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California Chicken, Veggie, Avocado and Rice Bowls
Ingredients
  • subheading: Chicken:
  • 1 ½ pounds boneless skinless chicken tenders
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon zest
  • 4 cloves garlic, minced or grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon chopped fresh rosemary
  • ¼ cup fresh parsley or basil, chopped (or 1 tablespoon dried)
  • kosher salt and black pepper
  • subheading: The Rice + Veggies + Avocado:
  • 2 red bell peppers, cut into fourths
  • 1 zucchini, sliced into ¼ inch rounds
  • 2 tablespoons extra virgin olive oil
  • 2 avocados, mashed very well
  • juice of 1 lemon
  • ½ cup fresh parsley, chopped
  • 1 clove garlic, minced or grated
  • 2 cups cooked basmati rice
  • 1 cup cherry tomatoes, halved
  • ¼ cup toasted walnuts, roughly chopped
  • ½ cup crumbled feta, goat, or blue cheese
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