Grilled Chicken Avocado Salsa Bowl
The Grilled Chicken Avocado Salsa Bowl is a hearty, wholesome, and flavor-packed meal bowl combining smoky grilled chicken, creamy avocado salsa, and a vibrant base of grains and veggies. It’s a well-balanced, high-protein, nutrient-dense option that’s perfect for lunch, dinner, or meal prep.
Time Breakdown:
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 total)
2 tbsp olive oil (or spray for lower fat)
Juice of 1 lime
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chili powder
Salt & pepper to taste
For the Avocado Salsa:
2 ripe avocados, diced
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
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 or baby spinach
Lime wedges (for serving)
Instructions:
1. Marinate and Grill the Chicken:
Mix olive oil, lime juice, garlic, paprika, cumin, chili powder, salt, and pepper.
Coat chicken breasts and marinate for at least 15 minutes (or up to 2 hours).
Grill on a grill pan or outdoor grill over medium-high heat for 6–7 minutes per side, or until fully cooked (internal temp: 165°F/74°C).
Let rest for 5 minutes, then slice.
2. Prepare the Avocado Salsa:
Combine diced avocado, tomatoes, onion, cilantro, jalapeno, and lime juice in a bowl.
Gently mix and season with salt. Set aside.
3. Assemble the Bowl:
Start with a base of cooked brown rice or quinoa.
Add black beans, corn, and shredded greens.
Top with sliced grilled chicken and a generous scoop of avocado salsa.
Serve with lime wedges and optional hot sauce.
Notes & Tips:
Meal Prep Tip: Store components separately to keep everything fresh for 3–4 days.
Vegan Swap: Replace chicken with grilled tofu or roasted chickpeas.
Low-Carb Option: Use cauliflower rice instead of grains.
Extra Creamy: Add a dollop of Greek yogurt or cashew sour cream on top.
Make It Spicy: Add hot sauce or sprinkle with chili flakes.
Frequently Asked Questions
Q: Can I make the chicken in a skillet instead of a grill?
A: Yes! Sear in a hot skillet over medium-high heat for 6–7 minutes per side until cooked through.
Q: Can I use store-bought salsa instead of making avocado salsa?
A: You can, but the homemade salsa adds freshness and texture that elevates the dish.
Q: How long does avocado salsa last?
A: Best consumed within 1 day, as avocado can brown. Add lime juice to slow oxidation.
Q: Can I serve it cold?
A: Absolutely! It works well as a cold lunch bowl, especially in warm weather.
Nutritional Information
Protein: 35 g
Carbohydrates: 34 g
Dietary Fiber: 9 g
Sugars :4 g
Total Fat: 26 g
Saturated Fat: 4 g
Sodium :410 mg
Vitamin C :35% DV
Iron :18% DV