Easy Summer Meal Prep Grilled Chicken Bowls with Avocado and Corn

The sun shines brightly as I savor the flavors of perfectly grilled chicken combined with creamy avocado and sweet corn. These Easy Summer Meal Prep Grilled Chicken Bowls with Avocado and Corn are not only delicious but also versatile and ready in under an hour. This meal prep option simplifies your week, ensuring healthy meals are ready to grab when you need them.

This recipe is perfect for busy individuals or families looking for a quick and nutritious meal. Prepare it on a Sunday for stress-free lunches throughout the week. The grilled chicken bowls store well, making them an ideal choice for meal prep.

Why You’ll Love This Recipe

• Enjoy a flavorful marinade that infuses the chicken with zest and depth.
• The creamy avocado adds a rich texture that complements the tender chicken.
• Perfect for meal prep, these bowls keep well in the fridge for days.
• It’s a colorful, nutrient-dense meal packed with vegetables and whole grains.

What You’ll Need

Gather the following ingredients to make this delightful dish:

For the Chicken

• 2 boneless, skinless chicken breasts, about 12 oz / 340 g
• 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

For the Grains

• 1 cup cooked brown rice or quinoa, about 185 g cooked

For Toppings

• 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 coconut yogurt for a vegan option.

Substitutions & Swaps

• Quinoa can replace brown rice.
• Use grilled zucchini or bell peppers if corn is unavailable.
• Substitute chicken with tofu for a vegetarian option.
• Replace Greek yogurt with tahini for a nut-free sauce.

How to Make It

Follow these simple steps for a delicious meal prep:

1. Marinate the chicken

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.

2. Cook the grains

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

3. 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.

4. Grill the corn (if fresh)

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.

5. Make the dressing

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

6. 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.

7. Drizzle and serve

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: 4-5 days in airtight containers
Freezer: no, doesn’t hold texture well
Reheat: microwave for 1-2 minutes

Tips for Best Results

• Let chicken marinate for the full 2 hours for maximum flavor.
• Use a meat thermometer to ensure chicken is perfectly cooked.
• Add other seasonal veggies for extra color and nutrition.
• Prepare the dressing in advance for even quicker assembly.

Serving Suggestions

• Pair with a side salad for a refreshing meal.
• Enjoy as a light lunch or dinner option.
• Perfect for picnics or outdoor gatherings.