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Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies

  • Author: Chef Mia

Description

Packed withbold flavors,fresh veggies, and acreamy avocado sauce, this vibrant bowl is asatisfying, nutrient-rich mealyou’ll crave again and again! Perfect for meal prep, a quick lunch, or a hearty dinner, this dish is loaded withlean protein, fiber, and healthy fatsto keep you feeling full and energized.

Ingredients

Scale
  • 2chicken breasts(seasoned withpaprika, garlic powder, salt, and black pepper)
  • 2 tablespoonsolive oil
  • 2 cupschopped lettuce
  • 1 cupdiced tomatoes
  • 1 cupsliced cucumber
  • ½ cupgrilled or canned corn kernels
  • 1ripeavocado
  • 1 tablespoonfresh lemon juice
  • 1garlic clove,minced
  • ¼ cupchopped cilantro
  • ¼ cupGreek yogurt(ordairy-free yogurtfor a vegan option)
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Prepare the chicken: Rub thechicken breastswitholive oil, ensuring they are well-coated.
  2. Season the chicken: Sprinklepaprika, garlic powder, salt, and black pepperevenly over both sides of the chicken.
  3. Heat the grill: Preheat agrill pan or outdoor grilltomedium-high heat.
  4. Cook the chicken:Place the chicken on the grill and cook for6–8 minutes per side.Avoid moving it too much to get a nice, even char.
  5. Place the chicken on the grill and cook for6–8 minutes per side.
  6. Avoid moving it too much to get a nice, even char.
  7. Check doneness: The internal temperature should reach165°F (74°C). Use a meat thermometer for accuracy.
  8. Rest the chicken: Remove the chicken from the grill and let itrest for 5 minutesbefore slicing it into strips. This helps retain its juiciness.
  9. Wash and dry the vegetables: Rinse thelettuce, tomatoes, cucumber, and cornthoroughly. Pat them dry with a paper towel.
  10. 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.
  11. Lettuce: Chop into bite-sized pieces.
  12. Tomatoes: Dice them into small chunks.
  13. Cucumber: Slice into thin rounds or half-moons.
  14. Corn: If using canned corn, drain and rinse. If using fresh corn, grill it lightly for extra flavor.
  15. Mix the veggies: In alarge mixing bowl, toss together thelettuce, tomatoes, cucumber, and corn.
  16. Prepare the avocado: Cut theavocadoin half, remove the pit, and scoop the flesh into ablender or food processor.
  17. Add flavor boosters: Toss in thelemon juice, minced garlic, chopped cilantro, Greek yogurt, salt, and pepper.
  18. Blend until smooth:If the mixture is too thick, add asplash of waterto reach a drizzling consistency.Blend until you get acreamy, smooth texture.
  19. If the mixture is too thick, add asplash of waterto reach a drizzling consistency.
  20. Blend until you get acreamy, smooth texture.
  21. Taste and adjust: Add moresalt, lemon juice, or cilantroas needed for balance.
  22. Divide the veggie mixturebetween twoserving bowls.
  23. Add the grilled chicken: Arrange the slicedgrilled chickenon top of the veggies.
  24. Drizzle the sauce: Pour a generous amount of thecreamy avocado sauceover the chicken and vegetables.
  25. Enhance the flavor: Sprinkle withchili flakesorcrushed black pepperfor a spicy kick.
  26. Add crunch: Garnish withtoasted sesame seedsorpumpkin seedsfor extra texture.
  27. Serve immediatelyand enjoy yourEpic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggieswhile fresh!

Notes

Grill alternative: If you don’t have a grill, you canpan-searthe chicken in a nonstick skillet overmedium-high heat.
Make it vegan: Replace thechickenwithgrilled tofuand usedairy-free yogurtfor the sauce.
Storage tips:Chicken: Store cooked chicken in an airtight container in the fridge for up to4 days.Avocado sauce: Best used fresh but can be stored in an airtight container for1-2 dayswith plastic wrap pressed directly on the surface to prevent browning.Veggies: Keep them separate and assemble just before serving to prevent sogginess.
Chicken: Store cooked chicken in an airtight container in the fridge for up to4 days.
Avocado sauce: Best used fresh but can be stored in an airtight container for1-2 dayswith plastic wrap pressed directly on the surface to prevent browning.
Veggies: Keep them separate and assemble just before serving to prevent sogginess.

Nutrition

  • Calories: 450
  • Protein: 40g

Find it online: https://exorecipes.com/epic-grilled-chicken-bowl-with-creamy-avocado-sauc/