Creamy Avocado Chicken Rice Bowls

Name: Creamy Avocado Chicken Rice Bowls
Total time: 240 min
Yield: 9 servings
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 lemon juice; 1 handful chopped cilantro stems; 8 garlic cloves; 5 poblano peppers; 5 jalapeños; 300 g avocado; 300 g 0% Greek yogurt; 90 ml low-fat milk; 1 lemon lemon juice; 1 handful cilantro leaves; salt; pepper; roasted peppers; roasted garlic; 600 g rice of choice

Serves 9

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Creamy Avocado Chicken Rice Bowls

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Serves 9

Directions

1Prep the chicken according to the instructions shown on screen for the Slow Cooked Tomatillo Chicken (High: 2-3 hours OR Low: 3-4 hours).
2Wrap garlic cloves in a little bit of foil with some oil.
3Add poblano peppers and jalapeno peppers to a sheet pan.
4Bake the garlic, poblano peppers, and jalapeno peppers at 400 degrees Fahrenheit for 30-35 minutes until fully roasted and soft.
5Add the roasted garlic, poblano peppers, and jalapeno peppers to a blender.
6Add avocado, cilantro, salt and pepper to taste, low-fat Greek yogurt, and the juice of one lemon to the blender.
7Add a splash of milk to the blender.
8Blend until completely smooth.
9Leave your chicken cubed or shred it.
10Pour the sauce over the chicken.
11Mix until the chicken and sauce are completely combined.
12Cook some steamed rice.
13Evenly allocate the rice across nine servings.
14Pour the chicken and sauce mixture over your rice.

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 lemon juice
1 handful chopped cilantro stems
8 garlic cloves
5 poblano peppers
5 jalapeños
300 g avocado
300 g 0% Greek yogurt
90 ml low-fat milk
1 lemon lemon juice
1 handful cilantro leaves
salt
pepper
roasted peppers
roasted garlic
600 g rice of choice

Equipment

slow cookerfoilsheet panblender

Tips

The sauce works incredibly well for meal prep, especially if you bulk prep/freeze.
Comes out as good as fresh and never dry on the reheat.

Creamy Avocado Chicken Rice Bowls

Serves 9

instagram.com

Creamy Avocado Chicken Rice Bowls

instagram.com

Serves 9

Directions

1Prep the chicken according to the instructions shown on screen for the Slow Cooked Tomatillo Chicken (High: 2-3 hours OR Low: 3-4 hours).
2Wrap garlic cloves in a little bit of foil with some oil.
3Add poblano peppers and jalapeno peppers to a sheet pan.
4Bake the garlic, poblano peppers, and jalapeno peppers at 400 degrees Fahrenheit for 30-35 minutes until fully roasted and soft.
5Add the roasted garlic, poblano peppers, and jalapeno peppers to a blender.
6Add avocado, cilantro, salt and pepper to taste, low-fat Greek yogurt, and the juice of one lemon to the blender.
7Add a splash of milk to the blender.
8Blend until completely smooth.
9Leave your chicken cubed or shred it.
10Pour the sauce over the chicken.
11Mix until the chicken and sauce are completely combined.
12Cook some steamed rice.
13Evenly allocate the rice across nine servings.
14Pour the chicken and sauce mixture over your rice.