Smarter Burrito Bowl

Ingredients

• 900g / 2lb Boneless skinless chicken thighs
• 3 tbsp Avocado oil
• 1 tsp Garlic powder
• 1 tsp Paprika
• to taste Sea salt
• to taste Black pepper
• 0.5 thinly sliced Red or yellow onion
• 1 thinly sliced Bell pepper
• 480ml / 2 cups Cooked rice
• 120ml / 0.5 cup Pico de gallo or salsa
• 120ml / 0.5 cup Guacamole or diced ripe avocado
• 180ml / 0.75 cup Shredded cheese
• 240ml / 1 cup Spring greens mix or chopped romaine lettuce

Preparation

1. Heat a grill pan over medium-high heat. Toss 900g / 2lb boneless skinless chicken thighs with 1 tbsp / 1 tbsp avocado oil, 1 tsp / 1 tsp garlic powder, and 1 tsp / 1 tsp paprika. Season with sea salt and black pepper. Grill for 5 minutes per side.
2. Remove chicken and let rest for 5 minutes before dicing.
3. Heat a sauté pan over medium-high heat. Add 2 tbsp / 2 tbsp avocado oil, 0.5 thinly sliced onion, and 1 thinly sliced bell pepper. Cook for 5 minutes until tender and starting to char.
4. Divide 480ml / 2 cups cooked rice among four bowls.
5. Top each bowl with pepper and onion mixture, chicken, 120ml / 0.5 cup pico de gallo or salsa, 120ml / 0.5 cup guacamole or diced avocado, 180ml / 0.75 cup shredded cheese, and 240ml / 1 cup spring greens mix or chopped romaine lettuce.