lled Chicken Power Bowl with Guacamole & Veggies
A nutrient-packed and delicious meal featuring juicy grilled chicken, creamy guacamole, and a vibrant mix of fresh veggies. Perfect for lunch or dinner.
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.