Healthy Chicken Guacamole Bowl

A crushable high protein lunch.

2-3 servings

Time: 45 mins

Ethan ChlebowskiBy Ethan Chlebowski

This dish is satisfying because of the different textures: crunchy tortilla chips, creamy guacamole, and varied bites in between thanks to the chicken and corn salsa.

Ethan Chlebowski

Ethan Chlebowski



  • Guacamole

    • avocados
    • garlic
      2 cloves
    • cilantro
      , leaves
      a handful
    • lime juice
      1/2 lime
    • salt
      to taste
  • Corn salsa

    • corn
      2-3 ears3 parts
    • cilantro
      , stems
      1 bunch2 parts
    • cherry tomatoes
      , diced
      a handful1 part
    • red onions
      , diced
      1/21 part
    • habanero peppers
      , diced
    • lime juice
      1/2 lime
    • salt
      to taste
  • Spicy chicken breast

    • chicken breasts
      2450 g / 1 lb
    • smoked paprika
      a sprinkle
    • chili powder
      a sprinkle
    • salt
      a sprinkle
    • cooking oil
      a drizzle
  • Chips & garnish

    • tortilla chips
      to taste
    • queso fresco
      to taste


Step 1: Season & start searing the chicken

Thin out or butterfly the chicken breasts with a knife until they an even thickness. Generously cover with an even sprinkle of salt.

  • If you have the time, these ahead of time for up to 24 hours.
  • Before cooking, season with an even layer of the spices. These will help make a nice crust on the chicken.

Set a griddle or pan over high heat. Once the pan is ripping hot, add drizzle of oil and place the chicken breast down to .

Step 2: Finish the chicken

Once one side has developed a nice sear and some color, flip the breasts over.

  • Continue until the internal temperature reaches 155°F/68°C. Thinned out chicken breasts should take around 5-7 minutes to reach this temp.

Remove from the heat and set aside to rest before dicing up the chicken for serving.

Step 3: Make the corn salsa

Slice off the corn kernels from the cob. Prep & dice the red onion, habanero, and tomato. Chop the stem half off a bunch of cilantro, then chop that into a fine dice. Set the leafy half aside for the guac.

  • To a ripping hot griddle or pan (can be the same one used to cook the chicken), spread the corn kernels in an even layer. Let those undisturbed for a few minutes to develop some on one side. Remove from the pan into a mixing bowl or container.

Mix the prepped onion, tomato, cilantro, habanero into the charred corn. Add salt and lime juice to taste.

Step 4: Make the guacamole

Mince a handful of reserved cilantro leaves.

Add the garlic cloves to a mortar & pestle and pound until broken down into a paste. Add the flesh of the avocado and crush until you’ve reached your desired consistency.

  • Mix in the cilantro leaves and lime juice. Taste and adjust with salt and more lime juice, if needed.

Step 5: Assemble & serve

Dice the cooked chicken into bite sized pieces.

To plate, add a layer of guac, chicken, corn salsa, and garnish with crumbled queso fresco. Serve with tortilla chips.



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