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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.
avocado bowls, baked chicken, rice, roasted peppers
Juice of two limes
Approximately 1/4 cup lime juice total
Canola oil or Coconut Oil
of mini sweet peppers in an assortment of colors
you can usually buy a bag of assorted sweet peppers, sliced into strips
sliced into rounds or strips
cut into chicken tenders
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!