Grilled Chicken Bowl with Black Bean Corn Salsa & Avocado

Tired of boring salads or plain chicken dinners?
What if one bowl could deliver bold flavor, lean protein, good fats, and colorful veggies—all in under 30 minutes? The Grilled Chicken Bowl with Black Bean Corn Salsa & Avocado is the perfect answer to clean eating without sacrificing taste.

Packed with protein from grilled chicken and black beans, heart-healthy fats from avocado, and fiber from fresh veggies, this vibrant bowl is ideal for lunch, dinner, or post-workout fuel. According to the USDA, meals rich in fiber and lean protein can help regulate blood sugar, improve digestion, and keep you feeling full longer.

Let’s build a bowl that fuels your body and satisfies your cravings!

Ingredients

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt & pepper to taste

• Juice of ½ lime

For the Black Bean Corn Salsa:

• ½ cup canned black beans, drained and rinsed

• ½ cup fresh or frozen corn (thawed)

• ½ red bell pepper, diced

• 2 tbsp red onion, finely chopped

• 2 tbsp fresh cilantro, chopped

• Juice of ½ lime

• Salt to taste

Bowl Base + Toppings:

• 1 cup cooked brown rice or quinoa

• ½ avocado, sliced

• Lime wedges, for serving

• Optional: hot sauce, Greek yogurt, shredded lettuce

Step-by-Step

Step 1: Marinate and Grill the Chicken

Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and lime juice. Grill on medium-high heat for 6–7 minutes per side, or until internal temperature reaches 165°F. Rest before slicing.

Step 2: Make the Salsa

In a medium bowl, mix black beans, corn, bell pepper, red onion, cilantro, lime juice, and salt. Chill while the chicken cooks for better flavor blending.

Step 3: Prep the Bowl Base

Cook brown rice or quinoa according to package instructions. Fluff with a fork and let cool slightly.

Step 4: Slice the Avocado

Halve, pit, and slice the avocado. Squeeze a little lime juice on top to prevent browning.

Step 5: Assemble Your Bowl

Scoop rice or quinoa into a bowl. Top with sliced grilled chicken, a generous spoonful of salsa, sliced avocado, and any extras like lettuce or yogurt.

Variations

• Low-Carb Version: Swap rice for cauliflower rice or mixed greens.
• Vegetarian Bowl: Use grilled tofu or roasted sweet potatoes instead of chicken.
• Tex-Mex Twist: Add shredded cheese and tortilla strips.
• Spicy Lovers: Mix hot sauce or jalapeños into the salsa for heat.

COOKING Note

• Use a meat thermometer to ensure chicken is perfectly cooked—not dry.
• For extra smoky flavor, grill the corn before adding it to the salsa.
• Let chicken rest 5 minutes before slicing to retain juices.
• Salsa improves if made 1–2 hours ahead—refrigerate covered.

Serving Suggestions

• Serve with a chilled glass of sparkling lime water or iced green tea.

• Top with a dollop of Greek yogurt for creaminess.

• Add pickled onions or sliced radishes for a tangy crunch.

• Perfect for meal prep: store ingredients separately and assemble fresh.

This bowl also travels well—great for work lunches or post-gym meals.

Storing Tips for the Recipe

• Grilled chicken lasts 3–4 days in the fridge. Slice before storing for easy grab-and-go.

• Black bean corn salsa keeps fresh for up to 3 days—store in an airtight container.

• Cooked rice or quinoa can be made in bulk and frozen in portions.

• Avocado browns quickly—slice fresh just before serving or use guacamole with lime to store.

Timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Yield: 2–3 bowls

Nutritional Information (Per Serving)

Calories: 480 kcal

Protein: 36 g

Sodium: 520 mg

Healthier Alternatives for the Recipe

• Use Greek yogurt instead of sour cream for topping—more protein, less fat.

• Swap brown rice for farro for extra fiber and chewiness.

• Add greens like spinach or arugula for a bigger nutrient hit.

• Reduce sodium by using no-salt-added beans and seasoning chicken yourself.

This meal is gluten-free, high-protein, and rich in antioxidants, fiber, and healthy fats.

Common Mistakes to Avoid

• Overcooking the chicken – Use a thermometer for perfect doneness.

• Skipping the lime – Acid brightens both the chicken and salsa flavors.

• Using canned corn without draining – It can make salsa watery.

• Forgetting to season the rice/quinoa – A pinch of salt and squeeze of lime go a long way.

• Assembling too early – Keep components separate if storing for later.

Conclusion

This Grilled Chicken Bowl with Black Bean Corn Salsa & Avocado is more than just a meal—it’s a smart, satisfying lifestyle choice. In just 30 minutes, you get bold flavor, balanced nutrition, and a beautiful plate worth repeating.

Whether you’re looking to meal prep, eat clean, or simply enjoy something crave-worthy and colorful, this bowl checks every box.

Frequently Asked Questions (FAQs)

Can I use rotisserie chicken instead of grilling?

Yes! It’s a great shortcut. Just season it with lime and Cajun spices before adding.

Can I make this bowl vegan?

Easily! Use grilled tofu, blackened tempeh, or roasted chickpeas instead of chicken.

How can I meal prep this recipe?

Store cooked chicken, grains, and salsa separately. Assemble the night before or morning of for freshest flavor.

What type of rice is best?

Brown rice or quinoa are best for fiber and texture, but jasmine rice works if you’re going for a more classic bowl.

Grilled Chicken Bowl with Black Bean Corn Salsa & Avocado

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• Author: Caroline Jones
• Total Time: 30 minutes
• Yield: 2–3 bowls 1x

Print Recipe

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Description

A fresh, balanced grilled chicken bowl layered with lime-marinated chicken, black bean corn salsa, creamy avocado, and whole grains. A perfect protein-packed lunch or dinner that’s big on flavor and nutrition.

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Ingredients

Scale 1x2x3x

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

Salt & pepper to taste

Juice of ½ lime

½ cup canned black beans, drained and rinsed

½ cup corn (fresh or frozen, thawed)

½ red bell pepper, diced

2 tbsp red onion, finely chopped

2 tbsp fresh cilantro, chopped

Juice of ½ lime

Salt to taste

1 cup cooked brown rice or quinoa

½ avocado, sliced

Optional toppings: lime wedges, hot sauce, Greek yogurt, shredded lettuce

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Instructions

1. Rub chicken with olive oil, garlic powder, paprika, lime juice, salt, and pepper. Grill over medium-high heat for 6–7 minutes per side until cooked through. Rest before slicing.

2. Combine black beans, corn, bell pepper, onion, cilantro, lime juice, and salt to make the salsa. Set aside or refrigerate.

3. Cook brown rice or quinoa as directed. Fluff and season with salt or a squeeze of lime.

4. Slice the avocado and prep optional toppings.

5. Assemble bowls: grain base, sliced chicken, salsa, avocado, and toppings. Serve fresh.

Notes

Let grilled chicken rest 5 minutes before slicing to keep juices in.

Make salsa ahead of time—it tastes even better chilled after marinating.

Use cauliflower rice or leafy greens for a lower-carb base.

Add chili flakes or diced jalapeño to the salsa for spice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch/Dinner
• Method: Grilled + Assembled
• Cuisine: Southwest Fusion

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 4g
• Sodium: 520mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 36g
• Cholesterol: 95mg

Keywords: Grilled Chicken Bowl, black bean corn salsa, avocado lunch bowl, healthy chicken bowl, meal prep recipe