California Style
intro
Bright, produce-forward West Coast bowl with juicy grilled chicken, creamy avocado, charred corn, and zesty lime vinaigrette, highlighting fresh seasonal flavors.
Ingredients
Steps
Season the chicken
Pat 600g boneless, skinless chicken breasts completely dry with paper towels. Rub all over with 15ml (1 tbsp) olive oil, 3g garlic powder, 2g smoked paprika, ½ tsp (2.5g) kosher salt, and ¼ tsp (0.5g) black pepper. Let rest at room temperature for 10 minutes while you preheat the grill pan.
Grill chicken and corn
Heat a stovetop cast iron grill pan over medium-high heat (190°C/375°F). Place seasoned chicken and husked whole corn ears on the preheated pan. Grill chicken for 6-7 minutes per side, until internal temperature reaches a food-safe 74°C/165°F. Grill corn, turning with tongs every 2 minutes, for 8 minutes total until lightly charred on all sides. Transfer both to a clean plate to rest for 5 minutes before slicing.
Mix lime vinaigrette
In a small 250ml mason jar, combine the remaining 30ml (2 tbsp) olive oil, 30ml fresh lime juice, remaining ½ tsp (2.5g) kosher salt, and remaining ¼ tsp (0.5g) black pepper. Seal the jar tightly and shake vigorously for 30 seconds until the dressing is fully emulsified, pale golden, and slightly cloudy.
Slice grilled components
Once the 5-minute rest is complete, slice chicken breasts against the grain into 1cm-thick even strips. Stand each grilled corn ear upright on its cut end and slide a sharp chef’s knife down the sides to remove charred kernels, discarding the tough, woody cobs. Pick out and discard any heavily burnt bits from the chicken or corn.
Assemble bowl bases
Divide the 360g of slightly cooled cooked quinoa evenly between 4 wide, shallow serving bowls. Top each quinoa base with 25g (½ loosely packed cup) of baby arugula, 50g of halved cherry tomatoes, and a quarter portion of the grilled corn kernels, spreading each layer evenly for balanced bites.
Top and serve bowls
Arrange a quarter portion of sliced grilled chicken and half of a sliced ripe avocado in each bowl, fanning the avocado slices for visual appeal. Sprinkle 15g (1 tbsp) of crumbled feta over the top of each serving, then drizzle 1 tbsp of the prepared lime vinaigrette over every bowl. Serve immediately while the chicken is still slightly warm.
Tips
2.Prevent avocado browning by slicing it right before serving; if prepping ahead, toss avocado slices in 1 tsp of extra lime juice and store in an airtight container in the fridge for up to 4 hours.
3.Patting chicken completely dry before seasoning is critical to getting a crisp, golden sear instead of steaming the meat on the grill pan.
Total game changer for my Sunday meal prep! Cook time was exactly 25 minutes like the recipe says, super easy even for someone who burns toast half the time. I pre-portioned 4 bowls for the work week and didn’t get bored eating them at all. Only swap I made was adding a little extra cilantro because I’m obsessed.
Made this on my back patio charcoal grill for a little neighborhood potluck last weekend and people would NOT stop asking me for the recipe. The char on the chicken is unreal when you cook it over open flame instead of a grill pan, highly recommend that swap if you’ve got the setup. Didn’t change a single thing otherwise, it’s perfect as written.
OMG, as someone who grew up eating California bowls at every beach taco stand from San Diego to Santa Cruz, I can confirm this hits exactly the right note. It’s light but filling, doesn’t leave you feeling sluggish after eating, and the lime-tahini dressing? *Chef’s kiss* Way better than the overpriced takeout version I usually grab on my lunch break.
Quick, easy, and my kids loved it? That’s the holy trinity of weeknight meals in my book! I didn’t have fresh corn on hand so I tossed in a can of roasted corn I had in the pantry and it worked totally fine. Will definitely be adding this to our regular dinner rotation.
Pretty solid bowl overall! I gave it 4 stars because I wish the chicken had a little more kick to it, so next time I’m gonna add a pinch of cayenne and maybe some diced jalapeño to the marinade. The avocado was perfectly ripe when I made it, which definitely helped, and the cook time was totally accurate for once (so many recipes lie about how long they take!!).
I made this for my partner’s birthday dinner since he’s obsessed with all things avocado and grilled chicken, and he said it’s the best thing I’ve ever cooked for him. We paired it with a cold crisp white wine and ate out on the fire escape, it felt like a fancy date night meal but took barely any effort. 10/10, no notes!
Brought this to my office potluck earlier this week and it was the first dish gone! I doubled the recipe easily without any issues, and even my coworkers who are super strict about their low-carb diets were raving about it. So easy to scale up for a crowd, which is a huge win for potluck season.
Great post-hike meal! My buddies and I got back from a 6 mile trail up in the Rockies and I whipped this up in no time. It’s packed with protein, super fresh, and didn’t leave us feeling bloated like the fast food we usually grab after hikes. Only thing I added was a dollop of sour cream on top because I love that extra creaminess.
Wait why did I sleep on this recipe for so long?? I saw it pop up on my feed last week and finally made it tonight, and I’m kicking myself for not making it sooner. The chicken is so juicy, I usually overcook grilled chicken but the timing instructions were perfect and it came out tender every single bite. Even my roommate who hates “healthy food” stole three bites off my plate!
SO good y’all! I made this for my Sunday family dinner after church and everybody raved. I added a little extra black pepper and a sprinkle of cotija cheese on top, which gave it that little extra salty kick I love. Perfect for these hot Georgia summer days when you don’t want to turn the oven on for an hour.
Easy, fresh, and perfect for 100+ degree Arizona days when you don’t want a heavy meal. I used my indoor grill pan since it’s too hot to stand outside by the grill right now, and it still came out with that great charred flavor on the chicken. I did find the dressing a little tangy for my taste so I added a tiny drizzle of honey to mellow it out, which was chef’s kiss.
I made this for my college roommates and we all agreed it tastes exactly like the bowls we used to get at that little beach cafe when we went on spring break a couple years ago. Total nostalgia trip, and so cheap to make too—way better than dropping $15 on a takeout bowl when we can make four of them for less than $20 total.
Obsessed! I swapped the regular rice for cauliflower rice to keep it lower carb, and it was still absolutely delicious. The marinade for the chicken is so versatile I’m gonna use it on shrimp and veggies next week too. Perfect light lunch to eat at my desk between meetings, I already sent the recipe to all my coworkers.