This grilled chicken bowl is the meal prep recipe you’ll actually stick to. Ready in just 20 minutes, it packs 45g of protein into one satisfying bowl — grilled chicken, fluffy brown rice, creamy avocado, and fresh veggies, all finished with a dreamy ranch drizzle. It’s simple, filling, and perfect for busy weeknights or make-ahead lunches.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked brown rice
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, steamed
- 1/2 cucumber, sliced
- 1/4 cup ranch dressing (for drizzling)
What You’ll Need
A grill pan works great for cooking the chicken indoors, and a rice cooker makes perfectly fluffy brown rice every time.
Directions:
- Season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
- Heat a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, until fully cooked through (internal temp 165°F).
- Let the chicken rest for 5 minutes, then slice.
- Divide the brown rice between two bowls.
- Top each bowl with sliced chicken, avocado, cherry tomatoes, broccoli, and cucumber.
- Drizzle with ranch dressing and serve immediately.
Notes: Meal prep tip — store components separately and assemble just before eating to keep everything fresh.