Description
This Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies is a wholesome and vibrant meal that combines perfectly seasoned grilled chicken, fresh crunchy vegetables, and a smooth, tangy avocado sauce. Served over a base of quinoa, rice, or cauliflower rice, it’s a balanced dish packed with flavors and nutrients, ideal for a quick lunch or dinner.
Ingredients
Scale
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)
For Assembly and Garnish
- 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 the Chicken: In a small bowl, mix olive oil, garlic powder, paprika, cumin, salt, black pepper, chili powder (if using), and lime juice to create the marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish, pour the marinade over, seal, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor infusion.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the chicken breasts for 5-7 minutes on each side until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes before slicing.
- Prepare 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, adding water a tablespoon at a time to reach desired consistency.
- Adjust Seasoning: Taste the sauce and adjust salt, pepper, or lime juice as needed for balanced flavor.
- Prepare the Veggies: In a large bowl, combine the cherry tomatoes, diced cucumber, sliced red onion, sliced bell pepper, and corn kernels. Toss evenly.
- Season Veggies: Lightly season the vegetable mixture with a pinch of salt, pepper, and a squeeze of lime juice to enhance their natural flavors.
- Assemble the Bowl – Base: Start by placing 3/4 cup of cooked quinoa, rice, or cauliflower rice into each serving bowl as the base.
- Assemble the Bowl – Chicken: Arrange the sliced grilled chicken evenly over the grain or rice base.
- Assemble the Bowl – Veggies: Add a generous portion of the seasoned fresh veggies atop the chicken and base.
- Add Avocado Sauce: Drizzle the creamy avocado sauce over the assembled ingredients to complement the flavors.
- Garnish and Serve: Finish by garnishing with chopped fresh cilantro or parsley and adding lime wedges on the side. Serve immediately while chicken is warm or store properly for meal prep.
Notes
- Marinate the chicken for longer (up to 2 hours) for deeper flavor absorption.
- You can substitute the Greek yogurt in the avocado sauce with sour cream for a richer taste.
- Use fresh or frozen corn kernels; if frozen, thaw before combining with veggies.
- Cauliflower rice is a great low-carb and gluten-free base alternative.
- Adjust chili powder quantity based on your preferred spice level.
- Store leftovers in an airtight container and consume within 2-3 days for best freshness.
