There is something incredibly satisfying about biting into a wholesome, colorful bowl packed with nutrients and bursting with fresh flavors. The Grilled Chicken Power Bowl with Guacamole & Veggies Recipe brings together perfectly seasoned grilled chicken, creamy homemade guacamole, and a variety of vibrant veggies over a bed of fluffy quinoa. This dish is not just a meal but a celebration of textures, tastes, and colors that will leave you feeling energized and happy. Whether you’re looking for a quick lunch or a nourishing dinner, this recipe is a guaranteed crowd-pleaser that you’ll want to make again and again.
Ingredients You’ll Need
Choosing the right ingredients for the Grilled Chicken Power Bowl with Guacamole & Veggies Recipe is essential because each one plays a unique role in creating balance and excitement in every bite. These simple but thoughtfully selected items combine to bring freshness, protein, creaminess, and a vibrant crunch.
- 2 chicken breasts: The star protein that grills up juicy and flavorful with seasoning.
- 1 tablespoon olive oil: Helps to coat the chicken for grilling and adds a subtle fruity note.
- Salt and pepper: Basic but powerful seasonings to enhance every ingredient’s natural taste.
- 1 teaspoon garlic powder: Introduces a warm, savory flavor to the chicken.
- 1 teaspoon paprika: Adds a smoky, earthy depth that’s irresistible.
- 1 cup cooked quinoa: A nutrient-packed grain base that’s light and fluffy.
- 1 cup mixed greens (such as spinach or arugula): Provides fresh, leafy crunch and a burst of green color.
- 1/2 cup cherry tomatoes, halved: Sweet, juicy pops that brighten the bowl.
- 1/2 cucumber, sliced: Adds crispness and a refreshing coolness.
- 1/4 red onion, thinly sliced: Sharp and slightly sweet for a bit of zing.
- 1/4 cup corn kernels (fresh or frozen): Brings a touch of natural sweetness and texture.
- 1/4 cup black beans, rinsed and drained: Earthy and hearty, boosting fiber and protein.
- 1 ripe avocado, mashed: The creamy base of the guacamole, loaded with healthy fats.
- 1 tablespoon lime juice: Adds brightness and a little zing to the guacamole.
- 1 tablespoon chopped cilantro: Fresh herbaceous notes that tie everything together.
- 1 teaspoon hot sauce (optional): For those who love a little kick, this spiced it up beautifully.
How to Make Grilled Chicken Power Bowl with Guacamole & Veggies Recipe
Step 1: Preheat and Prepare the Grill
Start by heating your grill or grill pan to a nice medium-high heat. This is crucial because a properly heated grill ensures that your chicken gets those beautiful char lines and cooks evenly inside, sealing in all that juicy flavor.
Step 2: Season the Chicken
Rub each chicken breast with olive oil, then sprinkle generously with salt, pepper, garlic powder, and paprika. Don’t be shy here — this seasoning combo is what transforms plain chicken into the flavorful centerpiece of your power bowl.
Step 3: Grill the Chicken
Cook the chicken on the hot grill for about 6 to 7 minutes per side. Use a meat thermometer to check—it should reach an internal temperature of 165°F for perfect doneness. The grill caramelizes the spices on the outside while keeping the meat tender and juicy.
Step 4: Make the Guacamole
While your chicken is grilling, mash your ripe avocado in a bowl and stir in lime juice, cilantro, and hot sauce if you’re feeling adventurous. This fresh guacamole adds creamy richness and a zesty lift that complements the grilled chicken beautifully.
Step 5: Assemble the Power Bowls
Place a hearty scoop of cooked quinoa into the center of each bowl — this will be your nourishing base. Then layer on the mixed greens, cherry tomatoes, cucumber slices, red onion, corn kernels, and black beans, creating a colorful mountain of fresh veggies.
Step 6: Slice and Serve the Chicken
After the chicken has rested for a few minutes to lock in juices, slice it thinly and arrange it neatly on top of your veggie bed. The contrast between the warm, smoky chicken and the cool, crisp vegetables is wonderful.
Step 7: Add the Guacamole and Final Touches
Top each bowl with a generous scoop of your homemade guacamole, and if you like, sprinkle a little extra chopped cilantro to brighten the flavors even further. Your Grilled Chicken Power Bowl with Guacamole & Veggies Recipe is now ready to enjoy!
How to Serve Grilled Chicken Power Bowl with Guacamole & Veggies Recipe
Garnishes
Simple garnishes can take this power bowl to the next level. Sprinkle with extra chopped cilantro or a few lime wedges on the side for an added punch of freshness. If you enjoy a little heat, some sliced jalapeños or a drizzle of your favorite hot sauce will turn up the excitement.
Side Dishes
This bowl is a complete meal on its own but pairs well with light, complementary sides. A crisp green salad with a citrus vinaigrette, or even some warm tortilla chips to scoop up leftover guacamole, make perfect companions. For a cozy touch, a side of black bean soup also works beautifully.
Creative Ways to Present
To wow your friends or family, serve the bowl in individual glass jars to showcase the colorful layers. Alternatively, set up a build-your-own power bowl station with the grilled chicken, guacamole, and veggies in separate bowls — it’s fun and interactive, letting everyone customize their own bowl.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers of this Grilled Chicken Power Bowl with Guacamole & Veggies Recipe, store them separately in airtight containers. Keep the grilled chicken and cooked quinoa in one container, veggies in another, and guacamole in a small container to prevent it from browning. This way, everything stays fresh and ready for your next meal.
Freezing
The grilled chicken and quinoa freeze beautifully if you want to prepare in advance. Portion them out into freezer-safe containers or bags. However, it’s best not to freeze the fresh veggies or guacamole because their texture and color degrade after thawing.
Reheating
When you’re ready to enjoy, gently reheat the chicken and quinoa in a microwave or skillet until warm. Then, assemble the bowl with fresh veggies and guacamole added right before serving for the best flavor and texture.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Brown rice, farro, or couscous are excellent alternatives that will each bring their own texture and flavor to the power bowl.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep. Just keep components like guacamole separate until ready to serve to keep everything fresh.
How spicy is the dish?
The spice level is very mild by default, but you can adjust it easily by adding more hot sauce or pepper to your taste.
Can I make this vegan?
Sure thing! Simply replace the grilled chicken with roasted chickpeas or tofu, and you’ll still have a satisfying and protein-packed bowl.
What’s the best way to grill the chicken if I don’t have a grill pan?
You can use a regular frying pan on medium-high heat, a broiler, or even bake the chicken in the oven at 400°F for 20-25 minutes until cooked through.
Final Thoughts
It’s hard to go wrong with a bowl this vibrant, flavorful, and nourishing. The Grilled Chicken Power Bowl with Guacamole & Veggies Recipe is a wonderful way to bring wholesome ingredients together in one bowl that’s as beautiful as it is delicious. I encourage you to try it soon and see just how satisfying and easy eating well can be!
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Grilled Chicken Power Bowl with Guacamole & Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Grilled Chicken Power Bowl with Guacamole & Veggies is a nutritious and flavorful meal combining perfectly grilled chicken breasts with a vibrant array of fresh vegetables, cooked quinoa, and creamy homemade guacamole. It’s a wholesome bowl packed with protein, fiber, and healthy fats, ideal for a balanced lunch or dinner.
Ingredients
Chicken
- 2 chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Grains & Greens
- 1 cup cooked quinoa
- 1 cup mixed greens (such as spinach or arugula)
Vegetables
- 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
Guacamole
- 1 ripe avocado, mashed
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1 teaspoon hot sauce (optional)
Instructions
- Preheat the grill: Preheat the grill or grill pan to medium-high heat to prepare for cooking the chicken.
- Season the chicken: Rub the chicken breasts with olive oil, then season evenly with salt, pepper, garlic powder, and paprika to enhance flavor.
- Grill the chicken: Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F, ensuring it is fully cooked and juicy.
- Prepare guacamole: While the chicken grills, mash the avocado in a bowl. Mix in lime juice, chopped cilantro, and hot sauce (if using). Set aside to allow flavors to meld.
- Assemble the base: Distribute cooked quinoa evenly into serving bowls as the base layer for the power bowls.
- Add veggies: Top the quinoa with mixed greens, halved cherry tomatoes, sliced cucumber, sliced red onion, corn kernels, and black beans for a colorful and nutritious veggie layer.
- Slice chicken: Once grilled, slice the chicken breasts into strips and arrange them on top of the vegetable layer in each bowl.
- Add guacamole: Add a generous scoop of the prepared guacamole to each bowl, garnishing with extra cilantro if desired.
- Serve and enjoy: Serve the grilled chicken power bowls immediately for optimal freshness and flavor.
Notes
- You can substitute quinoa with brown rice or couscous if preferred.
- For extra spice, add more hot sauce to the guacamole or sprinkle some chili flakes on the chicken.
- The black beans can be replaced with chickpeas or kidney beans for variety.
- If fresh corn is not available, frozen corn works equally well; just thaw before adding.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
