Grilled Chicken Veggie Bowl with Avocado
Discover the delightful taste of a Grilled Chicken Veggie Bowl with Avocado, a vibrant and nutritious meal perfect for lunch or dinner. This recipe combines lean grilled chicken with roasted sweet potatoes and broccoli, all topped with creamy avocado for added richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking/Grilling
- Cuisine: American
Ingredients
Scale
- 1 chicken breast, grilled and chopped
- 1 small sweet potato, cut into wedges
- 1 cup broccoli florets
- ripe avocado, sliced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss sweet potatoes and broccoli in olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet.
- Roast the veggies for 20-25 minutes, flipping halfway through until tender and crispy.
- While the veggies roast, grill or pan-sear the chicken breast over medium heat for about 5-6 minutes per side until golden brown and fully cooked. Let it rest before chopping.
- Assemble the bowl by layering roasted veggies at the bottom, topping with chopped chicken and avocado slices. Add a sprinkle of pepper and a squeeze of lime or lemon if desired.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 8g
- Sodium: 290mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 80mg