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Easy summer meal prep grilled chicken recipe for quick and healthy dinners

Grilled Chicken Bowls with Avocado and Corn

These grilled chicken bowls are a refreshing and nourishing meal featuring juicy chicken, creamy avocado, and sweet corn, perfect for warm evenings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Lunch, Meal Prep
Cuisine American
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the Chicken Marinade

  • 2 pieces boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 2 tablespoons olive oil (adds moisture and richness)
  • 2 tablespoons juice of lime (about 1 lime, adds brightness)
  • 2 cloves garlic, minced (enhances flavor)
  • 1 teaspoon smoked paprika (offers a subtle smokiness)
  • 1/2 teaspoon ground cumin (adds earthiness)
  • to taste salt and freshly ground black pepper (enhances all other flavors)

For the Bowls

  • 1 cup cooked brown rice or quinoa (about 185 g cooked, provides hearty texture)
  • 1 ripe avocado, sliced (adds creaminess)
  • 1 cup fresh or frozen corn kernels (about 150 g, adds sweetness and crunch)
  • 1/4 cup red onion, finely diced (optional, adds sharpness)
  • 1/4 cup fresh cilantro, chopped (adds freshness)
  • 1/2 lime juice for drizzling (adds extra tang)
  • 2 tablespoons plain Greek yogurt (or dairy-free coconut yogurt for vegan, offers creaminess)

Instructions
 

Preparation

  • In a mixing bowl, combine olive oil, lime juice, minced garlic, smoked paprika, ground cumin, and salt and pepper. Whisk until well-blended.
  • Place chicken breasts in the marinade, ensuring they are evenly coated. Marinate for 15 to 30 minutes or refrigerate for a few hours for deeper flavor.

Grilling

  • Preheat your grill or grill pan over medium heat.
  • Add the marinated chicken breasts to the grill. Grill for 6-7 minutes on each side until cooked through and juices run clear.
  • Remove chicken from grill and let it rest for a few minutes before slicing.

Assembly

  • Prepare other ingredients: cut fresh corn off the cob, slice avocado, and chop red onion and cilantro.
  • In bowls, start with a base of brown rice or quinoa. Top with sliced grilled chicken, avocado, corn, red onion, and cilantro.
  • Drizzle the juice of half a lime over the bowls, and add a dollop of Greek yogurt mixed with olive oil and lime juice.

Notes

These bowls are versatile; can be enjoyed for breakfast with a fried egg on top. They make great leftovers and hold up well in the fridge.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 2g
Keyword Easy Recipes, Grilled Chicken Bowls, Healthy Bowls, Meal Prep Ideas, Summer Meal Prep
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