Grilled Chicken Avocado Salsa Bowl
This Grilled Chicken Avocado Salsa Bowl is a wholesome, high-protein meal that blends the smoky flavors of grilled chicken with creamy avocado salsa, fresh veggies, and a hearty grain base. It’s vibrant, healthy, and satisfying — ideal for lunch, dinner, or meal prep.
Time Required:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 bowls
Ingredients:
For the Grilled Chicken:
2 large chicken breasts (about 1.5 lbs)
2 tablespoons olive oil or olive oil spray
Juice of 1 lime
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
For the Avocado Salsa:
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno, deseeded and minced (optional)
Juice of 1 lime
Salt to taste
For the Bowl Base:
2 cups cooked brown rice or quinoa
1 cup canned black beans, rinsed and drained
1 cup corn (grilled, canned, or frozen)
1 cup shredded romaine lettuce or baby spinach
Lime wedges (for serving)
Instructions:
Marinate and Cook the Chicken:
In a bowl, combine olive oil, lime juice, garlic, paprika, cumin, chili powder, salt, and pepper. Coat the chicken in the marinade and let it sit for at least 15 minutes (or refrigerate for up to 2 hours for more flavor).
Grill over medium-high heat for 6 to 7 minutes per side until the chicken is fully cooked and has nice grill marks. Let it rest for 5 minutes before slicing.
Prepare the Avocado Salsa:
In a mixing bowl, combine diced avocados, halved cherry tomatoes, red onion, cilantro, jalapeno, and lime juice. Season with salt and gently toss to combine. Set aside.
Assemble the Bowls:
Divide cooked rice or quinoa among 4 bowls. Top each with black beans, corn, and greens. Add sliced grilled chicken and a generous scoop of avocado salsa. Serve with lime wedges.
Notes and Tips:
For a lighter version, use cauliflower rice instead of brown rice or quinoa.
If making ahead, store chicken and avocado salsa separately to preserve freshness.
Avocado salsa is best fresh but can be stored for 1 day with extra lime juice to reduce browning.
Add a dollop of Greek yogurt or drizzle of hot sauce for extra flair.
Want it spicy? Keep the jalapeno seeds or add a dash of cayenne to the chicken marinade.
Frequently Asked Questions
Q: Can I use leftover chicken?
A: Yes! Grilled, baked, or rotisserie chicken works perfectly.
Q: Can I skip the grain base?
A: Definitely. Swap rice/quinoa for chopped greens or shredded cabbage for a low-carb version.
Q: Is the salsa necessary?
A: The avocado salsa adds freshness and creaminess, but you can sub in guacamole or store-bought pico de gallo.
Q: Can I grill the chicken indoors?
A: Yes! Use a stovetop grill pan or cast iron skillet for similar results.
