Rice with Chicken and Avocados
A delicious and healthy meal packed with nutrients, featuring a blend of flavors from chicken, avocado, and rice, ideal for busy weeknights.
Ingredients
Main Ingredients
- 1 cup rice Can use any variety such as brown, jasmine, or basmati.
- 2 cups chicken broth or water Ensure gluten-free if needed.
- 2 pieces chicken breasts, diced Feel free to use leftover rotisserie chicken for convenience.
- 1 ripe avocado, sliced Best to add fresh just before serving.
- 1 tablespoon olive oil For cooking the chicken.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped cilantro (optional for garnish)
Instructions
Cooking Rice
- In a medium pot, bring the chicken broth or water to a boil. Add the rice, cover, and reduce the heat to low. Let it simmer for about 15-20 minutes or until the liquid is absorbed and the rice is tender.
Cooking Chicken
- While the rice is cooking, heat olive oil in a skillet over medium heat. Add the diced chicken to the skillet.
- Season the chicken with garlic powder, paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
Final Assembly
- Once the rice is done, fluff it with a fork and divide it into bowls. Top each bowl with the cooked chicken and sliced avocado.
- Garnish with chopped cilantro if desired and serve warm. Enjoy your hearty rice bowl!
Notes
Serve the rice bowl with additional toppings like lime wedges, salsa, or hot sauce for extra flavor. Leftovers can be refrigerated for up to 3 days. Reheat in the microwave before serving.