This Grilled Chicken Avocado Quinoa Bowl with Corn, Lime & Creamy Cilantro Dressing is fresh, zesty, and packed with bold, feel-good flavor. Juicy grilled chicken, fluffy quinoa, sweet corn, and creamy avocado all come together with a bright, herby dressing that ties every bite together. It’s hearty, colorful, and totally crave-worthy—save this and tag someone who loves a fresh, satisfying bowl!
Yield: 4 large servings
Ingredients:
• 2 cups (370g) cooked quinoa
• 2 large chicken breasts
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup (150g) corn kernels (fresh, canned, or grilled)
• 1 cup (150g) cherry tomatoes, halved
• 1 large avocado, sliced or diced
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh cilantro
For the creamy cilantro dressing:
• 1/2 cup (120g) Greek yogurt or sour cream
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro leaves
• 1 clove garlic
• 1/2 tsp salt (or to taste)
• 1–2 tbsp water (to thin, as needed)
How to make it:
- Rub chicken with olive oil, garlic powder, paprika, salt, and pepper. Grill over medium heat for 5–7 minutes per side, or until fully cooked. Let rest, then slice.
- In a blender, combine all dressing ingredients and blend until smooth and creamy. Adjust thickness with a little water if needed.
- In serving bowls, add a base of cooked quinoa.
- Top with grilled chicken, corn, cherry tomatoes, avocado, and red onion.
- Drizzle generously with creamy cilantro dressing and sprinkle fresh cilantro on top.
- Finish with an extra squeeze of lime for a bright, zesty kick.
Serve fresh for a balanced, flavor-packed bowl that’s perfect for lunch or dinner.