There’s nothing quite like a wholesome meal that strikes the perfect balance between flavor and nutrition. A grilled chicken rice bowl with avocado and fresh salsa does exactly that. With smoky, tender chicken as the star, paired with fluffy rice, creamy avocado, and a refreshing homemade salsa, this dish is vibrant, satisfying, and nourishing all in one bite.
Not only does this recipe look beautiful when served, but it also offers a versatile base you can customize to your liking. Whether you’re looking for a quick weeknight dinner, a meal prep staple, or a nutritious lunch, this bowl will easily become one of your go-to favorites.
The Appeal of a Grilled Chicken Rice Bowl
A Balanced Meal in One Bowl
One of the best things about rice bowls is how balanced they are. You get lean protein from the grilled chicken, healthy fats from avocado, complex carbohydrates from rice, and fiber and vitamins from fresh vegetables. Every component comes together to form a complete and nourishing meal, making it ideal for both fueling your day and satisfying your taste buds.
A Recipe That’s Easy to Adapt
This recipe is delicious as written, but it’s also endlessly customizable. You can switch jasmine rice for brown rice, swap avocado for guacamole, or even substitute grilled chicken with shrimp, salmon, or tofu. The fresh salsa is another element you can adjust depending on what’s in season or available in your fridge.
Ingredients and Directions
Ingredients
For the chicken marinade:
- 2 chicken breasts (boneless, skinless)
- 2 tbsp olive oil
- 2 tbsp lemon or lime juice
- 2 garlic cloves, minced
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
For the bowl:
- 2 cups cooked jasmine or basmati rice
- 1 ripe avocado, sliced
- ½ cup cucumber, diced
- ½ cup cherry tomatoes, diced
- 2 tbsp red onion, finely chopped
- Fresh cilantro leaves, for garnish
Directions
- Marinate the chicken: In a medium bowl, whisk together olive oil, lemon juice, garlic, paprika, chili powder, cumin, salt, and black pepper. Add the chicken breasts and coat them evenly. Let marinate for at least 30 minutes or up to 2 hours for deeper flavor.
- Grill the chicken: Preheat an outdoor grill or grill pan over medium-high heat. Place the marinated chicken on the grill and cook for 6 to 7 minutes on each side, or until golden with charred grill marks and fully cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.
- Prepare the fresh salsa: In a small bowl, combine cucumber, cherry tomatoes, and red onion. Add a pinch of salt and a squeeze of lime juice. Toss to combine and set aside.
- Assemble the bowls: Add a scoop of warm jasmine or basmati rice to each bowl. Top with sliced grilled chicken, avocado slices, and a spoonful of fresh salsa.
- Finish and serve: Garnish with fresh cilantro leaves and serve immediately.
Tips and Serving Suggestions
Make It Ahead for Meal Prep
This recipe is perfect for meal prepping. Simply grill a batch of chicken, cook extra rice, and prepare your salsa ahead of time. Store them in separate containers and assemble when ready to eat. For best results, slice avocado just before serving to keep it fresh and vibrant.
Pairing and Variations
If you’d like to elevate your rice bowl even further, consider adding toppings like shredded cheese, roasted corn, or black beans. For extra zest, drizzle with a tangy dressing such as chipotle mayo, cilantro-lime sauce, or a squeeze of fresh lime over everything.
Print
Grilled Chicken Rice Bowl with Avocado and Fresh Salsa
A wholesome grilled chicken rice bowl topped with creamy avocado and refreshing fresh salsa. Balanced, colorful, and full of flavor, this bowl is perfect for lunch, dinner, or meal prep.
- Total Time: 30 minutes
- Yield: 2 servings
Ingredients
2 chicken breasts (boneless, skinless)
2 tbsp olive oil
2 tbsp lemon or lime juice
2 garlic cloves, minced
1 tsp paprika
½ tsp chili powder
½ tsp cumin
½ tsp salt
½ tsp black pepper
2 cups cooked jasmine or basmati rice
1 ripe avocado, sliced
½ cup cucumber, diced
½ cup cherry tomatoes, diced
2 tbsp red onion, finely chopped
Fresh cilantro leaves, for garnish
Instructions
Whisk together olive oil, lemon juice, garlic, paprika, chili powder, cumin, salt, and pepper. Coat chicken and marinate for at least 30 minutes.
Preheat grill or grill pan to medium-high heat. Cook chicken 6–7 minutes per side, until golden and cooked through. Rest 5 minutes before slicing.
Combine cucumber, cherry tomatoes, and red onion in a bowl. Add a pinch of salt and lime juice, then mix to make fresh salsa.
Assemble bowls by layering rice, sliced chicken, avocado, and salsa.
Garnish with cilantro and serve immediately.
Notes
For meal prep, store chicken, rice, and salsa separately and assemble before serving. Add a drizzle of cilantro-lime dressing for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg