Go Back
–+ servings
Grilled Chicken Quinoa Bowls with Creamy Avocado Sauce

Grilled Chicken Quinoa Bowls with Creamy Avocado Sauce Bliss

Delicious Grilled Chicken Quinoa Bowls with Creamy Avocado Sauce, a flavor-packed meal perfect for any weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts A lean protein source that keeps you satisfied and full.
  • 2 tablespoons Olive Oil Helps the spice rub stick and prevents chicken from sticking to the grill.
  • 1 teaspoon Garlic Powder Adds a warm, aromatic depth to the flavor profile.
  • 1 teaspoon Onion Powder Contributes subtle sweetness that balances the spices.
  • 1 teaspoon Smoked Paprika Brings a rich, smoky flavor that perfectly enhances the chicken.
  • to taste Salt & Pepper Essential for enhancing the overall taste of the dish.
For the Quinoa
  • 1 cup Quinoa A gluten-free grain that's packed with protein and fiber.
  • 2 cups Chicken Broth/Water Adds savory depth to the cooking liquid for your quinoa.
For the Creamy Avocado Sauce
  • 1 piece Avocado Forms the creamy base while providing healthy fats.
  • ½ cup Greek Yogurt Introduces a tangy flavor and rich creaminess to the sauce.
  • 1 tablespoon Lime Juice Brightens the sauce with a fresh, zesty kick.
  • handful Cilantro Offers a vibrant herbal note that brings everything together.
For the Bowl Assembly
  • 1 cup Cherry Tomatoes Sweet bursts of flavor that contrast beautifully with the creamy sauce.
  • 1 cup Corn Kernels Adds natural sweetness and texture; can be fresh or canned.
  • 1 can Black Beans An earthy and protein-rich addition to boost heartiness.
  • ½ cup Diced Red Onion Delivers a sharp kick and a pop of color.

Equipment

  • grill
  • Medium saucepan
  • Blender
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Rinse 1 cup of quinoa under cold water in a fine-mesh sieve. Combine with 2 cups of chicken broth or water in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover, and simmer for about 15 minutes. Fluff with a fork and let sit for an additional 5 minutes.
  2. Preheat your grill to medium-high heat (around 375°F to 400°F). Clean the grates and lightly oil them with a paper towel dipped in olive oil.
  3. Mix 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and salt and pepper in a small bowl. Rub this mixture all over the chicken breasts.
  4. Place the seasoned chicken on the hot grill. Grill for about 6–7 minutes on one side until grill marks appear. Flip and grill for another 6–7 minutes until the internal temperature reaches 165°F. Let the chicken rest for a few minutes.
  5. In a blender, combine the avocado, ½ cup Greek yogurt, juice of 1 lime, and cilantro. Blend until smooth and creamy.
  6. In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, corn kernels, rinsed black beans, and diced red onion. Toss gently.
  7. Serve the quinoa and veggie mixture in each bowl, topped with sliced grilled chicken and drizzled with creamy avocado sauce.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 400mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

This recipe is perfect for meal prep, with components that can be stored separately for freshness.

Tried this recipe?

Let us know how it was!