About this recipe
This Chicken Cucumber Avocado Bowl is fresh, filling, and easy to put together for lunch or dinner. Juicy seasoned chicken, crisp cucumber, creamy avocado, rice, and a light lime yogurt sauce make it feel balanced without being boring.
Ingredients
Chicken and bowls
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups cooked rice (white rice, brown rice, or quinoa work well)
- 2 cups cucumber (diced)
- 1 large avocado (sliced or diced)
- 1/4 cup red onion (thinly sliced, optional)
- 2 tbsp fresh cilantro or parsley (chopped, optional)
Lime yogurt sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp lime juice (fresh is best)
- 1 tbsp water (to thin if needed)
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 pinch black pepper
Equipment
Large Skillet
Mixing Bowl
Whisk
Cutting Board
Instructions
- 1
Season the chicken
Add the chicken pieces to a bowl and toss with olive oil, paprika, garlic powder, oregano, salt, and black pepper until evenly coated.
- 2
Cook the chicken
Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until golden and cooked through.
- 3
Mix the sauce
In a small bowl, stir together the Greek yogurt, lime juice, water if needed, garlic powder, salt, and black pepper until smooth and spoonable.
- 4
Prepare the toppings
Dice the cucumber, slice or dice the avocado, thinly slice the red onion if using, and chop the herbs.
- 5
Assemble the bowls
Divide the rice between bowls, then add the chicken, cucumber, avocado, red onion, and herbs. Spoon the lime yogurt sauce over the top and serve.
Tips
- Keep avocado fresh: Add avocado right before serving so it stays green and creamy.
- Use cold cucumber: Cold cucumber gives the bowl a fresh crunch that balances the warm chicken and rice.
- Meal prep smart: Store the chicken, rice, sauce, and toppings separately so the cucumber stays crisp and the avocado does not brown.
Substitutions
- Swap the grain: Use quinoa, brown rice, jasmine rice, cauliflower rice, or even a bed of chopped romaine.
- Use chicken thighs: Boneless skinless chicken thighs work well and stay juicy, though the calories will be a little higher.
- Change the sauce: Try tzatziki, a light ranch yogurt sauce, or a spicy lime yogurt sauce instead.
Storage
Refrigerator
Store the cooked chicken, rice, cucumber, sauce, and herbs in separate airtight containers for up to 4 days. Freezer: Freeze the cooked chicken and rice for up to 2 months. Add fresh cucumber, avocado, and sauce after reheating. Reheating: Reheat the chicken and rice gently, then add the cucumber, avocado, herbs, and sauce after warming.
Nutrition
- Serving Size
- Calories
- 430
- Protein
- 38g
- Carbohydrates
- 35g
- Fat
- 17g
- Fiber
- 7g
- Sugar
- 4g
- Sodium
- 540mg
FAQ
Can I make chicken cucumber avocado bowls ahead of time?
Yes. Cook the chicken and rice ahead, but keep the cucumber, avocado, and sauce separate until serving.
Can I make this bowl low carb?
Yes. Use cauliflower rice or chopped romaine instead of rice for a lower carb version.
What can I use instead of Greek yogurt sauce?
Tzatziki, light ranch, tahini lemon sauce, or a simple squeeze of lime all work well.
Recipe Card
Chicken Cucumber Avocado Bowl
A fresh high protein chicken bowl with cucumber, avocado, rice, and a simple creamy lime sauce.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Chicken and bowls
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups cooked rice (white rice, brown rice, or quinoa work well)
- 2 cups cucumber (diced)
- 1 large avocado (sliced or diced)
- 1/4 cup red onion (thinly sliced, optional)
- 2 tbsp fresh cilantro or parsley (chopped, optional)
Lime yogurt sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp lime juice (fresh is best)
- 1 tbsp water (to thin if needed)
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 pinch black pepper
Instructions
- Season the chicken: Add the chicken pieces to a bowl and toss with olive oil, paprika, garlic powder, oregano, salt, and black pepper until evenly coated.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until golden and cooked through.
- Mix the sauce: In a small bowl, stir together the Greek yogurt, lime juice, water if needed, garlic powder, salt, and black pepper until smooth and spoonable.
- Prepare the toppings: Dice the cucumber, slice or dice the avocado, thinly slice the red onion if using, and chop the herbs.
- Assemble the bowls: Divide the rice between bowls, then add the chicken, cucumber, avocado, red onion, and herbs. Spoon the lime yogurt sauce over the top and serve.
