Description
A vibrant and healthy grilled chicken bowl featuring tender marinated chicken, a creamy avocado sauce, and a colorful mix of fresh veggies and grains. Perfect for a nutritious lunch or dinner that’s gluten-free and packed with flavor.
Ingredients
Scale
For the Chicken
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
For the Creamy Avocado Sauce
- 1 ripe avocado
- 1/2 cup plain Greek yogurt or sour cream
- 1 clove garlic, minced
- Juice of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
- Water to thin if needed
For the Bowl
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup corn (grilled or steamed)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, sliced and sautéed or grilled
- 1/4 cup chopped red onion
- Lime wedges and fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lime juice, smoked paprika, cumin, garlic powder, salt, and black pepper. Coat the chicken breasts or thighs evenly with this marinade and let it rest for at least 20 minutes to absorb the flavors.
- Grill the Chicken: Preheat the grill to medium heat. Place the marinated chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Once done, remove from heat and allow the chicken to rest before slicing it thinly.
- Prepare the Avocado Sauce: In a blender or food processor, combine the ripe avocado, Greek yogurt (or sour cream), minced garlic, lime juice, olive oil, chopped cilantro, salt, and pepper. Blend until smooth and creamy. Add water gradually to attain your preferred sauce consistency.
- Assemble the Bowls: Start with a base of cooked rice or quinoa in each bowl. Layer black beans, corn, halved cherry tomatoes, sautéed or grilled red bell pepper slices, and chopped red onion on top. Add the sliced grilled chicken over the vegetables.
- Serve and Garnish: Drizzle the creamy avocado sauce generously over each bowl. Garnish with fresh lime wedges and cilantro for an extra burst of freshness. Serve immediately and enjoy your nutritious grilled chicken bowl.
Notes
- This meal is great for meal prep; store components separately and assemble just before serving to maintain freshness.
- Swap rice or quinoa for cauliflower rice or leafy greens for a low-carb option.
- Add jalapeños or a splash of hot sauce if you like a spicy kick.
