Are you looking for an extremely healthy, nutrient-rich recipe that tastes anything but healthy? Then you have got to try this Blackened Chicken Avocado Bowl. Hit all of your macros with a recipe that tastes amazing!
Ingredients to make Blackened Chicken Avocado Bowl:
- 1½ cups Water
- ¼ cup Brown Jasmine Rice (about 100 grams)
- 1 Butternut Squash small squash, cut into bite-size pieces, (about 360 grams)
- ¼ tbsp Extra Virgin Olive Oil
- ¼ tsp Black Pepper
- ¼ tsp Chipotle Chili Powder
- ¼ tsp Garlic Powder
- 12 oz Boneless, Skinless, Chicken Breast
- ¼ tsp Black Pepper
- ¼ tsp Chipotle Chili Powder
- ¼ tsp Garlic Powder
- ½ tbsp Extra Virgin Olive Oil
- ½ can Reduced Sodium Black Beans drained and rinsed, (about 7 ounces)
- 15 Cherry Tomatoes cut in half, (about 70 grams)
- 1 Avocado diced, (about 125 grams)
- ¼ tsp Black Pepper
- ¼ tsp Chipotle Chili Powder
- 3 tbsp Green Goddess Dressing
Instructions:
- Preheat your oven to 350°
- While the oven is preheating start your rice: Bring 1½ cups water to a boil in a small pot with a lid, once boiling add your rice to the pot, cover with a lid, turn the heat down to low, and cook for 20 minutes. After 20 minutes you’ll remove the pot from the heat and let sit covered to finish the cooking process, and stay warm until added to the bowl.
- Line a baking sheet with tin foil. Spread your butternut squash out on the baking sheet and drizzle the 1/4 tbsp oil over top and season with pepper, chili powder, and garlic powder. Toss the squash with the seasonings and oil. Then spread out into an even layer on the baking sheet. Cook at 350° for 30 minutes.
- Now that your rice is cooking and butternut squash is in the oven it’s time to work on the chicken. Heat a large stovetop pan with a lid to medium heat. While the pan is heating season your chicken breast with pepper, chili powder, and garlic powder. Drizzle the ½ tbsp oil into your hot pan then immediately add your chicken to the pan. Cook for 4 minutes on that side to get a darker-than-golden brown color. Then flip and cook on the opposite side for another 4 minutes.
- After 4 minutes on each side, cover the chicken breast with a lid, turn the heat down to low and cook for an additional 4 minutes on each side. Once done, remove the chicken from the pan, and cut it into bite-size pieces.
- While the chicken is cooking, place your beans, tomatoes, and avocado into a bowl, season with the last of pepper, chili, and garlic powder. Then once the chicken and the butternut squash are done, add them to this bowl. Toss everything together.
- Plate by spooning your cooked rice into a bowl, then top with your chicken, bean, and butternut squash mixture.
- To finish the bowl off, drizzle with just a little green goddess dressing!
Blackened Chicken Avocado Bowl
A nutrient-rich dish that tastes anything but healthy!
Servings 3
Calories 545kcal
Ingredients
- 1½ cups Water
- ¼ cup Brown Jasmine Rice (about 100 grams)
- 1 Butternut Squash small squash, cut into bite-size pieces, (about 360 grams)
- ¼ tbsp Extra Virgin Olive Oil
- ¼ tsp Black Pepper
- ¼ tsp Chipotle Chili Powder
- ¼ tsp Garlic Powder
- 12 oz Boneless, Skinless, Chicken Breast
- ¼ tsp Black Pepper
- ¼ tsp Chipotle Chili Powder
- ¼ tsp Garlic Powder
- ½ tbsp Extra Virgin Olive Oil
- ½ can Reduced Sodium Black Beans drained and rinsed, (about 7 ounces)
- 15 Cherry Tomatoes cut in half, (about 70 grams)
- 1 Avocado diced, (about 125 grams)
- ¼ tsp Black Pepper
- ¼ tsp Chipotle Chili Powder
- 3 tbsp Green Goddess Dressing
Instructions
- Preheat your oven to 350°
- While the oven is preheating start your rice: Bring 1½ cups water to a boil in a small pot with a lid, once boiling add your rice to the pot, cover with a lid, turn the heat down to low, and cook for 20 minutes. After 20 minutes you'll remove the pot from the heat and let sit covered to finish the cooking process, and stay warm until added to the bowl.
- Line a baking sheet with tin foil. Spread your butternut squash out on the baking sheet and drizzle the ? tbsp oil over top and season with pepper, chili powder, and garlic powder. Toss the squash with the seasonings and oil. Then spread out into an even layer on the baking sheet. Cook at 350° for 30 minutes.
- Now that your rice is cooking and butternut squash is in the oven it's time to work on the chicken. Heat a large stovetop pan with a lid to medium heat. While the pan is heating season your chicken breast with: pepper, chili powder, and garlic powder. Drizzle the ½ tbsp oil into your hot pan then immediately add your chicken to the pan. Cook for 4 minutes on that side to get a darker than golden brown color. Then flip and cook on the opposite side for another 4 minutes.
- After 4 minutes on each side, cover the chicken breast with a lid, turn the heat down to low and cook for an additional 4 minutes on each side. Once done, remove the chicken from the pan, and cut it into bite-size pieces.
- While the chicken is cooking, place your beans, tomatoes, and avocado into a bowl, season with the last of pepper, chili, and garlic powder. Then once the chicken and the butternut squash are done, add them to this bowl. Toss everything together.
- Plate by spooning your cooked rice into a bowl, then top with your chicken, bean, and butternut squash mixture.
- To finish the bowl off, drizzle with just a little green goddess dressing!
Nutrition
Calories: 545kcal | Carbohydrates: 58.7g | Protein: 33.9g | Fat: 19.6g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 8.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 170.6mg | Potassium: 767.4mg | Fiber: 15.2g | Sugar: 7.8g | Vitamin A: 290.2IU | Vitamin C: 54.5mg | Calcium: 20.7mg | Iron: 9.2mg
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
Fat in this recipe comes from the avocado and the dressing. Both can easily be increased or decreased to hit your specific macro goals.
Carbohydrates:
The rice and the butternut squash in this recipe are the main the source of carbs. Adjusting either is an easy way to hit your specific carb macro!
Protein:
Chicken is a great lean cut of meat, providing most of the protein in this recipe. You could adjust the amount of chicken to adjust the protein!
Meal Prep:
Yes. This recipe can be meal prepped. This recipe will last up to 6 days in the fridge.
Freezer Friendly:
No. Rice, is not great after it has been frozen and re-heated. However, if you wanted to freeze the rest of this recipe you can totally do that!
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