Chicken and Avocado Bowls
Directions
- 1Pat dry the chicken breasts with paper towels.
- 2Season the chicken breasts with salt, pepper, paprika, garlic powder, onion powder, and lemon pepper.
- 3Sear the seasoned chicken on medium heat for 5 to 6 minutes per side.
- 4Once cooked, remove the chicken from the pan and let it rest before dicing it into bite-sized pieces.
- 5Prepare the avocado mix by combining mashed avocado with corn, minced red onion, minced tomato, minced Serrano pepper, and feta cheese. Season with salt and pepper to taste.
- 6To assemble the bowls, start with a base of cooked rice.
- 7Add shredded iceberg lettuce on top of the rice.
- 8Layer the mashed avocado mixture over the lettuce.
- 9Place the diced chicken on top of the avocado mixture.
- 10Finally, drizzle with low-calorie chipotle sauce.
Ingredients
- 2 lb chicken breast
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp lemon pepper
- 1 ripe avocado
- 2 tbsp corn
- 0.25 red onion
- 0.5 tomato
- 0.5 Serrano pepper
- 3 tbsp feta cheese
- to taste salt
- to taste pepper
- 0.5 cup light mayo
- 0.5 cup nonfat Greek yogurt
- 1 garlic clove
- 2 chipotle peppers in adobo sauce
- 3 chipotle peppers in adobo sauce
- 2 tbsp water
- 1 pinch salt
- 1 cup cooked rice
- 1 cup shredded lettuce
- as desired Low-calorie chipotle sauce
Equipment
paper towelssalt grinderpepper grinderfrying pantongscutting boardknifebowlsqueezer bottle