If you’re looking for a vibrant, nourishing meal that feels like a warm hug on a plate, this Grilled Chicken Bowl with Creamy Avocado Sauce and Veggies Recipe is exactly what you need. Packed with juicy grilled chicken, colorful fresh veggies, and a luscious avocado sauce that ties everything beautifully together, each bite delivers a perfect blend of smoky, tangy, and creamy flavors. It’s a simple yet satisfying dish that’s not only easy to prepare but also impressively wholesome, making it a favorite go-to for busy weekdays or relaxed weekend feasts.
Ingredients You’ll Need
Simple ingredients often create the most memorable dishes, and this recipe is proof. Each component in this Grilled Chicken Bowl with Creamy Avocado Sauce and Veggies Recipe plays a critical role—from the smoky spices on the chicken to the creamy avocado sauce and the vibrant medley of fresh veggies that add crunch and color.
- 2 boneless, skinless chicken breasts: Perfect for grilling and absorbing the flavorful marinade.
- 1 tbsp olive oil: Helps keep the chicken juicy and adds a subtle richness.
- 1 tsp garlic powder: Adds aromatic warmth to the marinade.
- 1 tsp paprika: Offers a smoky depth that enhances the chicken’s flavor.
- 1/2 tsp ground cumin: Brings earthiness and a touch of spice.
- 1/2 tsp salt: Essential for boosting all the flavors.
- 1/4 tsp black pepper: Provides a gentle kick and balances the seasoning.
- 1/2 tsp chili powder (optional): Adds heat if you’d like some spice in your bowl.
- Juice of 1 lime: Adds brightness and freshness to the marinade.
- 1 ripe avocado: The star ingredient in our creamy sauce, bringing buttery smoothness.
- 1/4 cup Greek yogurt (or sour cream): Creates a tangy, rich base for the avocado sauce.
- 2 tbsp lime juice: Elevates the sauce with a zesty pop.
- 1 tbsp olive oil: Smooths out the sauce for perfect creaminess.
- 1 small clove garlic, minced: Adds a subtle bite to the sauce.
- Salt and pepper, to taste: Finishes the sauce with balanced seasoning.
- 2-3 tbsp water: Adjusts the sauce consistency to your liking.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and vibrant color.
- 1 cup cucumber, diced: Crisp and cooling contrast for the warm chicken.
- 1/2 red onion, thinly sliced: Adds a sharp, refreshing bite.
- 1/2 bell pepper, sliced: Sweet crunch to round out the veggie mix.
- 1 cup corn kernels (fresh or frozen): Sweetness and texture that pop in every forkful.
- Fresh cilantro or parsley, chopped: Bright herbaceous notes for garnish.
- Lime wedges: Optional but highly recommended to squeeze over before eating.
- 1 1/2 cups cooked quinoa, rice, or cauliflower rice: The nourishing base of your bowl, customizable to your preference.
How to Make Grilled Chicken Bowl with Creamy Avocado Sauce and Veggies Recipe
Step 1: Marinate and Grill the Chicken
Start by whisking together olive oil, garlic powder, paprika, cumin, salt, pepper, chili powder (if you want a little heat), and fresh lime juice. This marinade is an explosion of flavors that will soak beautifully into the chicken breasts. Let the chicken soak up all these delicious spices by marinating it in the fridge for at least 30 minutes—longer if possible for extra depth.
Step 2: Grill to Perfection
Preheat your grill or grill pan to medium-high, then cook the chicken breasts for about 5 to 7 minutes on each side. The goal is juicy, perfectly cooked chicken with those amazing grill marks and an internal temperature of 165°F (75°C). Once off the grill, let the chicken rest for a few minutes to lock in those juices before slicing.
Step 3: Make the Creamy Avocado Sauce
In a blender or food processor, combine the ripe avocado, Greek yogurt, lime juice, olive oil, minced garlic, salt, and pepper. Blend until it’s silky smooth. If the sauce feels too thick to drizzle, simply add water tablespoon by tablespoon until you reach the consistency you love. This sauce brings a luscious creaminess that perfectly complements the grilled chicken and crisp veggies.
Step 4: Toss the Fresh Veggies
Grab a large bowl and toss together cherry tomatoes, diced cucumber, thinly sliced red onion, bell pepper slices, and corn kernels. To make the veggie mix sing, lightly season it with a pinch of salt, cracked black pepper, and a squeeze of lime juice—it’s like sunshine in every bite.
Step 5: Assemble Your Bowl
Start by spooning a bed of cooked quinoa, rice, or your chosen base into each bowl. Lay beautiful slices of your grilled chicken on top, then pile on those fresh, colorful veggies. Drizzle generously with the creamy avocado sauce, and finish by sprinkling chopped cilantro or parsley over the top. Don’t forget a lime wedge on the side for an extra zing at the table!
Step 6: Enjoy Your Creation
Serve the bowl right away while the chicken’s warm and juicy. Every bite is a harmonious celebration of textures and flavors, proving that healthy food can be exciting and downright delicious.
How to Serve Grilled Chicken Bowl with Creamy Avocado Sauce and Veggies Recipe
Garnishes
A sprinkle of chopped fresh cilantro or parsley brings brightness and a touch of herbal freshness to the bowl, perfectly balancing the creamy avocado sauce and grilled chicken. For an extra flavor boost, add a few lime wedges so everyone can customize their own citrusy finish.
Side Dishes
This grilled chicken bowl is quite satisfying on its own, but pairing it with light sides can elevate the meal. Consider a simple mixed green salad with a tangy vinaigrette or some warm, crunchy tortilla chips for added texture. If you want to keep it cozy, a bowl of black bean soup works beautifully alongside.
Creative Ways to Present
You can turn this dish into a stunning buffet option by serving all the components separately: grilled chicken, veggies, creamy avocado sauce, and grains. Let guests customize their bowls to their liking. Alternatively, serve it in colorful jar salads or mason jars for easy transport and meal prep magic on the go.
Make Ahead and Storage
Storing Leftovers
This Grilled Chicken Bowl with Creamy Avocado Sauce and Veggies Recipe keeps well in the fridge for up to 3 days when stored in an airtight container. Keep the creamy avocado sauce separate in its own container to preserve freshness and prevent the veggies or grains from getting soggy.
Freezing
While the grilled chicken and grains freeze nicely, the fresh veggies and creamy avocado sauce don’t hold up well to freezing. For best results, freeze only the sliced chicken and cooked quinoa or rice in portioned containers. Thaw overnight in the fridge before reheating and assembling your bowl with fresh veggies and sauce.
Reheating
Reheat the chicken and grains gently in the microwave or on the stovetop until warmed through. Then add fresh veggies and drizzle the creamy avocado sauce just before serving. This way, you’ll retain the vibrant textures and flavors that make this bowl so special.
FAQs
Can I use another protein instead of chicken?
Absolutely! This recipe is wonderfully versatile. Try grilled shrimp, steak strips, or even tofu for a vegetarian twist. Just adjust cooking times accordingly to ensure your protein is perfectly cooked.
Is the creamy avocado sauce dairy-free?
By default, the sauce includes Greek yogurt or sour cream, but you can make it dairy-free by swapping in a plant-based yogurt or using a bit of coconut cream. The avocado still provides that incredible creaminess.
Can I prepare the ingredients ahead of time?
Yes, prepping the chicken marinade and chopping the veggies a day ahead saves time. Keep the veggies fresh by storing them in airtight containers, and whip up the creamy avocado sauce just before serving for the best taste and texture.
What if I don’t have a grill?
No grill? No problem! Use a grill pan, cast-iron skillet, or even your oven’s broiler. Just watch the chicken closely to avoid overcooking and get those lovely char marks for that grilled flavor.
How spicy is this dish?
The spice level is mild by default, thanks to the optional chili powder in the marinade. Feel free to adjust the amount or skip it if you prefer a completely mild flavor. You can always add some fresh jalapeños or hot sauce at serving time for extra heat.
Final Thoughts
This Grilled Chicken Bowl with Creamy Avocado Sauce and Veggies Recipe is everything you could want in a meal: fresh, flavorful, nourishing, and downright delicious. It’s the kind of dish that keeps you coming back for more, whether you’re cooking for yourself or sharing with loved ones. Give it a try—you might just find your new favorite bowl to brighten up any day.
Print
Grilled Chicken Bowl with Creamy Avocado Sauce and Veggies Recipe
- Prep Time: 15 minutes plus 30-120 minutes marinating
- Cook Time: 12-14 minutes
- Total Time: approximately 1 hour including marinating
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies is a wholesome, vibrant meal perfect for a nutritious lunch or dinner. Tender, marinated grilled chicken is complemented by a smooth, zesty avocado sauce and a colorful medley of fresh vegetables served over your choice of quinoa, rice, or cauliflower rice. Packed with protein, healthy fats, and fresh produce, it’s an ideal balance of flavors and textures that’s easy to prepare and delightful to eat.
Ingredients
For the Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp chili powder (optional)
- Juice of 1 lime
For the Creamy Avocado Sauce
- 1 ripe avocado
- 1/4 cup Greek yogurt (or sour cream for a richer taste)
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 small clove garlic, minced
- Salt and pepper, to taste
- 2–3 tbsp water (for desired consistency)
For the Veggie Mix
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 bell pepper, sliced
- 1 cup corn kernels (fresh or frozen)
For Garnish and Assembly
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges (for serving)
- 1 1/2 cups cooked quinoa, rice, or cauliflower rice (your choice)
Instructions
- Marinate and Grill the Chicken: In a small bowl, combine olive oil, garlic powder, paprika, cumin, salt, pepper, chili powder (if using), and lime juice to create the marinade. Mix thoroughly.
- Marinate the Chicken: Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over the chicken, seal, and refrigerate for at least 30 minutes or up to 2 hours to enhance flavor.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill chicken breasts for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes before slicing.
- Make the Creamy Avocado Sauce: In a blender or food processor, combine avocado, Greek yogurt, lime juice, olive oil, minced garlic, salt, and pepper. Blend until smooth. Adjust thickness by adding water one tablespoon at a time until desired consistency is reached.
- Adjust Sauce Seasoning: Taste the avocado sauce and add more salt, pepper, or lime juice as needed to balance the flavors.
- Prepare the Veggies: In a large bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, and corn kernels. Toss gently to combine.
- Season Veggies: Lightly season the vegetable mixture with a pinch of salt, pepper, and a squeeze of lime juice to brighten the flavors.
- Assemble the Bowls – Base: Start by dividing the quinoa, rice, or cauliflower rice evenly into serving bowls as the base layer.
- Add Grilled Chicken: Slice the rested grilled chicken and arrange slices over the grain base in each bowl.
- Add Fresh Veggies: Spoon a generous portion of the fresh veggie mix over the chicken slices.
- Drizzle Sauce: Top each bowl with a generous drizzle of the creamy avocado sauce to add richness and zest.
- Garnish and Serve: Garnish with chopped fresh cilantro or parsley and serve with lime wedges on the side. Enjoy immediately while chicken is warm or pack for a nutritious meal prep.
Notes
- For extra heat, include chili powder in the chicken marinade.
- You can substitute Greek yogurt with sour cream in the avocado sauce for a creamier texture.
- Use cauliflower rice as a low-carb alternative to quinoa or regular rice.
- Marinating the chicken longer (up to 2 hours) enhances flavor but avoid exceeding that time to prevent meat texture changes.
- This recipe is easily doubled to serve more people.
- Grilled leftovers keep well refrigerated for up to 3 days in an airtight container.
