Easy Chicken Avocado Bowl with Egg & Sriracha

Some of my favorite lunches are the ones that don’t really require a recipe.

This chicken avocado bowl started as one of those meals I threw together with ingredients I already had in the fridge, and it’s since become one of my favorite quick lunches.

It’s creamy from the avocado and cottage cheese, has extra protein from the chicken and boiled egg, and then gets a serious kick from fresh Thai chilies and a drizzle of sriracha. Fresh dill brings everything together and makes it taste much more interesting than the amount of effort involved.

The best part? If you already have cooked chicken and a boiled egg ready to go, it takes about 5 minutes to make.

Why I Love This Chicken Avocado Bowl

This isn’t a complicated meal-prep recipe. It’s basically a chop-everything-up-and-throw-it-in-a-bowl lunch—which is exactly why I make it.

It’s quick, filling and easy to adjust depending on what I have in the fridge.

The combination of avocado and cottage cheese makes everything creamy without needing to make a separate dressing, while the sriracha and fresh Thai chilies add plenty of heat.

And because you’re getting chicken, egg and cottage cheese in the same bowl, it’s surprisingly satisfying for such a simple lunch.

Ingredients

For 1 serving, you’ll need:

• 3–4 precooked chicken tenders
• ½ avocado
• 2 tablespoons cottage cheese
• 1 boiled egg
• 1–2 fresh Thai chilies, finely chopped
• Fresh dill, chopped
• Sriracha, for drizzling

That’s it.

I don’t usually measure the dill or sriracha—I just add both to taste.

How to Make It

Chop the precooked chicken tenders into bite-sized pieces and add them to a bowl.

Dice the avocado and boiled egg and add those to the chicken.

Add about 2 tablespoons of cottage cheese, followed by your chopped fresh dill.

Finely chop 1–2 Thai chilies and add them depending on how spicy you want it. Thai chilies can be very hot, so I’d start with one if you’re sensitive to spice.

Give everything a light mix, then finish with a generous drizzle of sriracha.

And lunch is done.

Make It as Spicy—or Not Spicy—as You Want

I like heat, so the combination of fresh Thai chili and sriracha works for me.

But that’s definitely not mandatory.

For less heat, skip the Thai chili and use only a little sriracha. You could also remove the seeds from the chili before chopping it.

If you’re also someone who thinks spicy food should actually be spicy, go for the two chilies.

An Easy Way to Use Leftover Chicken

This is also a really easy recipe to keep in mind when you have leftover chicken.

I use 3–4 precooked chicken tenders, but there’s no reason you couldn’t make it with leftover grilled chicken or another simply seasoned cooked chicken you already have.

That’s part of why I don’t think this needs to be an overly precise recipe.

Use what you have.

The important combination is the chicken + avocado + egg + cottage cheese, with dill and heat to give everything flavor.

A Few Easy Variations

You could easily change this depending on what’s in your refrigerator. Rotisserie or grilled chicken would work in place of the chicken tenders, and you can leave out the Thai chili for a milder version.

If you want a little more crunch, cucumber or green onion would be the first additions I’d try.

But honestly, I like it exactly as it is.

It’s creamy, spicy, filling and takes approximately five minutes—which is pretty much everything I want from a weekday lunch.

Xx Sylvia