Chicken Guacamole Bowls
+3 photos

Chicken Guacamole Bowls

4 servings
These chicken guacamole bowls are a simple, flavor-packed meal where juicy chicken thighs and colorful veggies roast together on a single sheet pan for easy prep.

Ingredients

  • red bell peppers

    sliced ¼-inch thick, about 3 cups

    2 medium
  • red onion

    thinly sliced, about 1½ cups

    1 medium
  • extra-virgin olive oil

    divided

    2 tbsp
  • smoked paprika

    divided

    1 ½ tsp
  • ground cumin

    divided

    1 ½ tsp
  • granulated garlic

    divided

    1 ½ tsp
  • salt

    divided

    1 tsp
  • boneless

    skinless chicken thighs, trimmed and cut into 1-inch pieces

    1 lb
  • chili powder
    ¼ tsp
  • ripe avocados

    diced

    3 medium
  • chopped fresh cilantro

    plus more for garnish

    ¼ c
  • jalapeño pepper

    seeded and finely chopped

    1 medium
  • lime juice

    plus wedges for serving

    1 tbsp
  • ground pepper
    ¼ tsp
  • crumbled cotija cheese
    2 tbsp

Directions

  1. 1

    Preheat oven to 450°F with oven rack in center position. Toss sliced bell pepper and sliced onion with 1 tablespoon oil, ½ teaspoon each smoked paprika, cumin and granulated garlic and ¼ teaspoon salt on a large rimmed baking sheet until evenly coated. Roast until the peppers and onions are softened, stirring once halfway through, 10 to 15 minutes.

    Step 1
  2. 2

    Meanwhile, in a medium bowl, toss chicken pieces with ½ teaspoon salt, ¼ teaspoon chili powder and the remaining 1 tablespoon oil and 1 teaspoon each smoked paprika, cumin and granulated garlic.

  3. 3

    Increase oven temperature to broil. Arrange the chicken evenly over the pepper mixture. Broil on the center rack until the vegetables are slightly charred and the chicken is cooked through (165°F), about 6 minutes.

    Step 3
  4. 4

    Meanwhile, in another medium bowl, mash diced avocados, ¼ cup cilantro, the chopped jalapeño, 1 tablespoon lime juice, ¼ teaspoon pepper and the remaining ¼ teaspoon salt to reach desired consistency.

    Step 4
  5. 5

    Divide the avocado mixture among 4 shallow bowls (about ⅓ cup each); spread to cover bottoms of bowls. Top the bowls with the chicken and pepper mixture (about 1¼ cups each). Sprinkle with 2 tablespoons cotija. Garnish with cilantro and serve with lime wedges, if desired.

Chicken Guacamole Bowls
+3

Chicken Guacamole Bowls

45 min4 servings453 cal

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About this Recipe

Craving a vibrant, flavor-packed dinner that’s both healthy and incredibly simple to make? These Chicken Guacamole Bowls deliver all the satisfaction of a full meal with minimal cleanup, making them a perfect weeknight hero.

This recipe shines by bringing together smoky, tender chicken and sweet roasted vegetables with a vibrant, zesty homemade guacamole. The brilliance lies in its single-sheet pan approach, allowing the chicken thighs, red bell peppers, and red onion to roast together, infusing everything with delicious flavor and streamlining your cooking process.

Get ready for a meal that’s bursting with contrasting textures and tastes. You'll enjoy the savory, melt-in-your-mouth chicken alongside sweet, caramelized bell peppers and onions, all brightened by a generous scoop of creamy, fresh guacamole. The blend of smoked paprika, cumin, and chili powder gives the chicken and veggies a warm, inviting spice, perfectly balanced by the cool, herbaceous notes of cilantro and the tang of lime in the guacamole. This dish is naturally satisfying and makes a complete, hearty dinner for four.

Want to make it your own? Adjust the heat level by adding more or less jalapeño and chili powder to taste. Feel free to use different colored bell peppers for an even more visually striking bowl. If cotija cheese isn't available, a similar crumbly, salty cheese like crumbled feta or a mild goat cheese can offer a nice textural and flavor complement.

These chicken guacamole bowls are ideal for a casual weeknight dinner or a relaxed weekend lunch. Serve them immediately, perhaps with extra lime wedges on the side for an added burst of freshness, and a sprinkle of extra cilantro for garnish.

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