Pulled Chicken Guacamole Bowl (Print Version)
Tender spiced chicken with creamy guacamole, black beans, corn, and fresh vegetables over a bed of fluffy 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 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 (or cauliflower rice for low carb)
18 - 1 cup canned black beans, drained and rinsed
19 - 1 cup cherry tomatoes, halved
20 - 1 cup corn kernels (fresh, frozen, or canned)
21 - 1/2 cup shredded red cabbage
22 - 1/4 cup fresh cilantro leaves
23 - Lime wedges, for serving
# Preparation Steps:
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, or until chicken is cooked through and tender. Remove chicken from the pan, shred with two forks, then return to the pan and toss with remaining juices.
02 - In a medium bowl, mash the avocados until mostly smooth. Stir in diced tomato, red onion, jalapeño, lime juice, cilantro, and salt. Mix well.
03 - Divide rice between 4 bowls. Top each with pulled chicken, black beans, cherry tomatoes, corn, and shredded cabbage. Add a generous scoop of guacamole to each bowl. Garnish with fresh cilantro and lime wedges.
# Expert Advice:
01 -
- The chicken cooks in its own juices, making it impossible to dry out
- Everything comes together in one pan except the guacamole, which means minimal cleanup
- You can prep all the toppings while the chicken simmers away peacefully
02 -
- The chicken needs to simmer gently, not boil hard. High heat makes the meat tough instead of tender.
- Make the guacamole right before serving. Avocado oxidizes quickly and turns an unappetizing brown.
- Warm the rice before assembling. Cold rice brings down the temperature of the whole bowl.
03 -
- Poaching the chicken in broth instead of water adds a layer of flavor you cannot get any other way.
- The lime juice in the guacamole does more than add flavor. It is what keeps the avocado bright green.