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As the back-to-school season approaches, parents often find themselves juggling various responsibilities, from managing tight schedules to ensuring their families eat nutritious meals. One dish that seamlessly fits into such busy lifestyles is the Spicy Back to School Chili Chicken Bowl. This hearty and comforting meal not only satisfies hunger but also packs a punch of flavor and nutrition, making it an ideal choice for school nights.

Back to School Chili Chicken Bowls

Looking for a quick, nutritious dinner option as school starts? Try the Spicy Back to School Chili Chicken Bowls! This hearty dish combines tender chicken thighs, hearty beans, and aromatic spices for a flavor-packed meal that's perfect for busy weeknights. Customize to your family's taste with fresh toppings like avocado, cilantro, and lime. It's not just delicious; this meal provides ample protein and fiber to keep everyone energized! A great way to enjoy wholesome cooking together.
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Ingredients
  

For the Chili Chicken:

1 lb (450g) boneless, skinless chicken thighs, cubed

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, chopped

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, with juices

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

¼ cup chicken broth (or vegetable broth)

For the Rice:

1 cup jasmine rice

2 cups water

Pinch of salt

Toppings:

1 avocado, sliced

½ cup shredded cheddar cheese

¼ cup sour cream or Greek yogurt

Fresh cilantro, chopped

Lime wedges

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Instructions
 

Prepare the Rice: In a medium saucepan, combine the jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

    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 starts to soften. Add the minced garlic and red bell pepper. Sauté for an additional 2-3 minutes.

      Add the Chicken: Stir in the cubed chicken thighs, and cook until they are browned on all sides (about 5-7 minutes).

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

          Assemble the Bowls: In serving bowls, place a generous scoop of jasmine rice at the bottom. Top with a hearty portion of the chili chicken mixture.

            Garnish Your Bowl: Finish with your choice of toppings: sliced avocado, shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime.

              Serve and Enjoy: Serve the bowls warm—perfect for a comforting and nutritious back-to-school meal!

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