If you’re craving a meal that’s vibrant, wholesome, and incredibly satisfying, the Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies is about to become your new favorite. Imagine juicy grilled chicken nestled on a bed of fluffy brown rice or quinoa, surrounded by a rainbow of crisp, fresh veggies, all brought together with a dreamy avocado sauce that’s both tangy and rich. This bowl is equal parts nourishing and indulgent—a perfect fusion of flavors and textures that will keep you energized and delighted with every bite. Whether you’re meal-prepping for the week, feeding your family, or just treating yourself to something colorful, this is a dish that truly delivers.

Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies is just how simple and accessible the ingredients are. Each component plays a vital role, adding color, crunch, protein, or a pop of zesty flavor to the final bowl. Here’s what you’ll need to make this meal shine:

Chicken Breasts: The star protein—choose boneless, skinless for quick cooking and juicy results.
Olive Oil: Adds richness and helps the seasonings cling to the chicken for maximum flavor.
Garlic Powder: A punch of savory depth that complements both the chicken and the sauce.
Smoked Paprika: Infuses a subtle smokiness that elevates the grilled chicken beautifully.
Salt and Black Pepper: Essential for balancing and enhancing every other ingredient.
Brown Rice or Quinoa: The wholesome, hearty base—feel free to use whichever you love most.
Cherry Tomatoes: Little bursts of sweetness and juiciness to brighten the bowl.
Cucumber: Crisp and refreshing, adds a cool crunch to each bite.
Shredded Carrots: Bring both color and a subtle earthy sweetness.
Red Cabbage: Vibrant and crunchy, this veggie makes the bowl look as amazing as it tastes.
Fresh Cilantro: A fresh, herbal finish that ties all the flavors together.
Lime Juice: Zesty and tangy, brightens up both the chicken and the sauce.
Ripe Avocado: The creamy heart of the sauce—make sure it’s soft for easy blending.
Greek Yogurt: Adds tang and creaminess to the avocado sauce, making it irresistibly smooth.
Fresh Garlic: A little goes a long way for sharp, aromatic depth in the sauce.
Olive Oil (for sauce): Makes the sauce silky and luscious.
Water: Helps achieve the perfect drizzle-worthy consistency.
Cumin: A warm, earthy spice that gives the sauce its subtle complexity.

How to Make Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies

Step 1: Season and Grill the Chicken

Start by patting your chicken breasts dry and rubbing them with olive oil, garlic powder, smoked paprika, salt, and pepper. This quick marinade ensures every bite is bursting with flavor and will help the chicken get those beautiful grill marks. Fire up your grill or grill pan to medium-high heat, then cook the chicken for about 6 to 7 minutes per side, or until the juices run clear and the internal temperature hits 165°F. Let the chicken rest for a few minutes before slicing—this keeps it super juicy!

Step 2: Make the Creamy Avocado Sauce

While the chicken is sizzling away, turn your attention to the sauce that will bring everything together. In a blender or food processor, combine the ripe avocado, Greek yogurt, minced garlic, lime juice, olive oil, water, cumin, salt, and pepper. Blend until smooth and creamy. If you like your sauce a little thinner, just add an extra splash of water until it’s perfect for drizzling. This sauce is so good, you’ll want to put it on everything!

Step 3: Prep the Veggies

Wash and chop your veggies: halve the cherry tomatoes, dice the cucumber, shred the carrots and red cabbage, and chop the fresh cilantro. Taking a few extra minutes to prep these vegetables ensures every forkful bursts with freshness, crunch, and color—trust me, it makes all the difference.

Step 4: Assemble the Bowls

Now for the fun part! In your favorite serving bowls, layer a generous scoop of cooked brown rice or quinoa. Arrange the grilled chicken slices on top, then pile on the cherry tomatoes, cucumber, carrots, red cabbage, and cilantro. Drizzle everything with your creamy avocado sauce and finish with a squeeze of fresh lime juice. Your Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies is now ready for its grand debut!

How to Serve Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies

Garnishes

A handful of fresh cilantro and a wedge of lime are all you need to make your Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies look and taste restaurant-worthy. For a little extra flair, sprinkle on some toasted sesame seeds or a dusting of smoked paprika right before serving.

Side Dishes

Although this bowl is a complete meal on its own, you can round things out with a side of warm pita bread, baked sweet potato fries, or a simple green salad tossed with the leftover avocado sauce as a dressing. These sides add variety and make the meal feel even more special.

Creative Ways to Present

If you’re entertaining or just want to mix things up, try serving the components of the Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies buffet-style. Let everyone build their own bowl, customizing with their favorite veggies and extra sauce. Or, make mini versions in small bowls for a colorful lunch spread or picnic!

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers, store the chicken, rice or quinoa, veggies, and avocado sauce in separate airtight containers in the fridge. This keeps everything fresh and prevents the veggies from getting soggy. The assembled bowls will last for about 2 to 3 days, but the sauce is best enjoyed within 24 hours to keep its color and flavor vibrant.

Freezing

While the grilled chicken and cooked rice or quinoa freeze beautifully, it’s best to avoid freezing the veggies and avocado sauce. The fresh vegetables lose their crunch in the freezer, and the avocado sauce may brown or separate. Freeze the chicken and grains in separate containers for up to 2 months, then just add fresh veggies and sauce when ready to serve.

Reheating

To reheat, gently warm the chicken and rice or quinoa in the microwave or on the stovetop until heated through. Slice the chicken after reheating to keep it juicy. Assemble your Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies with fresh veggies and sauce for a meal that tastes just-made.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicy and flavorful, and they grill up beautifully. Just adjust the cooking time—thighs may need a couple extra minutes to reach that perfect doneness.

Is there a dairy-free substitute for the Greek yogurt in the avocado sauce?

You can easily swap the Greek yogurt for a dairy-free yogurt alternative, such as coconut or almond yogurt. The sauce will still be creamy and delicious, making your Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies totally dairy-free.

What other grains can I use besides brown rice or quinoa?

Feel free to get creative with your base! Farro, cauliflower rice, or even a bed of leafy greens all work wonderfully. Choose your favorite or whatever you have on hand.

How can I meal prep this bowl for the week?

Grill a batch of chicken, cook your grain of choice, and prep the veggies in advance. Store everything separately and assemble right before eating. The sauce can be made fresh every couple of days to maintain its bright color and taste.

Can I make the avocado sauce ahead of time?

Yes, though it’s best enjoyed the day you make it due to avocado’s tendency to brown. If prepping ahead, store the sauce in an airtight container with plastic wrap pressed directly onto the surface to minimize browning, and give it a good stir before serving.

Final Thoughts

If you’re looking for a meal that’s as nourishing as it is flavorful, the Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies checks all the boxes. Whether you’re serving it for dinner, prepping lunches, or sharing with friends, this bowl promises to brighten up your table and satisfy every craving. Give it a try—you might just find yourself making it on repeat!

Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies Recipe

4.9 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 2 bowls 1x
Diet: Non-Vegetarian

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Description

This Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies is a nutritious, flavorful, and easy-to-make meal perfect for lunch or dinner. Featuring marinated grilled chicken breasts served over a bed of brown rice or quinoa alongside fresh, crunchy vegetables and topped with a rich, creamy avocado sauce, this dish offers a well-balanced combination of protein, healthy fats, and fiber. It’s a wholesome gluten-free recipe that’s perfect for meal prep or a quick nutritious meal.

Ingredients

Scale

Chicken and Bowl

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 cups cooked brown rice or quinoa
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup shredded carrots
1/2 cup red cabbage, shredded
1/4 cup fresh cilantro, chopped
Juice of 1 lime

Creamy Avocado Sauce

1 ripe avocado
1/2 cup plain Greek yogurt
1 clove garlic, minced
Juice of 1 lime
2 tablespoons olive oil
2 tablespoons water (or more to thin)
1/4 teaspoon cumin
Salt and pepper to taste

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Instructions

Prepare the Grill and Chicken: Preheat your grill or grill pan over medium-high heat. Rub the chicken breasts evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper to season thoroughly.
Grill the Chicken: Place the seasoned chicken on the grill and cook for 6 to 7 minutes on each side, or until the chicken is fully cooked and the internal temperature reaches 165°F. Once done, remove from heat and let it rest for 5 minutes to retain juices.
Make the Avocado Sauce: While the chicken is cooking, combine the ripe avocado, Greek yogurt, minced garlic, lime juice, olive oil, water, cumin, salt, and pepper in a blender or food processor. Blend until smooth and creamy, adjusting water quantity to achieve your desired consistency.
Assemble the Bowls: In serving bowls, layer the cooked brown rice or quinoa as the base. Top with sliced grilled chicken, halved cherry tomatoes, diced cucumber, shredded carrots, shredded red cabbage, and chopped fresh cilantro.
Finish and Serve: Drizzle each bowl generously with the creamy avocado sauce and finish with a squeeze of fresh lime juice for added zest. Serve immediately to enjoy at its freshest.

Notes

Swap brown rice with cauliflower rice for a low-carb, keto-friendly option.
The creamy avocado sauce can double as a delicious dip or salad dressing.
For added spice, consider sprinkling a pinch of chili flakes on the chicken before grilling.
Use quinoa instead of brown rice to add more protein and a different texture.
Ensure the avocado is ripe for the creamiest sauce texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: American