Zesty California Chicken BowlPRINT RECIPE
- 1 box Azteca® salad shells
- 1 pound boneless, skinless chicken breast, cubed
- ¼ cup olive oil
- 4 cloves garlic minced
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon basil
- ¼ cup parsley, chopped
- 1 ½ cups Jasmine rice, cooked
- 2 red peppers, cut in fourths
- 1 zucchini medium, sliced into rounds
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 avocados, mashed
- 1 lemon, juiced
- ½ cup parley, chopped
- 1 clove garlic, chopped
1 pint grape tomatoes, sliced in half
¼ cup walnuts toasted
½ cup blue cheese, crumbled
Preheat the grill to medium high heat
Prepare salad shells per package directions; set aside.
In a large bowl combine the olive oil, garlic, onion powder, pepper, cayenne, paprika, basil and parsley; add chicken and toss well. Cover and refrigerate. Place red pepper and zucchini in a Ziplock bag; add 1 tablespoon of olive oil and a pinch of salt and pepper. Seal the bag and shake well so the veggies are coated with olive oil; set aside.
Remove the chicken from the fridge. Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. Using a grill pan, cook zucchini and red peppers until charred. Let cool 5 minutes. Slice red peppers into strips and cube chicken.
Add the mashed avocados to a bowl. Stir in the lemon juice, parsley, garlic and salt and pepper to taste. Mix well.
Assemble salad shells, divide ingredients into ¼ ths. Add rice, chicken, grilled peppers and zucchini. Top with a dollop of avocado mixture, tomatoes and walnuts. Sprinkle with blue cheese.