Easy Cinco De Mayo Del Monte® Avocado Chicken Salsa Bowl Recipe!

This post is sponsored by Fresh Del Monte. All thoughts and opinions are my own.

Don't you just love Cinco de Mayo? I certainly don't need an excuse to create yummy dishes with a Mexican flare, but it never hurts to go big for Cinco de Mayo. Lately, I've been craving bowls filled with bold flavors and rich textures. I think I hit the jackpot with this easy Del Monte® Avocado chicken salsa bowl recipe.

Avocados are the "it" fruit lately and it's for good reason. That's especially true when you're talking about Del Monte® Avocados. They're known for their buttery consistency and subtle, nutty flavor and I just can't get enough of them lately. Whether I'm making guacamole or avocado toast, Del Monte® is my go-to brand. I can find them right in the produce section at my local Publix and always try to keep a few on hand.

How to pick the perfect avocado

Choosing the perfect avocado used to intimidate me a little. I could never really get the hang of selecting one in its peak stage of ripeness. Then I learned that you really need to pay attention to the color and feel. When I want an avocado that's ready to eat that day or so, I pick one that's darker green in color and slightly firm but gives to a little gentle pressure (not overly mushy, but just right). If I plan on eating the avocado a few days later, I'll select one that's a lighter, brighter green, and a little firmer.

Del Monte® Avocado chicken salsa bowl recipe

To make my avocado chicken bowls, you'll need to bring three key players together: cilantro lime rice (or plain white, yellow, or brown rice if you prefer), jazzed-up black beans, and slow-cooker salsa chicken. I'll walk you through all the steps so you can create the perfect, flavor-packed Cinco de Mayo meal.

Slow-Cooker Salsa Chicken

The first step is to prepare your protein. I prefer slow cooking so I can make meals ahead of time, but you could also make your chicken in a pressure cooker if you're short on time.

Simply coat your chicken breasts in taco seasoning and place them in your slow cooker. I use about one breast per bowl, but you could certainly make your protein stretch by adding more rice and beans to your bowls. After you place your chicken in the slow cooker, add 1 cup of your favorite salsa and ½ cup of chicken stock if you think you need a little extra fluid depending on the size of your cooker. Set your slow cooker to low for 6-8 hours or high for 3-4 hours.

Alternatively, if you're pressed for time, you can use a pressure cooker and follow the same preparation instructions, then set your Instant Cooker to poultry (high pressure) for 15 minutes. Then let the pot naturally release for 20 minutes.

Cilantro Lime Rice

I've tried many, many recipes for cilantro lime rice and have found it's pretty easy to make and you can even do it ahead of time and reheat it. This recipe from Simply Recipes is my favorite. Or, you can make a bag of store-bought cilantro lime rice if you prefer. I've found some great options at my local Publix. Go ahead and prepare your rice when your chicken is almost done so you can bring all the ingredients together.

Jazzed up Black Beans

You are going to LOVE these black beans. I always get rave reviews every time I serve them. When your chicken is almost cooked, open a can of black beans or frijoles negros and add to a small pot (all liquid included). Add the following to the black beans and simmer on low for 20 minutes or more until most of the liquid has evaporated:

• ¼ red onion, chopped
• 2-3 cloves of garlic to taste
• A handful of cilantro, chopped
• 1 tsp. of cumin
• Juice of 1-2 limes (I like a lot of lime!)

When all of your main ingredients are prepared, it's time to assemble your bowls. Here is your chance to get creative. Add sweet peppers, bell peppers, corn salsa, onion, cheese, or anything else you'd like... as long as you don't forget the Del Monte® Avocado. These avocados provide the perfect, creamy texture to this dish.

I like to add sliced avocado to my bowls. I love the look and taste! I simply cut the avocado lengthwise and around the seed. Twist and rotate both halves to separate, then I scoop out the seed with a spoon. After I discard the pit, I use the spoon to gently release the avocado from its skin and slice it.

These bowls are absolutely packed with flavor and will be a huge hit for your Cinco de Mayo celebrations.

What are your Cinco de Mayo plans?
Will you be making these yummy avocado chicken salsa bowls?