introduction
Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. Today I share a simple favorite: the Grilled Chicken & Avocado Rice Bowl. This bowl blends smoky grilled chicken with creamy avocado and bright lime. People search for Grilled Chicken & Avocado Rice Bowl because they want a healthy meal that is fast, filling, and flexible. In this article you will learn what the bowl is, how to cook it step by step, ingredient swaps, storage tips, and ways to serve it. If you enjoy quick grilled meals, you might also like this Greek chicken flatbread that uses many of the same flavors.
why make this recipe
The Grilled Chicken & Avocado Rice Bowl hits many common goals. It tastes fresh and bold. The grilled chicken brings char and savory depth. The avocado adds cream and healthy fat. Lime and cilantro brighten every bite. The bowl also uses simple pantry staples. You can make it in under 30 minutes if your rice is pre-cooked. That makes it ideal for weeknights. It also scales well for meal prep. Make a batch of grilled chicken and assemble bowls during the week. People search for this recipe when they want healthy lunches, quick dinners, or a portable meal for work. If you want other easy chicken ideas, try the baked cream cheese chicken taquitos for a different flavor profile.
how to make Grilled Chicken & Avocado Rice Bowl
Start by preparing the chicken and rice. Season the chicken with olive oil, garlic powder, paprika, salt, and pepper. Let the chicken sit at room temperature for 10 minutes so the flavors sink in. While the grill heats, warm the cooked brown rice and prep the vegetables. Grill the chicken over medium-high heat. Cook about 6–7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for a few minutes. Resting keeps the juices in the meat and prevents dryness.
Slice the chicken against the grain. This gives tender pieces for the bowl. Combine the brown rice, diced avocado, cherry tomatoes, corn, cilantro, and lime juice in a large bowl. Toss gently so the avocado keeps its shape. Arrange the rice mixture in bowls and top with sliced grilled chicken. The contrast of warm chicken and rice with cool avocado and bright lime is key. When you make the Grilled Chicken & Avocado Rice Bowl, watch for overcooking the chicken and over-mixing the avocado. Overcooked chicken becomes dry. Too much tossing breaks the avocado into mush.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked brown rice
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup corn (canned or frozen)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Each ingredient plays a clear role. The chicken provides protein and a smoky base. Olive oil helps the spices stick and prevents sticking on the grill. Garlic powder and paprika add savory and smoky notes. Brown rice gives whole-grain texture and holds the bowl together. Avocado adds cream and healthy fats that balance acid from the lime. Cherry tomatoes and corn add sweetness and pop. Cilantro gives herbal brightness.
Swaps and quality tips: use quinoa or white rice if you prefer. Swap chicken thighs for juicier meat; drop grill time slightly. Use fresh lime rather than bottled for better flavor. If corn is frozen, thaw and drain before mixing. Use ripe but firm avocado to avoid mushy texture.
Directions
- Preheat your grill to medium-high heat.
- In a bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture over the chicken breasts.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let rest for a few minutes before slicing.
- In a large bowl, combine the cooked brown rice, diced avocado, cherry tomatoes, corn, cilantro, and lime juice. Toss gently to mix.
- Serve the sliced grilled chicken on top of the rice mixture.
For perfect results, do not skip the resting step. Resting lets the chicken reabsorb juices. Use an instant-read thermometer for accuracy. Aim for 165°F in the thickest part. Let the rice be warm, not hot, so the avocado stays fresh. Toss gently to avoid bruising the avocado. If you need extra flavor, finish with a small drizzle of olive oil or a squeeze more lime.
how to serve Grilled Chicken & Avocado Rice Bowl
Serve the Grilled Chicken & Avocado Rice Bowl warm or at room temperature. Add a dollop of plain Greek yogurt or a drizzle of cilantro-lime dressing for creaminess. A simple hot sauce or salsa verde adds heat for spice lovers. Offer lime wedges on the side for extra brightness.
Side dishes that work well include a crisp green salad or roasted vegetables. For a casual meal, serve with tortilla chips for scooping. This bowl fits many occasions: quick family dinners, make-ahead lunches, or summer backyard meals. For a heartier meal, pair the bowl with a warm bread like a crusty roll or the bread bowl sandwich for extra texture. The dish balances smoky, creamy, sweet, and acidic elements for a satisfying bite.
how to store Grilled Chicken & Avocado Rice Bowl
Store components separately for best results. Keep the grilled chicken in an airtight container in the refrigerator for up to four days. Store the rice and veggie mix separately for up to three days. Keep diced avocado in a sealed container with a little lime juice to slow browning for one day.
Freezing assembled bowls is not ideal because avocado will change texture. You can freeze grilled chicken alone for up to three months. Thaw in the refrigerator overnight and reheat gently. Reheat chicken in a 300°F oven or on the stove over low heat to retain juiciness. When reheating rice, add a splash of water and cover to steam the grains so they do not dry out. Always cool food quickly and refrigerate within two hours to ensure safety.
tips to make Grilled Chicken & Avocado Rice Bowl
Use a meat thermometer. It prevents overcooking and keeps chicken juicy. Pound the chicken to an even thickness for even grilling. Let the chicken rest on a cutting board covered loosely with foil. Prep all toppings before you grill so assembly is quick. For extra char, finish the chicken over direct heat for 30–60 seconds per side. When dicing avocado, leave slightly larger chunks for a better mouthfeel. If you make this bowl often, double the chicken and rice for grab-and-go lunches. Season rice lightly with a pinch of salt and a splash of lime to tie flavors together.
variation (if any)
Grilled Chicken & Avocado Rice Bowl adapts easily. Try these variations:
- Southwest: Add black beans, cumin, and a chipotle-lime dressing for a smoky kick.
- Mediterranean: Swap cilantro for parsley, add cucumber and feta cheese, and use lemon instead of lime.
- Spicy: Marinate the chicken in sriracha and honey before grilling and top with pickled jalapeños.
- Vegetarian: Replace chicken with grilled tofu or roasted sweet potato for a plant-based bowl.
- Low-carb: Serve over cauliflower rice instead of brown rice for fewer carbs.
Each variation keeps the core idea: warm seasoned base, creamy avocado, bright herb, and fresh acid.
FAQs
Q: How long does the grilled chicken last in the fridge?
A: Grilled chicken lasts up to four days stored in an airtight container in the refrigerator.
Q: Can I make Grilled Chicken & Avocado Rice Bowl ahead of time?
A: Yes. Grill chicken and cook rice ahead. Store components separately and assemble within three days for best texture.
Q: What is the best avocado for this bowl?
A: Choose ripe but firm avocado. It should give slightly when pressed but not feel mushy. This keeps chunks intact in the bowl.
Conclusion
The Grilled Chicken & Avocado Rice Bowl is a fast, healthy, and satisfying meal you can make any night. For a different take with a cilantro-lime dressing, try this Grilled Chicken Rice Bowls with Cilantro Lime Dressing. If you want a recipe with more vegetables and a California twist, see the California Chicken, Veggie, Avocado and Rice Bowls for inspiration. For a recipe focused on avocado and grilled chicken specifics, check this Grilled Chicken Avocado Rice Bowl – Australian Avocados.
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Print
Grilled Chicken & Avocado Rice Bowl
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A fresh, easy bowl with smoky grilled chicken, creamy avocado, and bright lime, ready in under 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked brown rice
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup corn (canned or frozen)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture over the chicken breasts.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let rest for a few minutes before slicing.
- In a large bowl, combine the cooked brown rice, diced avocado, cherry tomatoes, corn, cilantro, and lime juice. Toss gently to mix.
- Serve the sliced grilled chicken on top of the rice mixture.
Notes
Use a meat thermometer to ensure chicken reaches 165°F. Let the chicken rest to keep it juicy. For variations, try adding black beans for a Southwest twist, or swap chicken for grilled tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American