Warm Mild Ancho Chicken Bowl with Cilantro Rice, Sautéed Zucchini, and Avocado Cream

Instructions

1. 1

   1. In a medium bowl, mix the ground ancho chile, half of the garlic, the juice of 1 lime, 1 tablespoon olive oil, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cumin. Add the chicken and coat well. Let it marinate for 15 minutes in a cool spot while you prepare the rest.

2. 2

   2. Place the rice and water in a medium saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest covered for 5 minutes. Fluff with a fork, then mix in half of the cilantro, a squeeze of lime juice, and a little lime zest.

3. 3

   3. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the red onion, zucchini, remaining garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cumin. Sauté for 6 to 8 minutes until the vegetables are tender and lightly golden. Keep warm.

4. 4

   4. Heat a grill pan or heavy skillet over medium-high heat. If you prefer to finish the chicken in the oven, preheat it to 400°F / 200°C. Add the remaining tablespoon of olive oil and cook the chicken for 5 to 6 minutes per side, until nicely browned and the internal temperature reaches 165°F / 74°C. If the fillets are very thick, transfer them to the oven for 4 to 6 minutes at 400°F / 200°C to finish cooking.

5. 5

   5. In a blender or small processor, combine the Greek yogurt, avocado, juice of the remaining lime, honey, 2 tablespoons water, a pinch of salt, and the rest of the cilantro. Blend until smooth. If needed, add 1 to 2 more tablespoons of water for a light but creamy consistency.

6. 6

   6. Let the chicken rest for 5 minutes, then slice it into strips. Taste the rice, vegetables, and avocado cream; adjust with more salt, pepper, or lime juice if desired.

7. 7

   7. To serve, divide the cilantro rice among 4 bowls. Top with the zucchini and onion mixture, then the sliced chicken, and finish with generous spoonfuls of avocado cream. Serve warm.