Southwest Chipotle Chicken and Rice Bowls with Avocado, Zucchini and Tomatoes

  • Prep: 20 min
  • Cook: 20 min
  • Total: 40 min
  • Servings: 4
Rated 4.7692/5 based on 13 customer reviews

Ingredients (9)

  • tablespoons olive oil
  • 1 pound (2–3 total) boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 cups cooked brown rice
  • cups large diced zucchini, steamed
  • 1 large or 2 small avocados, peeled, pitted and diced
  • 1 cup halved grape tomatoes

Steps (4)

  • Step 1
    Preheat the oven to 425°F.
  • Step 2
    Heat the oil in a large ovenproof nonstick frying pan over medium-high heat. Season chicken with salt and pepper and cook until browned on one side, about 5 minutes, then turn over and cook a few minutes more.
  • Step 3
    Transfer the pan to the oven and roast until the chicken is cooked through, about 12 minutes. Let rest for at least 5 minutes before cutting into ½-inch-thick slices.
  • Step 4
    To assemble, divide rice between four bowls and top each with some of the sliced chicken, zucchini, avocados and tomatoes. Drizzle each bowl with 2 tablespoons of dressing and serve immediately.
  • For safe meat preparation, reference the USDA website.

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Reviews
(13)

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Rated 4 out of 5 by from Chicken and rice bowls This is a very good combination with a bold fresh flavor.
Date published: 2019-01-30
Rated 5 out of 5 by from This recipe is super simple to make and it is very delicious!
Date published: 2018-12-29
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