Chicken Avocado Protein Bowl is a wholesome, satisfying meal that packs in lean protein, healthy fats, and colorful veggies—all in one bowl. Juicy seasoned chicken, creamy avocado, fluffy grains, and crunchy toppings come together with a zesty dressing that ties everything together. It’s the kind of meal that leaves you full, energized, and happy, without feeling heavy.

This recipe layers grilled or pan-seared chicken over a base of rice or quinoa, adds fresh veggies like cucumbers and tomatoes, and finishes with ripe avocado and a simple lemon-garlic dressing. With balanced macros and big flavor, it’s perfect for lunch, dinner, or meal prep.

Perfect for busy days, gym nights, or when you just want something that tastes fresh and still feels like real comfort food, this Chicken Avocado Protein Bowl is one you’ll want on repeat.

Why You’ll Love This Recipe

High-Protein & Satisfying – Chicken, avocado, and optional beans keep you full for hours.
Fresh & Vibrant – Crunchy veggies and herbs brighten every bite.
Customizable – Easy to swap grains, veggies, or toppings to fit your taste.
Meal-Prep Friendly – Components store well, so you can build bowls all week.

Ingredients

For the Chicken:

1 lb (450 g) boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp dried oregano or Italian seasoning
½ tsp salt
¼ tsp black pepper

For the Bowl Base:

2 cups cooked brown rice or quinoa (warm or at room temperature)

For the Bowl Toppings:

1 large avocado, sliced or diced
1 cup cherry tomatoes, halved (or diced regular tomato)
1 small cucumber, diced
½ cup canned black beans or chickpeas, rinsed and drained (optional, for extra protein/fiber)
¼ cup red onion, thinly sliced (optional)
2 tbsp fresh parsley or cilantro, chopped

For the Lemon-Garlic Dressing:

3 tbsp olive oil
2 tbsp fresh lemon juice
1 small garlic clove, finely minced or grated
1 tsp Dijon mustard (optional, for body)
½ tsp honey or maple syrup (optional, for balance)
Salt and black pepper, to taste

Optional Garnish:

Lime or lemon wedges
Red pepper flakes
Extra herbs

Instructions

Cook the Grain Base
Prepare brown rice or quinoa according to package directions if not already cooked.
Fluff with a fork and set aside, keeping warm or at room temperature.

Season the Chicken
Pat chicken dry with paper towels.
In a small bowl, mix olive oil, garlic powder, paprika, oregano, salt, and black pepper.
Rub the mixture all over the chicken until evenly coated.

Cook the Chicken
Option 1 – Skillet: Heat a skillet over medium-high heat. Add a drizzle of oil if needed. Cook chicken 5–7 minutes per side (depending on thickness) until golden and cooked through (internal temp 165°F / 74°C).
Option 2 – Grill: Grill over medium heat for 5–7 minutes per side until cooked through.
Transfer cooked chicken to a cutting board and let rest for 5 minutes, then slice or cube.

Prep the Veggies & Avocado
While the chicken cooks, prep the toppings:
Slice or dice avocado, halve cherry tomatoes, dice cucumber, rinse beans/chickpeas, and slice red onion.

Make the Lemon-Garlic Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon (if using), honey (if using), salt, and pepper until emulsified. Taste and adjust seasoning.

Assemble the Bowls
Divide the cooked rice or quinoa among 3–4 bowls.
Top each with sliced chicken, avocado, tomatoes, cucumber, beans/chickpeas, and red onion.
Drizzle each bowl with the lemon-garlic dressing.
Sprinkle with chopped parsley or cilantro and red pepper flakes if desired.

Serve
Serve immediately with extra lemon or lime wedges on the side.
Enjoy warm or at room temperature.

Nutritional Information

(Approximate per serving, 1 of 4, with brown rice and beans)

Calories: ~520
Protein: 33g
Fat: 24g
Carbohydrates: 44g
Sugar: 3g
Fiber: 8g

Tips for Success

Rest the Chicken – Letting it rest before slicing keeps it juicy.
Don’t Skip the Acid – Lemon in the dressing brightens everything and balances the avocado and chicken.
Meal Prep Tip – Store chicken, grains, and veggies separately; slice avocado and dress the bowl just before serving.
Customize the Base – Swap rice for quinoa, farro, or cauliflower rice, depending on your preference.

Why This Recipe Works

Seared or grilled chicken gives you a flavorful, lean protein that pairs perfectly with creamy avocado and a hearty grain base. The bowl is balanced: protein from the chicken (and optional beans), complex carbs from the rice or quinoa, and healthy fats from the avocado and olive oil dressing.

Fresh veggies and herbs add crunch and brightness, while the simple lemon-garlic dressing ties everything together with acidity and fragrance. This Chicken Avocado Protein Bowl feels fresh and light but still delivers the kind of satisfying, “real meal” feeling you want at lunchtime or dinner.