Recipes

Citrus Chicken Rice Bowls

By
Mary Berg

Published: 

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Portions
Serves 4

Ingredients

For the chicken:

  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 orange, zested and juiced
  • 1 lime, zested and juiced
  • 2–3 tablespoons grated ginger
  • 2 garlic cloves, minced
  • Pepper
  • 8 boneless skinless chicken thighs

For the rice:

  • 1 cup long grain white rice
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 2 cups boiling water
  • 1 can black beans, drained and rinsed
  • 1 lime, zested and juiced
  • 2–3 tablespoons chopped cilantro

For the sauce and serving:

  • ½ cup pickled jalapenos + their juice
  • 1 small handful cilantro, chopped
  • 2 tablespoons grated ginger
  • ½ cucumber, diced
  • 1 avocado, diced
  • ½ cup crumbled feta
  • 2 green onions, thinly sliced
  • 2 large handfuls arugula
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • Salt & pepper

Directions

  1. For the chicken, whisk together the honey, soy sauce, orange zest, orange juice, lime zest, lime juice, ginger, and garlic and season with pepper. Add in the chicken and toss to combine. Set aside in the fridge to marinate for at least 30 minutes or for up to 2 hours.
  2. Heat your oven to 400ºF and lightly grease a sheet pan and a 2-litre square baking dish with non-stick cooking spray. Remove the chicken from the marinade and arrange on the prepared sheet pan. Add the rice to the baking dish along with the cumin and salt and stir to combine. Pour over the boiling water, stir, and cover with aluminum foil, sealing the edges well.
  3. Transfer the chicken and the rice to the oven. Set a timer for 25 minutes.
  4. Meanwhile, prepare the sauce by adding the pickled jalapenos and their juice to a small blender or food processor along with the cilantro, and ginger. Blitz until smooth and set aside. Add the cucumber to a large bowl along with the avocado, feta, green onions, and arugula. Add on the lime juice and oil and season with salt and pepper then toss well to combine.
  5. After the rice and chicken have been cooking for 25 minutes, remove the rice from the oven and set it aside to steam for 5 minutes. Allow the chicken to keep cooking for 5 minutes or until the internal temperature reaches 165ºF.  When the chicken is done, set it aside to rest for 5 minutes.
  6. Uncover the rice and add in the beans, lime zest, lime juice, and cilantro and fluff with a fork to combine. 
  7. Slice the chicken and serve on top of the rice along with the salad. Add a drizzle of sauce or serve on the side.