Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 2

Calories per Serving: ~450

Ingredients

For the Chicken:

Chicken Breast: 2, seasoned with your favorite spices (e.g., paprika, garlic powder, salt, and pepper)

Olive Oil: 2 tbsp

For the Veggies:

Lettuce: 2 cups, chopped

Tomatoes: 1 cup, diced

Cucumber: 1 cup, sliced

Corn: 1/2 cup, grilled or canned

For the Creamy Avocado Sauce:

Avocado: 1, ripe

Lemon Juice: 1 tbsp

Garlic: 1 clove, minced

Cilantro: 1/4 cup, chopped

Greek Yogurt: 1/4 cup (or dairy-free yogurt for a vegan option)

Salt & Pepper: To taste

Directions

Grill the Chicken:

Coat the chicken breasts in olive oil and spices. Heat a grill pan over medium-high heat and cook the chicken for 6-8 minutes per side, until fully cooked. Let it rest for 5 minutes, then slice.

Prepare the Veggies:

Toss lettuce, tomatoes, cucumber, and grilled corn in a large bowl.

Make the Creamy Avocado Sauce:

In a blender or food processor, combine avocado, lemon juice, garlic, cilantro, Greek yogurt, and a pinch of salt and pepper. Blend until smooth.

Assemble the Bowl:

Divide the veggie mixture between two bowls. Add sliced chicken on top and drizzle with the creamy avocado sauce.

Garnish & Serve:

Sprinkle with chili flakes or crushed black pepper for an extra kick. Enjoy!

Notes & Variations

Swap chicken with grilled tofu or shrimp for variety.

Add cooked quinoa or brown rice for more carbs.

Mix in roasted red peppers for extra flavor!