CHICKEN & AVOCADO RICE BOWLS

May 5, 2014

Sometimes you have a meal that just makes you feel nourished – with fresh, whole ingredients rich in energy. This meal was that for me and just what I needed the day I made it. All the flavors come together really well (and quickly!).

CHICKEN & AVOCADO RICE BOWLS from Rachel Schultz

CHICKEN & AVOCADO RICE BOWLS
Serves 3-4

1 pound chicken breast, cubed
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon red pepper flake
1 teaspoon paprika
3 limes, juiced
2 tablespoons parsley
1 cup brown rice
2 avocados
1 pint grape tomatoes, halved
1/4 cup walnuts
1/2 cup blue cheese, crumbled
Salt & pepper

Combine olive oil, garlic, onion powder, pepper, red pepper flake, paprika, and juice of two limes into a plastic bag. Add chicken breasts and marinade for at least 2 hours.

CHICKEN & AVOCADO RICE BOWLS from Rachel Schultz

Prepare rice according to package instructions. Remove chicken from bag and cook in a skillet (or on the grill!) until no pink remains.

CHICKEN & AVOCADO RICE BOWLS from Rachel Schultz

Meanwhile, mash avocados and stir in salt & pepper and juice of remaining lime. Assemble bowls with rice, chicken, avocado, tomatoes, walnuts, and blue cheese.

CHICKEN & AVOCADO RICE BOWLS from Rachel Schultz

CHICKEN & AVOCADO RICE BOWLS
 
Author:
Serves: 3-4
Ingredients
  • 1 pound chicken breast, cubed
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • ½ teaspoon red pepper flake
  • 1 teaspoon paprika
  • 3 limes, juiced
  • 2 tablespoons parsley
  • 1 cup brown rice
  • 2 avocados
  • 1 pint grape tomatoes, halved
  • ¼ cup walnuts
  • ½ cup blue cheese, crumbled
  • Salt & pepper
Instructions
  1. Combine olive oil, garlic, onion powder, pepper, red pepper flake, paprika, and juice of two limes into a plastic bag.
  2. Add chicken breasts and marinade for at least 2 hours.
  3. Prepare rice according to package instructions.
  4. Remove chicken from bag and cook in a skillet (or on the grill!) until no pink remains.
  5. Meanwhile, mash avocados and stir in salt & pepper and juice of remaining lime.
  6. Assemble bowls with rice, chicken, avocado, tomatoes, walnuts, and blue cheese.

Adapted from Half Baked Harvest.

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Comments

  • Linda

    Just made this recently. Tasted very fresh and delicious. I subbed goat cheese for the blue cheese. I skipped the parsley and added cilantro to the avocado mixture. This recipe will be a keeper. New to your blog and really like it!

    • Rachel Schultz

      Thank you Linda!

  • This looks fantastic and has great ingredients and flavors! Great idea to turn it into a rice bowl instead of making it into something predictable like tacos.

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