Creamy Avocado Chicken Rice Bowls

gluten-free ⓘ

9 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 1350g (48oz) cubed chicken breast
• 8 diced tomatillos (~300g)
• 30g (2 Tbsp) avocado oil
• 1 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• Juice of ½ lemon
• Handful of chopped cilantro stems
• 8 cloves garlic
• 5 poblano peppers
• 5 jalapeños
• 300g avocado (2-3 medium avocados)
• 300g (1 1/4 cups) 0% Greek yogurt
• 90ml (1/3 cup) low-fat milk
• Juice of 1 lemon
• Handful of cilantro leaves
• Salt/pepper to taste
• Salt/pepper to taste
• Roasted peppers/garlic
• 600g (3 cups) rice of choice (I use short grain/sushi rice)

Instructions

1. Combine the chicken breast, diced tomatillos, avocado oil, salt, garlic powder, onion powder, lemon juice, and chopped cilantro stems in a slow cooker.
2. Cook on high for 2-3 hours or on low for 3-4 hours.
3. Roast the garlic cloves, poblano peppers, and jalapeños at 400°F (200°C) for 30-35 minutes.
4. Prepare the sauce by blending the avocado, Greek yogurt, low-fat milk, lemon juice, cilantro leaves, salt, pepper, and the roasted peppers and garlic.
5. Cook the rice according to package instructions.
6. Divide the rice, slow-cooked chicken, and avocado sauce into 9 servings.