Blackened Chicken Rice Bowls with Veggie Slaw & Spicy Garlic Lime Aioli
These bowls are the perfect mix of fresh, smoky, creamy, and comforting all in one. Juicy blackened chicken gets cooked until golden and slightly charred, then piled over fluffy rice with a crunchy veggie slaw and the most addictive garlic lime aioli. It’s one of those meals that feels balanced without trying too hard – fresh vegetables, warm rice, bold seasoning, and a creamy sauce that ties everything together perfectly.
The best part is how customizable and easy it is. You can make the slaw as chunky or thin as you like, add extra spice, meal prep it for the week, or throw everything onto one big platter and let everyone build their own bowls. It has that restaurant-style bowl feeling while still being super simple and realistic for a weeknight dinner.
Blackened Chicken Rice Bowls with Veggie Slaw & Spicy Garlic Lime Aioli
Ingredients
Rice
- 2 cups rice rinsed and strained
- 4 cups water
Blackened Chicken
- 4 chicken breasts cut into small cubes
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp cayenne pepper optional, for heat
- 2 tsp garlic powder
- Salt and pepper
Veggie Slaw
- Purple cabbage sliced
- Carrots sliced or shredded
- Red pepper sliced
- Green onion sliced
Spicy Garlic Lime Aioli
- 1/2 cup mayo
- Juice of 1 lime
- 3 garlic cloves minced
- 1/2 tsp Cayenne or paprika if you don't want spicy
- Pepper
Instructions
- Add the rice and water to a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and let sit with the lid on for another 15 minutes to steam.
- Meanwhile, add the cubed chicken to a bowl with olive oil, Italian seasoning, smoked paprika, sweet paprika, cayenne, garlic powder, salt, and pepper. Toss until fully coated.
- Cook the chicken on a flattop or in a cast iron pan with a little olive oil over medium-high heat until golden, slightly charred, and cooked through.
- While the chicken cooks, prep the veggie slaw by slicing the cabbage, carrots, red pepper, and green onion to your liking.
- For the aioli, stir together the mayo, lime juice, minced garlic, cayenne and pepper until smooth and creamy.
- To serve, layer rice into bowls, top with the blackened chicken and fresh veggie slaw, then drizzle generously with the garlic lime aioli.
Used in this recipe
