Description
Discover how to make delicious Maple Chili Roasted Chicken Bowls with this easy recipe. Perfect for a flavorful and satisfying meal!
Ingredients
- 1 whole chicken, about 4 pounds (1.8 kg)
- 1/4 cup maple syrup (60 ml)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon chili powder (15 g)
- 1 teaspoon smoked paprika (5 g)
- 1 teaspoon garlic powder (5 g)
- 1 teaspoon onion powder (5 g)
- 1/2 teaspoon ground cumin (2.5 g)
- 1/2 teaspoon salt (2.5 g)
- 1/4 teaspoon black pepper (1.25 g)
- 2 cups cooked brown rice (380 g)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 tablespoon lime juice (15 ml)
- 1 tablespoon chopped fresh cilantro (15 g)
- 1 avocado, sliced
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine maple syrup, olive oil, chili powder, smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper.
- Pat the chicken dry with paper towels and place it in a roasting pan.
- Rub the maple chili mixture all over the chicken, ensuring even coverage.
- Arrange the sliced red bell pepper, yellow bell pepper, and red onion around the chicken in the pan.
- Roast the chicken and vegetables in the oven for 1 to 1.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
- In a large bowl, combine the cooked brown rice, lime juice, and chopped cilantro.
- Slice the rested chicken and serve over the brown rice mixture.
- Top with roasted bell peppers, onions, and sliced avocado.
- Serve immediately, ensuring each bowl contains a mix of chicken, rice, vegetables, and avocado.
Notes
- For a bolder kick, increase the chili powder in the maple chili mixture.
- Season the bell peppers and onions with salt and pepper before roasting.
- Add extra lime juice or cilantro to the brown rice for a burst of freshness.