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Grilled Chicken Rice Bowl

A delicious bowl filled with tender grilled chicken, fluffy white rice, creamy avocado, and vibrant veggies, topped with a zesty herb sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces grilled chicken breasts, sliced Use fresh chicken for best flavor.
  • 2 cups cooked white rice Alternatively, use brown rice or quinoa for a healthier version.
  • 1 pieces avocado, halved and sliced Look for ripe avocados.
  • 1 cup lettuce leaves Any type of lettuce works.
  • 1 cup cherry tomatoes, halved For freshness and color.
  • 1/2 cup Greek yogurt or sour cream For a dairy-free option, swap with plant-based yogurt.
Seasoning
  • 1 tbsp olive oil For coating chicken.
  • 1 tbsp lemon juice Adds brightness to the dish.
  • 1 clove garlic, minced Enhances flavor in the sauce.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • to taste salt
  • to taste black pepper
  • 2 tbsp fresh parsley Chopped, for sauce and garnish.

Method
 

Preparation
  1. Start by coating the chicken breasts with olive oil along with garlic powder, paprika, salt, and pepper.
  2. Let the chicken marinate for at least 15 minutes or longer for a flavor boost.
Grilling
  1. Preheat your grill and cook the chicken until it’s beautifully charred outside and tender inside, about 6-8 minutes per side.
  2. Ensure it reaches an internal temperature of 165°F.
Prepare the Sauce
  1. Mix together Greek yogurt, lemon juice, minced garlic, parsley, salt, and pepper in a bowl.
Assembly
  1. Start with a base of fluffy white rice, then add sliced avocado, lettuce, tomatoes, and the grilled chicken.
  2. Drizzle the creamy herb sauce on top and sprinkle with fresh parsley before serving.

Notes

Serve with garlic bread or a fresh salad. The bowl can be stored in the fridge for up to 3 days or frozen for up to 2 months.