Chicken Guacamole Bowls
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A perfect balance of ease, flavor, and nutrition—these Chicken Guacamole Bowls have juicy chicken thighs and colorful veggies roasted together on one sheet pan, then served over creamy guacamole with a sprinkle of tangy cotija and a squeeze of lime.
![[TGV] Resized Photos (15).png](https://thegrayvine.com/data/attachments/66/66316-f3001ebb180e1b89169edbf0a228814b.jpg "[TGV] Resized Photos (15).png")
Ingredients:
![[TGV] Resized Photos (15).png](https://thegrayvine.com/data/attachment-images/4/2/e/f/d1e97e0f4201b06b961fbc9d739006b6/66316-%5BTGV%5D%20Resized%20Photos%20%2815%29.png "[TGV] Resized Photos (15).png")
Image source: EatingWell
Ingredients:
- 2 medium red bell peppers, sliced ¼-inch thick (about 3 cups)
- 1 medium red onion, thinly sliced (about 1½ cups)
- 2 tablespoons extra-virgin olive oil, divided
- 1½ teaspoons smoked paprika, divided
- 1½ teaspoons ground cumin, divided
- 1½ teaspoons granulated garlic, divided
- 1 teaspoon salt, divided
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1‑inch pieces
- ¼ teaspoon chili powder
- 3 medium ripe avocados, diced
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 medium jalapeño pepper, seeded and finely chopped
- 1 tablespoon lime juice, plus wedges for serving
- ¼ teaspoon ground pepper
- 2 tablespoons crumbled cotija cheese
- Preheat the oven to 450°F with the rack in the center position .
- In a large bowl, toss bell peppers and onion with half the oil (1 tbsp), and half each of the paprika, cumin, garlic, and salt. Spread on a sheet pan.
- In the same bowl, coat chicken pieces with remaining oil and spices, plus chili powder; add to the pan with vegetables.
- Roast until chicken is cooked through and vegetables are lightly charred, about 20 minutes.
- While chicken roasts, mash diced avocados in a bowl with cilantro, jalapeño, lime juice, remaining garlic, spices, and pepper to make guacamole; set aside.
- Assemble bowls by layering guacamole at the bottom, topping with roasted chicken and veggies, and finishing with crumbled cotija and extra cilantro. Serve with lime wedges.
