Grilled Chicken Skewer Bowl with Cucumber Avocado Salad
This grilled chicken skewer bowl with cucumber avocado salad is fresh, vibrant, and nourishing—filled with smoky grilled chicken, crisp veggies, creamy avocado, and bright Mediterranean-inspired flavors.
Equipment
- Grill or grill pan
- Mixing Bowls
- Cutting Board
- Knife
- Wooden or metal skewers
- Serving bowls
Ingredients
Grilled Chicken Skewers
- 1 lb chicken breast or thighs, cut into chunks
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Cucumber Avocado Salad
- 1 large cucumber, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice (for salad)
- 1 tbsp olive oil (for salad)
- salt and pepper to taste
Bowl Base
- 2 cups cooked rice or quinoa
Instructions
- 1. Marinate the chicken: In a mixing bowl, whisk together olive oil, lemon juice, garlic powder, paprika, oregano, salt, and black pepper. Add the chicken chunks and toss to coat. Let them marinate for at least 20–30 minutes.
- 2. Prepare the skewers: Thread the marinated chicken pieces onto wooden or metal skewers, spacing them evenly for even cooking.
- 3. Grill the chicken: Heat a grill or grill pan over medium heat. Cook the skewers for 8–10 minutes, rotating occasionally, until the chicken is cooked through, golden, and slightly charred.
- 4. Make the cucumber avocado salad: In a bowl, combine diced cucumber, avocado, cherry tomatoes, parsley, lemon juice, olive oil, salt, and pepper. Toss gently to avoid smashing the avocado.
- 5. Build the bowl: Fill serving bowls with cooked rice or quinoa. Place the grilled chicken skewers on top and add a generous portion of the cucumber avocado salad to the side.
- 6. Add finishing touches: Sprinkle extra parsley or add a squeeze of lemon for added brightness and flavor.
- 7. Serve and enjoy: Serve immediately and enjoy the contrast of smoky chicken, cool salad, and warm grains in every bite.