Ingredients:

For the Chicken and Bowl:

1 boneless, skinless chicken breast (about 6-8 ounces)
2 cups romaine lettuce or mixed greens (chopped)
1/2 avocado, diced
1/2 cup cherry tomatoes, chopped in half
1/2 cup cucumber, sliced into thin rounds
1/2 cup grilled corn (or canned corn, drained and warmed)
1 tablespoon olive oil
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon chili flakes (optional, for a little kick)
For the Avocado Dressing:

1/2 avocado
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
For Garnish:

Extra chili flakes (optional)
Fresh parsley or cilantro (a small handful, chopped)
Directions:

Step 1: Prepare the Chicken

Rub the chicken breast with 1 tablespoon olive oil, then sprinkle on the garlic powder, salt, and black pepper. If you have a grill pan or outdoor grill, heat it up to medium-high. (If not, a frying pan works too!) Cook the chicken for 5-6 minutes on each side until it’s cooked through (no pink in the middle).

Let the chicken rest on a plate for 5 minutes, then slice it into thin strips.

Step 2: Bake the Chicken

(No baking needed—this step is skipped since we’re grilling!)

Step 3: Make the Dressing

Grab a blender or food processor (or a bowl and a whisk if you don’t have one). Add the avocado, Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper. Blend or whisk until it’s smooth and creamy. If it’s too thick, add a splash of water or lemon juice and mix again.

Step 4: Assemble the Bowl

Put the chopped romaine or greens in a big bowl as the base. Add the diced avocado, cherry tomatoes, cucumber slices, and grilled corn on top, spreading them out evenly.

Place the sliced grilled chicken on top of the veggies.

Step 5: Garnish and Serve

Drizzle the avocado dressing over the bowl, then sprinkle on some chili flakes if you want a spicy kick. Add a little chopped parsley or cilantro for a fresh, pretty touch.

Mix it all together with a fork or spoon, then dig in—fresh and delicious!

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Kcal: 550 kcal per serving (approx.) | Servings: 1 large bowl

Tips:

No grill? Cook the chicken in a pan over medium heat with a little oil—it’ll still taste great!
Store leftovers in separate containers (chicken, veggies, dressing) in the fridge for up to 2 days—assemble fresh when you’re ready to eat.