step 1 Heat a grill pan or outdoor grill over medium-high heat. Season the chicken breast with olive oil, garlic powder, salt, and black pepper.
step 2 Grill the chicken for 6-7 minutes on each side, or until fully cooked and nicely charred. Remove from heat and let rest before slicing.
step 3 In a bowl, mash the ripe avocados and mix with lime juice, a pinch of salt, and a dash of chili flakes to make the guacamole.
step 4 Prepare all the vegetables: slice the cucumber, halve the cherry tomatoes, and cook or drain the corn if using canned.
step 5 In a serving bowl, lay down a bed of spinach or mixed greens.
step 6 Arrange the sliced grilled chicken, cucumber, cherry tomatoes, corn, and a generous scoop of guacamole on top of the greens.
step 7 Sprinkle with extra chili flakes and black pepper if desired.
Storage and Reheating Tips.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the guacamole separate to maintain freshness. Reheat the chicken in a microwave or skillet until warmed through, and reassemble the bowl just before serving for the best texture.
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