These Blackened Chicken Bowls are an easy flavor-packed dinner you’re going to love! Juicy chicken thighs are coated in smoky blackened seasoning then sautéed until perfectly golden & charred. Serve them over fluffy white rice with sweet & tangy pineapple salsa, creamy avocado + a zesty cilantro lime crema for a delicious weeknight meal.
Whenever I think of an easy weeknight dinner, I immediately think of bowls. They’re quick, easy – just throw everything together and you’re done! (Plus there’s just something about a chicken bowl with a bunch of delicious toppings that makes dinner a whole lot more fun.😉)
These Blackened Chicken Bowls are exactly the type of dinner I’m talking about! Juicy, blackened, perfectly charred chicken is paired with a refreshingly sweet pineapple salsa + a generous drizzle of cilantro lime crema to cool it down and tie it all together. They’re sweet, spicy, savory and jam-packed with flavor!
The best part? SO EASY to customize! Add your favorite toppings or whatever you have on hand to make a different bowl every time. They’re a great option for busy weeknights or meal prep and just so dang good!
The Ingredients
Chicken thighs: I’d recommend using boneless skinless chicken thighs for this recipe. They stay juicy and flavorful while sautéing and have plenty of flavor to stand up to the bold blackened seasoning.
Steamed rice: Fluffy steamed rice makes the perfect base for these blackened chicken rice bowls soaking up all the flavorful juices from the pineapple salsa and zesty crema.
Avocado: Creamy avocado adds richness and a buttery texture that pairs perfectly with the smoky chicken and fresh pineapple salsa.
Pineapple: Fresh juicy pineapple adds natural sweetness and a bright tropical flavor that perfectly balances the blackened chicken.
Red onion: Finely diced red onion adds a little crunch and savory bite to the pineapple salsa.
Limes: Fresh lime juice gives the crema its zesty citrusy flavor while adding acidity and brightness to the salsa.
Sour cream: Creates the creamy base for the homemade cilantro lime crema.
Cilantro: A handful of fresh cilantro adds bright herbeaous flavor to the crema and gives the pineapple salsa it’s signature freshness.
Garlic: Fresh galric adds savory flavor and a little extra depth to the cilantro lime crema.
Maple syrup: A touch of maple syrup adds subtle sweetness that balances the tangy lime and garlic flavors in the crema.
Olive oil: Adds richness and helps create a smooth flavorful crema.
Seasonings: A flavorful blend of smoked paprika, dried oregano, garlic powder, onion powder, cumin, ground cayenne, brown sugar and salt creates the homemade blackened chicken rub. This gives the chicken its smoky savory flavor with a touch of sweetness and just the right amount of heat.
How To Make Blackened Chicken Bowls
1. Blend the crema. Add the sour cream, cilantro, garlic, lime juice, olive oil, maple syrup and salt to a food processor and blend until smooth. Cover and refrigerate.
2. Prepare the pineapple salsa. Add the diced pineapple, red onion and cilantro to a bowl and squeeze your lime over the top. Toss until the salsa is fully coated then taste and adjust the lime juice if needed .Cover and keep it chilled in the refrigerator.
3. Prepare the chicken. Mix the smoked paprika, brown sugar, dried oregano, garlic powder, salt, onion powder, cumin and cayenne together in a small bowl. Brush the chicken thighs with enough olive oil to coat them then rub the spice mixture evenly over both sides of each thigh.
4. Cook the chicken. Heat a splash of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and cook for 4-5 minutes per side or until blackened and they have an internal temperature of 165 degrees. (Alternatively, you can bake them at 400 degrees for 15-20 minutes.) Cut the chicken into bite-sized pieces once done.
5. Assemble the bowls. Layer each bowl with white rice, your blackened chicken, pineapple salsa and diced avocado. Drizzle the cilantro crema over the top and serve.
Variations & Substitutions
One of the best things about these blackened chicken bowls is how easy they are to customize. You can easily switch up the ingredients based on what you have or add all your favorite toppings. Here are some easy ways to make chicken rice bowls your own.
- Rice: White rice with a classic choice but brown rice, jasmine rice, cilantro-lime rice or quinoa would all be delicious too.
- Make it spicy! Add diced jalapeño to the pineapple salsa for a little extra heat.
- Try mango salsa: Not a fan of pineapple? Swap it for diced mango instead. Sweet mango pairs just as well with the smoky blackened chicken and cilantro lime crema.
- Add black beans! A scoop of black beans add extra protein and heartiness to make these bowls even more satisfying.
- Add extra toppings: Finish your bowl with chopped cilantro, fresh lime wedges, crumbled cotija cheese or your favorite hot sauce.
- Use leftovers for tacos! Turn your leftover chicken, pineapple salsa and cilantro-lime crema into flavorful chicken tacos. Just add warm tortillas and all your favorite toppings.
Storing & Meal Prep Directions
To Store: Store your leftover blackened chicken, rice, pineapple salsa and cilantro-lime crema in separate an airtight containers in the fridge. The chicken and rice will stay fresh for up to 4 days. The salsa is best enjoyed within 2-3 days.
To Reheat: Reheat the chicken and rice in the microwave until warmed through then top with the chilled pineapple salsa and cilantro-lime crema. Add a squeeze of fresh lime juice and your favorite toppings before serving.
Meal Prep: Prepare the chicken and rice ahead of time and portion them into individual meal prep containers. Store the pineapple salsa and cilantro-lime crema separately then add them to your bowl just before serving. This keeps the salsa fresh and the crema creamy without making the rice or chicken soggy.
Why you’ll love this chicken bowl recipe!
- Packed with bold flavors! Juicy blackened chicken + sweet & tangy pineapple salsa all drizzled in a zesty cilantro crema – it’s a true flavor explosion!
- An easy weeknight dinner! These chicken bowls come together with simple ingredients + are so easy to make. They’re perfect for when you want something a little more exciting than a typical chicken dinner!
- Customizable! Swap out the rice and/or add all your favorite toppings – it’s so easy to make these bowls your own.
- Perfect for meal prep! The chicken, pineapple salsa & cilantro crema can easily be prepped ahead of time, making these healthy chicken bowls a great option for easy lunches or make-ahead dinners.
More chicken bowl recipes you might like:
- Tzatziki Chicken Bowls with Cucumber Salad
- BBQ Salmon Bowls with Mango-Avocado Salsa
- Easy Hummus Chicken Bowls
- Chili Lime Shrimp Bowls with Mango-Avocado Salsa
Blackened Chicken Bowls with Pineapple Salsa & Cilantro Lime Crema
Ingredients
For the chicken bowls:
- 1½ lbs. boneless skinless chicken thighs
- 1½ tsp smoked paprika
- 1 tsp brown sugar
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp onion powder
- 1 tsp cumin
- ¼ tsp cayenne
- Olive oil, for the chicken
- Cooked white rice, for serving
- Diced avocado, for serving
For the pineapple salsa:
- 1½ cups fresh pineapple, diced
- ⅓ cup red onion
- ¼ cup chopped red onion
- ½-1 lime, juiced
For the cilantro lime crema:
- ½ cup sour cream
- 1 cup roughly chopped cilantro
- 1 garlic clove
- 2 Tbsp lime juice
- 1 Tbsp olive oil
- 1½ tsp maple syrup
- ½ tsp salt
Instructions
- Make the crema. Add the sour cream, cilantro, garlic, lime juice, olive oil, maple syrup and salt to a food processor and blend until smooth. Cover and refrigerate.
- Prepare the salsa. Add the diced pineapple, red onion and cilantro to a bowl and squeeze your lime over the top. Toss until the salsa is fully coated then taste and adjust the lime juice if needed. Cover and keep it chilled in the refrigerator.
- Prepare the chicken. Mix the smoked paprika, brown sugar, dried oregano, garlic powder, salt, onion powder, cumin and cayenne together in a small bowl. Brush the chicken thighs with enough olive oil to coat them then rub the spice mixture evenly over both sides of each thigh.
- Cook the chicken. Heat a splash of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and cook for 4-5 minutes per side or until blackened and they have an internal temperature of 165 degrees. (Alternatively, you can bake them at 400 degrees for 15-20 minutes.)Cut the chicken into bite-sized pieces once done.
- Assemble the bowls. Layer each bowl with white rice, your blackened chicken, pineapple salsa and diced avocado. Drizzle the cilantro lime crema over the top and serve.
