Pulled Chicken Guacamole Bowl (Printable)
Tender spiced chicken with fresh guacamole, rice, beans and colorful vegetables in a wholesome Tex-Mex bowl.
# What You’ll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts approximately 1.1 pounds
02 - 1 cup low sodium chicken broth
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Guacamole
10 - 2 ripe avocados
11 - 1 small tomato diced
12 - 1/4 red onion finely chopped
13 - 1 small jalapeño seeded and minced
14 - 1 tablespoon fresh lime juice
15 - 2 tablespoons fresh cilantro chopped
16 - Salt to taste
→ Bowl Base and Toppings
17 - 2 cups cooked brown rice
18 - 1 cup canned black beans drained and rinsed
19 - 1 cup cherry tomatoes halved
20 - 1 cup corn kernels fresh frozen or canned
21 - 1/2 cup shredded red cabbage
22 - 1/4 cup fresh cilantro leaves
23 - Lime wedges for serving
# How to Prepare:
01 - Place chicken breasts in a medium saucepan along with chicken broth smoked paprika cumin garlic powder onion powder chili powder salt and black pepper. Bring the mixture to a gentle simmer over medium heat.
02 - Cover the saucepan and cook for 18 to 20 minutes or until the chicken is completely cooked through and tender when pierced with a fork.
03 - Transfer the cooked chicken to a clean cutting board and shred using two forks. Return the shredded chicken to the saucepan and toss thoroughly with the remaining cooking juices.
04 - Cut the avocados in half remove the pit and scoop the flesh into a medium bowl. Mash with a fork until mostly smooth but still slightly chunky.
05 - Stir in the diced tomato chopped red onion minced jalapeño lime juice chopped cilantro and salt. Mix well until all ingredients are evenly distributed.
06 - Divide the cooked brown rice evenly among 4 serving bowls creating a foundation layer.
07 - Arrange the shredded chicken black beans halved cherry tomatoes corn kernels and shredded red cabbage on top of the rice in each bowl.
08 - Add a generous scoop of the prepared guacamole to the center of each bowl.
09 - Sprinkle fresh cilantro leaves over each bowl and add lime wedges on the side for squeezing just before eating.
# Expert Advice:
01 -
- That moment when warm spiced chicken meets cool creamy guacamole is pure magic
- You can prep everything in under 20 minutes and let your stove do the rest
02 -
- Overcooking the chicken makes it tough and impossible to shred properly
- Room temperature avocados mash way better than cold ones straight from the fridge
03 -
- Use a slotted spoon to transfer chicken so you control how much liquid ends up in your bowl
- Squeeze extra lime over everything right before eating, it makes all the flavors pop