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This colorful grilled chicken and avocado bowl turns basic ingredients into a super nourishing meal that fights hunger while boosting your health. Mixing lean protein with good fats and crisp veggies creates a tasty, texture-rich dish that'll keep you going all day long.
I whipped up this bowl during a scorching summer when I needed something hearty but cool. These days it's my favorite make-ahead lunch for crazy workdays, and whenever friends try it at my place, they always bug me for how to make it.
Ingredients
- Grilled chicken breast: Gives you filling protein that keeps hunger away and adds that yummy charred taste
- Romaine or mixed greens: Creates a vitamin-packed foundation full of good-for-you stuff
- Ripe avocado: Adds that smooth, buttery feel and heart-friendly fats that really fill you up
- Cherry tomatoes: Pop with juice and brighten everything with their pretty colors
- Cucumber: Brings that cool snap and extra hydration
- Grilled corn: Offers sweet bits and extra chew that finishes the bowl nicely
- Olive oil: Carries healthy fats that help your body soak up all the veggie goodness
- Sea salt: Perks up all the flavors without going overboard
- Black pepper: Gives a tiny kick that works against the cool veggies
- Garlic powder: Flavors the chicken with a nice smell that's not as strong as fresh garlic
- Chili flakes: Add some fire that you can dial up or down how you want
Step-by-Step Instructions
- Prepare the chicken:
- Cover your chicken breast well with sea salt, freshly ground black pepper, and garlic powder on both sides. Warm up your grill or grill pan to medium-high and put on the chicken. Let it cook without touching for 5-6 minutes until you see nice grill lines, then flip and cook another 5-6 minutes until it hits 165°F inside. Don't cook it too long or it'll dry out. Let the chicken sit for at least 5 minutes before cutting so the juices stay in the meat.
- Create the creamy avocado dressing:
- Mix half a ripe avocado with Greek yogurt, fresh lemon juice, chopped garlic, olive oil, salt, and pepper in your blender or food processor. Blend until it's smooth and creamy, taking about 30-60 seconds. You want it runny but still thick. If it's too thick, add water one spoonful at a time until it looks right. You can make this dressing a day early and keep it in a sealed container with plastic wrap pushed right on top to stop it from turning brown.
- Assemble your bowl base:
- Start with a big handful of crispy romaine or mixed greens, around 2 cups per bowl. Toss in your cut cherry tomatoes, spreading them all around. Next, lay sliced cucumber pieces along the edge. Put your grilled corn kernels in one spot of the bowl to make it look nice and colorful. Last, gently add the diced avocado chunks, being careful so they don't get mushy.
- Finish with protein and dressing:
- Put your sliced grilled chicken on top of the veggies, either right in the middle or spread across everything. Pour the avocado dressing all over, starting with about 2 spoonfuls and adding more if you want. If you like things spicy, sprinkle some chili flakes on top for a nice hot contrast to the cool veggies and smooth avocado.
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You Must Know
The avocado really shines in this dish. It shows up twice - in the bowl and the dressing - and its buttery texture makes this healthy meal feel like a treat. I came up with this special dressing mix during a trip to California where all the fresh avocados got me thinking. Now it's my go-to trick for making basic salads taste amazing.
Meal Prep Magic
This bowl works great for meal prep if you plan it right. Make all the parts separately and store them in different containers. Keep the dressing in a sealed jar with plastic wrap pushed down on top to stop air getting in. Put fresh bowls together each day using your ready-made stuff. The chicken and grilled corn stay good for 3-4 days in the fridge, while the cut veggies last 1-2 days. For avocados, either cut them fresh daily or splash cut pieces with extra lemon juice to keep them from turning brown.
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Customization Options
This flexible bowl works with lots of changes based on your diet or what's in your kitchen. If you're vegetarian, swap the chicken for grilled halloumi, crunchy tofu, or a heap of quinoa. If you eat fish, try grilled shrimp or salmon instead for something equally yummy. The veggies can change with the seasons - think roasted sweet potatoes and kale in fall, or asparagus and radishes in spring. If you don't do dairy, use coconut yogurt or more avocado instead of Greek yogurt in the dressing for the same creamy feel.
Serving Suggestions
Eat this bowl right after putting it together to enjoy the nice contrast between hot chicken and cool veggies. For a bigger meal, add a scoop of cooked quinoa, brown rice, or farro at the bottom. This bowl also tastes great with a piece of toasted sourdough rubbed with garlic for soaking up extra dressing. When having friends over, try setting up a make-your-own bowl station with all ingredients separate so everyone can build their perfect bowl. This hands-on serving idea makes gatherings more fun and casual.
Frequently Asked Questions
- → How do I get juicy grilled chicken?
Make sure to season thoroughly with salt, pepper, and your favorite spices. Grill over medium heat for 5-6 minutes on each side until it reaches an internal temp of 165°F.
- → Can the avocado topping be prepped earlier?
Sure thing! Keep it in a sealed container in the fridge for up to 48 hours to keep it fresh.
- → What swaps work for Greek yogurt in the dressing?
You can go with sour cream, plain yogurt, or even non-dairy options like almond yogurt.
- → What can I use instead of romaine lettuce?
Spinach, kale, or even mixed salad greens are perfect alternatives to romaine.
- → What other toppings can I add to this bowl?
You can mix it up with shredded cheese, quinoa, beans, or toasted seeds for extra crunch and flavor.
- → Does this bowl have any kick to it?
It's mild on its own, but for a spicier twist, sprinkle in chili flakes to taste.