Go Back
Chicken avocado rice bowl with rice, sliced chicken, avocado, corn, tomatoes, cucumber, and creamy lime sauce

Chicken Avocado Rice Bowl

This chicken avocado rice bowl is a fresh, practical meal made with seasoned chicken, rice, avocado, vegetables, and a creamy lime yogurt sauce. It works well for dinner, packed lunches, or meal prep when the warm ingredients and fresh toppings are stored separately.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 1/2 lb boneless skinless chicken breasts
  • 1 tbsp oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 lime juiced
For the Rice
  • 1 cup uncooked long grain white rice
  • water or broth use the amount listed on the rice package
  • 1 pinch salt
For the Avocado and Vegetables
  • 1 1/2 avocados sliced or diced
  • 1 cup halved cherry tomatoes or diced tomato
  • 1 cup corn kernels fresh, frozen, or canned and drained
  • 1/2 cup diced cucumber
  • 1/4 cup diced red onion
  • 2 tbsp chopped cilantro optional
For the Creamy Lime Sauce
  • 1/2 cup plain Greek yogurt
  • 1 to 2 tbsp lime juice adjust to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 to 2 tbsp water to thin
Optional Toppings
  • shredded cheese optional
  • extra lime wedges optional
  • sliced jalapeno optional
  • black beans optional
  • tortilla strips or crushed tortilla chips optional

Equipment

  • Large skillet
  • Rice cooker
  • Instant-read thermometer
  • Cutting board
  • Chef's knife
  • Small mixing bowl
  • Small sauce cups
  • Airtight meal prep containers
  • Citrus juicer

Method
 

  1. Cook the rice according to the package directions with a pinch of salt. Fluff it with a fork once it is done. If using cooked rice, reheat it before assembling the bowls.
  2. Add the chicken to a bowl or shallow dish. Toss it with oil, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and lime juice until evenly coated.
  3. Cook the chicken in a large skillet over medium-high heat, on a grill pan, or in the oven until fully cooked.
  4. Use an instant-read thermometer to make sure the chicken reaches 165°F / 74°C. Let it rest for a few minutes before slicing or dicing.
  5. In a small bowl, whisk together the Greek yogurt, lime juice, garlic powder, and salt. Add water a little at a time until the sauce is thin enough to drizzle.
  6. Slice or dice the avocado right before serving. Prep the tomatoes, corn, cucumber, red onion, cilantro, and any optional toppings.
  7. Divide the rice among 4 bowls or meal prep containers.
  8. Add the cooked chicken, avocado, tomatoes, corn, cucumber, and red onion over the rice.
  9. Drizzle with the creamy lime sauce, then finish with cilantro and extra lime if using.

Notes

For meal prep, store the cooked rice and chicken together. Keep avocado, creamy lime sauce, tomatoes, cucumber, red onion, cilantro, and crunchy toppings separate until serving.
Slice avocado fresh when possible. Lime juice and a tightly sealed container can slow browning briefly, but avocado is still best added right before eating.
Add a small splash of water to the rice and chicken before microwaving, then reheat until hot throughout. Add avocado, sauce, and fresh toppings after reheating.
Boneless skinless chicken thighs can be used instead of chicken breast. Cook them to 165°F / 74°C before slicing or dicing.
Use less avocado and add extra lime yogurt sauce when avocado prices are high, or add black beans and extra corn to make the bowls more filling.
Store cooked rice and chicken in the refrigerator and use within 3 to 4 days.