Healthy Mexican Chicken, Guacamole, and Pico de Gallo Bowl

Ingredients

• 150 g Chicken breast (Seasoned to taste with garlic powder, paprika, pink salt with garlic and parsley, and pepper)
• Garlic powder (To taste)
• Paprika (To taste)
• Pink salt with garlic and parsley (To taste)
• Black pepper (To taste)
• Olive oil (A drizzle for browning the chicken and corn)
• 0.5 Small onion (Finely chopped)
• 1 Tomato (Diced)
• Fresh cilantro (A small handful for the pico de gallo and sauce; chopped)
• 0.5 Lime juice (For the pico de gallo and guacamole)
• Salt (To taste)
• Hot pepper (Optional and to taste)
• 1 Avocado (Flesh, mashed)
• 2 tbsp Sweet corn (For browning in a skillet)
• 1 tbsp Plain Greek yogurt (For the creamy sauce)
• 1 tsp Cream cheese (For the creamy sauce)
• Water (A drizzle to adjust the sauce consistency)
• Cooked black beans (Amount to taste; they may be canned or boiled and seasoned)
• Lettuce (As the base of the bowl)
• Shredded cheese (A little, for serving)

Steps

1. 1

   Season the chicken breast with garlic powder, paprika, pink salt with garlic and parsley, and pepper. Coat both sides evenly.

2. 2

   Heat a skillet over medium heat and add a drizzle of olive oil.

3. 3

   Add the seasoned chicken breast to the skillet. Brown it on both sides and cook until completely done and juicy, with no pink parts in the center; the internal temperature should reach 74 °C.

4. 4

   Remove the chicken from the skillet and let it rest for a few minutes before cutting it into strips or cubes.

5. 5

   To prepare the pico de gallo, finely chop half a small onion, one tomato, and a small handful of cilantro.

6. 6

   Place the onion, tomato, and cilantro in a bowl. Add the juice of half a lime, salt, pepper, and optional hot pepper. Mix gently and set aside.

7. 7

   Cut the avocado, remove the flesh, and place it in a bowl. Add salt and the juice of half a lime.

8. 8

   Mash the avocado with a fork until it reaches the desired texture, either rustic or creamier.

9. 9

   Heat the same skillet and add the sweet corn. Brown it for a few minutes, stirring, until it takes on a light golden color.

10. 10

    For the creamy sauce, mix the Greek yogurt, cream cheese, and chopped cilantro. Add lime juice, salt, pepper, optional hot pepper, and a drizzle of water.

11. 11

    Stir the sauce until smooth and fluid enough to drizzle over the bowl.

12. 12

    Place the lettuce at the bottom of a bowl as the base.

13. 13

    Top with the golden chicken, pico de gallo, corn, black beans, and guacamole, arranging them in sections or distributing them evenly.

14. 14

    Finish with a little shredded cheese and pour the creamy sauce over the top. Serve immediately.

Notes

The amount of chicken, black beans, lettuce, and cheese was not specified in the post; a single serving was estimated. You can use canned or boiled black beans and season them to taste. Adjust the heat and sauce consistency according to your preference.

Nutrition per serving

• lunch
• Mexican food
• bowl
• healthy
• high-protein
• salad
• quick
• gluten-free