Grilled Chicken & Veggies Bowl with Creamy Avocado Sauce
Elevate your lunch or dinner with this Grilled Chicken & Veggies Bowl with Creamy Avocado Sauce—a perfect balance of protein, fresh vegetables, and healthy fats.
This Mediterranean-inspired bowl is:
High in protein
Packed with vitamins and fiber
Light yet filling
Perfect for meal prep
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2–3
Ingredients
For the Chicken & Vegetables:
2 medium chicken breasts (about 300g), boneless, skinless
1 medium zucchini, sliced into rounds
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small red onion, sliced
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
For the Avocado Sauce:
1 ripe avocado
2 tablespoons Greek yogurt (or plant-based yogurt)
1 tablespoon olive oil
1 tablespoon lemon juice
1 small garlic clove
Salt and pepper to taste
Optional: a few fresh cilantro or parsley leaves
Optional Garnish:
Cherry tomatoes, halved
Microgreens or fresh herbs
Toasted pumpkin seeds or pine nuts
Instructions
Step 1: Marinate the Chicken
1. In a small bowl, mix olive oil, paprika, garlic powder, oregano, salt, and pepper.
2. Rub the seasoning mixture over the chicken breasts.
3. Let it sit for 10–15 minutes at room temperature (or up to 1 hour in the fridge for deeper flavor).
Step 2: Grill the Chicken & Vegetables
1. Preheat a grill pan or outdoor grill to medium-high heat.
2. Grill chicken breasts for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes.
3. Meanwhile, toss zucchini, bell peppers, and red onion with a little olive oil, salt, and pepper.
4. Grill vegetables for 5–7 minutes, turning occasionally, until lightly charred and tender.
Step 3: Make the Creamy Avocado Sauce
1. In a blender or food processor, combine avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper.
2. Blend until smooth and creamy. Add a little water if you prefer a thinner consistency.
3. Taste and adjust seasoning as needed. Optional: add fresh cilantro or parsley for extra flavor.
Step 4: Assemble the Bowl
1. Slice the grilled chicken into strips.
2. In a serving bowl, layer grilled vegetables, sliced chicken, and optional cherry tomatoes or microgreens.
3. Drizzle generously with avocado sauce.
4. Sprinkle with toasted pumpkin seeds or pine nuts for crunch.
Tips & Tricks
Meal prep: This recipe stores well. Keep the sauce separate and drizzle right before eating to keep veggies fresh.
Protein swap: Replace chicken with grilled shrimp, salmon, or tofu for variation.
Extra flavor: Sprinkle smoked paprika or sumac over veggies for a Mediterranean twist.
Vegan version: Replace chicken with roasted chickpeas or tofu, and use plant-based yogurt in the avocado sauce.
Serving ideas: Serve with cooked quinoa, couscous, or brown rice to make it more filling.
Frequently Asked Questions (FAQs)
1. Can I bake the chicken instead of grilling?
Yes! Bake at 400°F (200°C) for 20–25 minutes until cooked through.
2. Can I prepare the avocado sauce ahead of time?
Yes, but keep it in an airtight container and add a little lemon juice to prevent browning. Use within 24 hours.
3. Is this recipe gluten-free?
Yes, naturally. Ensure any additional seasonings or toppings are gluten-free.
4. Can I use frozen vegetables?
Fresh vegetables are best for grilling, but you can roast frozen vegetables in the oven if needed.
5. How do I store leftovers?
Store chicken and vegetables in separate airtight containers in the fridge for up to 3 days. Assemble with avocado sauce before serving.
Nutritional Information
Calories:420 kacl
Protein: 35g
Carbohydrates: 18g
Fat: 24g
Fiber: 8g
Sugar: 6g
Sodium: 480mg