Looking for a meal that’s both satisfying and nutritious? This Loaded Grilled Chicken Bowl is the perfect combination of smoky, juicy chicken, creamy avocado salsa, crispy sweet potato fries, and a wholesome base of greens and quinoa. It’s a vibrant, balanced meal that delivers bold flavors and essential nutrients, making it ideal for a hearty lunch or a wholesome dinner.
Whether you’re fueling up after a workout, meal-prepping for the week, or simply craving a fresh and delicious dish, this recipe is sure to satisfy. Let’s dive into how you can make this mouthwatering bowl at home!
Why You’ll Love This Loaded Grilled Chicken Bowl
- Packed with Protein & Nutrients – Lean grilled chicken, avocado, and quinoa make this bowl a powerhouse of essential nutrients.
- Full of Bold Flavors – The combination of smoky paprika, fresh lime juice, and creamy avocado adds depth to every bite.
- Customizable & Versatile – Swap ingredients to fit your dietary preferences or use what you have on hand.
- Perfect for Meal Prep – Easily prep the ingredients in advance for a quick and healthy meal any day of the week.
Ingredients
For the Grilled Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp chili powder (optional)
- Salt and pepper, to taste
For the Avocado Salsa
- 2 ripe avocados, diced
- 1 medium tomato, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt, to taste
For the Sweet Potato Fries
- 2 large sweet potatoes, cut into fries
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
For the Bowl Base
- 2 cups cooked quinoa or brown rice
- 2 cups fresh spinach or mixed greens
Step-by-Step Instructions
1. Prepare the Sweet Potato Fries
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread them on a baking sheet in a single layer.
- Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
2. Marinate & Grill the Chicken
- In a small bowl, mix together olive oil, smoked paprika, garlic powder, cumin, chili powder (if using), salt, and pepper.
- Rub the mixture all over the chicken breasts.
- Heat a grill or grill pan over medium heat.
- Cook the chicken for 6-7 minutes per side until fully cooked (internal temperature should reach 165°F/75°C).
- Let the chicken rest for 5 minutes, then slice into thin strips.
3. Make the Avocado Salsa
- In a bowl, gently combine diced avocado, tomato, red onion, cilantro, lime juice, and salt.
- Stir lightly to keep the avocado chunks intact.
- Set aside while assembling the bowl.
4. Assemble the Bowl
- Divide cooked quinoa or brown rice evenly between serving bowls.
- Add a handful of fresh spinach or mixed greens to each bowl.
- Top with sliced grilled chicken.
- Spoon a generous amount of avocado salsa on top.
- Serve with a side of crispy sweet potato fries.
5. Serve & Enjoy!
- Garnish with extra lime wedges or fresh cilantro if desired.
- Enjoy immediately while everything is fresh and warm.
Customization & Variations
This recipe is already packed with flavor, but here are some ways to switch it up:
Low-Carb Option: Replace quinoa or rice with cauliflower rice for a lighter alternative.
Spicy Kick: Add a drizzle of chipotle sauce, hot sauce, or sriracha for extra heat.
Extra Protein: Toss in a soft-boiled egg or black beans for added protein.
Crunch Factor: Sprinkle some toasted pumpkin seeds or crushed tortilla chips for texture.
Dairy Boost: Add a handful of crumbled feta or shredded cheese for extra richness.
Meal Prep & Storage Tips
This grilled chicken bowl is a fantastic meal prep option. Here’s how to store each component properly:
- Grilled Chicken: Store in an airtight container in the refrigerator for up to 4 days.
- Avocado Salsa: Best eaten fresh, but you can store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.
- Sweet Potato Fries: Store in an airtight container and reheat in the oven or air fryer for best results.
- Quinoa/Rice & Greens: Store separately and assemble just before eating.
To meal prep, keep the ingredients separated until ready to serve, then mix and match throughout the week!
Print
Loaded Grilled Chicken Bowl: A Flavor-Packed, Nutritious Meal
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A vibrant, nutrient-packed meal featuring smoky grilled chicken, creamy avocado salsa, crispy sweet potato fries, and a wholesome base of quinoa and greens. 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
- 1 tsp cumin
- ½ tsp chili powder (optional)
- Salt and pepper, to taste
For the Avocado Salsa:
- 2 ripe avocados, diced
- 1 medium tomato, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt, to taste
For the Sweet Potato Fries:
- 2 large sweet potatoes, cut into fries
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
For the Bowl Base:
- 2 cups cooked quinoa or brown rice
- 2 cups fresh spinach or mixed greens
Instructions
-
Prepare the Sweet Potato Fries: Preheat the oven to 425°F (220°C). Toss sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until crispy.
-
Marinate & Grill the Chicken: In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, chili powder (if using), salt, and pepper. Rub the mixture all over the chicken breasts. Heat a grill or grill pan over medium heat. Cook the chicken for 6-7 minutes per side until fully cooked (internal temperature should reach 165°F/75°C). Let the chicken rest for 5 minutes, then slice into thin strips.
-
Make the Avocado Salsa: In a bowl, gently mix diced avocado, tomato, red onion, cilantro, lime juice, and salt. Stir lightly to keep the avocado chunks intact. Set aside.
-
Assemble the Bowl: Divide cooked quinoa or brown rice evenly between serving bowls. Add a handful of fresh spinach or mixed greens to each bowl. Top with sliced grilled chicken, then spoon a generous amount of avocado salsa over it. Serve with crispy sweet potato fries on the side.
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Serve & Enjoy: Garnish with extra lime wedges or fresh cilantro if desired and serve immediately.
Notes
- Swap quinoa or rice for cauliflower rice for a low-carb option.
- Add a drizzle of spicy mayo or chipotle sauce for extra flavor.
- Store each component separately for meal prep and assemble before eating.
- Reheat sweet potato fries in an oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes