Name: Ultimate Grilled Chicken Power Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 Tablespoon (15 ml) smoked paprika; 1/2 Tablespoon (8 ml) brown sugar; 1 teaspoon (5 ml) garlic powder; 1 teaspoon (5 ml) dried minced onion; 1/2 teaspoon (3 ml) chili powder; 1/2 teaspoon (3 ml) cumin; 1/2 teaspoon (3 ml) salt; 1/4 teaspoon (1 ml) pepper; 1 15-ounce can tomato sauce; 1/4 cup (60 ml) maple syrup; 1/8 cup (30 ml) apple cider vinegar; 1 Tablespoon (15 ml) smoked paprika; 1 Tablespoon (15 ml) dried minced onion; 1 Tablespoon (15 ml) garlic powder; 1 teaspoon (5 ml) salt; 1/2 teaspoon (3 ml) pepper; 1 pound (454 g) chicken breasts (sliced thinly); 1 Tablespoon (15 ml) avocado oil; 4 cup (960 ml) s shredded red cabbage; 2 cup (480 ml) s shredded carrots (or 1 8-ounce bag); 1 cup (240 ml) diced cucumber; 1 avocado; 2 cup (480 ml) s cooked rice

Description

Discover how to create the ultimate grilled chicken power bowl packed with flavor and nutrients. Elevate your cooking game with this delicious recipe!

Ingredients

1 Tablespoon (15 ml) smoked paprika
1/2 Tablespoon (8 ml) brown sugar
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) dried minced onion
1/2 teaspoon (3 ml) chili powder
1/2 teaspoon (3 ml) cumin
1/2 teaspoon (3 ml) salt
1/4 teaspoon (1 ml) pepper
1 15-ounce can tomato sauce
1/4 cup (60 ml) maple syrup
1/8 cup (30 ml) apple cider vinegar
1 Tablespoon (15 ml) smoked paprika
1 Tablespoon (15 ml) dried minced onion
1 Tablespoon (15 ml) garlic powder
1 teaspoon (5 ml) salt
1/2 teaspoon (3 ml) pepper
1 pound (454 g) chicken breasts (sliced thinly)
1 Tablespoon (15 ml) avocado oil
4 cup (960 ml) s shredded red cabbage
2 cup (480 ml) s shredded carrots (or 1 8-ounce bag)
1 cup (240 ml) diced cucumber
1 avocado
2 cup (480 ml) s cooked rice

Cook Mode Prevent your screen from going dark

Instructions

Set your oven to 400 degrees F for preheating.
In a small bowl, thoroughly combine the spices.
Coat both sides of the chicken with the spice mixture.
In a medium saucepan, blend the sauce components, whisk thoroughly, and let them simmer on low heat while the chicken cooks in a pan.
Warm the avocado oil in a large cast iron skillet over medium-high heat.
Sear the chicken for 4 minutes on each side, then set it aside.
Take the skillet off the heat, add the cabbage and carrots, and mix them together.
Position the chicken on top of the vegetables and cover each piece with some sauce.
Transfer the skillet to the oven and bake for 10 minutes, then broil the chicken for an additional 5 minutes.
Take the skillet out of the oven, move the chicken to a cutting board, and slice it into small pieces.
To assemble the bowls, layer rice, cabbage, carrots, diced chicken, and top with chopped cucumbers, avocado slices, and a drizzle of the remaining sauce.

Notes

Marinate the chicken in the spice mixture for a minimum of 30 minutes before grilling for enhanced flavor.
Ensure the chicken is evenly coated with the spice mixture to guarantee a tasty outcome.
Customize the vegetable toppings to your liking, such as adding bell peppers or cherry tomatoes. Serve with warm tortillas for a delightful chicken taco bowl.