Description
This vibrant and satisfying bowl combines smoky grilled chicken skewers with a cool cucumber avocado salad, all served over a bed of rice. It’s a refreshing, high-protein meal perfect for warm weather, quick dinners, or meal prep.
Ingredients
Grilled Chicken Skewers:
- 1.5 lbs boneless, skinless chicken breast or thighs (cubed)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt & black pepper to taste
Cucumber Avocado Salad:
- 1 large English cucumber (or 3–4 Persian), chopped
- 1 ripe avocado, diced
- 2 tbsp chopped cilantro or parsley
- 1 tbsp olive oil
- Juice of 1/2 lemon
- Salt & pepper to taste
Base:
- 2 cups cooked rice (white or brown)
- Lemon wedges, optional feta or tzatziki for garnish
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, garlic, paprika, oregano, lemon zest and juice, salt, and pepper. Add chicken and toss to coat. Marinate 30 minutes to overnight.
- Prepare the Skewers: If using wooden skewers, soak them for 30 minutes. Thread chicken pieces onto skewers.
- Grill the Chicken: Preheat grill or grill pan to medium-high. Grill skewers for 10–12 minutes, turning every few minutes until fully cooked and charred.
- Make the Salad: Toss cucumber, avocado, herbs, olive oil, lemon juice, salt, and pepper in a bowl. Chill until ready.
- Assemble Bowls: Add rice to bowls, top with grilled chicken and salad. Garnish with lemon wedges or sauce of choice.
- Prep Time: 25 minutes
- Cook Time: 12 minutes