Epic Grilled Chicken Bowl with Creamy Avocado Sauce

If you’re looking for a meal that’s fresh, flavorful, and packed with nutrients, this Epic Grilled Chicken Bowl is exactly what you need. With smoky, perfectly grilled chicken, roasted sweet potatoes, crisp steamed broccoli, and juicy cherry tomatoes, this bowl is a balanced and satisfying option for lunch or dinner. The real star? A creamy avocado sauce that ties everything together with its rich, tangy, and herbaceous goodness.

Perfect for meal prep, quick weeknight dinners, or a healthy post-workout meal, this dish is a great way to enjoy a wholesome, protein-packed meal without compromising on flavor. Let’s dive into this delicious recipe and create a bowl that’s both nourishing and utterly delicious!

Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and straightforward steps make this dish accessible to all skill levels.
• Packed with Flavor: Smoky, spiced chicken meets a rich and zesty avocado sauce.
• Nutrient-Dense: Protein, fiber, and healthy fats come together for a balanced meal.
• Meal Prep Friendly: Make ahead and enjoy throughout the week.
• Customizable: Easily swap ingredients to suit your dietary preferences.

Ingredients You’ll Need

For the Grilled Chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin
• Salt and pepper, to taste

For the Creamy Avocado Sauce:

• 2 ripe avocados
• ½ cup plain Greek yogurt
• 1 tbsp lime juice
• 1 clove garlic, minced
• 2 tbsp fresh cilantro, chopped
• Salt and pepper, to taste

For the Veggie Base:

• 1 cup cooked quinoa or brown rice
• 1 cup roasted sweet potatoes, cubed
• 1 cup broccoli florets, steamed
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper, to taste

Step-By-Step Instructions

1. Marinate & Grill the Chicken

1. In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper to create a spice rub.
2. Coat the chicken breasts with the spice mixture, ensuring even coverage.
3. Heat a grill or grill pan over medium heat.
4. Cook the chicken for 6-7 minutes per side until golden brown and cooked through (internal temp of 165°F/75°C).
5. Let the chicken rest for 5 minutes before slicing into thin strips.

2. Prepare the Veggies

• Roasted Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20 minutes until tender and lightly crisp.
• Steamed Broccoli: Steam the broccoli florets for 5-7 minutes until bright green and slightly tender.
• Cherry Tomatoes: Halve the cherry tomatoes and set aside.

3. Make the Creamy Avocado Sauce

1. In a food processor or blender, combine avocados, Greek yogurt, lime juice, minced garlic, cilantro, salt, and pepper.
2. Blend until smooth, adding water (1 tbsp at a time) to reach your desired consistency.

4. Assemble the Bowl

1. Start with a base of quinoa or brown rice.
2. Add roasted sweet potatoes, steamed broccoli, and cherry tomatoes.
3. Top with sliced grilled chicken.
4. Drizzle generously with the creamy avocado sauce.

5. Serve & Enjoy

• Garnish with extra cilantro or lime wedges for an added burst of freshness.
• Enjoy immediately or store leftovers for meal prep!

Recipe Variations & Customizations

Make it Low-Carb

• Swap quinoa or rice for cauliflower rice or shredded cabbage.
• Reduce the sweet potatoes or replace them with extra broccoli or spinach.

Spice It Up

• Blend a jalapeño into the avocado sauce for a spicy kick.
• Add red pepper flakes to the chicken marinade.

Vegetarian Option

• Replace the grilled chicken with roasted chickpeas or grilled tofu.
• Marinate the tofu with the same spice mix for added flavor.

Extra Protein Boost

• Add a soft-boiled egg or a handful of toasted almonds for an extra protein punch.

Meal Prep & Storage Tips

• Store separately: Keep the chicken, veggies, and sauce in separate airtight containers for up to 4 days.
• Reheat properly: Warm the chicken and veggies in the microwave or on the stovetop before assembling.
• Avocado sauce freshness: Store in an airtight container with plastic wrap pressed against the surface to prevent browning.

What to Serve with This Grilled Chicken Bowl?

• A side of mixed greens for extra freshness.
• A warm tortilla to turn it into a wrap.
• A light vinaigrette drizzle if you want an extra layer of flavor.
• Print
  

  Epic Grilled Chicken Bowl with Creamy Avocado Sauce

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  • Author: Fadi Alaydi
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

  Print Recipe

  Pin Recipe

  Description

  A fresh, flavorful, and nourishing meal featuring smoky grilled chicken, roasted sweet potatoes, crisp broccoli, and juicy cherry tomatoes. Topped with a creamy avocado sauce, this balanced bowl is perfect for a satisfying lunch or dinner.

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  Ingredients

  Scale 1x2x3x

  For the Grilled Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • Salt and pepper, to taste

  For the Creamy Avocado Sauce:

  • 2 ripe avocados
  • ½ cup plain Greek yogurt
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • 2 tbsp fresh cilantro, chopped
  • Salt and pepper, to taste

  For the Veggie Base:

  • 1 cup cooked quinoa or brown rice
  • 1 cup roasted sweet potatoes, cubed
  • 1 cup broccoli florets, steamed
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper, to taste

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  Instructions

  • Marinate & Grill the Chicken: In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Coat the chicken breasts with the spice rub. Heat a grill or grill pan over medium heat and cook for 6-7 minutes per side until golden brown and fully cooked (165°F internal temperature). Let rest for 5 minutes before slicing.

  • Prepare the Veggies: Toss cubed sweet potatoes with olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for 20 minutes until tender. Steam the broccoli for 5-7 minutes until bright green and slightly tender. Halve the cherry tomatoes.

  • Make the Avocado Sauce: In a food processor, blend avocados, Greek yogurt, lime juice, garlic, cilantro, salt, and pepper until smooth. Add water, 1 tbsp at a time, to reach the desired consistency.

  • Assemble the Bowl: Start with a base of quinoa or brown rice. Layer on roasted sweet potatoes, steamed broccoli, and cherry tomatoes. Top with sliced grilled chicken and drizzle with the creamy avocado sauce.

  • Serve & Enjoy: Garnish with extra cilantro or lime wedges for added freshness.

  Notes

  • Swap quinoa for cauliflower rice for a low-carb option.
  • Blend a jalapeño into the avocado sauce for a spicy twist.
  • For a vegetarian version, replace chicken with roasted chickpeas or grilled tofu.
  • Store leftovers in separate airtight containers for up to 4 days.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes