Description
A wholesome, colorful, and delicious bowl packed with grilled chicken, fresh veggies, and a creamy avocado sauce. This nutrient-rich recipe is perfect for a quick lunch or dinner.
Ingredients
Units
Scale
For the Chicken:
- 2 chicken breasts, seasoned with paprika, garlic powder, salt, and pepper
- 2 tbsp olive oil
For the Veggies:
- 2 cups lettuce, chopped
- 1 cup tomatoes, diced
- 1 cup cucumber, sliced
- 1/2 cup grilled or canned corn
For the Creamy Avocado Sauce:
- 1 ripe avocado
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Greek yogurt (or dairy-free yogurt for vegan)
- Salt and pepper, to taste
Instructions
Grill the Chicken:
- Coat chicken breasts in olive oil and spices.
- Heat a grill pan over medium-high heat. Grill chicken for 6-8 minutes per side, or until fully cooked.
- Let the chicken rest for 5 minutes before slicing.
2. Prepare the Veggies:
- Toss lettuce, tomatoes, cucumber, and corn in a large bowl.
3. Make the Creamy Avocado Sauce:
- Combine avocado, lemon juice, garlic, cilantro, Greek yogurt, salt, and pepper in a blender or food processor. Blend until smooth.
4. Assemble the Bowl:
- Divide the veggie mixture between two bowls.
- Top with sliced grilled chicken and drizzle with the creamy avocado sauce.
5. Garnish & Serve:
- Sprinkle with chili flakes or crushed black pepper for extra flavor.
- Serve and enjoy!
Notes
- Substitute chicken with grilled tofu, shrimp, or chickpeas for variety.
- Add a base of quinoa, brown rice, or cauliflower rice for extra bulk.
- Include roasted red peppers or avocado slices for more flavor layers.
Nutrition
- Serving Size: 1 bowl
- Calories: ~450-500 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg