Creamy Grilled Chicken & Avocado Rice Bowl

Ingredients

Grilled chicken:

500 g boneless, skinless chicken breasts

2 tbsp olive oil

1 tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp black pepper

¾ tsp salt, or to taste

1 tsp Italian seasoning

1 tbsp lemon juice

Rice bowl:

1 cup uncooked white or brown rice

1½ cups sweet corn kernels, cooked

1 large ripe avocado, sliced

1 cup cucumber, diced

1 cup fresh lettuce or mixed greens, chopped

2 tbsp fresh cilantro, chopped

1 tbsp fresh lemon or lime juice

Creamy dressing:

¼ cup mayonnaise

¼ cup Greek yogurt

1 tbsp lemon or lime juice

1 tsp honey

½ tsp garlic powder

¼ tsp paprika

¼ tsp black pepper

2 tbsp water, to adjust consistency

salt, to taste

Method

1. Cook the rice according to the packet, then fluff and let it cool slightly.

2. Rub the chicken with olive oil, lemon juice and all the spices. Grill over medium-high heat for 5–6 minutes per side until it reaches 165°F (74°C). Rest for 5 minutes, then slice.

3. Whisk the dressing ingredients together, adding water a little at a time until it pours easily. Taste and adjust salt and lemon.

4. Toss the lettuce and cucumber with the lemon or lime juice.

5. Divide the rice between bowls, top with sliced chicken, corn, avocado and the dressed greens.

6. Drizzle generously with the creamy dressing, scatter with cilantro, and serve.

Cooking Tips

Rest the chicken before slicing or the juices run out onto the board instead of into the bowl.

Slice the avocado just before serving and squeeze over a little lemon so it does not brown.

Thin the dressing to a pourable consistency — a thick dressing sits on top instead of coating everything.

Frequently asked questions