Spicy Jalapeño Chicken and Avocado Bowl
Rotisserie chicken, creamy avocado, fresh jalapeño, and a lime-spiked chipotle dressing — all assembled cold and ready in under ten minutes. This one has heat, creaminess, and crunch in every bite.
Ingredients
Meat & Protein
- 2 cups rotisserie chicken shredded or pulled into bite-sized pieces
Pantry & Canned Goods
- 1 cup corn drained if canned, thawed if frozen
- 2 cups cooked rice from a store-bought microwaveable pouch, cooled slightly
- 3 tbsp chipotle sauce store-bought
- 0.25 cup tortilla strips store-bought, for crunch
- 2 tbsp pickled jalapeños from a jar
Produce
- 1 avocado pitted and sliced
- 1 jalapeño thinly sliced, seeds in for more heat or removed for less
- 1 cup cherry tomatoes halved
- 0.25 cup fresh cilantro roughly chopped
- 0.25 cup red onion thinly sliced
- 1 tbsp lime juice freshly squeezed
- 1 lime wedge for serving
Dairy
- 2 tbsp sour cream
Seasonings & Spices
- 0.5 tsp garlic powder
Instructions
- In a small bowl, whisk together the chipotle sauce, sour cream, lime juice, and garlic powder until smooth. Taste and adjust — add more lime if you want brightness, more chipotle sauce if you want heat.
- Divide the rice between two bowls as your base. Arrange the shredded rotisserie chicken, sliced avocado, cherry tomatoes, corn, red onion, and fresh jalapeño on top.
- Drizzle the chipotle lime dressing generously over both bowls. Top with cilantro, pickled jalapeños, and tortilla strips. Serve with a lime wedge on the side.
Notes
Heat level: fresh jalapeño with seeds is medium heat. Remove the seeds for mild, or add a few dashes of hot sauce to the dressing for serious heat.
The dressing doubles well — make extra and use it as a dip or salad dressing for lunch the next day.
Swap the rice for a bag of chopped romaine if you want to go lower carb.
Tried this recipe?Let us know how it was!