#ricebowl Archives » Kay's Clean Eats

Citrus Pollo Asado Bowls with Avocado Salad

Citrus Pollo Asado Bowls with Avocado Salad is one of our family favorites! A quick weeknight meal everyone loves. Use the leftovers for tacos, bowls, burritos, quesadillas and on top of salads! Pollo Asado truly is the perfect blend of sweet and smokey.

Happy first day of Fall my amazing blog family, we are steadily growing and I could not be more thankful! September days are nearly over and we are full steam ahead into the Holliday season. Now with the kids back in schooltime is of the essence especially because I have become that mom taxi! Honestly if I am not totally organized I feel like everything will fall apart. Thus, I like to create quick ad delicious weeknight meals packed with nutrition. I avoid getting takeout during the week by planning my meals every Sunday however some weeknight call for takeout occasionally.

Mexican food is one thing we can all get on board within my household. Pollo Asado is sweet and slightly smokey it tastes fantastic with some extra lime juice drizzled on top. I recommend you marinate chicken  2-4 hours or overnight. It tastes best grilled or cooked in a cast-iron skillet. Leftovers will keep for up to 5 days and you can use it in different meals so it won’t feel like your eating the same old leftovers!

We like ours over a bed of rice with a side of avocado salad. The flavors in the bowl come together beautifully. What’s Mexican food without a little rice and beans! I typically serve this with beans however I just happened to be out! These bowls will not disappoint!

ENJOY

Citrus Pollo Asado Bowls with Avocado Salad

Sweet & Smokey Chicken Perfect addition to any meal!
Prep Time2 hrs
Cook Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, pollo, pollo asado
Servings: 5
Author: Kay

Ingredients

Pollo Asado

  • 2 lbs chicken, can use breast, thighs or whole
  • 2 tbsp adobo sauce from can
  • 1/2 cup orange juice
  • 1 tsp lemon juice
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp salt
  • 4 garlic cloves minced

Rice

  • 1.5 - 2 cups rice cooked according to package

Avocado salad

  • 1 cup tomato diced
  • 2 cups avocado diced
  • 1 garlic clove minced
  • 1/4 cup red onion diced
  • 1/3 cup cilantro leaves diced
  • 1/2 tsp oregano
  • 2 tbsp avocado oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • salt and pepper to taste

Instructions

For the Pollo Asado:

  • In a large ziplock freezer bag and in the adobo, citrus juice, minced garlic, and spices. Add in chicken pieces, seal bag massage chicken and marinate 2-4 hours. Don't let it marinate for longer the 24 hours as it will toughen the chicken, you want TENDER.
  • Heat your cast iron and add cooking oil. Cook chicken on medium-high heat for about 10 minutes each side, or until center reads 165 F. If you choose to grill your chicken cook each side 7-10 minutes or until center reads 165 F and the outside is nicely chared. Let rest 3 minutes before cutting.

For the Avocado salad:

  • In a medium bowl add all ingredients and toss. Be carful not to smash the avocado.

To assemble bowls:

  • Layer rice in 4 or 5 bowls and top with chiken and avocado salad. I like to add purple cabbage but green leaf lettuce wokrs great too! Enjoy!

 

Teriyaki Chicken and Rice Bowls

Teriyaki Chicken and Rice Bowls take 30 minutes to make and are the perfect weeknight dinner for the whole family. On busy nights this is my go-to meal. A beautiful blend of chicken, carrots, broccoli simmered in a homemade teriyaki sauce and served over a bed of rice. Your next dinner is only 30 minutes away.

Isn’t it the best when all parties in your home love dinner. I do have one child that usually has something to say before every dinner even before she even takes a bite. That is unless its something like cupcakes or ice-cream. Happy to announce that this meal has my most opinionated child stamp of approval, in fact, she asked me to make Chicken Teriyaki again, winning!

I grew up competitively swimming and I must say at every swim meet there were teriyaki chicken bowls and they were my favorite thing about swim meets, ha! Swimmers, I think we can all relate teriyaki bowls and cup o’ noodles, are a swim meet snack bar staples! As I got older and more into eating clean I learned of all the added sugars and nonsense added into a bottle of pre-packed teriyaki sauce. I promise to give you the best quality ingredients in this sauce. I used agave for sweetener but feel free to sub for honey or coconut sugar.

You can make this low carb very easily by throwing it over some cauliflower rice or having it as a lettuce wrap. If you’re looking to beef up these bowls cook up some frozen egg rolls to go along with the bowls.

Can I Make This With Frozen Vegetables?

YES! But cook the veggies first to avoid a watery bowl. Feel free to add in your favorite veggies I love adding steamed cabbage!

Do I have to cook the chicken stovetop?

Nope! Feel free to use the grill just keep the chicken whole. In a pinch, use could even get away with using ground chicken or rotisserie chicken!

Tips for Success:

  • Don’t use excess salt coconut aminos is salty enough, you can easily over salt this by using salt.

  • Add in your favorite veggies red bell pepper, cabbage, and sugar snaps are great additions.

  • Leftovers: Due to the nature of agar-agar powder it will become jello-like in the fridge but don’t fear will liquefy once it’s heated again!

 

Teriyaki Chicken and Rice Bowls

Have dinner out in 30 minutes! A flavor-packed bowl with amazing teriyaki sauce!
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American, Japanese
Keyword: chicken, dinner, rice bowl, teriyaki
Servings: 4
Author: Kay

Ingredients

Teriyaki Sauce:

  • 3/4 cup coconut aminos
  • 4 tbsp agave (can sub coconut sugar)
  • 3 tbsp rice vinegar
  • 2 cloves minced garlic
  • 1 tsp ground ginger
  • 1 tbsp agar-agar powder ( can sub corn starch)

Chicken, Veggies, and Rice:

  • 2 lbs chicken thighs (can sub breast) chopped in cubes
  • 2 cloves garlic minced
  • 1 tbsp onion powder
  • 1 1/3 cups diced carrots
  • 3 cups broccoli diced
  • 1/4 cup green onions diced
  • sesame seeds (optional)

Instructions

For the teriyaki sauce:

  • In a small saucepan over medium heat combine the coconut aminos, agave, rice vinegar, garlic, and ginger. Stir with a whisk for 2 minutes. 
  • Mix in the agar agar powder and the water. Stir until sauce comes to a low boil and then reduce it to a simmer, turn off the heat.  

For the chicken:

  • In a large skillet over medium-high heat add in sesame oil, chicken, minced garlic, and onion powder. Cook chicken till lightly brown on the outside about 4 minutes.
  • Add in the broccoli and carrots, sauté for 2 more minutes. Pour the teriyaki sauce into your chicken and veggies. Stir and let simmer for 10-15 minutes.

To assemble bowls:

  • Layer rice into 4 bowls and top with chicken and veggies. Drizzle desired about of teriyaki sauce and top with green onions and sesame seeds. Enjoy!