High Protein Chicken and Avocado Bowls
High Protein Chicken and Avocado Bowls
Ingredients
For the Chicken
- 2 pounds chicken breast, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
For the Avocado Mix
- 1 ripe avocado, pitted and diced
- 2 tablespoons corn
- 1/4 red onion, minced
- 1/2 tomato, minced
- 1/2 Serrano pepper, minced (remove seeds for less heat)
- 3 tablespoons feta cheese, crumbled
- to taste salt
- to taste pepper
For the Low-Cal Chipotle Sauce
- 1/2 cup light mayonnaise
- 1/2 cup nonfat Greek yogurt
- 1 garlic clove, minced
- 2-3 chipotle peppers in adobo sauce
- 2 tablespoons water
- a pinch salt
For Bowl Assembly
- 1 cup cooked rice, per bowl
- 1 cup shredded lettuce, per bowl
- as desired low-calorie chipotle sauce
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the diced chicken breast with 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of lemon pepper. Toss until the chicken is evenly coated. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes, or until cooked through and lightly browned. Set aside.
⏱️ 15 min
- 2
Prepare the avocado mix: In a separate bowl, combine the diced ripe avocado, 2 tablespoons of corn, 1/4 minced red onion, 1/2 minced tomato, 1/2 minced Serrano pepper, and 3 tablespoons of crumbled feta cheese. Season with salt and pepper to taste, then gently mix to combine.
⏱️ 10 min
- 3
Prepare the low-cal chipotle sauce: In a blender or food processor, combine 1/2 cup of light mayonnaise, 1/2 cup of nonfat Greek yogurt, 1 minced garlic clove, 2-3 chipotle peppers in adobo sauce, 2 tablespoons of water, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 4
Assemble the bowls: Divide the cooked rice evenly among 4 meal prep containers. Top each rice portion with 1 cup of shredded lettuce. Next, add an equal portion of the cooked chicken and the avocado mix to each bowl. Drizzle generously with the low-calorie chipotle sauce as desired.
⏱️ 10 min
- 5
Serve immediately or refrigerate for meal prep. These bowls can be stored in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Chicken and Avocado Bowls
For the Chicken
- 2 pounds chicken breast, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
For the Avocado Mix
- 1 ripe avocado, pitted and diced
- 2 tablespoons corn
- 1/4 red onion, minced
- 1/2 tomato, minced
- 1/2 Serrano pepper, minced (remove seeds for less heat)
- 3 tablespoons feta cheese, crumbled
- to taste salt
- to taste pepper
For the Low-Cal Chipotle Sauce
- 1/2 cup light mayonnaise
- 1/2 cup nonfat Greek yogurt
- 1 garlic clove, minced
- 2-3 chipotle peppers in adobo sauce
- 2 tablespoons water
- a pinch salt
For Bowl Assembly
- 1 cup cooked rice, per bowl
- 1 cup shredded lettuce, per bowl
- as desired low-calorie chipotle sauce
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the diced chicken breast with 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of lemon pepper. Toss until the chicken is evenly coated. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes, or until cooked through and lightly browned. Set aside.
⏱️ 15 min - 2
Prepare the avocado mix: In a separate bowl, combine the diced ripe avocado, 2 tablespoons of corn, 1/4 minced red onion, 1/2 minced tomato, 1/2 minced Serrano pepper, and 3 tablespoons of crumbled feta cheese. Season with salt and pepper to taste, then gently mix to combine.
⏱️ 10 min - 3
Prepare the low-cal chipotle sauce: In a blender or food processor, combine 1/2 cup of light mayonnaise, 1/2 cup of nonfat Greek yogurt, 1 minced garlic clove, 2-3 chipotle peppers in adobo sauce, 2 tablespoons of water, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
⏱️ 5 min - 4
Assemble the bowls: Divide the cooked rice evenly among 4 meal prep containers. Top each rice portion with 1 cup of shredded lettuce. Next, add an equal portion of the cooked chicken and the avocado mix to each bowl. Drizzle generously with the low-calorie chipotle sauce as desired.
⏱️ 10 min - 5
Serve immediately or refrigerate for meal prep. These bowls can be stored in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 5 min