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:

1. Preheat your oven to 350°
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Plate by spooning your cooked rice into a bowl, then top with your chicken, bean, and butternut squash mixture.
8. To finish the bowl off, drizzle with just a little green goddess dressing!

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: American, Mexican

Keyword: avocado, Black beans, Brown Rice, Chicken

Servings: 3

Blackened Chicken Avocado Bowl

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!

Macro Nutrition

Nutrition Facts

Blackened Chicken Avocado Bowl

Amount Per Serving

Calories 545 Calories from Fat 176

% Daily Value*

Fat 19.6g30%

Saturated Fat 2.5g16%

Trans Fat 0g

Polyunsaturated Fat 1.7g

Monounsaturated Fat 8.5g

Cholesterol 0mg0%

Sodium 170.6mg7%

Potassium 767.4mg22%

Carbohydrates 58.7g20%

Fiber 15.2g63%

Sugar 7.8g9%

Protein 33.9g68%

Vitamin A 290.2IU6%

Vitamin C 54.5mg66%

Calcium 20.7mg2%

Iron 9.2mg51%

* Percent Daily Values are based on a 2000 calorie diet.

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