Creamy Avocado Chicken Rice Bowls
Serves 2
Directions
- 1Prep the chicken by adding cubed chicken breast, diced tomatillos, avocado oil, salt, garlic powder, onion powder, the juice of half a lemon, and chopped cilantro stems into the slow cooker.
- 2Cook based off the instructions shown on screen (high for 2-3 hours OR low for 3-4 hours).
- 3Wrap some garlic in a bit of foil with some oil.
- 4Add poblano peppers and jalapeño peppers to a sheet pan.
- 5Bake both based off the instructions shown on screen (400 Degrees, 30-35 minutes).
- 6Add the roasted peppers and garlic to a blender.
- 7Add avocado, cilantro, salt and pepper to taste, low fat Greek yogurt, and the juice of one lemon.
- 8Add a splash of milk and blend until completely smooth.
- 9Pour the sauce over the chicken.
- 10Mix until it's all completely combined.
- 11Cook some steamed rice and evenly allocate it across nine servings.
- 12Pour over your chicken and sauce.
Ingredients
- 300 g cubed chicken breast
- 66.67 g diced tomatillos
- 6.67 g avocado oil
- 0.22 Tbsp salt
- 0.22 Tbsp garlic powder
- 0.22 Tbsp onion powder
- 0.11 lemon
- Handful chopped cilantro stems
- 1.78 cloves garlic
- 1.11 poblano peppers
- 1.11 jalapeños
- 66.67 g avocado
- 66.67 g 0% Greek yogurt
- 20 ml low-fat milk
- 0.22 lemon
- Handful cilantro leaves
- to taste salt
- to taste pepper
- 133.33 g rice of choice
Equipment
Slow cookerFoilSheet panBlender
Tips
- Each serving contains 505 calories, 42g of protein, and 12g of fat.
- Cook chicken on high for 2-3 hours or low for 3-4 hours.
- Roast peppers/garlic at 400 degrees for 30-35 minutes.