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In the world of wholesome dining, few dishes can rival the deliciousness and nutritional benefits of a Grilled Chicken Bowl with Creamy Avocado Sauce and Fresh Veggies. This recipe is not just a meal; it’s an experience that combines a symphony of flavors and textures, all while packing a powerful punch of nutrition. Perfect for busy individuals and families alike, this bowl is easy to prepare and offers a satisfying, hearty option that nourishes both body and soul.

Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies

Create a vibrant and satisfying meal with this Grilled Chicken Bowl featuring a creamy avocado sauce and colorful veggies. Perfect for lunch or dinner, this recipe combines marinated grilled chicken, sautéed cherry tomatoes, bell peppers, corn, and black beans, all served over a base of brown rice or quinoa. Drizzle with a luscious avocado sauce, garnish with fresh cilantro, and enjoy a burst of flavor with every bite. A healthy and delicious option for everyone!
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Ingredients
  

For the Grilled Chicken:

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lime

For the Creamy Avocado Sauce:

1 ripe avocado

½ cup Greek yogurt

1 tablespoon lime juice

1 clove garlic, minced

Salt and pepper to taste

Water as needed for consistency

For the Veggies:

1 cup cherry tomatoes, halved

1 bell pepper (red, yellow, or green), diced

1 cup corn (fresh or canned)

1 cup black beans, rinsed and drained

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro for garnish

For Serving:

Cooked brown rice or quinoa

Lime wedges

Instructions
 

Marinate the Chicken:

    In a bowl, combine olive oil, garlic powder, smoked paprika, lime juice, salt, and pepper. Add the chicken breasts and coat well. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge.

      Prepare the Creamy Avocado Sauce:

        In a blender, combine the avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth. If the sauce is too thick, add a little water to reach your desired consistency. Set aside.

          Grill the Chicken:

            Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side or until fully cooked and juices run clear. Once done, let the chicken rest for a few minutes before slicing.

              Sauté the Veggies:

                In a large skillet, heat olive oil over medium heat. Add the cherry tomatoes, bell pepper, corn, and black beans. Season with salt and pepper. Sauté for 5-7 minutes until the veggies are tender but still crisp. Remove from heat.

                  Assemble the Grilled Chicken Bowl:

                    In serving bowls, place a base of brown rice or quinoa. Top with sautéed veggies and sliced grilled chicken. Drizzle with the creamy avocado sauce and garnish with fresh cilantro.

                      Serve with Lime Wedges:

                        Squeeze fresh lime juice over the bowl for an extra zing of flavor. Enjoy your delicious grilled chicken bowl!

                          Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4