Lemongrass Chicken Bowl with Avocado-Lime Crema

Ingredients

• 300 g boneless skinless chicken thighs
• 2 tbsp lemongrass paste
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 cloves garlic
• 1 tbsp olive oil
• 2 cups cooked jasmine rice
• 1 avocado
• 1/2 cup plain Greek yogurt
• 1 tsp honey(optional)
• 2 tbsp cilantro(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (15 min): Pat chicken dry. In a bowl, mix lemongrass paste, soy sauce, lime juice, minced garlic, olive oil, salt, and pepper. Toss chicken in the marinade and let sit while you prep the crema.

2. 2

   Make crema (15 min prep included): Blend or mash avocado with Greek yogurt, a squeeze of lime juice, honey (if using), and cilantro (if using) until smooth. Taste and adjust with a pinch of salt or more lime.

3. 3

   Cook (20 min): Heat a skillet or grill pan over medium-high heat. Cook chicken 6–8 minutes per side (or until cooked through and charred). Rest 5 minutes, then slice.

4. 4

   Assemble: Divide rice into bowls, top with sliced chicken, and drizzle with avocado-lime crema. Serve immediately.