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Chicken, Kale & Avocado Bowl

Chicken, Kale & Avocado Bowl

Serves: 4, Prep Time: 10 minutes, Total Time: 10 minutes.


  • 1 tsp. Avocado Oil

  • 12 White Button Mushrooms (sliced)

  • 8 cups Kale Leaves (chopped)

  • ¼ tsp. Sea Salt (divided)

  • 1 lb. Extra Lean Ground Chicken

  • ½ tsp. Dried Thyme

  • ½ tsp. Onion Powder

  • ¼ tsp. Oregano

  • ¼ tsp. Garlic Powder

  • 2 Avocado (sliced)


  1. Heat a large skillet over medium heat and add the avocado oil and then the mushrooms. Cook for 8 to 10 minutes, until cooked through. Add the kale leaves and stir, cooking until just wilted. Season with half of the sea salt. Remove from the skillet and set aside.

  2. In the same skillet, over medium heat, add the chicken, thyme, onion powder, oregano, garlic and the remaining sea salt. Cook for 10 to 12 minutes or until cooked through.

  3. Add the mushrooms, kale and chicken to a bowl and top with sliced avocado. Serve and enjoy!

Chef’s Tip:

Leftovers: Refrigerate in an airtight container for up to three days.

More Flavor: Season the mushrooms and kale with additional spices or herbs.

Additional Toppings: Top with fresh herbs such as parsley.

No Avocado Oil: Use olive or coconut oil instead.


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