Healthy Chicken Guacamole Bowl

A crushable high protein lunch.

2-3 servings
45 minutes
Ethan Chlebowski

Ingredients

Guacamole

  • Avocados
    1-2
  • Garlic
    2 cloves
  • Cilantro, leaves
    a handful
  • Lime juice
    1/2 lime
  • Salt
    to taste

Corn salsa

  • Corn
    2-3 ears3 parts
  • Cilantro, stems
    1 bunch2 parts
  • Cherry tomatoes, diced
    a handful1 part
  • Red Onions, diced
    1/21 part
  • Habanero Peppers, diced
    1/2
  • Lime juice
    1/2 lime
  • Salt
    to taste

Spicy chicken breast

  • Chicken Breasts
    2450 g / 1 lb
  • Smoked Paprika
    a sprinkle
  • Chili Powder
    a sprinkle
  • Salt
    a sprinkle
  • Cooking oil
    a drizzle

Chips & garnish

  • Tortilla Chips
    to taste
  • Queso Fresco
    to taste

Method

Step 1: Season & start searing the chicken

Thin out or butterfly the chicken breasts with a knife until they an even thickness. Generously cover with an even sprinkle of salt.

  • If you have the time, these ahead of time for up to 24 hours.

  • Before cooking, season with an even layer of the spices. These will help make a nice crust on the chicken.

Set a griddle or pan over high heat. Once the pan is ripping hot, add drizzle of oil and place the chicken breast down to .

Step 2: Finish the chicken

Once one side has developed a nice and some color, flip the breasts over.

  • Continue searing until the internal temperature reaches 155°F/68°C. Thinned out chicken breasts should take around 5-7 minutes to reach this temp.

Remove from the heat and set aside to rest before dicing up the chicken for serving.

Step 3: Make the corn salsa

Slice off the corn kernels from the cob. Prep & dice the red onion, habanero, and tomato. Chop the stem half off a bunch of cilantro, then chop that into a fine dice. Set the leafy half aside for the guac.

  • To a ripping hot griddle or pan (can be the same one used to cook the chicken), spread the corn kernels in an even layer. Let those undisturbed for a few minutes to develop some on one side. Remove from the pan into a mixing bowl or container.

Mix the prepped onion, tomato, cilantro, habanero into the charred corn. Add salt and lime juice to taste.

Step 4: Make the guacamole

Mince a handful of reserved cilantro leaves.

Add the garlic cloves to a mortar & pestle and pound until broken down into a paste. Add the flesh of the avocado and crush until you’ve reached your desired consistency.

Mix in the cilantro leaves and lime juice. Taste and adjust with salt and more lime juice, if needed.

Step 5: Assemble & serve

Dice the cooked chicken into bite sized pieces.

To plate, add a layer of guac, chicken, corn salsa, and garnish with crumbled queso fresco. Serve with tortilla chips.

“This dish is satisfying because of the different textures: crunchy tortilla chips, creamy guacamole, and varied bites in between thanks to the chicken and corn salsa.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories1526
106g
72g
121g

Show macros split into…

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Recommended: 3 servings

FAQ

Why use the cilantro stems?

Unlike other herbs, cilantro stems are tender and have just as much flavor as the leaves. Dicing them up fine gets you the flavor of cilantro with a slightly texture — perfect for adding to a salsa (or even the guac in this recipe). Plus, it means you can use the whole bunch without waste.

I don’t like super spicy food. How can I adjust this recipe?

You can use a milder pepper in the corn salsa like a banana pepper or deseeded jalapeno, or omit the pepper altogether. For the chicken seasoning, omit the chili powder and just use paprika.