*Looking for a nutritious, easy-to-make meal that doesn’t skimp on taste? Chicken Guacamole Bowls combine smoky, spiced chicken thighs with roasted bell peppers and onions, all served over a creamy avocado base.
As Eating Well reports, this one-pan dish simplifies prep and cleanup while delivering 32 grams of protein per serving, making it a satisfying choice for busy weeknights.
Chicken Guacamole Bowls
Ingredients
For the vegetables:
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- 2 medium red bell peppers, sliced into ¼-inch strips (about 3 cups)
- 1 medium red onion, thinly sliced (about 1½ cups)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
For the chicken:
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon chili powder
For the guacamole:
- 3 ripe avocados
- ¼ cup fresh cilantro, chopped
- 1 medium jalapeño, seeded and finely chopped
- 1 tablespoon lime juice
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
For serving:
- 2 tablespoons crumbled cotija cheese
- Fresh cilantro, for garnish
- Lime wedges
Directions
- Roast the vegetables:
- Preheat oven to 450°F.
- Place sliced peppers and onion on a large baking sheet. Toss with olive oil, smoked paprika, cumin, garlic powder, and salt.
- Roast for 10–15 minutes, stirring once, until vegetables begin to soften.
- Prepare the chicken:
- While vegetables cook, season chicken pieces with olive oil, paprika, cumin, garlic powder, salt, and chili powder.
- Once vegetables are done roasting, spread the chicken evenly over them.
- Switch oven to broil and cook for about 6 minutes, until chicken reaches an internal temperature of 165°F and veggies are slightly charred.
- Make the guacamole:
- In a bowl, mash avocados until smooth.
- Stir in cilantro, jalapeño, lime juice, black pepper, and salt.
- Divide into 4 shallow bowls, spreading about ⅓ cup guacamole across the base of each.
- Assemble the bowls:
- Top each guacamole base with about 1¼ cups of the chicken and vegetable mixture.
- Sprinkle with cotija cheese and garnish with cilantro.
- Serve with lime wedges on the side.
✅ Tips & Variations:
- Swap chicken thighs for chicken breasts (adjust cooking time).
- Use store-bought guacamole to save time.
- Serve the mixture in tortillas for fajita-style wraps.
- Add toppings like sliced radishes or sour cream for extra flavor.
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