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4 boneless skinless chicken thighs (~1.5 lbs)
2 cups dry brown rice (yields ~4 cups cooked)
2 medium zucchini, sliced into half-moons
1 red bell pepper, sliced thin
2 tbsp olive oil (divided)
1½ tsp lemon pepper seasoning
½ tsp garlic powder
½ tsp smoked paprika
½ tsp kosher salt
1 lemon (juice + zest)
2 tsp low-sodium chicken broth (optional — for deglazing pan sauce)
Cook brown rice on stovetop or in rice cooker according to package directions. This runs parallel — start first.
Pat chicken thighs dry. Toss with 1 tbsp olive oil, lemon pepper, garlic powder, smoked paprika, and salt. Coat evenly.
Preheat Ninja Crispi to 380°F for 3 minutes.
Air fry chicken thighs in a single layer at 380°F for 18–20 minutes, flipping halfway. Internal temp should reach 165°F. Rest 3 minutes, then slice or shred.
While chicken rests, heat remaining 1 tbsp olive oil in a skillet over medium-high. Add zucchini and bell pepper. Cook 5–7 minutes until slightly charred. Season with salt, pepper, and a squeeze of lemon. Optional: add a splash of chicken broth and scrape up any fond for a light pan sauce.
Bowl assembly: ½ cup cooked rice, 1 sliced chicken thigh, ½ cup veggies. Finish with lemon zest. Meal Prep Notes
Store chicken, rice, and veggies in separate containers for up to 4 days .
Reheat chicken in Ninja Crispi at 375°F for 5–8 minutes , shaking halfway.
Reheat rice with 1 tbsp water, covered, in microwave for 90 seconds.
Batch cook Monday: doubles easily — cook 8 thighs in 2 Crispi batches, scale rice and veggies accordingly.
Swap zucchini for broccoli or asparagus with no impact to nutrition estimates.
Ninja Crispi · Protein
Lemon Pepper Chicken & Rice Bowl
Serves: 2 | Calories: ~400 per serving
Gout-friendly: ★★★☆☆
Fatty Liver-friendly: ★★★☆☆
← Recipes Ninja Crispi + Stovetop · Protein · Batch Cook