Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies 🥑🍗
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories per Serving: ~450
Ingredients
For the Chicken:
🍗 Chicken Breast: 2, seasoned with your favorite spices (e.g., paprika, garlic powder, salt, and pepper)
🛢️ Olive Oil: 2 tbsp
For the Veggies:
🥗 Lettuce: 2 cups, chopped
🍅 Tomatoes: 1 cup, diced
🥒 Cucumber: 1 cup, sliced
🌽 Corn: 1/2 cup, grilled or canned
For the Creamy Avocado Sauce:
🥑 Avocado: 1, ripe
🍋 Lemon Juice: 1 tbsp
🧄 Garlic: 1 clove, minced
🌿 Cilantro: 1/4 cup, chopped
💧 Greek Yogurt: 1/4 cup (or dairy-free yogurt for a vegan option)
🧂 Salt & Pepper: To taste
Directions
Grill the Chicken:
Coat the chicken breasts in olive oil and spices. Heat a grill pan over medium-high heat and cook the chicken for 6-8 minutes per side, until fully cooked. Let it rest for 5 minutes, then slice.
Prepare the Veggies:
Toss lettuce, tomatoes, cucumber, and grilled corn in a large bowl.
Make the Creamy Avocado Sauce:
In a blender or food processor, combine avocado, lemon juice, garlic, cilantro, Greek yogurt, and a pinch of salt and pepper. Blend until smooth.
Assemble the Bowl:
Divide the veggie mixture between two bowls. Add sliced chicken on top and drizzle with the creamy avocado sauce.
Garnish & Serve:
Sprinkle with chili flakes or crushed black pepper for an extra kick. Enjoy!
Notes & Variations
Swap chicken with grilled tofu or shrimp for variety.
Add cooked quinoa or brown rice for more carbs.
Mix in roasted red peppers for extra flavor!