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Grilled Chicken Bowls with Avocado and Corn

A vibrant and healthy summer bowl featuring grilled chicken, creamy avocado, and sweet corn, perfect for meal prep and customizable for every taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Swap with thighs for extra juiciness
  • 2 pieces avocados, diced Consider using lime juice for zest
  • 1 cup sweet corn Fresh, grilled, or frozen works well
  • 1 cup cherry tomatoes, halved Diced bell peppers can be added for crunch
  • 2 cups cooked quinoa or brown rice For a healthier twist, use cauliflower rice
  • to taste olive oil
  • to taste salt and pepper
Optional Toppings
  • cilantro
  • lime wedges
  • feta cheese

Method
 

Preparation
  1. In a bowl, drizzle olive oil over the chicken breasts, then season generously with salt and pepper. Let them marinate while you prepare the grill.
  2. Preheat your grill to medium-high heat.
Grilling
  1. Grill the chicken for about 6-7 minutes on each side or until cooked through (the internal temperature should reach 165°F). Remove from heat and let it rest.
Cooking Quinoa/Rice
  1. If you haven't already, cook your quinoa or brown rice according to package instructions.
Prep Veggies
  1. While the chicken is resting, dice the avocados and halve the cherry tomatoes.
Assemble Bowls
  1. In each bowl, start with a generous scoop of quinoa or rice. Slice the grilled chicken, placing it atop the grain, then add the diced avocado, corn, and cherry tomatoes.
  2. Drizzle with additional olive oil if desired and sprinkle any optional toppings like cilantro or feta cheese.

Notes

Store leftover bowls in airtight containers in the refrigerator for up to 3 days. For fresh avocado, store it separately and add just before eating. Prep ingredients at the start of the week for easy assembly.