Wholesome Chicken and Veggie Bowl with Guacamole (or Burritos)

Craving a healthy, flavorful, and versatile meal that fits weeknights, meal prep, and lunch on the go? Meet your new staple: a vibrant Wholesome Chicken and Veggie Bowl with Guacamole bowl crowned with creamy, zesty guacamole—easily transformed into hearty burritos when you’re in a handheld mood. This dish checks every box: juicy protein, colorful vegetables with a hint of char, fresh greens for crunch, and a rich, cooling guac that ties it all together. Better yet, it comes together in about 25 minutes with simple pantry spices and ripe avocados.

Serve the Wholesome Chicken and Veggie Bowl with Guacamole in bowls for a light, low‑carb dinner, or tuck everything into warm tortillas for a more indulgent option. With endless customization possibilities—add rice or quinoa, swap in shrimp or tofu, load up on salsa or cheese—this recipe is the kind of flexible, family‑friendly favorite you’ll return to again and again.

The appeal is as much about texture as it is about flavor. You get the snap of lightly charred peppers and onions, the tenderness of juicy chicken, and the luscious creaminess of guacamole. A squeeze of lime and a sprinkle of cilantro wake everything up. If you’re feeding a crowd, set up a DIY bar and let everyone build their own bowl or burrito. If you’re feeding yourself for the week, this recipe is a meal‑prep dream—each component stores well, so assembling a fresh lunch takes minutes.

Why This Wholesome Chicken and Veggie Bowl with Guacamole Recipe Works

• Juicy chicken, every time: A quick sear or reheat in a hot pan locks in moisture. Seasoning in layers (some on the veggies, a pinch on the chicken) creates depth without fuss.
• Balanced textures and flavors: Charred peppers and onions bring smoky sweetness; crisp greens add freshness; guacamole contributes creamy richness and tang.
• One base, many meals: Serve as bowls or burritos, or keep it grain‑free over greens. Add rice or quinoa when you want more staying power.
• Meal‑prep friendly: Cook once, eat well for days. The components reheat beautifully, and guacamole can be made fresh in minutes.
• Bold results from simple spices: Cumin, smoked paprika, and garlic powder create a fajita‑style profile without needing a long marinade.

Ingredients (4 Servings)

 

Wholesome Chicken and Veggie Bowl with Guacamole

• 450 g grilled chicken breast, cubed (about 1 lb)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium red onion, sliced
• 1 tbsp olive oil (15 ml)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp fine salt, or to taste
• 1/4 tsp black pepper

For serving

• 4 cups chopped romaine lettuce (or spinach)
• 4 large flour tortillas (optional, for burritos)

Guacamole

• 2 ripe avocados
• 1/4 cup red onion, finely diced (30 g)
• 1 tbsp fresh lime juice (15 ml), more to taste
• 1/4 cup fresh cilantro, chopped (10 g)
• Fine salt and black pepper, to taste

Optional toppings

• Shredded cheese (cheddar, Monterey Jack, or queso Oaxaca)
• Salsa or pico de gallo
• Sour cream or Mexican crema
• Jalapeño slices, corn kernels, or cooked rice/quinoa

Ingredient notes and smart swaps

• Chicken: Pre‑grilled chicken is a time saver; leftover rotisserie also works great. If starting raw, cut into bite‑size pieces for speedy, even cooking.
• Peppers and onion: Use any color bell pepper you love; yellow and orange bring extra sweetness. White onion is an easy swap for red.
• Avocados: Choose ripe avocados that yield to gentle pressure. If they’re firm, ripen them in a paper bag with a banana for a day.
• Citrus: Lemon juice can sub for lime in a pinch, but lime gives the most classic guacamole flavor.
• Heat: For a spicy kick, add minced jalapeño to the guacamole or a pinch of chili powder to the veggies.

Step‑by‑Step Instructions For The Wholesome Chicken and Veggie Bowl with Guacamole

1. Sauté the vegetables

• Heat a large skillet over medium‑high until hot. Add the olive oil.
• Toss in the sliced bell peppers and red onion. Sprinkle over the cumin, smoked paprika, garlic powder, salt, and pepper.
• Cook for 5–7 minutes, stirring occasionally, until lightly charred at the edges and tender‑crisp. Transfer to a plate and keep warm.

2. Warm or cook the chicken

• If using pre‑grilled or cooked chicken, add it to the hot pan and toss for 1–2 minutes with a pinch of salt and paprika to reheat and pick up the pan flavors.
• If using raw chicken, season lightly with salt, pepper, and a pinch of cumin and paprika. Sear 4–6 minutes total, stirring as needed, until fully cooked (internal temperature 74°C/165°F) FoodSafety.gov safe temperatures. (foodsafety.gov). Remove from heat.

3. Make the guacamole

• In a medium bowl, mash the avocados to your preferred texture (chunky or smooth).
• Stir in the red onion, lime juice, and cilantro. Season with salt and pepper. Taste and adjust with more lime or salt as needed.

4. Assemble the bowls

• Divide the chopped romaine among 4 bowls.
• Top with equal portions of chicken and the sautéed veggies.
• Add generous scoops of guacamole and any optional toppings.

5. Roll the burritos (optional)

• Warm flour tortillas in a dry skillet or the microwave.
• Layer chicken, veggies, and a spoonful of guacamole down the center; add cheese and salsa if using.
• Fold in the sides, roll tightly, and toast seam‑side down in the skillet 1–2 minutes to crisp.

Cook times

• Prep: 15 minutes | Cook: 10 minutes | Total: ~25 minutes
• Yield: 4 servings | Approx. 350 kcal per serving for bowls without tortillas and extra toppings (add ~150–200 kcal per large tortilla)

 

Pro Tips for Maximum Flavor

• Get the char right: Resist the urge to stir constantly. Let the peppers and onions sit for 60–90 seconds at a time so they caramelize and develop smoky edges.
• Season in layers: A light seasoning on both the veggies and the chicken builds more complexity than salting only once.
• Lime last: Add a final squeeze of lime over the bowls just before serving to brighten the whole dish.
• Texture balance: If serving as bowls, keep greens crisp by placing warm components on top right before eating. For burritos, toast the finished wrap to add a satisfying crunch.
• Make it saucy: Stir a teaspoon of lime juice and a pinch of salt into sour cream for an instant drizzle that cools the spices.

Variations and Swaps

• Protein switches
  • Shrimp: Season lightly and cook 2–3 minutes per side until pink and opaque.
  • Turkey: Use turkey breast or leftover roasted turkey, cubed.
  • Vegetarian: Tofu or tempeh works well—press tofu, cube, and sear until golden; season with the same spice blend.
  • Beans: Add black beans or pinto beans for extra fiber and plant protein.
• Veggie upgrades
  • Add zucchini strips, mushrooms, or corn to the sauté for more variety.
  • Toss in cherry tomatoes at the end for fresh pops of acidity.
• Carby or low‑carb bases
  • Carb‑up: Serve over rice, quinoa, or farro for bigger appetites.
  • Low‑carb: Keep it grain‑free over romaine or spinach, or try cauliflower rice.
• Heat levels
  • Mild: Stick to the base recipe as written.
  • Medium: Add 1/4–1/2 tsp chili powder to the veggies or a few jalapeño slices on top.
  • Hot: Mix harissa or chipotle powder into the spice blend and add diced fresh chili to the guacamole.
• Dairy‑free and gluten‑free
  • Dairy‑free: Skip cheese and crema or use plant‑based alternatives.
  • Gluten‑free: Use certified GF tortillas or serve as bowls.

Serving Suggestions For The Chicken and Veggie Bowl 

• Bowl build: Start with lettuce, add chicken and peppers/onions, then a big dollop of guacamole. Finish with salsa, cilantro, and a lime wedge.
• Burrito build: Spread a thin layer of guac, add chicken, peppers/onions, cheese, and salsa, then roll and toast.
• Platter night: Serve warmed tortillas, greens, veggies, chicken, guac, and toppings buffet‑style so everyone assembles their perfect bite.

Pairings

• Drinks: Sparkling water with lime, hibiscus tea, or a light lager complement the spices without overpowering them.
• Sides: Black beans, a simple corn salad, or cilantro‑lime rice make the meal feel complete. For a lighter touch, try a crisp cucumber and tomato salad.

Storage Of The Wholesome Chicken and Veggie Bowl with Guacamole

• Refrigeration: Store chicken and veggies together in an airtight container for up to 4 days. Keep guacamole separate with plastic pressed directly onto the surface to minimize browning; best within 1–2 days.
• Reheating: Warm chicken and veggies in a skillet over medium heat until hot. If they seem dry, add a splash of water to loosen.
• Freezing: Cooked chicken and sautéed veggies freeze well for up to 2 months. Thaw overnight in the fridge and reheat gently. Do not freeze guacamole; the texture deteriorates.
• Make‑ahead: Chop vegetables and mix the spice blend 2–3 days in advance. Cook extra chicken for quick lunches. Assemble bowls fresh to keep the greens crisp.

Keep raw chicken separate from ready‑to‑eat foods to prevent cross‑contamination.

Meal‑prep strategy

• Day 1 dinner: Bowls with fresh guacamole.
• Day 2 lunch: Burritos, toasted.
• Day 3: Low‑carb bowls over spinach with extra salsa.
• Day 4: Add rice or quinoa for a heartier finish and make fresh guacamole.

FAQs

Q1: Can I use rotisserie chicken?
A: Absolutely. Shred or cube it and toss with a pinch of the spice blend in a hot skillet for 1–2 minutes to reawaken the flavor.

Q2: How do I keep guacamole green?
A: Press plastic wrap directly onto the surface, add an extra teaspoon or two of lime juice, and refrigerate. For best color and freshness, use within 24–48 hours.

Q3: Can I make it dairy‑free or gluten‑free?
A: Yes. Skip cheese and crema for dairy‑free. For gluten‑free, choose certified GF tortillas or serve as bowls over greens.

Q4: What’s the best pan for charring veggies?
A: A large stainless‑steel or cast‑iron skillet preheated well gives the best sear without steaming. Avoid overcrowding the pan so the vegetables can caramelize.

Q5: Is it spicy?
A: The base recipe is mild. For more heat, add chili powder or harissa to the spices, and include jalapeño slices or hot salsa on top.

Q6: Can I add rice without losing the “healthy” angle?
A: Definitely. A modest portion of brown rice or quinoa adds complex carbs and extra fiber. Keep greens in the bowl to maintain balance.

Q7: How can I scale this recipe for a crowd?
A: Double the quantities, cook the veggies in batches to preserve char, and keep tortillas warm in a low oven. Set up a topping bar so guests can assemble their own.

Make The Wholesome Chicken and Veggie Bowl with Guacamole Tonight

This Wholesome Chicken and Veggie Bowl with Guacamole (or Burritos) is the kind of dependable recipe you’ll lean on when you want something nourishing and delicious fast. It offers customizable building blocks—juicy chicken, charred peppers and onions, crisp greens, and tangy guacamole—that you can remix all week long. Keep it light and low‑carb as a bowl, add grains for a heartier meal, or roll it into burritos for a grab‑and‑go option. With minimal prep and maximum flavor, it’s a surefire way to elevate your weeknight cooking while keeping things simple. Gather your ingredients, heat that skillet, and in about 25 minutes you’ll be digging into a meal that tastes as good as it looks.