Introduction

Craving a fresh, satisfying meal that comes together in a flash? This Ultimate Grilled Chicken Bowl is your answer. Ready in just 30 minutes, it features juicy grilled chicken, vibrant veggies, and a dreamy creamy avocado sauce. For another delicious bowl idea, try this Greek Chicken Bowl With Tzatziki Chickpeas And Feta Recipe. It’s a perfect, protein-packed dinner for any busy night.

Ingredients

Gather these fresh, vibrant ingredients to build your Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies—a perfect harmony of smoky, zesty, and creamy flavors.

• 1 1/2 pounds boneless skinless chicken breasts (about 2–3 breasts)
• 2 tablespoons olive oil
• 2 tablespoons lime juice (about 1 lime)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup white basmati rice
• 2 cups water
• 1 tablespoon olive oil (for rice)
• 1/4 cup chopped fresh cilantro (for rice)
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium zucchini, sliced
• 1 cup frozen or canned corn (drained if canned)
• 1 cup canned black beans, rinsed and drained
• 1 avocado, sliced (for bowl)
• For the Creamy Avocado Sauce: 1 ripe avocado, 1/2 cup plain Greek yogurt, 2 tablespoons lime juice, 2 tablespoons olive oil, 1/4 cup fresh cilantro, 1 garlic clove, salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: This Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies comes together in about 30 minutes, which is roughly 25% faster than many similar bowl recipes that require longer marinating or cooking times.

Step-by-Step Instructions

Step 1 — Marinate the Chicken

Combine olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper in a bowl. Add the chicken breasts or thighs, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or ideally up to 4 hours, for maximum flavor penetration.

Step 2 — Prepare the Veggies & Base

While the chicken marinates, chop your vegetables. Bell peppers, red onion, and zucchini work wonderfully. Toss them lightly in oil, salt, and pepper. Rinse your chosen base—quinoa, brown rice, or greens—and begin cooking according to package directions.

Step 3 — Make the Creamy Avocado Sauce

In a blender or food processor, combine ripe avocado, Greek yogurt (or sour cream), fresh cilantro, lime juice, a garlic clove, salt, and a splash of water. Blend until completely smooth and creamy. Taste and adjust seasoning, then refrigerate until serving.

Step 4 — Grill the Chicken

Preheat your grill or grill pan to medium-high heat (about 400–450°F). Remove chicken from the marinade and grill for 5–7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Let it rest for 5 minutes before slicing.

Tip: Avoid moving the chicken too soon; let it develop those beautiful grill marks for optimal flavor and texture.

Step 5 — Cook the Vegetables

On the same grill or a separate skillet over medium-high heat, cook the seasoned vegetables. Grill or sauté until they are tender-crisp and have a slight char, about 8-10 minutes, turning occasionally.

Step 6 — Assemble Your Epic Grilled Chicken Bowl

Start with a base of cooked quinoa or rice in your bowl. Arrange the sliced grilled chicken and cooked vegetables on top. Add fresh extras like cherry tomatoes, corn, or black beans if desired.

Step 7 — Sauce & Serve

Drizzle the creamy avocado sauce generously over the entire bowl. Garnish with fresh cilantro, a lime wedge, and a sprinkle of cotija or feta cheese. Serve immediately while everything is warm and fresh.

Nutritional Information

Calories	~550 kcal
Protein	~42 g
Carbohydrates	~35 g
Fat	~28 g
Fiber	~9 g
Sodium	~480 mg

Note: These are approximate per-serving values for this Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies, calculated using common ingredients. Actual values can vary based on specific brands and preparation methods.

Healthier Alternatives

• Protein Swap: Try Salmon or Tofu — For a heart-healthy omega-3 boost, grill salmon. For a plant-based option, use extra-firm tofu or tempeh; marinate well for maximum flavor.
• Lower-Carb Base: Cauliflower Rice or Zoodles — Swap the rice for riced cauliflower or spiralized zucchini noodles to significantly reduce carbs and calories while adding veggie volume.
• Dairy-Free Sauce: Coconut Milk Avocado Sauce — Replace yogurt or sour cream in the creamy avocado sauce with unsweetened coconut milk for a rich, dairy-free, and vegan-friendly version.
• Gluten-Free Adaptation: Tamari or Coconut Aminos — Ensure your marinade is gluten-free by using tamari or coconut aminos instead of regular soy sauce, which also lowers sodium.
• Low-Sodium Option: Herb & Citrus Marinade — Skip added salt and use a vibrant blend of fresh herbs (cilantro, parsley), citrus juice, garlic, and black pepper for a bright, flavorful chicken marinade.
• Extra Veggie Power: Roasted Sweet Potato or Bell Peppers — Add roasted sweet potato cubes or a mix of colorful bell peppers to the bowl for more fiber, vitamins, and natural sweetness.
• Lighter Dressing: Greek Yogurt Avocado Sauce — For a higher-protein, lower-fat sauce, use plain non-fat Greek yogurt as the base instead of mayonnaise or full-fat sour cream.
• Nut-Free Topping: Sunflower or Pumpkin Seeds — If avoiding nuts, top your Epic Grilled Chicken Bowl with toasted sunflower or pumpkin seeds for a satisfying crunch.

Serving Suggestions

• For a perfect pairing, serve this Epic Grilled Chicken Bowl with a side of cilantro-lime rice or zesty black bean salad to complement the creamy avocado sauce.
• Transform it into a vibrant, shareable meal for summer gatherings by doubling the recipe and letting guests build their own bowls with extra toppings like pickled onions, cotija cheese, and toasted pepitas.
• This bowl makes an excellent high-protein lunch prep. Store the grilled chicken, chopped veggies, and avocado sauce separately in airtight containers, then assemble just before eating to keep everything fresh.
• For a heartier dinner occasion, add a warm tortilla on the side or crumble some tortilla chips over the top for a satisfying crunch that contrasts the creamy elements.
• Elevate the plating by arranging the ingredients in distinct, colorful sections around the bowl and drizzle the creamy avocado sauce in a zig-zag pattern for a restaurant-quality presentation.
• Lighten it up for a quick, nutritious weeknight meal by serving the grilled chicken and veggies over a bed of crisp romaine or mixed greens instead of grains.

No matter how you serve it, this Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies is a versatile crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Using boneless, skinless chicken breasts straight from the fridge. Fix: Let them sit at room temperature for 15-20 minutes before grilling for more even cooking and juicier results.
• Mistake: Marinating for only 30 minutes. Fix: For maximum flavor, marinate your chicken for at least 2 hours, or ideally overnight, to let the acids and seasonings penetrate deeply.
• Mistake: Overcooking the chicken, leading to a dry, tough texture. Fix: Use an instant-read thermometer and pull the chicken off the grill at 160°F (71°C); it will carry over to a safe 165°F (74°C) as it rests.
• Mistake: Slicing the chicken immediately after grilling. Fix: Always let the chicken rest for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat.
• Mistake: Making the creamy avocado sauce too far in advance. Fix: Prepare the sauce just before serving to prevent oxidation, which turns it an unappetizing brown color.
• Mistake: Using under-ripe avocados for the sauce. Fix: Choose avocados that yield slightly to gentle pressure for a perfectly creamy, lump-free sauce consistency.
• Mistake: Overcrowding the grill with chicken and veggies. Fix: Grill in batches to ensure proper searing and beautiful grill marks, preventing steaming and soggy vegetables.
• Mistake: Dressing the entire bowl assembly in advance. Fix: Keep components like grains, veggies, and sauce separate until ready to eat to maintain ideal textures and a vibrant presentation.
• Mistake: Skimping on seasoning the vegetables before grilling. Fix: Toss veggies in a light coat of oil, salt, and pepper to enhance their natural sweetness and caramelization on the grill.
• Mistake: Building a monotonous bowl with only one texture. Fix: Incorporate a variety of textures—creamy sauce, crunchy veggies, tender chicken, and a chewy grain like quinoa or farro—for a truly epic eating experience.

Storing Tips

• Fridge: Store components separately in airtight containers for up to 3 days. Keep the creamy avocado sauce in a sealed jar with plastic wrap pressed directly on the surface to prevent browning.
• Freezer: For longer storage, freeze the grilled chicken (once cooled) in a freezer bag for up to 3 months. The sauce and fresh veggies do not freeze well.
• Reheat: Reheat chicken in a skillet over medium heat or in the microwave until it reaches an internal temperature of 165°F. Assemble your bowl with fresh or reheated veggies and a fresh dollop of sauce.

For the best texture and food safety, we recommend assembling your Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies just before serving.

Conclusion

This Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies is a complete, flavor-packed meal. If you love this style, try our Glazed Chicken Rice Bowl With Broccoli & Cucumber Recipe next. Give this recipe a try and share your thoughts in the comments!

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Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies

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Pin Recipe

Grilled marinated chicken served over cilantro-lime rice with charred bell peppers, zucchini, black beans, corn, avocado, and a creamy avocado-lime sauce for drizzling.

• Author: Dorothy Miller
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 4 1x
• Method: Main
• Cuisine: Southwest / American

Ingredients

Scale 1x2x3x

• 1 1/2 pounds boneless skinless chicken breasts (about 2–3 breasts)
• 2 tablespoons olive oil
• 2 tablespoons lime juice (about 1 lime)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup white basmati rice
• 2 cups water
• 1 tablespoon olive oil (for rice)
• 1/4 cup chopped fresh cilantro (for rice)
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium zucchini, sliced
• 1 cup frozen or canned corn (drained if canned)
• 1 cup canned black beans, rinsed and drained
• 1 avocado, sliced (for bowl)
• For the Creamy Avocado Sauce: 1 ripe avocado, 1/2 cup plain Greek yogurt, 2 tablespoons lime juice, 2 tablespoons olive oil, 1/4 cup fresh cilantro, 1 garlic clove, salt and pepper to taste

Instructions

1. Make the marinade: whisk 2 tablespoons olive oil, 2 tablespoons lime juice, minced garlic, cumin, chili powder, smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken and marinate at least 30 minutes or up to 4 hours.
2. Cook the rice: heat 1 tablespoon olive oil in a saucepan, add 1 cup basmati rice and toast 1 minute; add 2 cups water, bring to a boil, cover and simmer 15 minutes until water is absorbed; stir in 1/4 cup chopped cilantro and fluff.
3. Prepare the avocado sauce: in a blender combine 1 ripe avocado, 1/2 cup Greek yogurt, 2 tablespoons lime juice, 2 tablespoons olive oil, 1/4 cup cilantro, 1 garlic clove, and salt and pepper; blend until smooth and refrigerate.
4. Grill the vegetables: toss bell peppers, zucchini and corn with a little oil, salt and pepper; grill over medium-high heat until charred and tender, 6–8 minutes; set aside.
5. Grill the chicken: preheat grill to medium-high and grill marinated chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F; let rest 5 minutes then slice.
6. Assemble bowls: divide cilantro-lime rice among bowls, top with sliced grilled chicken, grilled peppers and zucchini, corn, black beans and avocado slices; drizzle with creamy avocado sauce and garnish with extra cilantro and lime wedges.

Notes

1) For extra char, finish vegetables on the hottest part of the grill or use a grill pan. 2) Make the avocado sauce up to 24 hours ahead—press plastic wrap directly on the surface to limit browning. 3) Swap brown rice or quinoa for rice; adjust cooking time accordingly.

Nutrition

• Calories: 650
• Sugar: 4
• Sodium: 650
• Fat: 30
• Saturated Fat: 6
• Unsaturated Fat: 24
• Trans Fat: 0
• Carbohydrates: 55
• Fiber: 9
• Protein: 40
• Cholesterol: 110

FAQs

Can I make the creamy avocado sauce ahead of time?

Yes, you can prepare the creamy avocado sauce up to a day in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to limit air exposure, which prevents browning. Give it a good stir before drizzling it over your Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies.

What are the best vegetables to grill for this bowl?

Firm vegetables like bell peppers, zucchini, red onion, and asparagus work perfectly for grilling. They hold their shape and develop a delicious char that complements the Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies. Just slice them evenly so they cook at the same rate as the chicken.

How can I ensure my grilled chicken stays juicy?

For juicy chicken, marinate it for at least 30 minutes and cook it over medium-high heat until it reaches an internal temperature of 165°F. Let the chicken rest for 5-10 minutes before slicing to allow the juices to redistribute. This step is key for a perfect Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies.