One of the easiest ways to level up your cooking skills is to get comfortable with spices. Now, I’m not a huge fan of spice, but this chicken seasoning brings bold flavor without the spice kick of hot sauce. Paired with the creamy avocado for a healthy-fat and brown rice for sustained energy, I love how quick this delicious bowl comes together.
This is the perfect dish for a busy weeknight and it stores well, so you can enjoy it for lunch the next day too!
Servings: 4 | Prep: 5 minutes | Total time: 35 minutes | Dairy-free, gluten-free, high-protein
Appliances & Utensils
Ingredients
For the rice:
1 cup brown Jasmine rice, rinsed — I love Lotus Foods’ Organic Brown Jasmine Rice
1 3/4 cups water
1 pinch kosher salt
For the skillet:
1 tablespoon extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737
1 pound chicken breasts
1/2 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
3 cups spinach
For the toppings:
2 avocados, washed
Fresh green onion, chopped
Instructions
Prepare the rice: In a small pot, combine 1 cup brown Jasmine rice, 1 ¾ cups water, and a pinch of kosher salt. Bring to a boil over high heat, then cover, reduce the heat to low, and let simmer for about 30 minutes, or until the water is absorbed. Remove from heat, keep covered for a few minutes, then fluff the rice with a fork and set aside.
Season the chicken: Place 1 pound chicken breasts on a piece of parchment paper. In a small bowl, mix together ½ tablespoon paprika, 1 teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon oregano. Dry the chicken with a paper towel, then rub the spice mixture evenly over both sides of the chicken breasts.
Cook chicken: Heat a large skillet over medium heat and add about 1 tablespoon extra-virgin olive oil to coat the pan. Once warm, add the seasoned chicken breasts and cook on high-medium for 1 minute. Flip chicken, then turn heat to low. Cover with lid and let cook for 10 minutes with lid on. Check internal temperature reaches 165°F, then set chicken aside.
Sauté the spinach: Using the same skillet, add 3 cups spinach and the juice of the chicken, sauté over medium heat for about 2 minutes or until wilted. Remove from heat.
Serve: In each bowl, layer the rice, sautéed spinach, cajun chicken. Top with a half of an avocado and fresh green onion. Enjoy warm!
Pro tips
Can I prep this ahead of time? Yes! Prep the rice and green onions ahead of time. Then, all you have left to do is prepare the chicken and spinach in a skillet.
How should I store them? Let cool and store ingredients in an air-tight container in the fridge for up to 3 days. Reheat rice, spinach, and chicken before serving!
For dietary preferences
If you’re gluten-free or dairy-free, this recipe is perfect for you.
If you’re vegetarian or vegan, swap the chicken for lentils, cooking them in the cajun seasoning.
I hope you enjoy this recipe! You can save it by emailing it to yourself or bookmarking it directly on Substack.
For more delicious, nourishing meals, check out The recipe box or the Weekly meal plans. You can follow along on Instagram, TikTok, or YouTube, and shop my favorite wellness brands at a discount.
Here’s to a nourishing and joyful week ahead,
Grace Barker
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