Everyone loves a good rice bowl. They are versatile and filling, the possible toppings are endless. Recently I came across a post on Instagram for a California style bowl and I had to give it a shot. Turns out, it was a massive hit!
CALIFORNIA CHICKEN, VEGGIE, AND AVOCADO RICE BOWLS
INGREDIENTS:
1 1/2 pounds boneless skinless chicken tenders
1/4 cup extra virgin olive oil
1 tablespoon lemon zest
4 cloves garlic, minced or grated
1 teaspoon smoked paprika
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 cup fresh parsley or basil, chopped (or 1 tablespoon dried)
kosher salt and black pepper
2 red bell peppers, julienned
1 zucchini, sliced into 1/4 inch rounds
2 tablespoons extra virgin olive oil
2 avocados, mashed very well
juice of 1 lemon
1/2 cup fresh parsley, chopped
1 clove garlic, minced or grated
2 cups cooked white rice (see my Peruvian Garlic Rice Recipe)
1 cup cherry tomatoes, halved
1/2 cup crumbled feta, goat, or blue cheese
INSTRUCTIONS:
In a gallon-size zip-top bag or bowl, combine the olive oil, garlic, lemon zest, onion powder, cayenne, smoked paprika, parsley, and basil. Season with salt and pepper. Add the chicken and toss well to coat. Marinate for 10 minutes or up to overnight in the fridge.
In a gallon-size zip-top bag or bowl, combine the red peppers, zucchini, and olive oil. Season with salt and pepper. Toss to coat.
Set your grill, grill pan, or skillet to medium-high heat.
Grill the chicken for 3-4 minutes per side, until chicken is cooked through and has light char marks. While the chicken is grilling grill the peppers and zucchini for 4-5 minutes on each side, or until charred. Remove everything from the grill and let cool 5 minutes.
In a medium bowl, combine the avocado, lemon juice, parsley, and garlic, and season with salt and pepper.
To assemble, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of avocado and then add the fresh tomatoes sprinkle with cheese.