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Healthy Loaded Chicken Avocado Power Bowl

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A quick, healthy, and flavorful power bowl featuring juicy chicken, creamy avocado, fresh veggies, and a tangy homemade dressing. Perfect for meal prep and nourishing meals.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts or thighs
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • Salt and pepper, to taste
  • 1 tbsp olive oil (for cooking)
  • 2 cups cooked quinoa or brown rice (cooled)
  • 1 cup baby spinach or mixed greens
  • ½ cup cherry tomatoes, halved
  • ½ cup shredded carrots
  • 1 ripe avocado, mashed lightly
  • 1 tsp lime juice
  • Pinch of salt
  • 3 tbsp plain Greek yogurt or dairy-free alternative
  • 1 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp honey or maple syrup
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • Optional toppings:
  • ½ cup black beans, rinsed and drained
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp toasted pumpkin seeds or sliced almonds

Instructions

  1. Rinse 1 cup quinoa under cold water. In a medium pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed and quinoa is fluffy. Set aside to cool about 10 minutes.
  2. Pat chicken dry and season evenly with smoked paprika, garlic powder, cumin, salt, and pepper.
  3. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through and golden brown. Internal temperature should reach 165°F (74°C). Rest for 5 minutes, then slice into strips.
  4. In a bowl, mash the ripe avocado with lime juice and a pinch of salt until creamy but slightly chunky.
  5. Whisk together Greek yogurt, olive oil, lime juice, honey, minced garlic, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste.
  6. In serving bowls, layer cooked quinoa or rice, fresh greens, cherry tomatoes, shredded carrots, and black beans if using.
  7. Top with sliced chicken and dollops of mashed avocado.
  8. Drizzle the dressing generously over everything.
  9. Sprinkle chopped cilantro and toasted seeds or nuts for crunch and freshness.
  10. Serve immediately or pack into meal prep containers for later.

Notes

Let chicken rest after cooking to keep it juicy. Cool quinoa completely before assembling to prevent wilting greens. Mash avocado with lime juice to prevent browning. Adjust dressing sweetness and acidity to taste. Store components separately for up to 3 days; combine just before eating to keep avocado fresh.

Nutrition

Keywords: healthy, chicken bowl, avocado, power bowl, meal prep, quick dinner, gluten-free, dairy-free option

Find it online: https://larameals.com/healthy-loaded-chicken-avocado-power-bowl-recipe-easy-perfect-meal-prep-ideas/