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For the chicken: Preheat oven to 325 F. Combine the spices and half of the oil and coat the chicken with the mixture.
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Set aside.
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Add the remaining half of the oil into a cast iron skillet on medium high heat.
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Cook the chicken for 4 minutes on each side.
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Finish by cooking in a 325 F oven for 8 10 minutes.
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6
For the guacamole: Add the avocados into a bowl and smash using a fork.
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Add the tomatoes, Tobasco, lemon juice, red onions, a dash of salt and pepper and mix well.
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Set aside.
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For the avocado cream: Place the avocados in a bowl and smash with a fork.
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Add the olive oil, mayonnaise, Greek yogurt, salt and pepper and mix vigorously.
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Set aside.
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12
For the corn salsa: Combine olive oil, corn, green pepper, jalapeno, cilantro, red onion, black beans, lime juice, sugar and salt in a bowl and mix well.
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13
Set aside.
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14
For the pico de gallo: Combine red onions, tomatoes, cilantro, jalapenos, lime juice and salt in a bowl.
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Mix well and set aside.
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16
For the cilantro rice: Bring the water to a boil in a saucepan.
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Add the rice, reduce to a simmer and cover the pot.
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Cook for 10 12 minutes until the water is fully absorbed.
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Add the chopped cilantro and the lime juice.
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Mix well and set aside.
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For the cabbage: Mix the cabbage, olive oil, lemon juice, oregano, salt and pepper in a bowl and set aside.
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22
For the Sriracha mayo: Combine the Sriracha and mayo and mix well.
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To create the bowl Fill the bottom of your dish with the rice.
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24
Dice the chicken.
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Then, add each of the ingredients around the bowl keeping each item separate.
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Top with the avocado cream and Sriracha mayonnaise.
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27
Go ahead.
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Mix it all together and enjoy!
