Enjoy Raising Healthy Eaters
177kcal
1g
10g
1g
3g
12g
8g
242mg
- 900g / 2lb Boneless skinless chicken thighs
- 3 tbsp Avocado oil
- 1 tsp Garlic powder
- 1 tsp Paprika
- to taste Sea salt
- to taste Black pepper
- 0.5 thinly sliced Red or yellow onion
- 1 thinly sliced Bell pepper
- 480ml / 2 cups Cooked rice
- 120ml / 0.5 cup Pico de gallo or salsa
- 120ml / 0.5 cup Guacamole or diced ripe avocado
- 180ml / 0.75 cup Shredded cheese
- 240ml / 1 cup Spring greens mix or chopped romaine lettuce
1. Heat a grill pan over medium-high heat. Toss 900g / 2lb boneless skinless chicken thighs with 1 tbsp / 1 tbsp avocado oil, 1 tsp / 1 tsp garlic powder, and 1 tsp / 1 tsp paprika. Season with sea salt and black pepper. Grill for 5 minutes per side.
2. Remove chicken and let rest for 5 minutes before dicing.
3. Heat a sauté pan over medium-high heat. Add 2 tbsp / 2 tbsp avocado oil, 0.5 thinly sliced onion, and 1 thinly sliced bell pepper. Cook for 5 minutes until tender and starting to char.
4. Divide 480ml / 2 cups cooked rice among four bowls.
5. Top each bowl with pepper and onion mixture, chicken, 120ml / 0.5 cup pico de gallo or salsa, 120ml / 0.5 cup guacamole or diced avocado, 180ml / 0.75 cup shredded cheese, and 240ml / 1 cup spring greens mix or chopped romaine lettuce.
35% of RDI
86% of RDI
10% of RDI
2% of RDI
2% of RDI
86% of RDI
24% of RDI
For a lower-carb version, use cauliflower rice instead of cooked rice and omit the beans. Additional add-ins can include black or pinto beans, sour cream, and crushed tortilla chips.
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