Grilled Chicken Avocado Grain Bowl with Quinoa and Veggies
A nutritious and colorful grain bowl featuring grilled chicken, creamy avocado, and a medley of fresh vegetables served over quinoa.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1 lb) chicken breast
- (2 tablespoons) olive oil
- (1 teaspoon) garlic powder
- (1 teaspoon) paprika
- (1/2 teaspoons) salt
- (1/2 teaspoons) black pepper
- (1) red bell pepper, diced
- (1 cup) cherry tomatoes, halved
- (1) cucumber, diced
- (1) avocado, sliced
- (1/4 cups) fresh cilantro, chopped
- (2 tablespoons) lime juice
Instructions
- 1
Rinse 1 cup of quinoa under cold water and drain.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 3
While the quinoa cooks, preheat the grill to medium-high heat.
- 4
In a small bowl, mix 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Rub this mixture over the 1 lb of chicken breast.
- 5
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
- 6
In a large bowl, combine the diced 1 red bell pepper, halved 1 cup cherry tomatoes, diced 1 cucumber, and chopped 1/4 cup fresh cilantro. Drizzle with 2 tablespoons of lime juice and toss to combine.
- 7
To assemble the bowls, divide the quinoa among 4 bowls. Top each with sliced grilled chicken, the vegetable mixture, and sliced 1 avocado.
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