Pulled Chicken Guacamole Bowl (Printable)
Flavor-packed Tex-Mex bowl with tender chicken, creamy guacamole, and fresh vegetables on brown rice.
# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts (approximately 1.1 pounds)
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
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
# How To Make It:
01 - Combine 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 to 20 minutes until chicken is cooked through and tender. Remove chicken from the pan and shred using two forks. Return shredded chicken to the pan and toss with remaining juices.
02 - Mash the avocados in a medium bowl until mostly smooth. Stir in diced tomato, red onion, jalapeño, lime juice, cilantro, and salt. Mix thoroughly until well combined.
03 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with pulled chicken, black beans, cherry tomatoes, corn, and shredded cabbage. Add a generous scoop of guacamole to each bowl. Garnish with fresh cilantro leaves and lime wedges.
# Tips from dashanddishes:
01 -
- The pulled chicken stays ridiculously tender from poaching in that spiced broth, almost like you spent all day slow-cooking it
- You can prep everything in advance and assemble these bowls in under five minutes when hunger strikes
- Every bite hits that perfect balance of smoky, creamy, fresh, and zesty flavors that makes Tex-Mex so addictive
02 -
- The key to tender pulled chicken is letting it cool slightly in the cooking liquid before shredding, which keeps all that moisture locked in
- Making your guacamole right before serving keeps it vibrant green and prevents that unappetizing brown layer from forming
03 -
- Shred the chicken while it is still warm, it separates much more easily than when cold
- Squeeze fresh lime over the entire bowl right before eating, it wakes up every single ingredient