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Easy Summer Meal Prep Grilled Chicken Bowls with Avocado and Corn
A vibrant, high-protein meal prep staple pairing smoky grilled chicken breasts with sweet charred corn and creamy avocado over wholesome grains.
Ingredients
- – 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
- – 2 tablespoons olive oil
- – Juice of 1 lime (about 2 tablespoons)
- – 2 cloves garlic, minced
- – 1 teaspoon smoked paprika
- – 1/2 teaspoon ground cumin
- – Salt and freshly ground black pepper, to taste
- – 1 cup cooked brown rice or quinoa (about 185 g cooked)
- – 1 ripe avocado, sliced
- – 1 cup fresh or frozen corn kernels (about 150 g)
- – 1/4 cup red onion, finely diced (optional)
- – 1/4 cup fresh cilantro, chopped
- – Juice of 1/2 lime for drizzling
- – 2 tablespoons plain Greek yogurt (or dairy-free coconut yogurt for vegan)
- – 1 tablespoon olive oil
Instructions
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1Inside a medium-sized container, combine the olive oil, fresh lime juice, chopped garlic, smoked paprika, cumin, salt, and pepper with a whisk. Place the chicken breasts into this mixture, flipping them over to ensure everything is covered. Seal the container and place it in the refrigerator to marinate for a minimum of 20 minutes up to 2 hours.
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2Prepare your selection of brown rice or quinoa following the standard packaging steps. Toss the grains lightly with a fork once they finish cooking and allow them to rest until they reach room temperature.
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3Bring your outdoor grill or indoor ribbed skillet up to a medium-high temperature setting. Sear the marinated meat for 5-6 minutes on each side, ensuring the thickest portion reaches an internal temperature of 165°F (74°C). Take the meat off the fire and let it rest undisturbed for 5 minutes before cutting it into strips.
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4If you are using fresh corn on the cob, roast it right on the grates next to the poultry for 8-10 minutes until a light char forms, then slice the kernels away from the center. If you are opting for frozen corn, ensure it is completely thawed and dried with a paper towel.
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5In a separate small dish, vigorously whisk the Greek yogurt, olive oil, citrus juice, chopped cilantro, salt, and pepper together until a velvety, uniform sauce forms.
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6Distribute the room-temperature grains evenly into your storage containers or serving bowls. Arrange the carved chicken strips, charred corn, avocado segments, chopped red onion (if desired), and fresh cilantro across the surface.
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7Pour the prepared cilantro-lime emulsion across the top of each serving bowl and finish the presentation with a final squeeze of fresh citrus juice. Enjoy the dish immediately or pack it away in the fridge for your weekly meal prep lunches.
Frequently Asked Questions
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