As the sun sets gently on a warm summer evening, the aroma of grilled chicken fills the air, inviting everyone to gather around the table. This Easy Summer Meal Prep Grilled Chicken Bowl with Avocado and Corn is a delightful way to enjoy a nutritious meal that comes together in about 30 minutes. The combination of flavors and textures, from juicy chicken to creamy avocado, ensures that everyone will love it while keeping meal prep enjoyable and uncomplicated.
This recipe is perfect for families or anyone looking to make healthy, satisfying meals ahead of time. Whip it up for a lunch option on busy weekdays, or prepare it for a weekend gathering. These bowls can be stored in airtight containers, making them great for meal prep.
Why You’ll Love This Recipe
- The smoky grilled chicken is juicy and full of flavor.
- Avocado adds a creamy, rich texture that complements the dish.
- Each bowl is fully customizable and visually appealing.
- It’s quick to prepare and perfect for warm weather dining.
What You’ll Need
Here’s everything you’ll need to make these delicious grilled chicken bowls.
For the Chicken
- 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
- 2 tbsp olive oil
- Juice of 1 lime (about 2 tbsp)
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
For the Grain
- 1 cup cooked brown rice or quinoa (about 185 g cooked)
For the Toppings
- 1 ripe avocado, sliced
- 1 cup fresh or frozen corn kernels (about 150 g)
- 1/4 cup red onion, finely diced (optional)
- 1/4 cup fresh cilantro, chopped
For the Dressing
- Juice of 1/2 lime for drizzling
- 2 tbsp plain Greek yogurt (or dairy-free coconut yogurt for vegan)
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp chopped fresh cilantro
- Salt and pepper, to taste
Use dairy-free yogurt for a vegan option.
Substitutions & Swaps
- Quinoa can replace brown rice.
- Use lime juice instead of lemon juice.
- Fresh corn can be substituted with canned corn.
- Omit onion for a milder flavor.
How to Make It
Follow these simple steps to prepare your grilled chicken bowls.
Marinate
In a medium bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, salt, and pepper. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
Cook Grains
Prepare brown rice or quinoa according to package instructions. Fluff with a fork when done and set aside to cool slightly.
Grill Chicken
Heat grill or grill pan to medium-high heat. Cook chicken for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
Grill Corn
If using fresh corn, grill alongside chicken for 8-10 minutes until lightly charred, then slice kernels off the cob. If using frozen corn, thaw and pat dry.
Make Dressing
In a small bowl, whisk together Greek yogurt, olive oil, lime juice, cilantro, salt, and pepper until smooth and creamy.
Assemble Bowls
Divide cooked grains into bowls or containers. Top with sliced grilled chicken, corn kernels, avocado slices, diced red onion (if using), and chopped cilantro.
Drizzle Dressing
Drizzle cilantro-lime dressing over each bowl and finish with a squeeze of fresh lime juice. Serve immediately or refrigerate for meal prep.
How to Store It
Fridge: up to 4 days in airtight containers
Freezer: no, ingredients don’t freeze well
Reheat: microwave for 1-2 minutes until heated through
Tips for Best Results
- Let the chicken marinate longer for more flavor.
- Squeeze fresh lime juice right before serving for extra zest.
- Make extra dressing to use on salads throughout the week.
- Be sure to grill corn until slightly charred for the best flavor.
Serving Suggestions
- Pair with a crisp green salad for a light meal.
- Serve alongside tortilla chips and salsa for extra crunch.
- Enjoy it at a summer picnic or barbecue.
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