Loaded with Tex-Mex flavors, these fresh power bowls are a great one-dish meal boasting feta, basmati, chicken, tomatoes and avocado. Get creative and top your bowls any which way!
Recipe tags: chicken base, easy difficulty, main, chicken, stovetop
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 cups | Mexican salsa verde, divided |
| 1½ cups | basmati rice |
| 2½ cups | shredded rotisserie chicken |
| 2 | avocados, peeled, halved, pitted and sliced |
| ¾ cup | crumbled feta cheese |
| ½ cup | sour cream |
| lime wedges, for serving |
In medium saucepan set over medium-high heat, stir together 2 1/2 cups water and Roasted Chicken Base; bring to a boil. Stir in 1 cup salsa verde and rice; return to a boil. Reduce heat to low. Cover and cook, stirring occasionally, for 15 to 20 minutes or until rice is tender and has absorbed most of the liquid. Remove from heat. Let stand, covered, for 5 minutes. Fluff with fork before serving.
Divide rice among 6 bowls. Top with chicken, remaining salsa verde, avocado and tomatoes. Sprinkle with feta and dollop with sour cream. Serve with lime wedges.
Tips: For loaded bowls, top also with shredded lettuce, rinsed drained canned pinto beans and fresh or pickled jalapeño pepper slices. Substitute basmati rice with quinoa if desired.