Description
Packed with bold flavors, fresh veggies, and a creamy avocado sauce, this vibrant bowl is a satisfying, nutrient-rich meal you’ll crave again and again! Perfect for meal prep, a quick lunch, or a hearty dinner, this dish is loaded with lean protein, fiber, and healthy fats to keep you feeling full and energized.
Ingredients
Scale
For the Chicken:
- 2 chicken breasts (seasoned with paprika, garlic powder, salt, and black pepper)
- 2 tablespoons olive oil
For the Veggies:
- 2 cups chopped lettuce
- 1 cup diced tomatoes
- 1 cup sliced cucumber
- ½ cup grilled or canned corn kernels
For the Creamy Avocado Sauce:
- 1 ripe avocado
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- ¼ cup chopped cilantro
- ¼ cup Greek yogurt (or dairy-free yogurt for a vegan option)
- Salt and freshly cracked black pepper, to taste
Instructions
Step 1: Grill the Chicken
- Prepare the chicken: Rub the chicken breasts with olive oil, ensuring they are well-coated.
- Season the chicken: Sprinkle paprika, garlic powder, salt, and black pepper evenly over both sides of the chicken.
- Heat the grill: Preheat a grill pan or outdoor grill to medium-high heat.
- Cook the chicken:
- Place the chicken on the grill and cook for 6–8 minutes per side.
- Avoid moving it too much to get a nice, even char.
- Check doneness: The internal temperature should reach 165°F (74°C). Use a meat thermometer for accuracy.
- Rest the chicken: Remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips. This helps retain its juiciness.
Step 2: Prep the Veggies
- Wash and dry the vegetables: Rinse the lettuce, tomatoes, cucumber, and corn thoroughly. Pat them dry with a paper towel.
- Chop and slice:
- Lettuce: Chop into bite-sized pieces.
- Tomatoes: Dice them into small chunks.
- Cucumber: Slice into thin rounds or half-moons.
- Corn: If using canned corn, drain and rinse. If using fresh corn, grill it lightly for extra flavor.
- Mix the veggies: In a large mixing bowl, toss together the lettuce, tomatoes, cucumber, and corn.
Step 3: Make the Creamy Avocado Sauce
- Prepare the avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
- Add flavor boosters: Toss in the lemon juice, minced garlic, chopped cilantro, Greek yogurt, salt, and pepper.
- Blend until smooth:
- If the mixture is too thick, add a splash of water to reach a drizzling consistency.
- Blend until you get a creamy, smooth texture.
- Taste and adjust: Add more salt, lemon juice, or cilantro as needed for balance.
Step 4: Assemble the Bowls
- Divide the veggie mixture between two serving bowls.
- Add the grilled chicken: Arrange the sliced grilled chicken on top of the veggies.
- Drizzle the sauce: Pour a generous amount of the creamy avocado sauce over the chicken and vegetables.
Step 5: Garnish & Serve
- Enhance the flavor: Sprinkle with chili flakes or crushed black pepper for a spicy kick.
- Add crunch: Garnish with toasted sesame seeds or pumpkin seeds for extra texture.
- Serve immediately and enjoy your Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies while fresh!
Notes
- Grill alternative: If you don’t have a grill, you can pan-sear the chicken in a nonstick skillet over medium-high heat.
- Make it vegan: Replace the chicken with grilled tofu and use dairy-free yogurt for the sauce.
- Storage tips:
- Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days.
- Avocado sauce: Best used fresh but can be stored in an airtight container for 1-2 days with plastic wrap pressed directly on the surface to prevent browning.
- Veggies: Keep them separate and assemble just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450
- Sodium: 450mg
- Protein: 40g
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