This Sweet & Smoky Grilled Chicken Bowl with Broccoli, Cucumber & Guac Rice is the perfect blend of smoky grilled chicken, crisp vegetables, and a zesty, guacamole-inspired rice. It’s a delicious and nutritious meal that works just as well for lunch as it does for dinner. Fresh, flavorful, and satisfying, this bowl has everything I need for a complete, balanced meal in no time.
Why You’ll Love This Recipe
I love this recipe because it’s simple, healthy, and packed with flavor. The grilled chicken brings a smoky depth, while the guacamole-inspired rice adds creaminess with a touch of lime and cilantro. The broccoli and cucumber add freshness and crunch, making each bite feel vibrant and satisfying. Plus, it’s a great meal prep option that can be made ahead and stored for easy meals throughout the week.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1 cucumber, sliced
1 cup cooked rice (preferably brown or white)
Salt and pepper to taste
1 ripe avocado, mashed
1 tablespoon lime juice
2 cups broccoli florets
1 tablespoon cilantro, chopped
1 tablespoon olive oil (for cooking)
Lime wedges for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the grill or a grill pan over medium-high heat.
In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper to create the marinade.
Coat the chicken breasts with the marinade, ensuring they are evenly covered. Let the chicken marinate for at least 10 minutes.
While the chicken is marinating, steam or blanch the broccoli florets until tender, about 4-5 minutes. Set aside.
For the guac rice, in a bowl, mix the cooked rice with mashed avocado, lime juice, and cilantro until well combined. Set aside.
Grill the marinated chicken breasts for 5-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C).
Slice the grilled chicken into strips.
To assemble the bowls, divide the guac rice, broccoli, and cucumber slices into bowls. Top with the grilled chicken strips.
Garnish with lime wedges and additional cilantro if desired. Serve immediately.
Servings and Timing
Servings: 2
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
Vegetarian Option: Skip the chicken and replace it with a grilled portobello mushroom or tofu for a plant-based version of this dish.
Rice Alternative: Try quinoa or cauliflower rice for a lower-carb alternative to regular rice.
Additional Toppings: Add some salsa, sour cream, or a sprinkle of cheese for extra flavor if you like.
Storage/Reheating
Storage: Store the chicken and rice in separate airtight containers in the fridge for up to 3 days. Keep the veggies (broccoli and cucumber) in a separate container to maintain their freshness.
Reheating: Reheat the chicken and rice in the microwave or on a stovetop over low heat. It’s best to reheat the veggies separately to avoid them becoming too soft.
Related Recipes:
- Roasted Broccoli and Potato Casserole
- Hot Honey Cream Cheese Dip
- Cauliflower, Corn, and Cucumber Salad
FAQs
How long should I marinate the chicken?
I recommend marinating the chicken for at least 10 minutes, but if you have more time, letting it sit for up to 30 minutes will help the flavors soak in even more.
Can I make this recipe ahead of time?
Yes! This recipe is great for meal prep. You can cook everything in advance and store it in the fridge. Just assemble the bowls when you’re ready to eat.
Can I use frozen broccoli?
Yes, frozen broccoli can be used. Just make sure to steam it according to the package instructions before using it in the bowl.
What kind of rice is best for this recipe?
I prefer using brown rice for a more nutty flavor and extra fiber, but white rice works just as well. You can also try quinoa or cauliflower rice for a variation.
Can I grill the chicken on a regular pan?
If you don’t have a grill or grill pan, you can use a regular skillet. Just heat it with a bit of olive oil over medium-high heat and cook the chicken until it reaches the desired internal temperature.
Conclusion
This Sweet & Smoky Grilled Chicken Bowl with Broccoli, Cucumber & Guac Rice is a fresh, flavorful, and satisfying meal that I love making when I want something healthy and quick. Whether for lunch or dinner, it’s a dish that brings together smoky, creamy, and crunchy elements in every bite. It’s a versatile recipe, too, so you can adjust the ingredients based on your preferences. It’s one of those dishes I keep coming back to again and again.
📖 Recipe:
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Sweet & Smoky Grilled Chicken Bowl with Broccoli, Cucumber & Guac Rice
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Low Calorie
Description
This Sweet & Smoky Grilled Chicken Bowl is a flavorful and balanced meal featuring smoky grilled chicken, creamy guacamole-inspired rice, fresh broccoli, and crunchy cucumber.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
2 cups broccoli florets
1 cucumber, sliced
1 cup cooked rice (preferably brown or white)
1 ripe avocado, mashed
1 tablespoon lime juice
1 tablespoon cilantro, chopped
1 tablespoon olive oil (for cooking)
Lime wedges for garnish (optional)
Instructions
- Preheat the grill or a grill pan over medium-high heat.
- In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper to create the marinade.
- Coat the chicken breasts with the marinade, ensuring they are evenly covered. Let the chicken marinate for at least 10 minutes.
- While the chicken is marinating, steam or blanch the broccoli florets until tender, about 4-5 minutes. Set aside.
- For the guac rice, in a bowl, mix the cooked rice with mashed avocado, lime juice, and cilantro until well combined. Set aside.
- Grill the marinated chicken breasts for 5-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C).
- Slice the grilled chicken into strips.
- To assemble the bowls, divide the guac rice, broccoli, and cucumber slices into bowls. Top with the grilled chicken strips.
- Garnish with lime wedges and additional cilantro if desired. Serve immediately.
Notes
Vegetarian Option: Replace the chicken with grilled portobello mushrooms or tofu for a plant-based version.
Rice Alternative: Try quinoa or cauliflower rice for a lower-carb option.
Additional Toppings: Consider adding salsa, sour cream, or cheese for extra flavor.
Storage: Keep chicken and rice in separate containers in the fridge for up to 3 days. Store veggies separately to maintain freshness.
Reheating: Reheat chicken and rice in the microwave or on a stovetop. Reheat veggies separately to avoid them becoming too soft.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
