𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐀𝐯𝐨𝐜𝐚𝐝𝐨 𝐁𝐨𝐰𝐥

Ingredients:

For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
For the Bowl:
- 2 ripe avocados, diced
- 2 cups cooked quinoa or rice (your choice)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans (optional)
- Lime wedges, for serving
For the Dressing (optional):
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste

Grill the Chicken:
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, mix olive oil, garlic powder, paprika, cumin, salt, pepper, and lime juice.
- Rub the seasoning mix all over the chicken breasts.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F / 75°C). Let it rest for a few minutes before slicing.
Prepare the Bowl:
- While the chicken is grilling, prepare the other ingredients.
- Cook your quinoa or rice according to the package instructions.
- Dice the avocados and halve the cherry tomatoes.
- Slice the red onion, chop the cilantro, and prepare any other ingredients you’d like to add (e.g., black beans, corn).
Make the Dressing (optional):
- In a small bowl, mix Greek yogurt (or sour cream), lime juice, chili powder, salt, and pepper. Stir until smooth.
Assemble the Bowl:
- In individual bowls, start with a base of quinoa or rice.
- Add sliced grilled chicken on top.
- Arrange the diced avocado, tomatoes, red onion, corn, and black beans (if using).
- Drizzle with the optional dressing or simply squeeze some fresh lime juice on top.
Garnish:
- Top with fresh cilantro and additional lime wedges for extra zest.