Name: Loaded Grilled Chicken Bowl: A Flavor-Packed, Nutritious Meal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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; 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; 2 large sweet potatoes, cut into fries; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; Salt and pepper, to taste; 2 cups cooked quinoa or brown rice; 2 cups fresh spinach or mixed greens

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

Scale

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.
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