Vibrant Chicken Guacamole Power Bowl
Description:
This power-packed bowl is a colorful, nutrient-rich meal perfect for lunch or dinner. Juicy, seasoned chicken sits atop a bed of fresh greens and quinoa, topped with creamy, zesty guacamole. It’s vibrant, satisfying, and full of healthy fats, protein, and fiber. Perfect for meal prep or a quick, wholesome dinner.
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cumin
Salt and pepper, to taste
For the Guacamole:
2 ripe avocados
1 small tomato, diced
¼ cup red onion, finely chopped
1 clove garlic, minced
1 tbsp lime juice
Salt and pepper, to taste
Optional: chopped cilantro
For the Bowl:
2 cups cooked quinoa or brown rice
2 cups mixed salad greens (spinach, arugula, kale)
½ cup corn kernels (fresh, canned, or roasted)
½ cup black beans, drained and rinsed
½ red bell pepper, diced
1 small carrot, shredded
Optional toppings: pumpkin seeds, feta cheese, hot sauce
Instructions:
Prepare the Chicken:
Mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper in a bowl.
Coat chicken breasts evenly with the spice mix.
Heat a skillet over medium heat and cook chicken for 6–7 minutes per side or until fully cooked (internal temp 165°F / 74°C).
Let it rest 5 minutes, then slice thinly.
Make the Guacamole:
Mash the avocados in a bowl.
Stir in tomato, onion, garlic, lime juice, salt, pepper, and cilantro (if using).
Adjust seasoning to taste.
Assemble the Power Bowl:
Start with a base of quinoa or rice in each bowl.
Add a layer of salad greens.
Arrange sliced chicken on top.
Add corn, black beans, bell pepper, and carrot around the bowl.
Top with a generous scoop of guacamole.
Sprinkle optional toppings like pumpkin seeds or feta for extra texture.
Cooking & Prep Time:
Prep Time: 15–20 minutes
Cook Time: 15–20 minutes
Total Time: 30–40 minutes
Servings: 2–3 bowls
Nutrition (Approximate per serving):
Calories: 450–500 kcal
Protein: 35–40g
Carbs: 35–40g
Fat: 18–22g
Fiber: 10g
Q&A:
Q1: Can I make this vegetarian?
A: Absolutely! Replace chicken with roasted chickpeas, tofu, or tempeh for a protein-rich vegetarian option.
Q2: How do I keep the guacamole from turning brown?
A: Squeeze extra lime juice on top and cover tightly with plastic wrap to minimize air exposure.
Q3: Can I prep this in advance?
A: Yes! Cook chicken and quinoa ahead, store separately. Make guacamole fresh or up to a day in advance. Assemble when ready to eat.
Q4: Can I use brown rice instead of quinoa?
A: Definitely. Brown rice, farro, or even cauliflower rice work beautifully.
Q5: Is this keto-friendly?
A: To make it keto-friendly, skip quinoa/rice and use extra greens or cauliflower rice as the base