Chicken Chorizo Bowls

Chicken Chorizo Bowls

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These chicken chorizo bowls are so flavorful! The DIY chorizo is so much leaner than chorizo you buy in the store and it has tons of flavor and a little spice! The sweet and tangy mango salsa pairs perfectly with it. The creamy avocado and cool jalapeno cilantro crema are the perfect addition! The crema is not spicy, it tastes super refreshing. The recipe for the crema will make more than you need for these bowls, but it is so good on everything! Grilled salmon, roasted chicken, rice bowls, the sky is the limit :)

If you are meal prepping these, I’d keep the salsa and the crema separate until ready to eat so you can reheat your bowl more easily. Then add the avocado when you are ready so it doesn’t brown. This chorizo is so good, you are going to eat it with everything! I like to mix my bowl up and eat it all together, but you can do it however you like.

Here is what you will need:

  • Ground Chicken
  • Rice – I used white rice, you can use whatever kind you like. If you want to lower the carbs, you can use cauliflower rice.
  • Spices
  • Mango
  • Bell Pepper – I used a red one
  • Jalapenos
  • Cilantro
  • Red Onion
  • Lime Juice
  • Nonfat Plain Greek Yogurt
  • Avocado – for garnish

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Chicken Chorizo Bowls

Course: Dinner, LunchDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories

365

kcal
Protein

27.3

g
Fat

10.2

g
Carbohydrates

36.8

g

Ingredients

  • 1 lb ground chicken

  • 2 garlic cloves, minced

  • 3 tbsp red wine vinegar

  • 2 tsp paprika

  • 2 tsp ancho chili powder

  • 1 tsp salt

  • 1/4 tsp cayenne pepper

  • 1/4 black pepper

  • 1/4 tsp oregano

  • 1/4 tsp cumin

  • 1/8 tsp ground cloves

  • 3 cups cooked rice

  • 1 mini avocado, sliced

  • Mango Salsa
  • 1 mango, cubed

  • 1/2 red bell pepper, diced

  • 2 tbsp diced red onion

  • 1 small jalapeño pepper, diced

  • 2 tbsp chopped cilantro

  • 1 tbsp lime juice

  • 1/4 tsp salt

  • jalapeño Cilantro Crema
  • 3/4 cup nonfat Greek yogurt

  • 1 small jalapeño pepper

  • 1.4 cup cilantro, packed

  • 1 tsp lime juice

  • 1/4 tsp salt

Directions

  • Combine all mango salsa ingredients and set aside.
  • In a small food processor, combine crema ingredients and blend until smooth.
  • Heat a skillet over medium heat, spray with olive oil and add ground chicken. Cook until no longer pink and cooked through, drain.
  • Combine all spices from paprika through cloves. Add to skillet and add 1/3 cup water. Cook for a few minutes until well combined and seasoned.
  • Divide rice, ground chicken, and mango salsa into 4 bowls or containers. Top with mango salsa and crema. Divide avocado slices and add to bowl. Garnish with additional cilantro if desired.
  • If making for meal prep, add crema and avocado once ready to eat. Can keep salsa separate too to reheat easily.

Notes

  • MFP Entry: Sprinkles and the Smiths Chicken Chorizo Bowls

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