ZaZa Chicken and Rice Bowls

When I first moved to Dallas, one of my favorite Dallas Restaurants for a quick, healthy meal (breakfast, lunch or dinner) was Southpaws Organic Cafe. Everything there is delicious, but my go-to order on the menu is the “ZaZa Rice Bowl” so I had to make my own ZaZa Chicken and Rice Bowls! 

A brown rice-based bowl filled with juicy grilled chicken breast, and sauteed baby spinach, red onions, mushrooms, tomatoes, and bell peppers. To top off the bowl, you get to pick two sauces (soy, balsamic, sriracha, olive oil)– for me, I always do the soy + sriracha… obviously! 🙂 If you are in Dallas and looking for a healthy spot to dine, be sure to try Southpaws! So many great, healthy options on the menu. 

For those of you that do not live in Dallas and want a super easy, nutritious dinner to add to the rotation, I hope you will enjoy my at-home rendition of the ZaZa Rice Bowl! Again, this is a super simple recipe that is very adaptable in your own kitchen– so feel free to top it off with a balsamic glaze instead if you prefer! 

Also, a side note: This Copycat Southpaws “ZaZa Rice Bowl” is a fantastic make-ahead meal to take to work and have on hand throughout the week! 

If you love this recipe, try some of my other rice bowls recipes!

Blackened Chicken and Sweet Potato Bowls

Easy Greek-Inspired Rotisserie Chicken Bowls

Harissa Avocado Chicken Bowls

Chicken and Cilantro Rice Bowls with Tahini

5 from 1 vote

ZaZa Chicken and Rice Bowls

Prep: 25 minutes mins

Servings: 4 people

Save RecipeSaved Pin Recipe Comment Print Recipe

Ingredients 

1x2x3x

For The Chicken:

• ▢ 1 lb boneless skinless chicken breast
• ▢ 2 tbsp extra virgin olive oil
• ▢ 2 tbsp soy sauce or coconut aminos
• ▢ 1 tbsp lemon juice
• ▢ 1 tsp kosher salt
• ▢ ½ tsp black pepper

For The Veggies:

• ▢ 2 tbsp extra virgin olive oil
• ▢ 1 red bell pepper stem and seeds removed and diced large
• ▢ ½ small red onion thinly sliced
• ▢ 6 baby bella mushrooms sliced
• ▢ 1 cup halved cherry tomatoes
• ▢ 2 cloves garlic thinly sliced
• ▢ 1 tbsp soy sauce
• ▢ 2 cups baby spinach
• ▢ Salt to taste
• ▢ Pepper to taste

For Serving:

• ▢ 2 cups cooked brown rice
• ▢ Sriracha

Instructions 

• Trim excess fat off the chicken then, cover with a sheet of parchment paper or plastic wrap and using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ¼ inch thickness. Place the tenderized chicken in a shallow bowl and add 1 tbsp of the olive oil, soy sauce, lemon juice, salt and pepper and toss until well combined. Set aside to marinade at room temperature for 15 minutes or, alternatively, you can cover and refrigerate overnight to marinade.
• Heat a large skillet with tall-sides over medium-high heat with the remaining 1 tbsp olive oil. When hot, add the chicken and cook until golden brown on each side and just cooked through, 3 to 4 minutes per side. Transfer to a plate and set aside to let rest while you prepare the veggies.
• Add more olive oil (if the skillet looks dry and it is needed) to the skillet along with the bell pepper, onion, mushrooms, tomatoes, garlic, 1 tbsp of soy sauce, and a pinch of salt and pepper. Cook, stirring occasionally, until the bell peppers are slightly tender, 3 to 4 minutes. Add the spinach and continue to cook, stirring until just wilted, about 1 minute. Remove from heat.
• To serve, divide the rice amongst 4 bowls, then divide up the sauteed veggies. Dice up the cubed chicken and divide amongst the bowls. Serve with sriracha, if desired, and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4 people

Like this? Leave a comment below!Jump to Comments →