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As the back-to-school season approaches, parents are often faced with the challenge of preparing quick, nutritious meals that can sustain their children through busy school days. With homework, extracurricular activities, and social commitments, time in the kitchen can be limited. This is where the Spicy Back to School Chili Chicken Bowls come into play, offering a delicious and satisfying meal that strikes the perfect balance between flavor and nutrition.

Back to School Chili Chicken Bowls

Get ready for the school year with these Spicy Back to School Chili Chicken Bowls! This nutritious and flavorful meal is perfect for busy days, providing kids with the energy they need for classes and activities. Packed with protein from tender chicken thighs, hearty beans, and colorful veggies, this dish is both satisfying and healthy. Plus, it’s customizable for the whole family, making dinner time easy and fun. Enjoy a wholesome meal that everyone will love!
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Ingredients
  

For the Chili Chicken:

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized cubes

2 tablespoons olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 red bell pepper, chopped into small pieces

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (14.5 oz) diced tomatoes, including their juices

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup chicken broth (or vegetable broth)

For the Rice:

1 cup jasmine rice

2 cups water

Pinch of salt

For Toppings:

1 ripe avocado, sliced

½ cup shredded cheddar cheese

¼ cup sour cream or Greek yogurt

Fresh cilantro, chopped

Lime wedges for serving

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Instructions
 

Prepare the Rice: In a medium saucepan, combine the jasmine rice, 2 cups of water, and a pinch of salt. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and let it rest, covered, for an additional 5 minutes. Fluff the rice gently with a fork before serving.

    Cook the Chicken: While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent and starts to soften. Then add the minced garlic and chopped red bell pepper, cooking for another 2-3 minutes until the bell pepper is tender.

      Add the Chicken: Incorporate the cubed chicken thighs into the skillet. Sauté the chicken until it is evenly browned on all sides, which should take around 5-7 minutes.

        Mix in the Flavor: Stir in the black beans, kidney beans, and diced tomatoes (with their juices) into the chicken mixture. Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and pour in the chicken broth. Mix everything well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.

          Assemble the Bowls: In each serving bowl, place a generous scoop of the fluffy jasmine rice at the bottom. Top the rice with a hearty serving of the spicy chili chicken mixture.

            Garnish Your Bowl: Elevate your dishes with your choice of toppings: vibrant slices of avocado, a sprinkle of shredded cheddar cheese, a dollop of sour cream or creamy Greek yogurt, fresh chopped cilantro, and a squeeze of lime to brighten the flavors.

              Serve and Enjoy: Present the bowls warm for a delightful and nourishing meal that’s perfect for busy school days!

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                  Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings