Creamy Avocado Chicken Rice Bowls were built to end dry meal prep. Extra-saucy tomatillo chicken over fluffy rice with a roasted poblano-avocado sauce that stays creamy on the reheat..
These bowls are built to reheat like they were made tonight.
Why These Rice Bowls Hit Different
The slow cooker makes the chicken tender and the roasted peppers bring real flavor, and this whole recipe makes 9 bowls to store for the week. From my meal prep cookbook, these bowls help avoid last minute takeout when your energy isn’t there.
Macros Per Rice Bowl
Each bowl (makes 9) checks in at:
- 505 calories
- 42g protein
- 60g carbs
- 12g fat
Ingredients You’ll Need
Slow-Cooked Tomatillo Chicken
Cube the chicken. Add the ingredients below to the slow cooker and toss to coat.
- 1360g (48oz) chicken breast, cubed
- 300g (about 8) tomatillos, diced
- 30g (2 Tbsp) avocado oil
- 15g (1 Tbsp) salt
- 15g (1 Tbsp) garlic powder
- 15g (1 Tbsp) onion powder
- Juice of ½ lemon
- Handful chopped cilantro stems
Cook Time (choose one):
- High: 2–3 hours
- Low: 3–4 hours
Roasted Peppers & Garlic
- 8 cloves garlic
- 5 poblano peppers
- 5 jalapeños
- Roast: 400°F for 30–35 minutes
Poblano Avocado Sauce
- 300g avocado
- 300g 0% Greek yogurt
- 90ml low-fat milk
- Juice of 1 lemon
- Handful cilantro leaves
- Salt and pepper to taste
Add in: the roasted peppers and garlic from above
Rice
600g rice (dry)
How To Make Them
Instructions:
Follow along with the video here.
- Dice chicken breast and add to a slow cooker with tomatillos, cilantro stems, salt, garlic powder, onion powder, avocado oil, and lemon juice; mix to coat. Cook on High 2–3 hours or Low 3–4 hours until tender.
- Preheat the oven to 400°F. De-seed poblanos and jalapeños and add whole garlic cloves to a sheet pan; roast 30–35 minutes until lightly charred. Let cool slightly, then peel skins from the poblanos.
- Blend the roasted peppers and garlic with 0% Greek yogurt, cilantro leaves, 1% milk, lemon juice, avocado, salt, and pepper until smooth.
- Cook rice according to package instructions.
- When the chicken is done, leave cubed or shred lightly. Pour the poblano avocado sauce over the chicken in the slow cooker and mix.
- Divide rice into 9 portions, top with the saucy chicken, and serve or store.
Storing And Reheating Tips
- Portion into airtight containers and refrigerate or freeze.
- Reheat gently in the microwave in short bursts, stirring between heats, until hot.
A Better Rice Bowl, Done Right
Bright tomatillos, roasted peppers, and a creamy avocado finish—comfort that fits real life.
Want More Like This?
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Sometimes, having a rice bowl this good waiting for you is all the motivation you need to stay on track.
— Stealth Health Kitchen Staff
