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serving: 4 people
Ingredients
- 2 medium red bell peppers, sliced ¼-inch thick (about 3 cups)
- 1 medium red onion, thinly sliced (about 1½ cups)
- 2 tablespoons extra-virgin olive oil, divided
- 1½ teaspoons smoked paprika, divided
- 1½ teaspoons ground cumin, divided
- 1½ teaspoons granulated garlic, divided
- 1 teaspoon salt, divided
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- ¼ teaspoon chili powder
- 3 medium ripe avocados, diced
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 medium jalapeño pepper, seeded and finely chopped
- 1 tablespoon lime juice, plus wedges for serving
- ¼ teaspoon ground pepper
- 2 tablespoons crumbled cotija cheese
Directions
- Preheat oven to 450°F with oven rack in center position. Toss sliced bell pepper and sliced onion with 1 tablespoon oil, ½ teaspoon each smoked paprika, cumin and granulated garlic and ¼ teaspoon salt on a large rimmed baking sheet until evenly coated. Roast until the peppers and onions are softened, stirring once halfway through, 10 to 15 minutes.
- Meanwhile, in a medium bowl, toss chicken pieces with ½ teaspoon salt, ¼ teaspoon chili powder and the remaining 1 tablespoon oil and 1 teaspoon each smoked paprika, cumin and granulated garlic.
- Increase oven temperature to broil. Arrange the chicken evenly over the pepper mixture. Broil on the center rack until the vegetables are slightly charred and the chicken is cooked through (165°F), about 6 minutes.
Meanwhile, in another medium bowl, mash diced avocados, ¼ cup cilantro, the chopped jalapeño, 1 tablespoon lime juice, ¼ teaspoon pepper and the remaining ¼ teaspoon salt to reach desired consistency. - Divide the avocado mixture among 4 shallow bowls (about ⅓ cup each); spread to cover bottoms of bowls. Top the bowls with the chicken and pepper mixture (about 1¼ cups each). Sprinkle with 2 tablespoons cotija. Garnish with cilantro and serve with lime wedges, if desired
