Grilled Chicken Rice Bowl with Avocado, Corn & Tomatoes

Prep Time: 15 mins | Cook Time: 25 mins | Servings: 4

Introduction

Grilled chicken avocado rice bowl brings smoky, juicy chicken together with creamy avocado, sweet corn, and bright tomatoes over fluffy rice for a balanced, colorful meal. The char from the grill adds depth while a touch of lime and garlic keeps everything fresh and zesty. This bowl is satisfying yet light, making it ideal for lunches, dinners, or meal prep. Quick tip: marinate the chicken at least 30 minutes and let it rest before slicing to lock in juices and achieve tender, evenly cooked pieces.

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken breasts
• 2 cups (300 g) cooked jasmine or basmati rice
• 1 ripe avocado, sliced
• 1 cup (150 g) cherry tomatoes, halved
• 1 cup (150 g) cooked corn kernels (fresh, canned, or grilled)
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) lime juice
• 1 clove garlic, minced
• 1 tsp (5 g) smoked paprika
• 1 tsp (5 g) ground cumin
• 1/2 tsp (2.5 g) salt, or to taste
• 1/4 tsp (1 g) black pepper
• 2 tbsp (30 ml) plain Greek yogurt or light sour cream (optional, for topping)
• Fresh cilantro, chopped, for garnish

Step-by-Step Instructions

1. Make the marinade: In a small bowl, whisk olive oil, lime juice, garlic, smoked paprika, cumin, salt, and black pepper until combined.

2. Marinate the chicken: Coat chicken breasts evenly with the mixture. Cover and refrigerate for at least 30 minutes (up to 4 hours) to develop flavor.

3. Grill the chicken: Preheat a grill or grill pan to medium-high. Grill chicken for 6–7 minutes per side, until an instant-read thermometer registers 165°F (74°C). Rest 5 minutes, then slice thinly.

4. Prepare the rice: Cook or reheat rice so it’s hot and fluffy. Season lightly with salt if desired and divide among 4 bowls.

5. Assemble: Arrange sliced chicken over rice. Add avocado slices, halved tomatoes, and corn around the chicken for a balanced, colorful presentation.

6. Finish and serve: Add a squeeze of lime or a drizzle of olive oil. Top with a spoonful of Greek yogurt (optional) and sprinkle with chopped cilantro. Serve warm.

7. Meal prep option: Store chicken, rice, and vegetables in airtight containers up to 3 days. Add avocado just before eating to preserve texture.

FAQs

Can I use brown rice or quinoa instead of white rice?

Yes. Both are excellent, higher-fiber bases. Cook until tender and fluff well so the grains stay separate in the bowl.

How can I grill indoors without a barbecue?

Use a preheated grill pan or cast-iron skillet. Wipe on a thin film of oil and avoid overcrowding to get good sear marks.

What other toppings work well?

Try sliced radishes, pickled onions, black beans, or a quick lime-yogurt drizzle. Keep flavors fresh and add creamy or crunchy contrasts.

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