Chicken Picadillo Bowls

These Chicken Picadillo Bowls are one of my favorite healthy low fat meals to make. Instead of being served on a bed of rice, we serve this picadillo on a bed of chopped Romaine lettuce tossed with tomatoes, onion, cilantro, avocado and tortilla chips.  

These Chicken Picadillo Bowls are quick and easy to make any night of the week.  They’re light and delicious and this easy picadillo recipe comes together in just about 20 minutes.

PICADILLO RECIPE

This easy picadillo recipe is made with ground chicken (also known as Picadillo de Pollo).  It’s one of those healthy low fat meals that you can pull together any night of the week.

• Extra-virgin olive oil
• Ground chicken
• Onion
• Garlic cloves
• Ground coriander and ground cumin
• Canned chopped tomatoes
• Chicken broth
• Pitted green olives
• Romaine lettuce
• Cherry tomatoes
• Onion
• Cilantro

HOW TO MAKE PICADILLO

• Heat the olive oil in a large skillet over medium-high heat
• Add the onions and cook for 3-5 minutes then add the garlic and cook for another minute.
• Using a wooden spoon move the onion mixture to the side of the skillet
• Add the ground chicken to the skillet and break up with the wooden spoon
• Cook the ground chicken for 2-3 minutes then stir in the onions and garlic and continue to cook over low heat until the meat is no longer pink.
• Stir in the coriander and cumin
• Add the tomatoes and chicken broth
• Bring to a boil then reduce heat and simmer for another 10-15 minutes until most of the liquid evaporates.
• While the stew is simmering, mix up the salad and arrange on platters or shallow bowls.
• Spoon the picadillo mixture over the top.
• Garnish with coarsely broken pieces of tortilla, avocado slices, fresh cilantro, tomatoes and purple onion.

WHY WE LOVE THIS RECIPE

• You can serve it on a bed of lettuce rather than rice for a healthier take
• Easy enough to make any night of the week.  Just toss up the salad while the ground chicken simmers
• It’s Whole 30, paleo and low carb 
• This chicken picadillo recipe is easy enough to make any night of the week!

VARIATIONS

Here are a few variations to these chicken picadillo bowls:

• Swap out the ground chicken for ground turkey
• Make it vegetarian and use lentils or chickpeas instead of ground chicken
• Serve on a bed of brown rice, cauliflower rice or quinoa instead of lettuce
• Stuff the picadillo in tacos, burritos, quesadillas, empanadas, enchiladas or sweet potatoes
• Add extra olives
• Add a chopped potato to the stew while it simmers

HEALTHY CHICKEN DINNER RECIPES 

• Green Chicken Enchiladas
• Chicken Fajita Stuffed Sweet Potatoes
• One Pot Spanish Chicken
• Caldo de Pollo
• Baked Chicken Fajita Quesadillas
• Easy Chicken Fajita Bake
• Chicken Chermoula
• Enchilada Style Baked Chicken
• Mexican Meatloaf Meatballs
• Mexican Style Shredded Chicken

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Yield: 6 Servings

Chicken Picadillo Bowls

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

These Chicken Picadillo Bowls are quick and easy to make any night of the week.  They're light and delicious and come together in just about 20 minutes.

Ingredients

• 2-3 tablespoons extra-virgin olive oil
• 1 pound ground chicken
• 1/2 cup brown onion, chopped finely
• 2 garlic cloves, minced
• 2 teaspoons ground coriander
• 1-1/2 teaspoons ground cumin
• 1 14.5 ounce can chopped tomatoes, drained
• 1/2 cup chicken broth
• 1/3 cup pitted green olives, sliced
• 6 cups Romaine lettuce, chopped and root discarded
• 1-1/2 cups cherry tomatoes, sliced in half
• 3/4 cup purple onion, sliced thinly
• 3/4 cup fresh cilantro, chopped
• Serve with fresh avocado slices and crumbled tortilla chips

Instructions

1. Heat the olive oil in a large skillet over medium-high heat
2. Add the onions and cook for 3-5 minutes then add the garlic and cook for another minute.
3. Using a wooden spoon move the onion mixture to the side of the skillet
4. Add the ground chicken to the skillet and break up with the wooden spoon
5. Cook the ground chicken for 2-3 minutes then stir in the onions and garlic and continue to cook over low heat until the meat is no longer pink.
6. Stir in the coriander and cumin
7. Add the tomatoes and chicken broth
8. Bring to a boil then reduce heat and simmer for another 10-15 minutes until most of the liquid evaporates.
9. While the stew is simmering, mix up the salad and arrange on platters or shallow bowls.
10. Spoon the picadillo mixture over the top.
11. Garnish with coarsely broken pieces of tortilla, avocado slices, fresh cilantro, tomatoes and purple onion.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 335Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 81mgSodium: 346mgCarbohydrates: 16gFiber: 6gSugar: 6gProtein: 21g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.