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.
Ingredients
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
Instructions
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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.
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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.
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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.
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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.
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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