Chicken Avocado Bowl

This chicken avocado bowl is an easy homemade version of the popular Sweetgreen favorite. Tender chicken, creamy avocado, crisp apples, pickled onions, crunchy tortilla chips, and a creamy cashew dressing come together for a fresh, satisfying meal that's perfect for lunch or dinner. To save time, feel free to use shredded rotisserie chicken instead of cooking the chicken from scratch. You can also find the recipe for the cashew dressing right here on OnlineCook.

Author: Jules' Menu

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 Servings

Calories: 599 kcal per serving

Ingredients

⅓ cup - basmati rice
7–9 ounces - chicken tenderloin or thin sliced chicken breast
1 tsp - avocado oil
½ tsp - smoked paprika powder
¼ tsp - cayenne pepper
¼ tsp - ground cumin
⅛ tsp - salt
⅛ tsp - ground black pepper
1 - apple
1 head - romaine lettuce
1 - avocado
1 oz - salted nacho chips
¼ cup - pickled onions
½–⅔ cup - cashew dressing

Instructions

Cook the rice according to the package directions.
Meanwhile, trim the chicken, if needed, and place it in a bowl. Drizzle with the oil, add the spices, and toss until evenly coated.
Heat a lightly oiled skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until golden brown, cooked through, and the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 3 to 5 minutes, then cut it into bite-sized pieces.
Thinly slice the apple. Wash the lettuce, spin it dry, and slice thinly. Halve the avocado, remove the pit and peel, and dice the flesh.
Divide the lettuce, cooked rice, avocado, chicken, and apple between two bowls. Crumble the tortilla chips over the top and divide the pickled onions between the bowls. Drizzle each bowl with the cashew dressing, toss gently to combine, and serve immediately.

Nutrition