Epic Grilled Chicken Power Bowl with Fresh Guacamole
Overview
Cuisine: American / Tex-Mex
Type: Main Course / Bowl
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Serves: 4 bowls
Difficulty: Easy to Moderate
Nutrition (Per Bowl): ~500-600 calories | 35g protein | 45g carbs | 20g fat (approximate)
Ingredients
For the Grilled Chicken:
2 large boneless skinless chicken breasts (or 4 thighs)
2 tbsp olive oil
1 tbsp lime juice
1 tsp smoked paprika
1 tsp garlic powder
½ tsp chili powder
½ tsp cumin
½ tsp salt
¼ tsp black pepper
For the Fresh Guacamole:
2 ripe avocados
1 small tomato (seeded and diced)
¼ cup red onion (finely diced)
1 tbsp cilantro (chopped)
1 tbsp lime juice
Salt to taste
Optional: ½ jalapeño, minced (for heat)
For the Bowl Base:
2 cups cooked brown rice or quinoa
1 cup canned black beans (rinsed and drained)
1 cup corn kernels (fresh, canned, or thawed frozen)
1 cup cherry tomatoes (halved)
1 cup chopped romaine or mixed greens
½ cup shredded red cabbage (optional)
Lime wedges for garnish
Optional Toppings:
Crumbled feta or cotija cheese
Pickled red onions
Sriracha mayo or chipotle ranch
Tortilla strips
Instructions
1. Marinate the Chicken (10 mins prep, 15 mins rest)
In a bowl, mix olive oil, lime juice, paprika, garlic powder, chili powder, cumin, salt, and pepper.
Pound the chicken slightly for even thickness and coat it in the marinade.
Let it sit for at least 15 minutes (or refrigerate up to 4 hours for more flavor).
2. Cook the Grains (while chicken marinates)
Cook 2 cups brown rice or quinoa according to package instructions.
Season lightly with salt and a squeeze of lime after cooking.
3. Grill the Chicken (15 minutes total)
Preheat a grill or grill pan over medium-high heat.
Cook chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (75°C).
Let rest for 5 minutes, then slice into strips.
4. Make the Guacamole (5 minutes)
Scoop avocado into a bowl and mash it slightly.
Add diced tomato, onion, cilantro, lime juice, and salt.
Optional: add jalapeño for heat.
Stir until just combined – don’t overmix!
5. Assemble the Power Bowl (5 minutes)
In each bowl:
Start with a base of rice/quinoa.
Layer with:
Black beans
Corn
Cherry tomatoes
Greens
Red cabbage (optional)
Top with sliced grilled chicken.
Add a big spoon of fresh guacamole.
Garnish with lime wedges and optional toppings like feta or hot sauce.
Serving Suggestions
Serve warm or at room temperature.
Great for meal prep: Store ingredients separately for up to 4 days in the fridge.
Add a dollop of Greek yogurt or sour cream for creaminess.
Q&A Section
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are juicier and more forgiving on the grill. Just adjust the cooking time slightly (7–8 minutes per side).
Q: Can I make this vegetarian or vegan?
A: Yes! Skip the chicken and add grilled tofu, tempeh, or even roasted sweet potatoes. Use dairy-free toppings to keep it vegan.
Q: How can I make it low-carb?
A: Replace the rice/quinoa with cauliflower rice or chopped greens. Keep the beans minimal or use keto-friendly vegetables.
Q: What’s a good sauce for this bowl?
A: Try:
Chipotle ranch
Avocado crema
Sriracha + mayo
Salsa verde
Q: Can I make this ahead?
A: Yes. Store each component separately. Guacamole is best made fresh, but you can prep everything else in advance.
Q: Is this gluten-free?
A: Yes, this recipe is naturally gluten-free. Just confirm your sauces or seasonings don’t contain gluten.
Storage Tips
Chicken: Store in airtight container for up to 4 days.
Guacamole: Use plastic wrap directly on the surface to prevent browning; best used within 1–2 days.
Grains & veggies: Keep refrigerated separately for freshness.
Pro Tips
Use a meat thermometer for perfectly grilled chicken.
For extra flavor, char the corn in a pan or on the grill.
Add pickled onions or radishes for a tangy crunch.