Grilled Chicken Power Bowl is a nutrient-packed and delicious meal that’s perfect for lunch or dinner, ideal as a Nutritious Meal Prep. Featuring juicy grilled chicken, creamy guacamole, and a vibrant mix of fresh veggies, this power bowl is both satisfying and full of flavor. It’s a wholesome meal that’s easy to prepare and sure to keep me energized throughout the day.
Why You’ll Love Grilled Chicken Power Bowl
I absolutely love this Grilled Chicken Power Bowl because it’s a perfect balance of protein, healthy fats, and fresh veggies, making it a standout Nutritious Meal Prep. The grilled chicken is perfectly seasoned with garlic powder and paprika, while the quinoa provides a hearty base. The fresh veggies—cherry tomatoes, cucumber, corn, and black beans—add a satisfying crunch and burst of color. And let’s not forget the creamy guacamole, which elevates the entire dish with its rich and zesty flavors. It’s the ideal healthy meal when I need something quick, nutritious, and delicious.
Ingredients for Grilled Chicken Power Bowl
Here’s what you’ll need for Grilled Chicken Power Bowl (serves 2):
Bowl:
- 2 chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup cooked quinoa
- ½ cup cherry tomatoes, halved
- 1 cup mixed greens (e.g., spinach or arugula)
- ¼ red onion, thinly sliced
- ½ cucumber, sliced
- ¼ cup corn kernels (fresh or frozen)
- ¼ cup black beans, rinsed and drained
Guacamole:
- 1 ripe avocado, mashed
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- 1 tsp hot sauce (optional)
Equipment:
- Grill or grill pan
- Medium bowl
- Fork (for mashing avocado)
- Knife and cutting board
Ingredient Tips:
- Chicken: Breasts for lean protein; thighs for juicier flavor.
- Quinoa: Pre-cooked saves time; rinse before cooking for best texture.
- Greens: Spinach or arugula for tenderness; kale for heartier texture.
- Guacamole: Use ripe avocado for creaminess; adjust hot sauce to taste.
- Beans: Black beans for mild flavor; pinto beans as a substitute.
Directions for Grilled Chicken Power Bowl
Let’s create this vibrant Grilled Chicken Power Bowl!
Grill the Chicken
- I preheat the grill or grill pan to medium-high heat (about 400°F).
- I season 2 chicken breasts with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, salt, and pepper.
- I grill for 6–7 minutes per side until fully cooked (165°F internally).
Prepare the Guacamole
- While the chicken grills, I mash 1 avocado in a medium bowl and mix with 1 tbsp lime juice, 1 tbsp chopped cilantro, and 1 tsp hot sauce (if using).
- I set aside the guacamole.
Assemble the Base
- I divide 1 cup cooked quinoa between two bowls as the base for the Grilled Chicken Power Bowl.
Add Veggies
- I top each bowl with ½ cup mixed greens, ¼ cup halved cherry tomatoes, ¼ cup sliced cucumber, 2 tbsp sliced red onion, 2 tbsp corn kernels, and 2 tbsp black beans, arranging for a colorful presentation.
Add Chicken and Guacamole
- I slice the grilled chicken and place it atop the veggies.
- I add a generous scoop of guacamole to each Grilled Chicken Power Bowl.
Garnish and Serve
- I garnish with extra cilantro, if desired, and serve immediately for a fresh, nutritious meal.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Calories: ~500 kcal per serving
- Macros per Serving: 50g carbs, 35g protein, 20g fat, 10g fiber
Variations for Grilled Chicken Power Bowl
Try these twists on Grilled Chicken Power Bowl:
- Hearty Boost: Add roasted sweet potatoes or a boiled egg for a more filling Nutritious Meal Prep.
- Vegan Option: Swap chicken for grilled tofu or tempeh for a plant-based Nutritious Meal Prep.
- Spicy Kick: Mix jalapeño slices into the guacamole or sprinkle chili flakes over the bowl.
- Grain Swap: Use brown rice or farro instead of quinoa for variety.
- Dressing Twist: Drizzle with tahini or Greek yogurt dressing for extra creaminess.
Serving Ideas:
- Pair with Layla Cooks’ Sweet Chili Chicken for a protein-packed meal plan.
- Serve with a side of fresh fruit for a refreshing Nutritious Meal Prep complement.
- Enjoy with sparkling water with lemon for a light, hydrating pairing.
Storage
- I store leftover Grilled Chicken Power Bowl components in separate airtight containers in the refrigerator for up to 2 days to maintain freshness.
- I reheat the chicken and quinoa in the microwave for 1–2 minutes, then add cold guacamole and veggies to preserve their texture.
- I avoid freezing due to the fresh veggies and guacamole, which don’t freeze well.
FAQs :
Here are answers to some common questions about this recipe:
How do I know when the chicken is fully cooked?
I check the internal temperature of the chicken with a meat thermometer. It should reach 165°F. If I don’t have a thermometer, I can cut the chicken open to make sure it’s no longer pink inside.
Can I make this bowl ahead of time?
Yes, I can prep most of the ingredients ahead of time, including grilling the chicken and cooking the quinoa. Just assemble the bowls when I’m ready to eat and add the fresh guacamole.
Can I use brown rice instead of quinoa?
Absolutely! If I prefer brown rice or have it on hand, I can easily swap it in place of quinoa.
How can I make the guacamole spicier?
I can add more hot sauce or include some finely chopped jalapeños for an extra kick.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as I make sure to use certified gluten-free ingredients like quinoa and avoid any gluten-containing condiments or toppings.
More Chicken Recipes You’ll Love
- Chicken Rollatini
- Baked Cream Cheese Chicken
- Garlic Parmesan Chicken Pasta Bake
- Garlic Parmesan Chicken Tenders
- Bang Bang Chicken Bowls
Conclusion
This Grilled Chicken Power Bowl is one of my go-to meals for a quick, nutritious, and satisfying dish. With its hearty protein, fresh veggies, and creamy guacamole, it’s a bowl full of flavor and goodness. It’s not only easy to make but also versatile enough to adapt to my personal tastes. Whether I’m looking for a healthy lunch or a filling dinner, this recipe has me covered!
lled Chicken Power Bowl with Guacamole & Veggies
Ingredients
- 2 chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup cooked quinoa
- 1 cup mixed greens such as spinach or arugula
- 1/2 cup cherry tomatoes halved
- 1/2 cucumber sliced
- 1/4 red onion thinly sliced
- 1/4 cup corn kernels fresh or frozen
- 1/4 cup black beans rinsed and drained
- 1 ripe avocado mashed
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1 teaspoon hot sauce optional
Instructions
- Preheat the grill or grill pan to medium-high heat.
- Season the chicken breasts with olive oil, salt, pepper, garlic powder, and paprika.
- Grill the chicken for 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F).
- While the chicken is grilling, prepare the guacamole by mashing the avocado and mixing it with lime juice, chopped cilantro, and hot sauce (if using). Set aside.
- Assemble the bowl by placing a base of cooked quinoa in the center of each bowl.
- Top with a handful of mixed greens, cherry tomatoes, cucumber, red onion, corn, and black beans.
- Slice the grilled chicken and arrange it on top of the veggies.
- Add a generous scoop of guacamole to each bowl and garnish with extra cilantro if desired.
- Serve immediately and enjoy!
Notes
- For a heartier meal, add roasted sweet potatoes or a boiled egg on top.
- For a vegan option, replace the grilled chicken with grilled tofu or tempeh.
- To make it spicier, add a few slices of jalapeño to the guacamole or sprinkle chili flakes over the bowl.
- This dish can be stored in the fridge for up to 2 days, but it’s best enjoyed fresh.
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