Print

Easy Summer Meal Prep Grilled Chicken Bowls with Avocado and Corn

Print Recipe

These grilled chicken bowls are packed with flavor and perfect for summer meal prep, featuring juicy chicken, creamy avocado, and sweet corn.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 2 tablespoons olive oil
  • Juice of 1 lime (about 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup cooked brown rice or quinoa (about 185 g cooked)
  • 1 ripe avocado, sliced
  • 1 cup fresh or frozen corn kernels (about 150 g)
  • 1/4 cup red onion, finely diced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1/2 lime for drizzling
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon olive oil, for dressing
  • 1 tablespoon lime juice, for dressing
  • 1 tablespoon chopped fresh cilantro, for dressing
  • Salt and pepper, to taste for the dressing

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the olive oil, lime juice, minced garlic, smoked paprika, cumin, salt, and black pepper. Add the chicken breasts and coat them thoroughly in the marinade. Cover or seal the bowl with plastic wrap and place it in the fridge for at least 30 minutes.
  2. Prepare the Grains: Cook the brown rice or quinoa according to the package instructions. Once done, fluff it up with a fork and let it cool slightly.
  3. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Add the marinated chicken breasts and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let them rest for about 5 minutes.
  4. Prepare Your Veggies: While the chicken rests, slice your avocado, dice the red onion, and chop the cilantro. Optional: grill the corn for added flavor.
  5. Mix the Yogurt Dressing: In a small bowl, whisk together the Greek yogurt, olive oil, lime juice, chopped cilantro, salt, and pepper.
  6. Assemble the Bowls: In meal prep containers or bowls, start with a base of either brown rice or quinoa, then slice the grilled chicken and place it on top. Add the corn, avocado, red onion, and a sprinkle of fresh cilantro. Drizzle some dressing over the top.

Notes

These bowls can be prepared a few days in advance and stored in the fridge. Keep the dressing separate until it’s time to eat.

Nutrition

Keywords: meal prep, grilled chicken, summer recipes, healthy bowls, avocado corn

Find it online: https://platefulkitchen.com/easy-summer-grilled-chicken-bowls-avocado-corn/