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
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
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 39g
- Cholesterol: 95mg
