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why make this recipe
These Easy Summer Meal Prep Grilled Chicken Bowls are a perfect dish for those warm sunny days. They are tasty, filling, and healthy! You can prepare them in advance for lunch or dinner. With tender grilled chicken, creamy avocado, and sweet corn, each bowl is packed with flavor and nutrition. Plus, they are simple to make and great for serving the whole family.
how to make Easy Summer Meal Prep Grilled Chicken Bowls with Avocado and Corn
Ingredients:
- 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
Directions:
- In a medium bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, salt, and pepper. Add the chicken breasts and turn to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
- Prepare brown rice or quinoa according to package instructions. Fluff with a fork when done and set aside to cool slightly.
- Heat the grill or grill pan to medium-high heat. Cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
- If using fresh corn, grill alongside the chicken for 8-10 minutes until lightly charred, then slice kernels off the cob. If using frozen corn, thaw and pat dry.
- In a small bowl, whisk together Greek yogurt, olive oil, lime juice, cilantro, salt, and pepper until smooth and creamy.
- Divide cooked grains into bowls or containers. Top with sliced grilled chicken, corn kernels, avocado slices, diced red onion (if using), and chopped cilantro.
- Drizzle the cilantro-lime dressing over each bowl and finish with a squeeze of fresh lime juice. Serve immediately or refrigerate for meal prep.
how to serve Easy Summer Meal Prep Grilled Chicken Bowls with Avocado and Corn
Serve these bowls warm or cold. They make for a quick lunch or a light dinner. You can enjoy them on their own or with a side of your favorite salad. Drizzling extra lime juice just before eating adds a refreshing kick!
how to store Easy Summer Meal Prep Grilled Chicken Bowls with Avocado and Corn
These bowls store well in the refrigerator for 3-4 days. Place the components in airtight containers. To maintain freshness, keep the avocado slices separate until ready to eat. You can also slice the chicken ahead of time and store it in portions.
tips to make Easy Summer Meal Prep Grilled Chicken Bowls with Avocado and Corn
- Marinate the chicken overnight for more flavor.
- Use leftover grilled chicken or rotisserie chicken for an even quicker meal prep.
- Customize your bowls with other veggies like bell peppers, cucumbers, or cherry tomatoes.
- If you’re vegan, replace chicken with grilled tofu or chickpeas.
variation
You can add beans for extra protein or switch up the grains to couscous or barley. Experiment with different dressings like ranch or a spicy salsa for a twist on the flavor.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken. Just make sure to thaw it before marinating and grilling.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, especially if you use quinoa or brown rice.
Can I make this recipe vegan?
Yes! Use grilled tofu or chickpeas instead of chicken and swap Greek yogurt for dairy-free yogurt.
Easy Summer Meal Prep Grilled Chicken Bowls
Healthy and flavorful grilled chicken bowls with avocado and corn, perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Ingredients
- 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
- In a medium bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, salt, and pepper. Add the chicken breasts and turn to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
- Prepare brown rice or quinoa according to package instructions. Fluff with a fork when done and set aside to cool slightly.
- Heat the grill or grill pan to medium-high heat. Cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
- If using fresh corn, grill alongside the chicken for 8-10 minutes until lightly charred, then slice kernels off the cob. If using frozen corn, thaw and pat dry.
- In a small bowl, whisk together Greek yogurt, olive oil, lime juice, cilantro, salt, and pepper until smooth and creamy.
- Divide cooked grains into bowls or containers. Top with sliced grilled chicken, corn kernels, avocado slices, diced red onion (if using), and chopped cilantro.
- Drizzle the cilantro-lime dressing over each bowl and finish with a squeeze of fresh lime juice. Serve immediately or refrigerate for meal prep.
Notes
Store these bowls in the refrigerator for 3-4 days. Keep avocado slices separate until ready to eat to maintain freshness.