Description
This Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies is a vibrant, healthy, and flavorful meal perfect for lunch or dinner. Juicy marinated grilled chicken is paired with a smooth avocado yogurt sauce and fresh mixed vegetables on a base of quinoa, rice, or cauliflower rice. Loaded with protein, fresh produce, and zesty flavors, this bowl is both satisfying and nutritious.
Ingredients
For the Chicken 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 for extra heat)
- 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 Veggies
- 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)
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges (for serving)
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. Mix well to form the marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for a few minutes before slicing.
- Make the Creamy Avocado Sauce: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, olive oil, minced garlic, salt, and pepper. Blend until smooth. If the sauce is too thick, add water a tablespoon at a time until you reach your desired consistency.
- Adjust the Sauce Seasoning: Taste and adjust seasoning, adding more salt, pepper, or lime juice if needed.
- Prepare the Veggies: In a large bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, and corn kernels. Toss to mix evenly.
- Season the Veggies: Lightly season the veggies with a pinch of salt, pepper, and a squeeze of lime juice for extra flavor.
- Assemble the Bowl Base: Start by adding a base of quinoa, rice, or cauliflower rice to each bowl.
- Add Grilled Chicken: Arrange the grilled chicken slices on top of the base.
- Add Veggies and Sauce: Add a generous portion of the fresh veggies to the bowl, and drizzle with the creamy avocado sauce.
- Garnish the Bowl: Garnish with fresh cilantro or parsley and extra lime wedges on the side.
- Serve and Enjoy: Serve immediately while the chicken is still warm, or store in an airtight container for meal prep. This grilled chicken bowl is perfect for a balanced meal that’s both filling and refreshing.
Notes
- Marinate the chicken for up to 2 hours for deeper flavor, but avoid over-marinating to prevent sogginess.
- You can substitute Greek yogurt with sour cream for a richer, creamier sauce.
- Use quinoa, rice, or cauliflower rice based on your dietary preference.
- If you don’t have a grill, use a grill pan or broiler to cook the chicken.
- Adjust spiciness by omitting or adding chili powder to the marinade.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
