Epic Grilled Chicken Bowl with Creamy Avocado Sauce

Why You’ll Love It

✅ Fresh & flavorful
✅ Protein-packed & nutrient-dense
✅ Easy meal prep friendly
✅ Customizable to your taste

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 & pepper, to taste

For the Creamy Avocado Sauce

• 2 ripe avocados

• ½ cup plain Greek yogurt

• 1 tbsp lime juice

• 1 garlic clove, minced

• 2 tbsp fresh cilantro, chopped

• Salt & 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 & pepper, to taste

‍ Step-By-Step Instructions

1. Grill the Chicken

1. Mix olive oil, paprika, garlic powder, cumin, salt & pepper in a bowl.

2. Coat chicken breasts evenly with the spice rub.

3. Heat a grill pan over medium heat.

4. Cook chicken 6–7 minutes per side until golden and cooked through (internal temp 165°F / 75°C).

5. Rest for 5 minutes, then slice.

2. Prepare the Veggies

• Sweet Potatoes: Toss cubes with olive oil, salt, and pepper. Roast at 400°F / 200°C for 20 minutes until tender.

• Broccoli: Steam florets for 5–7 minutes until bright green and slightly tender.

• Tomatoes: Slice in half and set aside.

3. Make the Creamy Avocado Sauce

1. In a blender, combine avocados, Greek yogurt, lime juice, garlic, cilantro, salt, and pepper.

2. Blend until smooth.

3. Add a little water (1 tbsp at a time) if you want a thinner sauce.

4. Assemble the Bowl

1. Start with a base of quinoa or brown rice.

2. Add roasted sweet potatoes, steamed broccoli, and cherry tomatoes.

3. Top with sliced grilled chicken.

4. Drizzle generously with creamy avocado sauce.

5. Garnish & Serve

• Sprinkle fresh cilantro on top.

• Add lime wedges on the side for extra zing.

Variations

• Low-Carb: Swap rice for cauliflower rice.

• Vegetarian: Replace chicken with roasted chickpeas or grilled tofu.

• Spicy: Add jalapeño to the avocado sauce.

Storage & Meal Prep Tips

• Store chicken, veggies, and sauce separately in airtight containers (up to 4 days).

• Reheat chicken & veggies before serving.

• Keep sauce fresh by pressing plastic wrap against the surface to prevent browning.

A perfectly balanced bowl — smoky, creamy, fresh, and nourishing!