Easy Summer Meal Prep Grilled Chicken Bowls with Avocado and Corn

The sizzling sound of chicken hitting the grill fills the air with a mouthwatering aroma. These Easy Summer Meal Prep Grilled Chicken Bowls with Avocado and Corn are not only quick to prepare but are also a vibrant, flavorful way to beat the heat. In just about 30 minutes, you can create a delicious, balanced meal that’s perfect for lunch or dinner.

This recipe is ideal for health-conscious individuals looking for easy meal prep options. Prepare it over the weekend for hassle-free weekday lunches or enjoy it fresh on a warm summer evening. These bowls also store well, allowing you to make ahead for those busy days.

Why You’ll Love This Recipe

• The grilled chicken is tender and infused with zesty flavors.
• Fresh avocado adds a creamy texture that complements the dish.
• The quick assembly makes meal prep a breeze.
• Colorful ingredients make this meal visually appealing.

What You’ll Need

Here’s everything you’ll need to make these delicious chicken bowls.

For the Chicken Marinade

• 2 tbsp olive oil
• Juice of 1 lime (about 2 tbsp)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper, to taste
• 2 boneless, skinless chicken breasts (about 12 oz / 340 g)

For the Bowls

• 1 cup cooked brown rice or quinoa (about 185 g cooked)
• 1 ripe avocado, sliced
• 1 cup fresh or frozen corn kernels (about 150 g)
• 1/4 cup red onion, finely diced (optional)
• 1/4 cup fresh cilantro, chopped

For the Dressing

• Juice of 1/2 lime for drizzling
• 2 tbsp plain Greek yogurt (or dairy-free coconut yogurt for vegan)
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro
• Salt and pepper, to taste

Use fresh lime juice for the best flavor.

Substitutions & Swaps

• Chicken can be swapped for tofu for a vegetarian option.
• Use quinoa instead of brown rice for a gluten-free option.
• Fresh corn can be replaced with canned corn.
• Greek yogurt can be substituted with plant-based yogurt.

How to Make It

Follow these simple steps to prepare your grilled chicken bowls.

Prepare the Marinade

In a medium bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, salt, and pepper. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours.

Cook the Grains

Prepare brown rice or quinoa according to package instructions. Fluff with a fork when done and set aside to cool slightly.

Grill the Chicken

Heat grill or grill pan to medium-high heat. Cook chicken for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.

Grill the Corn

If using fresh corn, grill alongside chicken for 8-10 minutes until lightly charred, then slice kernels off the cob. If using frozen corn, thaw and pat dry.

Prepare the Dressing

In a small bowl, whisk together Greek yogurt, olive oil, lime juice, cilantro, salt, and pepper until smooth and creamy.

Assemble the Bowls

Divide cooked grains into bowls or containers. Top with sliced grilled chicken, corn kernels, avocado slices, diced red onion (if using), and chopped cilantro. Drizzle cilantro-lime dressing over each bowl and finish with a squeeze of fresh lime juice. Serve immediately or refrigerate for meal prep.

How to Store It

Fridge: Up to 4 days in an airtight container.
Freezer: No, ingredients don’t freeze well.
Reheat: Microwave for 1-2 minutes or until warmed through.

Tips for Best Results

• Marinate the chicken for at least an hour for deeper flavor.
• Use a meat thermometer to ensure chicken is cooked perfectly.
• Let the chicken rest before slicing to retain juices.
• Customize toppings to suit your taste!

Serving Suggestions

• Serve during summer picnics or barbecues.
• Pair with a light salad for a refreshing meal.
• Enjoy as a quick lunch on busy weekdays.