Chicken Picadillo Bowls (Whole 30 | Paleo)
These Chicken Picadillo Bowls are light, healthy and delicious. Instead of being served on a bed of rice, this picadillo is served on a bed of chopped Romaine lettuce tossed with tomatoes, onion, cilantro, avocado and tortilla chips.
PICADILLO
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 a healthy low-fat meal that comes together in a pinch.
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 THIS MEXICAN PICADILLO RECIPE IS SO GOOD
- It has an incredible combination of flavors
- 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
VARIATIONS
- 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
MORE HEALTHY DINNER RECIPES YOU’LL LOVE
Chicken Fajita Stuffed Sweet Potatoes
Baked Chicken Fajita Quesadillas
Easy Turkey Enchilada Casserole
Mexican Style Shredded Chicken
This chicken picadillo recipe is easy enough to make any night of the week!
Chicken Picadillo Bowls (Whole 30 | Paleo)
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
- 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.
I'm Deborah, the cook, photographer, writer and nutrition enthusiast behind The Harvest Kitchen. You'll find casual healthy recipes here for everyday life. I've been featured in Country Living, Prevention, Huffington Post, Women's Day, Four Seasons Hotel, Parade Magazine, Healthline and Purewow.
