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Easy Summer Meal Prep Grilled Chicken Bowls with Avocado and Corn

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A quick and easy grilled chicken bowl featuring juicy chicken, creamy avocado, and sweet corn, perfect for summer meal prep and light, satisfying meals.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 2 tablespoons olive oil
  • Juice of 1 lime (about 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup cooked brown rice or quinoa (about 185 g cooked)
  • 1 ripe avocado, sliced
  • 1 cup fresh or frozen corn kernels (about 150 g)
  • 1/4 cup red onion, finely diced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1/2 lime for drizzling
  • 2 tablespoons plain Greek yogurt (or dairy-free coconut yogurt for vegan)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • Salt and pepper, to taste

Instructions

  1. In a medium bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, salt, and pepper. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
  2. Prepare brown rice or quinoa according to package instructions. Fluff with a fork when done and set aside to cool slightly.
  3. Heat grill or grill pan to medium-high heat. Cook chicken for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
  4. If using fresh corn, grill alongside chicken for 8-10 minutes until lightly charred, then slice kernels off the cob. If using frozen corn, thaw and pat dry.
  5. In a small bowl, whisk together Greek yogurt, olive oil, lime juice, cilantro, salt, and pepper until smooth and creamy.
  6. Divide cooked grains into bowls or containers. Top with sliced grilled chicken, corn kernels, avocado slices, diced red onion (if using), and chopped cilantro.
  7. Drizzle cilantro-lime dressing over each bowl and finish with a squeeze of fresh lime juice. Serve immediately or refrigerate for meal prep.

Notes

Marinate chicken for at least 20 minutes for best flavor. Pat chicken dry before grilling to get a nice crust. Let chicken rest after cooking to keep it juicy. Keep avocado separate until serving to prevent browning. Warm bowls slightly before eating if preferred.

Nutrition

Keywords: grilled chicken bowl, summer meal prep, avocado, corn, healthy, quick dinner, easy recipe, meal prep bowls

Find it online: https://daintydine.com/easy-summer-meal-prep-grilled-chicken-bowls-with-avocado-and-corn-recipe/