Cookwith

Name: Boogaloo Bowl: Spicy Grilled Chicken with Latin-Keto Salsa & Avocado Crema
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless skinless chicken thighs; 1 tbsp olive oil; 1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper (optional, for extra heat); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion, sliced; 1 medium zucchini, sliced; 2 cups cherry tomatoes, halved; 2 tbsp fresh lime juice; 1/4 cup fresh cilantro, chopped; 2 ripe avocados; 2 tbsp olive oil (for crema); 1 tbsp apple cider vinegar; 1 garlic clove, minced

Boogaloo Bowl: Spicy Grilled Chicken with Latin-Keto Salsa & Avocado Crema

CrushedLemon1034

Channeling the freewheeling, communal spirit of 1960s California, this Boogaloo Bowl is a vibrant, boundary-busting celebration of flavor and togetherness. Spicy grilled chicken—marinated for maximum juiciness—gets paired with smoky-charred vegetables, a zesty Latin-inspired tomato salsa, and a creamy, tangy avocado crema (without a drop of dairy). The colors and flavors are as bold as a dance floor in full swing, and every bite feels like a celebration. Whether you’re serving this at a backyard potluck or a family weeknight dinner, it’s a true harmony of soul, spice, and summertime California produce.

Ingredients

Instructions

In a large bowl, combine chicken thighs, 1 tbsp olive oil, 1 tsp salt, black pepper, smoked paprika, cumin, chili powder, oregano, and cayenne. Toss to coat. Let marinate while you prep other ingredients (or up to 30 minutes for deeper flavor).
Preheat grill or grill pan to medium-high. Brush with oil if needed. Grill chicken thighs 4-6 minutes per side, until juices run clear and charred at edges. Remove to a plate and let rest 5 minutes before slicing.
Toss sliced bell peppers, red onion, and zucchini with a pinch of salt and a drizzle of olive oil. Grill vegetables in a grill basket or directly on grates, turning occasionally, until just tender and charred, about 6-8 minutes. Remove from grill.
While chicken and veggies grill, combine cherry tomatoes, lime juice, 1/2 tsp salt, and cilantro in a bowl to make a fresh salsa. Set aside.
For dairy-free avocado crema: In a blender or food processor, combine avocados, 2 tbsp olive oil, apple cider vinegar, garlic, and 1/2 tsp salt. Blend until smooth and creamy, adding a splash of water if needed for desired consistency.
To assemble: Divide grilled veggies among bowls. Top with sliced grilled chicken, a generous spoonful of tomato-cilantro salsa, and a dollop of avocado crema. Garnish with extra cilantro and lime wedges if desired.