This is such a flavour packed, delicious, fresh, and nourishing dinner idea!
It’s so healthy as it’s loaded with so many amazing veggies, proteins, and healthy fats.
It’s a full burst of flavours in your mouth as each component of the dish complements each other so so well!
Although I highly recommend making each component – if you’re short on time you could easily pass on one or 2 of the ingredients. I do however highly recommend keeping the guac as it acts as the most delicious dressing, the chicken to get your protein, and the cabbage slaw because it is oh so fresh, sweet, crunch, tangy, and literally makes the dish for me!
I love making pickled red onions for this dish. I always follow this recipe to do so. I love that it uses apple cider vinegar and honey or maple syrup instead of white vinegar and white sugar. They always turn out perfectly!
Again, if you’re short on time, this is totally optional. But if you do have the time I can’t recommend it enough. Especially because you can keep the jar in the fridge for a few weeks to have on hand for other dishes (or the next time you make this one)!
I love eating it this recipe in bowl form but you could easily turn it into a taco or even burrito if so desired!
I know you’re going to love it as much as I do – so let’s get to the recipe!
Ingredients:
For the Rice:
- 1 cup basmati rice
- 1 cup water
- 1 cup canned diced tomatoes (salt free)
- ¼ tsp sea salt
- 1/8 tsp cumin & paprika
For the Pulled Chicken:
- 2 skinless, boneless chicken breasts
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp. sea salt
- Dash of fresh cracked black pepper
- 2 Tbsp. olive oil
- Juice of 1/2 a lemon
For the Cabbage Slaw:
- 2 cups cabbage, finely chopped (as fine as possible!)
- 1.5 Tbsp. ACV (can also sub for lime juice)
- 2 Tbsp. olive oil
- 1 Tbsp. raw liquid honey
- Generous sprinkle of salt and pepper (do not skimp on this as it’ll balance the flavours perfectly!)
For the Sautéd Veggies:
- 1 white onion
- 1 bell pepper (red, yellow, or orange)
- Pinch of sea salt
For the Guacamole:
- 1 large ripe avocado
- Juice of half a lime (or lemon)
- Sea salt to taste (approx. 1/8 tsp)
- ¼ cup chopped tomatoes (I love using cherries)
- ¼ cup chopped cilantro
- Optional: 1 clove garlic, minced
For the Spicy Aioli:
- 1/2 cup avocado mayo (I like Chosen Foods)
- Juice of 1/2 a lime
- 1-3 tsp. hot sauce or Siracha (depending on how spicy you like things)
- Generous pinch of salt
Other:
- 1 head chopped romaine
- Chopped cilantro (for garnish)
- Quick pickled red onions (optional)
Instructions
- If you are making the quick pickled onions, this is the first step!
- Now begin by marinating your chicken. Place the spices into a bowl and mix. Then add the lemon juice and olive oil
- Place chicken breasts into a bowl or rimmed dish and pour the marinade over top. Allow to sit for at least 30 minutes (the longer the better). If it’s any longer than 30 mins, place in the fridge to marinate
- Pre-heat oven to 400F
- In the mean time, start prepping your rice. Give your rice a good rinse. Then place in a pot on the stove top with the water, the diced tomatoes, the salt and spices. Bring to a boil. Then place lid on the pot and allow to simmer on low for 15 minutes. After that, give a little sneak peak to ensure all the water is absorbed. If so, immediately place lid back on and allow to sit for 5 minutes. Fluff with a fork before serving. If the water is not completely absorbed, allow to simmer for a few more minutes.
- Next make your cabbage slaw. Finely chop your cabbage. Place into a bowl. In a small jar or bowl add the olive oil, honey, salt, pepper, and ACV. Mix well and taste test. It should be tangy but not too tangy! Add additional honey or salt and pepper if it needs it. Pour over cabbage and allow to sit. This will soften the cabbage nicely before eating
- Now sauté your veggies. Pre-heat a pan with a generous drizzle of olive oil. Chop your onion and place in heated pan. Allow to saute for 4-5 minutes. Then chop your pepper and add to the onion. Allow them to saute. If you want a bit of a kick you could add a dash of cayenne and/ or chilli flakes here. Allow to saute until nice and tender (approx. 8-10 mins on low heat)
- Next, bake your chicken. Place marinated chicken breasts on a baking sheet (I use parchment for easier clean up). Pour any additional marinade over chicken. Bake at 400F for 14-18 minutes – until the thickest part of your chicken breast reaches an internal temperature of 165 F.
- Remove chicken from oven and allow to sit for at least 5 minutes
- In the mean time, chop your romaine and cilantro and make your sauces
- To make your guac, place all ingredients into a bowl and mash the avocado super well. Taste test and adjust to your liking
- Now make your chipotle aioli. Place all ingredients into a bowl and mix well. Taste test and adjust to your liking
- Next is time to “pull your chicken”. Take 2 forks and begin to pull the chicken apart. It might be tedious at first, but eventually you will get the most amazing shredded texture. You can also use your hands to pull it apart. Be patient, as it can be a labour of love but it’s so worth it.
- Now it’s time to put your bowl together!
- Add each component into a bowl, you can do so separately like pictured, or just pile on top of each other! Garnish with pickled onions and cilantro if using. Enjoy!
