Grilled Chicken Rice Bowl with Avocado and Fresh Salad

Instructions

Step 1. In a small bowl, combine the paprika, garlic powder, onion powder, salt, pepper, and oregano.

Step 2. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.

Step 3. Heat a grill pan or outdoor grill over medium-high heat.

Step 4. Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 5. Remove the chicken from the grill and allow it to rest for 5 minutes before slicing.

Step 6. While the chicken rests, prepare the dressing by whisking together the olive oil, lemon juice, Dijon mustard, salt, and pepper.

Step 7. Divide the cooked rice among serving plates or bowls.

Step 8. Arrange the chopped lettuce, halved cherry tomatoes, sliced avocado, and grilled chicken over the rice.

Step 9. Drizzle the dressing over the vegetables and chicken if desired.

Step 10. Serve immediately and enjoy.

Storage and Reheating Tips

Store the grilled chicken, rice, and vegetables in separate airtight containers in the refrigerator for up to 4 days.

For meal prep, keep the avocado and dressing separate until ready to serve.

Reheat the chicken and rice in the microwave or a skillet until warmed through.

Add fresh avocado just before serving to maintain the best texture and color.

The dressing can be stored in a sealed container in the refrigerator for up to 5 days.