Cali–Mex Bowl

Serves: 2


1 Tbsp. olive oil
1 6 oz. chicken breast
1/4 tsp. garlic salt
1/4 tsp. onion powder
1/8 tsp. pepper
1/4 cup Chicken stock
1 cup cilantro lime rice (recipe below)
1 medium tomato
1/4 cup sweet corn, cooked
1/2 cup artichoke hearts (If using canned artichokes, get artichokes soaked in brine, not oil.)
1/4 cup black beans, cooked
1/4 cup bell peppers
1/2 ripe, Fresh California Avocado, peeled and seeded
2 Tbsp. Avocado Ranch Dressing (recipe below)
As needed cilantro
As needed lime wedges

Cilantro Lime Rice

1 cup long-grain white rice, cooked
2 Tbsp. cilantro, chopped
1 Tbsp. fresh lime juice
As needed Avocado Ranch Dressing
1/4 cup mayonnaise
2 Tbsp. sour cream
2 ripe, Fresh California Avocados*, peeled and seeded
1 Tbsp. fresh dill
2 tsp. fresh chives
1/4 cup buttermilk
1/8 tsp. Worcestershire sauce
1/8 tsp. white wine vinegar
1/8 tsp. cayenne pepper
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. parsley

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit