or warm tortillas to stretch the bowls into a bigger meal. A simple cucumber and tomato side or extra lemon wedges also work well with the bright, savory flavors.

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