Add the chicken, avocado oil, ground cumin, chili powder, garlic powder, and sea salt to a zip-lock bag. Seal the bag and give it a shake to distribute the oil and seasonings evenly. If you can, let it refrigerate for about 15 minutes to 8 hours to marinate. This step infuses the chicken with incredible flavor.
Preheat your oven to 350 degrees F (175 degrees C). Once preheated, place the marinated chicken breasts in a casserole dish. Bake for 30 to 40 minutes, depending on the thickness of the meat. You’ll know it’s done when the juices run clear and the meat is no longer pink.
Allow the chicken to rest for at least 10 minutes on a cutting board. This resting period is crucial as it lets the juices distribute throughout the meat, ensuring it stays moist and tender when you slice it.
While the chicken is baking, cook the brown rice according to package instructions. Typically, this involves rinsing the rice first then simmering it in water until tender.
As both the chicken and rice cook, prepare the rest of your ingredients. In a skillet, heat a small amount of oil over medium heat and sauté the kale until wilted and tender, which should take about 3 to 5 minutes. Season lightly with sea salt.
Next, whip up your guacamole or you can use store-bought if you’re short on time. Aim for a creamy, flavorful mix that pairs beautifully with the other ingredients.
Heat the black beans in a small saucepan over low heat until warmed through. If you're using the grated cheese, grate it now for a finishing touch.
Once everything is prepared, it’s time to assemble your Chicken Burrito Bowls. Start with a base of brown rice in a large bowl. Layer on slices of the baked chicken, followed by the sautéed kale, warmed black beans, and finally top with salsa, guacamole, and cheese.
Serve your assembled bowls to family or friends and enjoy this flavorful, nutritious dish! Each bite will be a wonderful combination of flavors and textures.
