Description
Unlock the secret to a perfect, vibrant Grilled Chicken Power Bowl with this easy-to-follow recipe. Enjoy tender marinated chicken, fresh veggies, hearty grains, and a creamy avocado-lime dressing for a truly satisfying and healthy meal.
Ingredients
Scale
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Bowl:
- 4 cups mixed greens or spinach
- 1 cup uncooked quinoa (or 3 cups cooked)
- 1 (15-oz) can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 cup corn (fresh, frozen & thawed, or grilled)
- 1 large avocado, diced (for bowl)
- For the Avocado-Lime Dressing:
- 1 ripe avocado
- 1/4 cup fresh lime juice (from 1–2 limes)
- 1/4 cup fresh cilantro, packed
- 3–5 tbsp water or milk (to adjust consistency)
- 1/2 tsp garlic powder
- 1/4 tsp salt
- Pinch of black pepper
- Optional Toppings:
- Crumbled feta cheese
- Toasted pepitas or sunflower seeds
- Fresh cilantro for garnish
Instructions
- 1. Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add chicken pieces, coat well, cover, and refrigerate for 30 minutes to 4 hours.
- 2. Cook Grains: Prepare quinoa according to package directions. Typically, combine 1 cup quinoa with 2 cups water/broth, boil, then simmer covered for 15 minutes until absorbed. Fluff with a fork.
- 3. Prepare Veggies: Wash and chop mixed greens, halve cherry tomatoes, thinly slice red onion, rinse black beans, and dice avocado just before assembly.
- 4. Grill Chicken: Preheat grill or grill pan to medium-high. Lightly oil grates. Grill chicken pieces 3-4 minutes per side until cooked through (internal temp 165°F/74°C) and nicely charred. Set aside to rest.
- 5. Make Dressing: In a blender, combine avocado, lime juice, cilantro, start with 3 tbsp water/milk, garlic powder, salt, and pepper. Blend until smooth, adding more liquid for desired consistency.
- 6. Assemble Bowls: Divide mixed greens among 4 bowls. Arrange sections of cooked quinoa, grilled chicken, black beans, cherry tomatoes, red onion, corn, and diced avocado. Drizzle generously with avocado-lime dressing. Top with feta and pepitas if using. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 25 mins