California Chicken, Veggie, Avocado and Rice Bowls Recipe
This vibrant California Chicken, Veggie, Avocado, and Rice Bowl recipe features marinated grilled chicken tenders paired with charred red bell peppers and zucchini, creamy lemony avocado, fresh herbs, toasted walnuts, and tangy cheese, served over fragrant basmati rice. Perfect for a healthy, colorful, and satisfying meal in just 35 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: California/Modern American
Ingredients
Chicken Marinade
- 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 tablespoon chopped fresh rosemary
- 1/4 cup fresh parsley or basil, chopped (or 1 tablespoon dried)
- Kosher salt and black pepper, to taste
Grilled Vegetables
- 2 red bell peppers, cut into fourths
- 1 zucchini, sliced into 1/4 inch rounds
- 2 tablespoons extra virgin olive oil
- Kosher salt and black pepper, to taste
Avocado Mixture
- 2 avocados, mashed very well
- Juice of 1 lemon
- 1/2 cup fresh parsley, chopped
- 1 clove garlic, minced or grated
- Kosher salt and black pepper, to taste
Assembly
- 2 cups cooked basmati rice
- 1 cup cherry tomatoes, halved
- 1/4 cup toasted walnuts, roughly chopped
- 1/2 cup crumbled feta, goat, or blue cheese (optional)
Instructions
- Marinate the Chicken. In a gallon-size zip-top bag or bowl, combine the olive oil, garlic, lemon zest, onion powder, cayenne pepper, smoked paprika, chopped rosemary, parsley, and basil. Season with kosher salt and black pepper. Add the chicken tenders and toss well to coat. Marinate for at least 10 minutes or up to overnight in the refrigerator to allow flavors to develop.
- Prepare the Vegetables. In another gallon-size zip-top bag or bowl, combine the red bell peppers, zucchini slices, and olive oil. Season with kosher salt and black pepper, then toss to evenly coat the vegetables.
- Preheat the Grill or Pan. Set your grill, grill pan, or skillet to medium-high heat ensuring it’s hot enough to sear the chicken and vegetables quickly, creating char marks and locking in juices.
- Grill the Chicken and Vegetables. Place the marinated chicken tenders on the grill and cook for 3-4 minutes per side until cooked through with nice char marks. At the same time, grill the red bell peppers and zucchini for 4-5 minutes on each side until they are tender and lightly charred. Remove everything from the grill and let rest for 5 minutes. Once slightly cooled, slice the red peppers into strips.
- Make the Avocado Mixture. In a medium bowl, combine the mashed avocados, lemon juice, chopped parsley, minced garlic, and season with salt and pepper. Mix thoroughly to create a creamy, flavorful avocado topping.
- Assemble the Bowls. Divide the cooked basmati rice evenly among 6 bowls or plates. Top each bowl with sliced grilled chicken, grilled red peppers, and zucchini. Add a generous dollop of the avocado mixture, then sprinkle halved cherry tomatoes and toasted walnuts over each bowl. Finish by sprinkling with crumbled feta, goat, or blue cheese if desired. Serve immediately and enjoy!
Notes
- Marinating chicken overnight intensifies flavors but 10 minutes is sufficient for a quick meal.
- If grilling isn’t an option, use a grill pan or skillet on the stovetop for similar results.
- For a vegetarian version, substitute chicken with grilled tofu or tempeh and omit cheese or replace with a vegan alternative.
- Walnuts can be substituted with toasted almonds or pecans for different nutty flavors.
- Use fresh herbs whenever possible to maximize freshness and flavor in both marinade and avocado mixture.
