American
Chicken Thigh Power Bowl
Boneless chicken thighs are seared and served over rice with a cabbage slaw and a yogurt drizzle. The slaw is crunchy and tart, and the rice is what makes the bowl a full dinner.
- Prep
- 20 min
- Cook
- 22 min
- Total
- 42 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Thighs stay juicier than breast when they are seared hard in a skillet.
- Rice and cabbage split the volume between starch and a raw vegetable.
- Yogurt makes a simple drizzle without a flour-thickened sauce.
- The slaw is dressed lightly so the bowl does not turn soggy on day two.
Ingredients
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Instructions
- 1
Simmer the rice in 2 cups water with a pinch of salt until tender, about 15 minutes.
- 2
Season the thighs with salt, pepper, and cumin.
- 3
Heat the olive oil in a skillet over medium heat and cook the thighs until browned and the thickest part reaches 165°F, about 6 to 8 minutes per side.
- 4
Rest the chicken 5 minutes, then slice it.
- 5
Toss the cabbage and scallions with lime juice and a spoon of the yogurt.
- 6
Build bowls with rice, chicken, slaw, and the rest of the yogurt loosened with a little lime juice.
Pro tips
- Thighs tolerate a hard sear better than breast, but they still need 165°F in the center.
- Do not dress the cabbage far ahead or it will lose its crunch.
- If the yogurt is very thick, thin it with lime juice, not more oil.
Easy substitutions
- Chicken thighs
- Turkey cutlets
- White rice
- Brown rice
- Green cabbage
- Shredded napa cabbage
Storage and reheating
Storage
Refrigerate chicken, rice, slaw, and yogurt drizzle separately for up to 3 days.
Reheating
Warm the chicken and rice with a splash of water until the chicken reaches 165°F again, then add the cold slaw and drizzle.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 480
- Protein
- 40 g
- Carbs
- 40 g
- Fat
- 16 g
- Fiber
- 3 g
Moderate · Stovetop · Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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