Description

This Avocado Chicken Caesar Bowl is a wholesome, protein-packed meal combining tender grilled chicken, creamy avocado, and crisp romaine over a bed of quinoa or brown rice. With a rich homemade Caesar dressing and fresh ingredients like cherry tomatoes and Parmesan, it delivers all the classic Caesar salad flavors in a satisfying bowl perfect for lunch or dinner.

Ingredients

Scale

Grains and Liquid

1 cup uncooked quinoa or brown rice
2 cups water or low-sodium chicken broth

Chicken and Seasoning

2 large boneless, skinless chicken breasts (about 14 oz)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
1/2 teaspoon salt
1/4 teaspoon black pepper

Salad Ingredients

1 large head romaine lettuce, chopped
1 large ripe avocado, sliced
1/2 cup shaved Parmesan cheese
1 cup cherry tomatoes, halved
1/2 cup croutons

Caesar Dressing

1/3 cup mayonnaise
2 tablespoons freshly grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced
2 anchovy fillets, finely chopped (optional)
1/4 teaspoon Worcestershire sauce
Salt and pepper, to taste

Instructions

Cook the Grains: Rinse the quinoa or brown rice thoroughly under cold running water to remove bitterness or impurities. Place the grains in a saucepan with the water or low-sodium chicken broth. Bring to a boil, then reduce to a gentle simmer, cover, and cook until tender—approximately 15 minutes for quinoa or 35 minutes for brown rice. Once done, fluff the grains with a fork and set aside to cool slightly.
Prepare the Chicken: Preheat your grill or grill pan over medium-high heat. Coat the chicken breasts evenly with olive oil, garlic powder, dried Italian herbs, salt, and black pepper. Grill each chicken breast for 5 to 7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and allow the chicken to rest for 5 minutes before thinly slicing.
Make the Caesar Dressing: In a mixing bowl, whisk together mayonnaise, freshly grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, finely chopped anchovy fillets (if using), Worcestershire sauce, and salt and pepper to taste. Continue whisking until the dressing is smooth and emulsified.
Assemble the Grain Bowls: Divide the cooked quinoa or brown rice evenly among four serving bowls. Top each bowl with chopped romaine lettuce, sliced grilled chicken, fresh avocado slices, halved cherry tomatoes, shaved Parmesan cheese, and croutons for added crunch.
Finish and Serve: Just before serving, drizzle the homemade Caesar dressing over each bowl. Gently toss the ingredients to combine the flavors well, ensuring every bite is infused with the creamy, tangy dressing. Serve immediately and enjoy a nutritious and delicious meal.

Notes

For a lower-calorie option, substitute mayonnaise in the dressing with Greek yogurt.
You can omit anchovy fillets from the dressing for a milder flavor if preferred.
Feel free to use either quinoa or brown rice based on your preference or dietary needs.
Leftover grilled chicken and dressing can be stored in the refrigerator for up to 3 days.
To keep the salad crisp, add the dressing just before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes for quinoa and chicken (or 42 minutes if using brown rice)
Category: Main Dish
Method: Grilling
Cuisine: American

Keywords: Avocado Chicken Caesar Bowl, grilled chicken bowl, healthy chicken salad, quinoa bowl, brown rice bowl, Caesar dressing, grilled chicken recipe