Pulled Chicken Guacamole Bowl (Printable)

Tender spiced chicken with creamy guacamole, fresh vegetables, and black beans over rice for a satisfying Tex-Mex inspired meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 cup low-sodium chicken broth
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Guacamole

10 - 2 ripe avocados
11 - 1 small tomato, diced
12 - 1/4 red onion, finely chopped
13 - 1 small jalapeño, seeded and minced
14 - Juice of 1 lime
15 - 2 tbsp fresh cilantro, chopped
16 - Salt, to taste

→ Bowl Base & Toppings

17 - 2 cups cooked brown rice
18 - 1 cup canned black beans, drained and rinsed
19 - 1 cup cherry tomatoes, halved
20 - 1 cup corn kernels
21 - 1/2 cup shredded red cabbage
22 - 1/4 cup fresh cilantro leaves
23 - Lime wedges, for serving

# How to Make It:

01 - Place chicken breasts, chicken broth, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and black pepper in a medium saucepan. Bring to a gentle simmer over medium heat. Cover and cook for 18–20 minutes, or until chicken is cooked through and tender. Remove chicken from the pan, shred with two forks, then return to the pan and toss with remaining juices.
02 - In a medium bowl, mash the avocados until mostly smooth. Stir in diced tomato, red onion, jalapeño, lime juice, cilantro, and salt. Mix well.
03 - Divide rice between 4 bowls. Top each with pulled chicken, black beans, cherry tomatoes, corn, and shredded cabbage. Add a generous scoop of guacamole to each bowl. Garnish with fresh cilantro and lime wedges.

# Expert Suggestions:

01 -
  • The chicken cooks in one pan with spices that infuse every strand with smoky depth
  • Everything can be prepped ahead so weeknight dinners assemble in minutes
  • You get that restaurant bowl experience at home for a fraction of the cost
02 -
  • The chicken needs time to cool slightly before shredding or it will steam your fingers and fall apart less evenly
  • Guacamole browns quickly so make it right before serving or press plastic wrap directly onto the surface
  • Warm chicken against cool guacamole and crisp vegetables is the contrast that makes this bowl work
03 -
  • Let the chicken rest in the cooking liquid for at least 15 minutes before shredding for maximum moisture
  • Taste the guacamole before serving because lime juice and salt levels vary by personal preference

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