Spicy Chicken Power Bowl with Avocado Crema
This vibrant bowl features tender spicy grilled chicken, roasted veggies, and hearty grains topped with a cooling avocado crema. It’s healthy, satisfying, and layered with fresh textures — perfect for lunch or dinner when you want something nourishing with a kick.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
For the Spicy Chicken
2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp chili powder
½ tsp cumin
¼ tsp garlic powder
¼ tsp black pepper
½ tsp salt
½ tsp red pepper flakes
1 tbsp lemon or lime juice
For the Bowl
1 cup cooked quinoa, brown rice, or couscous
1 cup mixed greens or spinach
½ cup roasted sweet potatoes, cubed
½ cup roasted chickpeas or black beans
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 tbsp olive oil, for drizzling
For the Avocado Crema
1 ripe avocado
2 tbsp Greek yogurt
1 tbsp lime juice
1 small garlic clove
1 tbsp olive oil
2 tbsp fresh cilantro or parsley, chopped
Salt and pepper, to taste
1–2 tbsp water, to thin if needed
Instructions
Prepare the Chicken Marinade:
In a bowl, mix olive oil, paprika, chili powder, cumin, garlic powder, pepper, salt, red pepper flakes, and lemon juice.
Coat chicken evenly and marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
Cook the Chicken:
Grill or pan-sear the chicken over medium-high heat for 5–6 minutes per side, until golden and cooked through (internal temp 165°F / 74°C).
Let rest 5 minutes, then slice.
Make the Avocado Crema:
In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, olive oil, cilantro, salt, and pepper.
Blend until smooth and creamy. Add a splash of water if needed to thin.
Assemble the Power Bowls:
Start with a base of quinoa or rice.
Add greens, roasted sweet potatoes, chickpeas (or beans), tomatoes, and red onion.
Top with sliced spicy chicken.
Drizzle generously with avocado crema.
Serve:
Garnish with extra herbs or a sprinkle of feta (optional).
Serve warm or at room temperature.
Notes & Tips
For a Mediterranean twist, swap chili powder for harissa or smoked paprika and top with crumbled feta and olives.
Make it vegetarian by swapping chicken with roasted cauliflower or grilled halloumi.
Store leftover crema in an airtight container with plastic wrap pressed against the surface (to prevent browning).
Nutritional Information
Calories: ~520 kcal
Protein: 38 g
Fat: 22 g
Carbs: 38 g
Fiber: 9 g
Sodium: moderate