CHICKEN AVOCADO RICE RECIPES
CHICKEN AND AVOCADO RICE BOWL RECIPE | REAL SIMPLE
No need for extra sides and dirty dishes. Dinner’s all here, in one bowl: your grain, your colorful veggies, and your protein. Everything takes less than 30 minutes to prepare, thanks to chicken cutlets which cook quickly on the stove. While the chicken is lean, each portion is topped with a ripe avocado half, which makes it filling and satisfying. Watermelon radishes, which are available from late fall through spring, add a gorgeous pop of color and make the dish look stunning. They should be firm, free of blemishes, and feel heavy for their size. If you can’t find them, regular radishes have a comparable flavor.
Provided by Emily Nabors Hall
Total Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle the cutlets evenly with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Heat the oil in a large nonstick skillet over medium-high. Add the cutlets and cook until cooked through, about 3 minutes per side.
- Remove the cutlets and place on a cutting board; cover with aluminum foil to keep warm. Add the onion and water to the skillet and cook, stirring often, until the onion is soft and beginning to brown, 8 to 10 minutes.
- Shred the cutlets. Place 1 cup of the rice in each bowl. Divide the chicken, onion, avocados, radishes, lemon juice, and the remaining salt and pepper among the bowls. Sprinkle with scallions and serve with hot sauce and lemon wedges.
Nutrition Facts : Calories 527 calories, CarbohydrateContent 56.8 g, CholesterolContent 82.8 mg, FatContent 19.1 g, FiberContent 6.6 g, ProteinContent 31.9 g, SodiumContent 546.3 mg, SugarContent 3.1 g
CHICKEN, PINEAPPLE, AVOCADO AND RICE SALAD RECIPE | EATINGWELL
Looking for a yummy lunch or dinner salad? This 30-minute, one-bowl meal combines citrusy chicken, sweet pineapple, creamy avocado and full-of-fiber brown rice with nutritious spinach.
Provided by Diabetic Living Magazine
Categories Healthy Chicken Salad Recipes
Total Time 30 minutes
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together 1 tablespoon of the lime juice, 2 teaspoons of the oil, the garlic and the crushed red pepper. Add chicken and toss to coat.
- Coat a large nonstick skillet with cooking spray. Add chicken and marinade to the skillet and cook over medium-high heat until browned and cooked through (165 degrees F), about 5 to 7 minutes. Remove from heat; set aside.
- In a medium bowl, whisk together the remaining oil, remaining lime juice, sugar, ginger, salt and pepper. Chop half of the avocado. Gently stir chopped avocado into the mixture.
- In a large bowl, combine cooked rice, pineapple, cooled chicken and avocado mixture. Serve over fresh spinach. Slice remaining half of the avocado and place atop.
Nutrition Facts : Calories 421.3 calories, CarbohydrateContent 42.5 g, CholesterolContent 82.8 mg, FatContent 15 g, FiberContent 5.8 g, ProteinContent 30.1 g, SaturatedFatContent 2.1 g, SodiumContent 372.3 mg, SugarContent 9.4 g
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