Creamy Avocado Chicken Rice Bowls

Name: Creamy Avocado Chicken Rice Bowls
Yield: 9 servings
Cuisine: American
Ingredients: 1350 g cubed chicken breast; 8 diced tomatillos; 30 g avocado oil; 1 Tbsp salt; 1 Tbsp garlic powder; 1 Tbsp onion powder; 0.5 lemon juice; Handful chopped cilantro stems; 8 cloves garlic; 5 poblano peppers; 5 jalapeños; 300 g avocado; 300 g 0% Greek yogurt; 90 ml low-fat milk; 1 lemon juice; Handful cilantro leaves; to taste salt; to taste pepper; 600 g rice of choice

Serves 9

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Creamy Avocado Chicken Rice Bowls

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Serves 9

Directions

1Add diced chicken breast, diced tomatillos, avocado oil, salt, garlic powder, onion powder, lemon juice, and chopped cilantro stems to a slow cooker.
2Cook on high for 2-3 hours OR low for 3-4 hours.
3Wrap garlic cloves in foil with some oil.
4Add poblano peppers and jalapeño peppers to a sheet pan.
5Bake garlic, poblano peppers and jalapeño peppers at 400 degrees for 30-35 minutes.
6Add the roasted poblano peppers, jalapeño peppers and garlic to a blender.
7Add avocado, cilantro, salt, pepper, Greek yogurt, and lemon juice to the blender.
8Add a splash of milk and blend until smooth.
9Pour the avocado sauce over the cooked chicken in the slow cooker.
10Mix until well combined.
11Cook rice and evenly allocate it across nine serving containers.
12Pour the chicken and sauce mixture over the rice in each container.

Ingredients

1350 g cubed chicken breast
8 diced tomatillos
30 g avocado oil
1 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
0.5 lemon juice
Handful chopped cilantro stems
8 cloves garlic
5 poblano peppers
5 jalapeños
300 g avocado
300 g 0% Greek yogurt
90 ml low-fat milk
1 lemon juice
Handful cilantro leaves
to taste salt
to taste pepper
600 g rice of choice

Equipment

slow cookerfoilsheet panblender

Tips

Ensure the chicken is thoroughly cooked based on the instructions provided.
Roast the garlic and peppers until they are fully roasted and soft.
Allocate rice and chicken/sauce across 9 servings.

Creamy Avocado Chicken Rice Bowls

Serves 9

facebook.com

Creamy Avocado Chicken Rice Bowls

facebook.com

Serves 9

Directions

1Add diced chicken breast, diced tomatillos, avocado oil, salt, garlic powder, onion powder, lemon juice, and chopped cilantro stems to a slow cooker.
2Cook on high for 2-3 hours OR low for 3-4 hours.
3Wrap garlic cloves in foil with some oil.
4Add poblano peppers and jalapeño peppers to a sheet pan.
5Bake garlic, poblano peppers and jalapeño peppers at 400 degrees for 30-35 minutes.
6Add the roasted poblano peppers, jalapeño peppers and garlic to a blender.
7Add avocado, cilantro, salt, pepper, Greek yogurt, and lemon juice to the blender.
8Add a splash of milk and blend until smooth.
9Pour the avocado sauce over the cooked chicken in the slow cooker.
10Mix until well combined.
11Cook rice and evenly allocate it across nine serving containers.
12Pour the chicken and sauce mixture over the rice in each container.