Go Back
–+ servings
Cozy chicken thigh rice bowls with shredded chicken, asparagus, peppers and jasmine rice topped with ghee, close-up side angle
Print

Cozy Chicken Thigh Rice Bowls

These cozy chicken thigh rice bowls are a high-protein, one-pan dinner made with tender shredded chicken, peppers, asparagus, and jasmine rice. Ready in about 30 minutes, it’s a simple, balanced meal that’s perfect for busy weeknights, meal prep, or when you want a healthy comfort food dinner that actually satisfies.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 - 3
Author Rachael DeVaux

Equipment

  • Large skillet, or Dutch oven

Ingredients

For the Chicken Thighs:

  • 2 tablespoons avocado oil
  • 4 organic chicken thighs
  • ½ large red onion thinly sliced
  • 1 bell pepper (any color!) thinly sliced
  • 1/3 cup bone broth (I like Kettle & Fire)
  • Chipotle powder to season
  • Garlic powder to season
  • Cumin to season
  • Sea salt to season
  • Pepper to season
  • *Note: all seasonings are optional; feel free to season to taste, using your preferred herbs & spices

For the Asparagus:

  • 1 bunch asparagus woody ends trimmed
  • 1 tablespoon avocado oil
  • 1 garlic clove finely chopped
  • Sea salt to taste
  • Juice of ½ lemon

To Serve:

  • Cooked jasmine rice (or your preferred rice)

Instructions

For the Chicken Thighs:

  • In a large skillet or Dutch oven, heat oil.
  • Add chicken thighs on medium-high heat. Season chicken with chipotle powder, garlic powder, cumin, sea salt, and pepper (or your preferred seasonings), and sear on each side for 2-3 minutes.
  • Add peppers and sauté for another few minutes.
  • Pour in bone broth, reduce heat to medium/low, then cover to cook for 10 minutes.
  • Remove chicken, place on a cutting board or in a bowl, and shred with 2 forks.
  • Add shredded chicken back to the skillet (or Dutch oven), and stir. The chicken and peppers should be done.
  • Serve over jasmine rice with ghee, then add sautéed asparagus. Top with a pinch of sea salt & red chili flakes. Enjoy!

For the Asparagus:

  • While the chicken cooks, prepare the asparagus. Heat avocado oil in a large skillet over medium heat.
  • Add chopped garlic and sauté for about 30 seconds, until fragrant.
  • Add asparagus and sauté for 5–7 minutes, stirring occasionally, until tender with a slight crisp. Season with sea salt and finish with fresh lemon juice. Toss to combine and remove from heat.

To Store & Reheat:

  • Store leftovers in an airtight container in the fridge for up to 3–4 days. I recommend storing the rice separately from the chicken and veggies, if possible, for best texture.
  • To reheat, warm everything in a skillet over medium heat with a splash of bone broth or water until heated through, or microwave in 30-second intervals, stirring in between. Add a fresh squeeze of lemon and extra ghee before serving to bring everything back to life.

Notes

Swaps & Substitutions: 
For the Chicken Thighs, Peppers, and Rice:
  • Chicken thighs: You can swap for chicken breasts or tenders—just reduce cook time slightly as they cook faster and can dry out more easily.
  • Bell pepper: Any color works, or sub zucchini, mushrooms, or broccoli.
  • Red onion: Yellow onion or shallots can be used instead.
  • Bone broth: Regular chicken (or vegetable) broth works as a substitute.
  • Seasonings: Feel free to swap chipotle, cumin, and garlic powder for taco seasoning or smoked paprika.
  • Jasmine rice: Swap for brown rice, white rice, quinoa, or cauliflower rice.
For the Asparagus:
  • Asparagus: Green beans, broccoli, or kale all work well here.
  • Avocado oil: Olive oil or ghee can be used instead.
  • Lemon juice: White wine vinegar or balsamic can be used in place of lemon.