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
Scale
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.
