Grilled Chicken Avocado Salad Bowl

Ingredients

• 2 boneless, skinless chicken breasts (approximately 1 pound)
• 2 tablespoons olive oil (extra virgin recommended)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups mixed salad greens (e.g., spinach, arugula, romaine)
• 1 medium avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, sliced
• ¼ cup red onion, thinly sliced
• ¼ cup feta cheese, crumbled (optional)
• ¼ cup corn (fresh or canned)
• ¼ cup olive oil (for dressing)
• 2 tablespoons fresh lime juice
• 1 teaspoon honey or maple syrup (optional)
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine olive oil, garlic powder, smoked paprika, salt, and black pepper. Add the chicken breasts, ensuring they are well-coated in the marinade. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours.
2. Preheat your grill to medium-high heat (about 400°F or 204°C). If using a grill pan, heat it on the stove over medium-high heat and lightly oil the surface.
3. Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
4. In a small bowl, whisk together the olive oil, lime juice, honey (if using), minced garlic, and salt and pepper to taste.

Nutrition