Pulled Chicken Guacamole Bowl (Printable)
Tender spiced chicken with creamy guacamole, beans, and fresh veggies over rice
# 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 - Juice of 1 lime
15 - 2 tablespoons 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
# Directions:
01 - Combine chicken breasts, broth, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and black pepper in a saucepan. Bring to a gentle simmer over medium heat, cover, and cook for 18-20 minutes until fully cooked through and tender.
02 - Remove cooked chicken from the pan and shred using two forks. Return the shredded chicken to the pan and toss with remaining juices to absorb flavors.
03 - Mash avocados in a medium bowl until mostly smooth. Fold in diced tomato, red onion, minced jalapeño, fresh lime juice, chopped cilantro, and salt. Mix thoroughly until well combined.
04 - Divide cooked brown rice evenly among four serving bowls, creating the foundation for each bowl.
05 - Top each rice portion with shredded chicken, black beans, halved cherry tomatoes, corn kernels, and shredded red cabbage.
06 - Add a generous scoop of fresh guacamole to each bowl. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
# Expert Advice:
01 -
- The pulled chicken absorbs all those smoky spices while staying incredibly moist without any fancy equipment
- You get that restaurant-style guac bowl experience at home without spending twenty dollars per person
- Everything can be prepped ahead so weeknight dinners feel like a treat instead of a chore
02 -
- The chicken needs to rest in the cooking liquid for at least five minutes after shredding, otherwise it will taste dry no matter how perfectly you cooked it
- Guacamole turns brown quickly, so press plastic wrap directly onto the surface or add the lime juice immediately after mashing
- Warm rice makes these bowls feel so much more satisfying than cold, so reheat your base before assembling
03 -
- Make double the guacamole because you'll want to eat it with chips while assembling these bowls
- Warm your tortillas or corn tortillas for 30 seconds in a dry pan to serve alongside