Mexican Chicken Rice Bowls | Natalie Cooks

Ingredients

• 2 tbsp olive oil
• 1 yellow onion (chopped)
• 1 ½ tsp kosher salt (divided)
• 2 cloves garlic, chopped
• 2 tsp ground cumin
• 2 tsp dried oregano
• 3 tbsp tomato paste
• 1 cup water
• 1-1 ½ lb chicken breast ((cut in half lengthwise if very thick) )
• 3 cups cooked short grain brown rice ((1 cup dry))
• ½ cup chopped cilantro ( (leaves and stems!))
• ½ tsp kosher salt
• 1 avocado (sliced)
• ½ purple cabbage ( (about 4 cups))
• 2 tbsp lime juice ( (or apple cider vinegar))