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Grilled Chicken Power Bowl with Guacamole Veggies
I think we can all agree on something. Some days you want to eat healthy, but the thought of another sad, wilted salad just makes you want to order a pizza instead.
It’s that moment where you stand in front of the fridge, wanting something vibrant and filling, but everything feels like so much work or just plain boring. I’ve been there more times than I can count.
This bowl is the answer to that. It’s the “I want to feel good but also eat something genuinely delicious” meal. It’s packed with flavor, textures, and good-for-you stuff that actually keeps you full.
So let’s make something that won’t make you feel like you’re missing out. Because you’re not. This is an upgrade.
What You’ll Need
Here’s the breakdown of everything for the different parts of the bowl. Don’t let the list scare you; it’s mostly simple stuff!
For the Grilled Chicken Marinade:
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For the Guacamole Veggies:
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1 cup corn (frozen or canned works fine)
- 1 tablespoon olive oil
- Salt and pepper
For the Guacamole:
- 2 ripe avocados
- Juice of 1/2 lime
- 1/4 cup chopped cilantro
- 1/4 teaspoon garlic powder
- A pinch of salt
For the Bowl Base:
- 2 cups cooked quinoa or brown rice
- Optional toppings: extra cilantro, a dollop of Greek yogurt or sour cream, salsa
Tools Required
You don’t need a professional kitchen for this, just a few basics.
- Grill or Grill Pan (a regular skillet works too!)
- Large Bowl (for marinating)
- Cutting Board
- Sharp Knife
- Tongs
- Small Bowl (for the guac)
- Measuring Spoons
Pro Tips
I’ve made this bowl a ton, and I’ve learned a few things that take it from good to great.
1. Don’t Skip the Marinade Time
Seriously. Even 30 minutes makes a world of difference. The lime juice and spices get into the chicken and make it so much more flavorful and tender. If you have a few hours, even better. It’s the easiest way to avoid dry, boring chicken.
2. Get a Good Char on Your Veggies
Don’t be afraid of high heat. You want those peppers and onions to get a little blackened on the edges. That char adds a smoky, sweet flavor that you just can’t get from steaming or boiling. Let them sit on the grill or in the hot pan without moving them too much.
3. Season in Layers
This is a general cooking secret. Don’t just season the chicken. Add a little salt and pepper to your veggies while they cook. Make sure your quinoa or rice is seasoned. Taste your guacamole and adjust the salt. Each component should taste good on its own. When you combine them, it’s amazing.
4. The Avocado Secret
When you make the guacamole, mash the avocados with the lime juice first before adding anything else. The acid from the lime helps slow down the browning process. Then, gently fold in the other ingredients. Don’t overmix it; a little chunkiness is a good thing.
Step-by-Step Instructions
Alright, let’s get this done. It’s easier than it looks.
Step 1: Get the Chicken Ready
In a large bowl, mix together the olive oil, lime juice, chili powder, cumin, smoked paprika, and garlic powder. Add the chicken breasts and toss them until they’re completely coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or up to 4 hours.
Step 2: Prep the Base and Veggies
While the chicken is marinating, cook your quinoa or brown rice according to the package directions. In another bowl, toss your sliced peppers, onion wedges, and corn with 1 tablespoon of olive oil and a sprinkle of salt and pepper.
Step 3: Grill Everything
Preheat your grill or a large skillet over medium-high heat. Place the chicken on the grill and cook for about 6-8 minutes per side, until it’s cooked through and has nice grill marks. The internal temperature should be 165°F. Once cooked, remove it from the grill and let it rest for a few minutes before slicing.
Step 4: Cook the Veggies
While the chicken is resting, throw your veggies on the grill or in the pan. Cook them for about 5-7 minutes, tossing occasionally, until they’re tender and slightly charred. You want them soft but with a little bit of a bite left.
Step 5: Make the Guacamole
In a small bowl, mash the avocados with a fork. Squeeze in the lime juice and stir. Then, gently mix in the chopped cilantro, garlic powder, and salt. Taste and add more salt or lime if it needs it.
Step 6: Assemble Your Power Bowl
Time to build! Divide the cooked quinoa or rice between two bowls. Top it with the charred veggies and the sliced grilled chicken. Add a big scoop of your fresh guacamole right in the middle. Garnish with extra cilantro or a dollop of Greek yogurt if you like.
Nutritional Breakdown (Approximate)
This is just an estimate, as it can change based on your specific ingredients and portion sizes. But it gives you a good idea!
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~650 kcal |
| Protein | ~45g |
| Carbohydrates | ~55g |
| Fat | ~30g |
| Fiber | ~15g |
Substitutions and Variations
This bowl is super flexible. Don’t be afraid to swap things out based on what you have or what you like.
Protein Swaps
- Steak: Use flank or skirt steak with the same marinade.
- Shrimp: Marinate for only 15-20 minutes and grill for 2-3 minutes per side.
- Tofu: Use extra-firm tofu, press it well, and marinate it just like the chicken.
- Chickpeas: For a plant-based option, toss a can of drained chickpeas with the spices and roast them until crispy.
Diet-Specific Ingredient Swaps
You can easily adapt this recipe for different dietary needs.
| Original Ingredient | Low-Carb / Keto Swap | Vegan Swap |
|---|---|---|
| Chicken | Keep as is | Extra-firm tofu or chickpeas |
| Quinoa / Rice | Cauliflower rice | Keep as is |
| Corn | Omit or use zucchini | Keep as is |
Make Ahead & Meal Prep Tips
This is a fantastic recipe for meal prep. Cook a big batch on Sunday and have lunches ready for a few days.
Cook the chicken and quinoa ahead of time and store them in separate airtight containers in the fridge. Chop your veggies and store them raw. The guacamole is best made fresh, but you can get away with making it a day ahead if you press plastic wrap directly onto the surface to keep air out.
When you’re ready to eat, just assemble the cold ingredients and quickly reheat the chicken and veggies.
Cooking Time Efficiency
The key to making this quickly is multitasking. Here’s a quick guide to what you can do while other things are happening.
| While This is Happening… | …You Can Be Doing This |
|---|---|
| Chicken is marinating | Cook the quinoa/rice |
| Quinoa/rice is cooking | Chop all your veggies |
| Chicken is grilling | Make the guacamole |
| Chicken is resting | Grill your veggies |
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to store the guacamole separately if you can, as it will brown over time.
To reheat, you can microwave the bowl for a minute or two. Or, you can even eat it cold! It’s surprisingly good as a chilled salad, especially on a hot day.
Frequently Asked Questions
Q1. I don’t have a grill. What can I do?
Ans: No problem! A cast-iron skillet or a regular non-stick pan works great. Heat it over medium-high heat with a little oil and cook the chicken and veggies in it. You’ll still get a nice sear.
Q2. My chicken always comes out dry. Help!
Ans: The two biggest culprits are overcooking and not letting it rest. Use a meat thermometer to check for doneness (165°F in the thickest part). And always, always let it rest for 5-10 minutes before you slice it. This lets the juices redistribute.
Q3. How do I pick a ripe avocado?
Ans: A ripe avocado will yield to firm, gentle pressure. It should feel slightly soft but not mushy. If you pop the little stem cap off the top, it should be green underneath. If it’s brown, the avocado is likely overripe.
Q4. Can I use a different grain instead of quinoa or rice?
Ans: Absolutely. Farro, barley, or even just a bed of chopped lettuce would be great. Use whatever you enjoy or have on hand.
Wrapping Up
And there you have it. A power bowl that’s actually powerful, full of flavor, and something to look forward to eating.
It’s all about making food that serves your body and also makes you happy. This one definitely checks both boxes for me.
So give it a try! And if you do, I’d love to hear how it went. Let me know in the comments if you made any fun substitutions or have any questions. Enjoy!
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