Chicken Philly Bowl


· 1 cup brown rice

· 2 ½ cups water or broth

· Sea salt (to taste)

· 4 tbsp. olive oil, divided

· 8 – boneless skinless chicken thighs

· 2 tbsp. Goya Adobo seasoning (more to taste)

· Black pepper (to taste)

· 1 large yellow onion, sliced

· 2 medium green bell peppers, sliced

· 1 – 8 oz., bag mozzarella/provolone blend, shredded


· In a large uncovered pot, bring rice, water, salt, and 1tbsp. of olive oil to a simmer on medium high heat.

· Reduce heat to medium and cover. Simmer for 45 minutes without lifting the lid. Fluff rice with fork. Set aside.

· Preheat oven to 400 degrees. On a baking sheet lined with parchment, drizzle 2 tbsps. of olive oil over chicken thighs. Season both sides with Adobo seasoning and black pepper. Roast for 20- 25 minutes. Remove from heat. Let rest for 5 minutes then cut chicken into slices.

· In a large skillet, heat remaining tbsp. of olive oil on medium high heat. Add onion and peppers. Salt and pepper to taste. Sauté until tender, 3 – 4 minutes.

· On an oven-friendly glass plate or pasta bowl, add brown rice topped with peppers and onions topped with sliced chicken. Lastly, add shredded cheese to taste. Bake until cheese melts, 2 – 3 minutes. Serve.

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