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Chicken and Avocado Lunch Bowl - Fresh, Satisfying, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken, shredded or diced (grilled, roasted, or rotisserie)
  • 1 large avocado, diced
  • 1 cup cooked quinoa or brown rice (cooled)
  • 2 cups mixed greens (spinach, arugula, or spring mix)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup fresh cilantro or parsley, chopped (optional)
  • 1/4 cup feta cheese or cotija, crumbled (optional)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon honey or maple syrup (optional, for balance)
  • Kosher salt and black pepper, to taste

Method
 

  1. Cook or prep your base: If you don’t have cooked grains, make quinoa or brown rice according to package directions and let it cool. Leftover grains from dinner work perfectly here.
  2. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon, garlic, and honey. Season with salt and pepper. Taste and adjust—add more lemon for brightness or a pinch more honey if it’s too sharp.
  3. Prep the veggies: Halve the cherry tomatoes, dice the cucumber, slice the red onion, and chop the herbs. Dice the avocado last so it stays fresh.
  4. Season the chicken: Toss your cooked chicken with a spoonful of the dressing and a pinch of salt and pepper. This keeps it juicy and flavorful.
  5. Assemble the bowl: Add mixed greens to the bottom of a large bowl. Top with the grains, chicken, tomatoes, cucumber, onion, and avocado.
  6. Dress and toss: Drizzle the remaining dressing over the bowl. Gently toss to combine, or leave it layered if you prefer. Sprinkle with feta and herbs.
  7. Finish and serve: Add a final crack of black pepper and a squeeze of lemon. Enjoy right away.

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