Are you ready to elevate your lunch or dinner game with a bowl that’s bursting with flavor and vibrant colors? is a delicious, healthy, and customizable meal packed with tender spiced chicken, creamy guacamole, fresh salsa, and a perfectly poached egg, making it a complete and satisfying dish. It's truly a feast for the senses, bringing together the best of fresh ingredients in one delightful bowl!
📜 Ingredients
For the Spiced Chicken:
300g boneless, skinless halal chicken breast or thighs, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (mild or hot, to taste)
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste
For the Rice Base:
1 cup cooked brown rice or white rice (prepare according to package directions)
For the Guacamole:
1 ripe avocado, mashed
1 tablespoon fresh lime juice
Pinch of salt
For the Pico de Gallo:
1 large ripe tomato, finely diced
1/4 red onion, finely diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
Pinch of salt
Other Toppings:
1 cup canned sweet corn, drained
1 cup shredded lettuce
1/4 red onion, thinly sliced and quick-pickled (see Chef's Tips for a quick method, or use fresh)
2 large halal eggs, poached (one per bowl)
2 tablespoons plain Greek yogurt or sour cream (optional, for serving)
A sprinkle of paprika or chili flakes for garnish
📝 Instructions
- Cook the Rice: Prepare your chosen rice according to package instructions. Set aside to keep warm.
- Prepare the Spiced Chicken: In a medium bowl, toss the cubed chicken with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper until evenly coated. Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned. Set aside.
- Make the Guacamole: In a small bowl, combine the mashed avocado, lime juice, and a pinch of salt. Mix well until smooth and creamy.
- Prepare the Pico de Gallo: In another small bowl, gently mix together the diced tomato, diced red onion, chopped cilantro, lime juice, and a pinch of salt.
- Poach the Eggs: Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer. Add a splash of white vinegar (optional, helps the egg hold its shape). Carefully crack each egg into a small ramekin or bowl, then gently slide it into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Remove with a slotted spoon and drain on a paper towel.
- Assemble the Bowls: Divide the cooked rice evenly between two large bowls. Arrange the spicy chicken, guacamole, pico de gallo, sweet corn, shredded lettuce, and pickled red onion artfully around the rice.
- Add the Egg and Serve: Gently place one poached egg on top of each bowl. If using, add a dollop of Greek yogurt or sour cream. Garnish with a sprinkle of paprika or chili flakes. Serve immediately and enjoy!
💡 Chef's Tips
- Quick Pickled Onions: For an extra zing, thinly slice red onion and soak it in a mixture of 1/4 cup apple cider vinegar, 1/4 cup warm water, a pinch of salt, and a tiny bit of sugar for at least 15 minutes. Drain before adding to your bowl.
- Meal Prep Marvel: This recipe is fantastic for meal prepping! Cook a larger batch of chicken and rice, and prepare the individual toppings ahead of time. Store components separately in airtight containers in the refrigerator for up to 3 days, then assemble fresh when you're ready to eat. Just poach the egg fresh for the best experience!
