Pulled Chicken Guacamole Bowl (Printable)
Tender spiced chicken topped with fresh guacamole, black beans, and colorful veggies over brown rice.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 cup low-sodium chicken broth
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp 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 - Juice of 1 lime
15 - 2 tbsp fresh cilantro, chopped
16 - Salt, to taste
→ Bowl Base & 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
21 - 1/2 cup shredded red cabbage
22 - 1/4 cup fresh cilantro leaves
23 - Lime wedges, for serving
# How-To:
01 - Place chicken breasts, chicken broth, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and black pepper in a medium saucepan. Bring to a gentle simmer over medium heat. Cover and cook for 18-20 minutes until chicken is cooked through and tender.
02 - Remove chicken from the pan and shred using two forks. Return the shredded chicken to the pan and toss with the remaining cooking juices to absorb flavor.
03 - Mash the avocados in a medium bowl until mostly smooth. Stir in diced tomato, red onion, jalapeño, lime juice, cilantro, and salt. Mix thoroughly until well combined.
04 - Divide the cooked brown rice evenly between 4 serving bowls.
05 - Top each bowl with portions of pulled chicken, black beans, cherry tomatoes, corn, and shredded red cabbage.
06 - Add a generous scoop of guacamole to each bowl. Garnish with fresh cilantro leaves and lime wedges for serving.
# Expert Tips:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The combination of warm spiced chicken and cool fresh guacamole is pure comfort food
- Leftovers pack beautifully for lunch the next day
02 -
- Shred the chicken while it is still warm, it pulls apart so much easier than cold meat
- The chicken needs time to soak back up those flavorful juices after shredding
- Guacamole tastes best when it has had at least 15 minutes to let the flavors meld
03 -
- Reserve some of the chicken cooking liquid to drizzle over the bowls if they seem dry
- Make double the guacamole because it disappears faster than you expect