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Viral Grilled Chicken Bowls with Avocado
An easy, nutrient-dense twist on meal prep featuring juicy marinated grilled chicken, charred corn, and creamy dressing.
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
- – 1 tablespoon lime juice
- – 1 tablespoon chopped fresh cilantro
- – Salt and pepper, to taste
Instructions
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1Marinate the Chicken: In a medium-sized mixing bowl, combine the olive oil, freshly squeezed lime juice, minced garlic, smoked paprika, ground cumin, salt, and black pepper. Place the chicken breasts into the marinade, flipping them to guarantee an even coating. Cover the bowl and place it in the refrigerator to marinate for a minimum of 20 minutes, or up to 2 hours.
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2Prepare Grains: Cook your brown rice or quinoa according to the directions on the package. Once fully cooked, gently fluff the grains using a fork and set them aside to cool down slightly.
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3Grill the Chicken: Preheat your outdoor grill or an indoor grill pan over medium-high heat. Grill the marinated chicken breasts for approximately 5 to 6 minutes on each side, or until a meat thermometer inserted into the thickest part registers 165°F (74°C). Pull the chicken off the heat and let it rest undisturbed for 5 minutes before cutting it into slices.
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4Prepare Corn: If you are utilizing fresh corn, place the cobs on the grill alongside the chicken for 8 to 10 minutes until beautifully charred, then carefully slice the kernels off the cob. If you are using frozen corn, ensure it is fully thawed and patted completely dry.
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5Whisk the Dressing: In a small separate bowl, briskly whisk together the plain Greek yogurt, olive oil, fresh lime juice, chopped cilantro, salt, and pepper until the mixture becomes smooth, ribbons, and creamy.
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6Assemble Bowls: Evenly distribute your cooked brown rice or quinoa into serving bowls or meal prep storage containers. Neatly arrange the sliced grilled chicken, sweet corn kernels, fresh avocado slices, finely diced red onion (if desired), and chopped fresh cilantro on top.
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7Dress and Finish: Drizzle the prepared creamy cilantro-lime dressing evenly over the contents of each bowl, and complete the dish with a final squeeze of fresh lime juice. Serve up immediately or seal and store in the refrigerator for your weekly meal prep.
Frequently Asked Questions
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