Chicken Bowl with Roasted Red Pepper Sauce
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Chicken Bowl with Roasted Red Pepper Sauce

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 2

Chicken and veggies topped with a creamy blend of roasted red pepper and avocado.


    1/2 med. avocado

    6 oz. roasted red pepper

    1 clove garlic

    sea salt & black pepper to taste

    1/2 lbs. chicken thigh, skinless

    2 tsp. avocado oil

    1/2 med. red onion

    1 c. white mushrooms

    2 c. kale


Make the roasted pepper sauce: combine avocado, drained red peppers, peeled garlic cloves, salt, and pepper in a blender and blend until smooth. Place sauce, covered, in refrigerator to chill.

Season chicken with salt and pepper, to taste. Heat a large skillet over medium-high heat and add avocado oil. Add chicken and sear for 2 minutes per side. Cover, reduce heat to medium, and cook for 10 additional minutes on one side.

While the chicken is cooking, dice onion, slice mushrooms, and chop kale. Once the chicken is cooked through, remove from skillet and place on a cutting board.

Add onion to the same skillet and sauté over medium heat for 3-4 minutes. Add mushrooms and sauté until they start to soften, another 2-3 minutes. Add kale and cook until it begins to wilt, about 1-2 minutes. Remove vegetables from heat.

Cut chicken into bite-sized pieces and mix with veggies.

Serve in bowls and top each with chilled roasted pepper sauce.