Ultimate Grilled Chicken Bowl with Creamy Garlic Sauce

This recipe features tender, flavorful grilled chicken, a vibrant array of toppings, and an irresistibly creamy garlic sauce that ties everything together. It's healthy, customizable, and perfect for meal prep!

Yields: 4 servings
Prep time: 25 minutes
Cook time: 15 minutes

Ingredients

For the Grilled Chicken:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp dried oregano

  • ½ tsp cumin

  • Salt and freshly ground black pepper, to taste

For the Creamy Garlic Sauce:

  • ½ cup plain Greek yogurt (or sour cream)

  • ¼ cup mayonnaise

  • 2-3 cloves garlic, minced (about 1 tbsp)

  • 1 tbsp lemon juice

  • 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)

  • 1-2 tbsp water (to reach desired consistency)

  • Salt and pepper, to taste

For the Bowls (Choose Your Favorites):

  • 2 cups cooked rice (white, brown, or cilantro-lime)

  • 1 cup corn (canned, thawed from frozen, or grilled)

  • 1 cup black beans, rinsed and drained

  • 1 large avocado, sliced or diced

  • 1 cup cherry tomatoes, halved

  • 1 cup romaine lettuce or shredded cabbage

  • ¼ red onion, thinly sliced

  • Fresh cilantro, for garnish

  • Lime wedges, for serving

Instructions

1. Marinate the Chicken:
* In a medium bowl, whisk together the olive oil, lemon juice, paprika, garlic powder, oregano, cumin, salt, and pepper.
* Place the chicken in the bowl or a zip-top bag and coat thoroughly with the marinade.
* Let it marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.

2. Make the Garlic Sauce:
* In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, lemon juice, and parsley. Whisk until smooth.
* Add water, one tablespoon at a time, until you reach a creamy, drizzling consistency.
* Season with salt and pepper to taste. Cover and refrigerate until ready to use.

3. Grill the Chicken:
* Preheat your grill, grill pan, or skillet to medium-high heat.
* Grill the chicken for 6-8 minutes per side, or until fully cooked through (internal temperature of 165°F / 74°C).
* Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into strips or cubes.

4. Assemble the Bowls:
* Divide the cooked rice among four bowls.
* Arrange the sliced grilled chicken and your chosen toppings (corn, black beans, avocado, tomatoes, lettuce, red onion) around the rice.
* Drizzle generously with the creamy garlic sauce.
* Garnish with fresh cilantro and serve immediately with a lime wedge on the side.

Chef's Notes & Tips

  • Meal Prep Friendly: Prepare all components (chicken, rice, sauce, chopped veggies) separately and store them in airtight containers in the fridge for up to 4 days. Assemble your bowl just before eating.

  • No Grill? No problem! You can bake the chicken at 400°F (200°C) for 20-25 minutes or pan-sear it in a skillet.

  • Customize It! This bowl is a template. Get creative with your favorites: try quinoa instead of rice, add roasted sweet potatoes, different beans, or a sprinkle of cheese.

  • For a Spicier Kick: Add a pinch of cayenne pepper to the chicken marinade or a dash of hot sauce to the garlic sauce.

Enjoy your fresh and flavorful homemade meal!

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