The Grande Avocado Chicken Bowl from El Pollo Loco features tender grilled chicken, creamy ripe avocado slices, fresh lettuce, and zesty pico de gallo, all served over a bed of fluffy Mexican rice, creating a vibrant and satisfying meal bursting with fresh and bold flavors.
Equipments
- Grill
- Chef’s knife
- Cutting board
- Mixing bowl
- Rice cooker or pot
- Serving bowl
- Tongs
- Spoon
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 1 cup uncooked long-grain white rice
- 2 cups water or chicken broth
- 1 ripe avocado
- 2 cups shredded romaine lettuce
- 1 cup pico de gallo
- Lime wedges (optional)
When preparing the Grande Avocado Chicken Bowl, using fresh, ripe avocado is crucial for achieving the creamy texture that balances the zesty pico de gallo and spices on the grilled chicken. Opt for chicken breast without skin and bones to ensure tenderness and even cooking on the grill. Season the chicken evenly with cumin, chili powder, garlic powder, smoked paprika, salt, and pepper to replicate El Pollo Loco's bold flavors accurately. Cooking the rice in chicken broth instead of water enhances the overall depth and authenticity of your dish. Your homemade Grande Avocado Chicken Bowl from El Pollo Loco offers a fresh, vibrant meal packed with grilled chicken, creamy avocado, crisp lettuce, and tangy pico de gallo over fluffy Mexican rice.
Instructions
- Preheat grill to medium-high heat.
- In a mixing bowl, combine olive oil, ground cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
- Add chicken breasts to the bowl, coat evenly with the marinade, and let sit for 10-15 minutes.
- Cook rice in a rice cooker or pot with water or chicken broth until fluffy.
- Grill marinated chicken for 5-7 minutes per side or until cooked through.
- Let chicken rest for a few minutes, then slice into strips.
- Cut avocado in half, remove pit, peel, and slice.
- In a serving bowl, add a bed of cooked rice.
- Top with shredded romaine lettuce.
- Arrange grilled chicken slices and avocado on top.
- Spoon pico de gallo over the bowl.
- Serve with lime wedges, if desired.
Substitution
The Grande Avocado Chicken Bowl from El Pollo Loco copycat menu can be easily customized to suit your taste or ingredient availability. If fresh avocado is unavailable, guacamole or sliced cucumbers provide a creamy or crisp alternative. Using quinoa or cauliflower rice instead of white rice offers a healthier twist while maintaining a satisfying texture. When grilling chicken isn't an option, sauteing the breast in a skillet with the same spices still delivers bold flavors. Your pico de gallo can be substituted with store-bought salsa or chopped tomatoes mixed with onions and cilantro for convenience.
Tips
Ensure your grill is properly preheated to medium-high heat before placing the marinated chicken to achieve a perfect sear and even cooking. When slicing the avocado, use a sharp chef's knife and cut carefully to avoid bruising the flesh, preserving its creamy texture. Let your grilled chicken rest for a few minutes after cooking to allow the juices to redistribute, resulting in more tender and flavorful slices. Remember to season your rice cooking water or broth with a pinch of salt to enhance the overall taste of the bowl.
Nutritions
The Grande Avocado Chicken Bowl from El Pollo Loco provides a balanced mix of protein, healthy fats, and fiber. Grilled chicken breast offers lean protein essential for muscle repair, while ripe avocado slices contribute heart-healthy monounsaturated fats and potassium. The dish also includes complex carbohydrates from fluffy Mexican rice and a good dose of vitamins, antioxidants, and hydration from fresh romaine lettuce and zesty pico de gallo. You can enjoy this bowl as a nutrient-rich, flavorful meal that supports overall health and satiety.
Storage
Store leftover Grande Avocado Chicken Bowl components separately in airtight containers to maintain freshness, placing grilled chicken and rice in the refrigerator within two hours of cooking. Avocado slices are best kept with a small squeeze of lime juice and tightly wrapped in plastic wrap to prevent browning. Consume your stored meal within 2-3 days for optimal taste and food safety.
Variation or Alternatives
You can substitute boneless, skinless chicken thighs for breast to add extra juiciness and flavor to the bowl. Try cooking the rice with chicken broth and a bay leaf for added depth and aroma. Use grilled corn or black beans as a topping to increase the protein and introduce a sweet, smoky element. Swap pico de gallo for a mango salsa to add a hint of tropical sweetness that complements the avocado perfectly.
Allergies
The Grande Avocado Chicken Bowl contains several common allergens that may affect your health. Chicken, spices like chili powder and garlic powder, as well as pico de gallo ingredients such as tomatoes and onions, can trigger allergic reactions in some individuals. If you have known allergies to any of these components, it's important to verify ingredient freshness and consult with a healthcare professional before consuming this dish.
Why this recipe?
The Grande Avocado Chicken Bowl from El Pollo Loco is popular for its fresh ingredients, including flame-grilled chicken, ripe avocado, cilantro-lime rice, and black beans, offering a balanced and flavorful meal. Customers appreciate the bowl's wholesome nutrition, combining protein, healthy fats, and fiber for satisfying and guilt-free dining. Trying to make your own copycat version allows you to customize spice levels and ingredient freshness while enjoying a cost-effective and personalized meal experience. Replicating this dish at home ensures you capture the restaurant's signature taste while controlling portion sizes and dietary preferences.