This post is sponsored by the California Avocado Commission, all opinions are my own.
Baked Chicken and Avocado Bowls: Juicy, tender, and oh so delicious baked chicken with fresh, buttery, delicious avocados, and perfectly seasoned and roasted peppers all over rice for a quick, nutritious, and easy meal that will have your taste buds rejoicing. 30 minutes is all you need!
Take a look at this gorgeous bowl and these gorgeous veggies. Add in luscious avocado and you have a killer meal that has a healthy fat, a great source of lean protein, and so much more. Baked Chicken and Avocado Bowls is one of those meals that is quick, easy, and that you can feel good about. And because it has so much flavor, the whole family is going to love it!
Ok you guys, let me tell you a story…Once upon a time there was this mother who had so much to get done, all the time. She cooked and she cleaned, she worked and she ran errands, she took care of the kids and she took care of everything else. She didn’t do it alone, but there was always more to get done.
Often times, by the end of the day, this mother would rather let the local drive-through take care of dinner, rather than cook dinner between playing taxi driver to her kids and taking care of life’s all-around business.
In fact, it was happening so often that the mother knew every person in the family’s exact order at 6 different fast food restaurants, down to the sauces each person would want.
It’s not that said mother couldn’t cook, it’s just that she was too busy, or too tired, or too “done” by the end of each day to cook a full blown meal that would take an hour plus of her time and create a million dishes she’d have to add to the to-do list later. It just wasn’t going to happen.
Sound familiar? Well let’s just say the title of this story is “So much to do, so little time.”
Are you that Mother? I have often found myself guilty of being this exact person. Maybe “guilt” is the wrong word? However, whatever the politically correct word is; I have often found myself as the star of this story. Stretched thin, and hitting up the drive through just to get food in my kid’s bellies. I love cooking! I have a food blog! That speaks in and for itself. However, sometimes I just do’t have the time at the end of the day to cook a family meal and clean up after it too.
Enter, Baked Chicken and Avocado Bowls made with sheet-pan pepper and lime chicken. I love sheet-pan meals because there are minimal dishes, fast, and delicious. In under 30 minutes I can have a nutritious and delicious dinner on the table. And that is faster than heading out for take-away.
The creamy fresh avocado added to the spicy roasted peppers and chicken is the perfect combination!
You may have noticed I have this ongoing love for California avocados. I grew up in California, my best friends had avocado groves. There is NO avocado out there like a California avocado. They are rich, buttery, perfect, goodness that is amazing on everything. And in everything. Even cake. (Check it out!!!) So obviously if I want the perfect meal, avocado will be involved in some way.
Making the Sheet-pan Chicken:
In my previous sheet-pan chicken posts, I have cooked everything in the oven all at once. However, I have found a couple tricks that I feel speed the process up by half, and deepen the flavors significantly. One is putting a little sear on the chicken before putting it on the pan.
It’s still easy to make, minimal mess, and only takes a couple (well 10, but some of them totally don’t count) quick steps:
- Combine all peppers and onions in a bag and shake them with the oil and lime juice to coat everything well. I found these reusable food that are safe to use in the fridge, microwave, and the dishwasher. They would be perfect for shaking the peppers and onions in.
- Next bake the vegetables.
- Start your rice on the cooktop.
- When the vegetables have been in the oven for about a dozen minutes, on high heat brown the sides of the chicken in a frying pan.
- Then add the chicken to the vegetables and season everything.
- Now finish roasting it all together.
- Slice your California avocados into thin or thick slices according to your preference.
- Everything should finish cooking all at the same time.
- Finally, serve.
- Give yourself a pat on the back for an awesome home cooked meal that only used 3 dishes and was done in less than 25 minutes!
Other Recipes with Delicious Avocados:
- CA Avocado Sesame Ginger Chicken Salad
- Avocado Egg Rolls
- Breakfast Stuffed Avocado
- Tex Mex Tuna Salad Stuffed Avocados
- Creamy Avocado Fettuccine
Baked Chicken and Avocado Bowls
Juicy, tender, and oh so delicious baked chicken with fresh, buttery, delicious avocados, and perfectly seasoned and roasted peppers all over rice for a quick, nutritious, and easy meal that will have your taste buds rejoicing.
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Servings: 4
Calories: 609kcal
Ingredients
- Juice of two limes Approximately 1/4 cup lime juice total
- Canola oil or Coconut Oil
- 1 lb of mini sweet peppers in an assortment of colors you can usually buy a bag of assorted sweet peppers, sliced into strips
- 1/2 Onion sliced into rounds or strips
- 2 TBS minced Garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 4-6 cups cooked rice
- 3 chicken breasts cut into chicken tenders
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 2 California Avocados
- 1/2 cup fresh cilantro
Instructions
- Preheat oven to 400.
- Combine the juice of one lime and 3 tablespoons oil in a bowl.
- Combine all peppers and onions and garlic in a ziplock bag or a reusable food storage bag, and pour contents of oil/lime bowl atop them. Shake until vegetables are well coated.
- Pour vegetables onto a sprayed sheet-pan and sprinkle lightly with salt and pepper. I line my baking sheet with a Silicon Baking Mat for even easier clean up.
- Bake for 15 minutes.
- While Vegetables are roasting, start your rice cooking according to its directions.
- In a large saute or frying pan lightly coat the bottom with oil, over medium high-high heat.
- Sprinkle the chicken lightly with salt and pepper.
- When the oil is hot, add the chicken to the pan and let it cook for about 60 seconds on each side until lightly browned.
- Remove the vegetables from the oven and add the chicken to the sheet-pan. Right with the veggies.
- Sprinkle everything lightly with the remaining lime juice, then the onion powder, ground cumin, and chili powder.
- Return to the oven for 6-8 more minutes. Until chicken reaches an internal temperature of 165 degrees.
Arranging your avocado bowls
- Layer your bowl with the cooked rice, vegetables and chicken, then top the entire dish off with fresh avocado and cilantro.
- Dressing is optional as this tastes amazing on its own!
Nutrition
Calories: 609kcal | Carbohydrates: 63g | Protein: 43g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 506mg | Potassium: 1455mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3935IU | Vitamin C: 159.7mg | Calcium: 55mg | Iron: 2.2mg
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Lindsay | With Salt and Pepper says
Bowls are the BEST!!! I love the simplicity here and avocados in EVERYTHING. Super YUM!
Wb says
You need to proofread your recipe. You list garlic in the ingredients but don’t say where it goes. Also, 6 minutes seems like too little time for chicken that’s only seared and still raw in the middle.
Rachael says
Thanks for taking the time to comment, and to let me know of my oversight. Unfortunately I do make mistakes from time to time. I cooked the chicken with a meat thermometer and because it is tenders, and very thin, it only took 6 minutes to reach temperature. I indicated in the post and recipe (now) to cook to 165 degrees. Thanks