Grilled Chicken Bowls with Avocado and Corn
A vibrant and delicious grilled chicken bowl featuring juicy chicken, creamy avocado, and sweet corn, perfect for summer meal prep.
Ingredients
For the Chicken Marinade
- 2 pieces boneless, skinless chicken breasts (about 12 oz / 340 g)
- 2 tablespoons olive oil
- 2 tablespoons lime juice Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
For the Bowls
- 1 cup cooked brown rice or quinoa (about 185 g cooked)
- 1 ripe avocado sliced
- 1 cup fresh or frozen corn kernels (about 150 g)
- 1/4 cup red onion, finely diced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 lime Juice of 1/2 lime for drizzling
- 2 tablespoons plain Greek yogurt or dairy-free coconut yogurt for vegan
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- Salt and pepper, to taste
Instructions
Marinate the Chicken
- In a medium bowl, whisk together the olive oil, lime juice, minced garlic, smoked paprika, ground cumin, salt, and pepper.
- Add the chicken breasts, turning them to coat evenly in the marinade. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours.
Cook the Grains
- Prepare either brown rice or quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
Grill the Chicken
- Preheat your grill or grill pan to medium-high heat. Cook the chicken for about 5-6 minutes on each side, or until it reaches an internal temperature of 165°F (74°C).
Prepare the Corn
- After cooking the chicken, let it rest for 5 minutes before slicing. If using fresh corn, grill it alongside the chicken for 8-10 minutes until lightly charred.
- If using frozen corn, ensure it’s thawed and patted dry.
Make the Dressing
- In a small bowl, whisk together Greek yogurt, olive oil, lime juice, chopped cilantro, salt, and pepper until smooth and creamy.
Assemble the Bowls
- Divide the cooked grains into individual bowls or meal prep containers.
- Top each with sliced grilled chicken, corn kernels, ripe avocado, and diced red onion.
- Drizzle the cilantro-lime dressing over everything and squeeze fresh lime juice on top.
Notes
These bowls are versatile and can be enjoyed warm or cold. Ensure you cool the grains before assembling to avoid sogginess. Use ripe avocado for creaminess.