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Baked Chicken and Avocado Bowls are a family favorite and come together in under 30 minutes
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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. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Avocado, Chicken
Cuisine: American
Keyword: avocado bowls, baked chicken, rice, roasted peppers
Servings: 4
Calories: 609kcal
Author: Rachael

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