Charred Vegetable Black Rice Bowls with Lemon Chicken
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Charred Vegetable Black Rice Bowls with Lemon Chicken
A colourful bowl built around charred vegetables, nutty black rice, lemon chicken, and a creamy herb yogurt sauce. Toasted almonds add crunch, while spinach and peppers keep the vegetables firmly in the spotlight.
Ingredients
- ¾ cup black rice
- 1½ cups water
- 1 large chicken breast, sliced horizontally into 2 cutlets
- 2 bell peppers, sliced
- 1 small red onion, cut into wedges
- 1 small head broccoli, cut into florets
- 1 tablespoon canola oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2½ cups baby spinach
- ½ lemon, juiced
- 2 spring onions, thinly sliced
- ½ cup plain Greek yogurt
- ¼ cup parsley
- 1 clove garlic
- ½ lemon, juiced
- 1 tablespoon olive oil
- 2 tablespoons water
- ¼ teaspoon kosher salt
- 1 pinch Aleppo pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the black rice and water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook according to the package directions until tender, about 35 to 40 minutes. (Black rice can take a long time to cook, so don't delay on this step.)
- Place the peppers, onion, and broccoli on a sheet pan. Drizzle with the canola oil and season with the smoked paprika, cumin, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss well to coat.
- Season the chicken cutlets with the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper. Nestle them among the vegetables.
- Roast for 15 to 18 minutes, stirring the vegetables halfway through cooking. The broccoli should have charred edges, the peppers should be soft and sweet, and the chicken should reach 165°F (74°C). Transfer the chicken to a cutting board and rest for 5 minutes before slicing.
- Meanwhile, combine the yogurt, parsley, garlic, lemon juice, olive oil, water, salt, and Aleppo pepper in a blender or small food processor. Blend until smooth. If needed, add another splash of water to create a drizzleable consistency.
- Fluff the black rice with a fork. Stir in the spinach while the rice is still hot. Add the lemon juice and toss gently until the spinach wilts. If the rice seems dry, add a splash of water and stir again.
- Divide the rice between two bowls. Top with the roasted vegetables and sliced chicken. Spoon over the herb yogurt sauce and finish with the spring onions.
Costs
- Total Cost: $9.50
- Cost per Serving: $4.75
Costs calculated in June 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of black rice and Aleppo pepper from Amazon, and kosher salt, black pepper and smoked paprika from Whole Foods.
The big cost lies in the black rice; if you substitute jasmine rice, the cost per serving drops to $3.56.
Nutrition Facts
Calories
723Fat
21 gSat. Fat
3 gCarbs
93 gFiber
15 gNet carbs
78 gSugar
13 gProtein
47 gSodium
1762 mgCholesterol
75 mgNutritional information is an estimate only, and depends on the ingredients you use.
