Video není dostupné.
Omlouváme se.
This high protein Chicken Guac Bowl will elevate your summer.
Vložit
- čas přidán 10. 07. 2024
- This chicken guacamole bowl is a perfect make ahead meal. Prep the chicken and the corn salsa then make some fresh guac and you are in for something special this summer.
Healthy Chicken Guacamole Bowl:
www.cookwell.c...
All the Kitchen Gear I use (& why): www.cookwell.c...
🍔 The Mouthful Newsletter (free) ➡ www.cookwell.c...
📚 Videos & Sources mentioned:
How to turn one Chicken Breast into Infinite Healthy Meals: • How to turn one Chicken Breast into I...
Are San Marzano Tomatoes actually worth it?: • Are San Marzano Tomato...
📸 Instagram ➔ / echleb
🎚 TikTok ➔ / ethanchlebowski
🐣 Twitter ➔ / ethanchleb
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemics...
Affiliate Disclosure:
Cook Well, Co. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
,
Clarification of Macros @ 23:20 - These are the macros for the whole recipe on Cook Well if you are using 2 chicken breasts: www.cookwell.com/recipe/high-protein-chicken-guacamole-bowl
This can be split into 2 or 3 servings. So it’s more like 500-750 calories depending on if you split it into 2 or 3 servings!
Never stop these videos
Just getting started ✊
Never ever. This helps fuel my passion
I am a time traveler, I come from the year 2154, I can confirm that in the year 2045 a cure for aging has been found and Ethan is still doing these videos. Before I left he was streaming from his mansion on the Mars colony an episode on how to cook the perfect pterodactyl breast according to science (dinosaur DNA has been found too).
I think there's something to be said about plating your food nicely if you have the time/energy even if you aren't sharing it with anyone. For me it does dramatically improve the overall eating experience to have something that's nice to look at, and it makes me prouder of my work which gets me excited to do it over and over
Love the rawness of these videos. I really dig the process, the washing hands, the cleaning of the cutting board, the silence while you're cutting. Personally, this is my favourite type of chilled out educational deliciousness that I crave from CZcams, so Ethan, and team, thank you for your hard work and supplying me with great ideas for my family. My daughter will destroy this plate of food. Much love from England
High protein slop is like the main thing I make haha gotta try this one out
I little trick I learned with corn was to invert a small bowl into a bigger bowl and cut the corn standing on the small bowl. This keeps the corn from getting everywhere and the smaller bowl keeps the corn cob stable.
I’ve made recipes from these videos several times now. I absolutely love that they don’t give me unrealistic expectations for the time it will take, since you’re doing it in real time. And the pitfalls that can happen along the way. I like this format.
Damn Ethan raw dogging the paprika. I see you took that limiter off of it (I do the same thing with a bottle of rum)
no way did you just call the pour spout on a rum bottle the limiter like it's some anime power restrictor, lmao
@@SaltExarch lmfao
One ingredient I've recently discovered and enjoy in my guac now is avocado leaves. They're dry like a bay leave but cut up fine enough adds a nice something extra
Love this show!!!
Especially no annoying weird music - so love this show ❤❤❤
This video couldn't have come at a better time. I literally bought all the ingredients yesterday at the market, plus I have some shredded poached chicken breast which I can spice up. In fact, I was trying to decide what to do with the chicken.
Green peppers are "green" in other words unripe, all peppers change color and sweeten when they mature.
Felt so seen when Ethan cleaned the cutting board and said, "if it was bugging you too, then we're both there"
I'm so glad that you have started this channel! I do enjoy the deep dives, but missed the daily meals type of content.
i think a separate timer for chicken cooking time (ideally for each side) would be handy
Yeah, maybe keep the "Active cook time" timer for an overall total cook time, but also break it down (in this case) for chicken, the corn, etc. That's a great idea!
He put the chicken on at 1:50, flipped at 4:15, checked temp at 8:25 to put back on, then removed at 10:10. So 2:25 on the first side, about 5:50-6:00ish on the second? The video seems to skip a bit, but the cook timer is pretty consistently 0:25ish seconds behind the video time.
@@elizabeth930 sure, its possible to get pretty accurate cook time but it would be much easier with an additional timer. thats all im saying
instead of the pestle, use a wire whisk to mash the avocado and blend the other ingredients (although a larger mortar might be needed). I would prefer green chili (New Mexico). Not very many people use blue corn chips
It looks so good😭and that chicken sounded so moist when you sliced it, I'm so gonna have to try this
Nice one, keep them coming.
Just cooked it myself and it´s tasting great even though I didn´t have 1-2 of the ingredients.
I love these videos, can't wait to try this recipe this weekend!
Do you always just have your chicken just chillin out on a giant hotel pan?
2:22 - While we wait... we hyyydrate! 😅
Cilantro stems are good in stir fries too
You may want to take into account people watching who have never cut corn off of its ear. So advise them about not cutting too deep, etc...
I love this channel
did not know you have this channel till yt recommended this, subbed! :D
Ethan, when you cut corn off the cob and do it over/into a rimmed half-baking sheet, the kernels are contained and you have no clean-up afterwards.
Hey buddy! Have you got any tips to stop my guac going brown if I leave it in the fridge overnight? I know people say use lemon or lime juice (obviously, it's in the recipe), and also cover closely with some plastic wrap, but mine still goes brown. Is it a temperature thing? Do I just leave it on the counter? I hate it when it goes brown because I love to make a big quantity. Tips on that would be great! - - Sorry if you mentioned this during the video, I didn't watch it fully just yet.
This looks amazing ok once again I'm stealing the tech
Some other "Tech" worth copping is knife safety; America's Test Kitchen demo'd with a avocado how one could jam the edge of a blade into the stone and after twisting to release, pull away while sliding it against the sink to liberate it from the tool that way. Also, rather than halving the avocado, quarter it and the peel comes right off.
Any advice for storing protein in a cost-effective way? I wish I could just cook a bunch and have it for the week, but it just ends up dry/gross/boring.
He’s got a video on this somewhere
Chicken in the corn
Dang that looks really good. Will have to try this out sometime!
That's an ideal kind of meal!
Oh yeah I'm gonna be making this one for sure
Can't wait to make this dish
YES SLOP EMBRACE THE SLOP
Lol the term in our house is a "dog bowl" like just slop it all together and eat
What constitutes as guacamole according to my Zacatecan family; any mashed avocado with citrus and/or seasoning. Unlike Kenji, they aren't elitists about their OWN cultures cuisine. They simply do what works and don't make a fuss about what others think lmao. ¡No hay branco güey!
This is basically privileged nachos.
I hope you let your cameraman eat your food too.
Jeremy Elbertson
I always make sure he never leaves hungry!
1500 calories!? Dang they look super good though and I'm still gonna make them lol
I was thinking the same thing. On his linked recipe those nutrition facts are for the entire recipe (2-3 servings).
Oh yea that’s a slight mistake! Those are the macros for the whole recipe if you use multiple chicken breasts. Divide those macros by 2 or 3 and that’s what a serving looking like!
If you look on website, it recommends 3 servings...so 500 calories per serving
That stood out to me as well, calories and and 120g protein for that average-sized 8oz-ish chicken breast was way off
Could you share that flowchart somehow? I don't think I've seen it before
It's from his "One Chicken Breast - Infinite Healthy Meals" video! 🙂
Cutting board brand ?
This is a sample, we are working on making our own 👀
It’s still guac. Mashed avocado and salt is still guac.
gas
Never understood the love for avocado. Can’t stand the flavors or texture of it
Love the channel, have been following you a looooong time. However, the jingle reminds my wife and I of Why Files. I want to love the jingle, but when I feel aliens coming at me, it makes it hard to be hungie. Not your fault. The great branding and sound of Why Files is at fault (this is nothing but a complement to all parties). Can't wait for the next one, but really hoping for a different jingle.
First
Hottie cook. 😍👏🏻👍🏻 I want an invite! 😄
Love your channel, but I don’t have the time to watch this vid.
23 minutes is an eternity to parents with young kids!
Ethan, I want to love the videos, but I can't keep watching. I have noticed this in several videos and maybe I am the only one thinking this, but watching you wash stuff grosses me out too much. A splash of soap and water isn't enough. You should spend 15-20 seconds of vigorous scrubbing with soap that covers all areas of your hands when washing. Again maybe it's just me, but in case others feel the same way I thought I would mention it.
Sanitation is a tricky subject, but here are a couple of thoughts:
1. No matter what precautions you take, you are always accepting some level of risk of a food borne illness anytime you eat.
Bacteria is everywhere: a lot of good, some of it bad, which we want to avoid. Personally, I’m very comfortable with how I cook. I’m cooking for myself, I use high quality ingredients that are fresh and kept cool in the fridge. I wash my hands with water and give them quick dry off. After I’m done cooking, I wipe down my counter, stove, and sink surfaces.
Could I wash with soap every time too? Sure, but then you could also point out that dish soap is typically not anti bacterial, so it would be better to buy anti bacterial soap. While restaurants do have regulations, every cook is definitely not washing their hands with soap for 20 seconds and spraying down surfaces in between every dish that is being made. Every country has different regulations as well, you’ll see cooking practices that are not allowed in the US are very common place in other countries.
At some point, I’ll probably do a video covering the topic, but in the short term, I’d recommend looking into the data behind food borne illness and understanding its causes. You ultimately need to figure out what level of risk you are willing to accept. How I wash things may not work for you and that is perfectly okay if these videos are not for you!
Real world... He at least used soap. I rarely ever do and eat a ton of chicken and have never gotten sick in 40 years of cooking.
20:32 live my a$$ 😂. You put the chicken into the bowl with the corn salsa right next to you and then cut to you, taking the corn salsa out of the fridge.
he takes out the smaller deli container, not the corn salsa.
@@_bane01 bro is watching the video with his eyes closed lmao
You are correct @@_bane01
He might have cut something something out that he didn't want on camera or a messed up camera shot. Being literally live doesn't matter. He merely demonstrating real time cooking rather than most recipes online that edit out all the downtime and make everything appear quick and easy to make.
He took out the cheese from the fridge which he puts into the bowl at 20:51.