Name: Grilled Chicken Avocado Bowl
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 2 grilled chicken breasts, sliced; 1 avocado, diced; 1/2 cucumber, thinly sliced; 1 cup cherry tomatoes, halved; 1/2 cup corn (fresh, canned, or frozen); 4 cups lettuce (romaine, butter, or mixed greens); 2–3 tablespoons dressing of choice (lemon vinaigrette, ranch, or chipotle-lime)

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A Grilled Chicken Avocado Bowl is the kind of meal I turn to when I want something that’s healthy, fresh, and incredibly satisfying. It’s packed with lean protein, creamy avocado, crisp veggies, and sweet corn—all layered over a refreshing bed of lettuce. This bowl has the perfect mix of textures and flavors, making it a go-to dish for lunch or dinner.

Why You’ll Love This Recipe

I love how easy and versatile this bowl is. It’s light yet filling, and it gives me that “clean eating” feeling without sacrificing flavor. Whether I just grilled up some chicken or I’m using leftovers, it all comes together in minutes. Plus, it’s naturally gluten-free and low in carbs, with wholesome ingredients I can feel good about. Grilled Chicken Avocado Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Grilled chicken
Avocado
Cucumber
Cherry tomatoes
Corn
Lettuce
Dressing of choice (like a lemon vinaigrette or ranch)

Directions

I start by arranging a fresh bed of lettuce in a large bowl.
Then I layer in grilled chicken slices, creamy avocado chunks, halved cherry tomatoes, and thinly sliced cucumber.
I top everything with a handful of sweet corn, then drizzle with my favorite dressing just before serving.

Servings and timing

This recipe makes about 2 servings and takes 15–20 minutes total—especially quick if I already have the grilled chicken prepped. It’s ideal for a light meal or a power-packed lunch.

Variations

I sometimes switch things up by using grilled shrimp or tofu instead of chicken. If I want more fiber, I’ll add black beans or quinoa. For a spicy twist, I toss in sliced jalapeños or use a chipotle-lime dressing. And when I’m craving extra crunch, roasted chickpeas or tortilla strips are my go-to toppings.

storage/reheating

If I’m making this ahead, I keep the dressing separate and store the ingredients in an airtight container in the fridge for up to 2 days. The avocado is best added fresh, but I can splash it with lemon juice to keep it from browning. Reheating isn’t usually necessary unless I want warm chicken—then I just microwave it for 30 seconds before assembling the bowl.

FAQs

How do I keep the avocado from turning brown?

I usually add the avocado right before serving. But if I’m prepping in advance, I toss it with lemon or lime juice to slow down browning.

Can I use canned corn instead of fresh?

Yes, I often use canned or frozen corn for convenience. I just make sure to drain and rinse it before adding.

What kind of dressing goes best with this bowl?

I like lemon vinaigrette, creamy cilantro dressing, or even a light ranch. The choice depends on whether I want it tangy, herby, or rich.

Can I make this bowl vegetarian?

Absolutely. I just swap the grilled chicken with tofu, tempeh, or chickpeas for a protein-rich plant-based option.

Is this bowl good for meal prep?

Yes, it’s great for prepping ahead. I just keep wet ingredients like dressing and avocado separate until I’m ready to eat.

Conclusion

This Grilled Chicken Avocado Bowl is my favorite kind of quick, clean meal. It’s vibrant, filling, and loaded with fresh ingredients that taste just as good as they look. Whether I’m eating healthy or just want something simple and delicious, this bowl always hits the spot.