Chicken rice bawl

Recipe category:
Share this recipe using:
Oil use:

One of our favorite ways of using it is just drizzling it over this chicken salad, and voilà! Healthy dinner in less than 5 minutes!

Ingredients

Hide products

Servings calculator

How many servings do you want to cook?

- +
44-oz.
chicken breast cutlets
1tsp
kosher salt, divided
0.5tsp
black pepper, divided
1.5tb
Olive OilOlive Oil

View product

1tb
water
2cups
yellow onion, sliced
4cups
cooked white rice
2
ripe avocados, sliced
1
cooked broccoli
1cup
green shoots

Instructions

Kitchen view
1
1. Sprinkle the cutlets with half of the salt and pepper. Heat GOYA Pure in a large nonstick skillet over medium-high. Add the cutlets and cook until cooked through 3 minutes per side.
2
2. Place the cutlets 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.
3
3. Shred the cutlets. Place 1 cup of the rice in each bowl. Divide the chicken, onion, avocados, green shoots and the remaining salt and pepper among the bowls. Serve.

Related recipes

Your favorite recipes

Save your recipes for cooking whenever you want.