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Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies

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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.

Ingredients

Scale
  • 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

Find it online: https://www.receipster.com/epic-grilled-chicken-bowl-avocado-sauce/

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