Grilled Chicken Rice Bowl with Avocado and Salad

Instructions

Step 1: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, dried parsley, salt, and black pepper.

Step 2: Rub the seasoning mixture evenly over the chicken breasts.

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

Step 4: Grill the chicken breasts for 5–6 minutes on each side until fully cooked and lightly charred.

Step 5: Remove the chicken from the heat and let it rest for a few minutes before slicing.

Step 6: In a small bowl, mix together Greek yogurt, mayonnaise, lemon juice, and dried dill to prepare the herb sauce.

Step 7: Divide the cooked white rice into serving bowls.

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

Step 9: Drizzle the herb yogurt sauce over the bowl and garnish with chopped parsley.

Step 10: Serve immediately while fresh and warm.

Storage and Reheating Tips

Store leftover grilled chicken, rice, and salad ingredients separately in airtight containers in the refrigerator for up to 3 days.

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

Add fresh avocado and salad ingredients just before serving to maintain their freshness and texture. Keep the herb sauce refrigerated until ready to use.