Description
A vibrant and balanced meal, this Grilled Chicken Skewer Bowl with Cucumber Avocado Salad combines smoky, marinated chicken with a refreshing mix of cucumber, creamy avocado, and herbs. Served over a bed of rice, it’s a satisfying and wholesome dish perfect for weeknight dinners or summer lunches.
Ingredients
For the Grilled Chicken Skewers:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cubed
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- Wooden or metal skewers
For the Cucumber Avocado Salad:
- 2 cups chopped cucumber
- 1 large ripe avocado, diced
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
For Serving:
- Cooked white or jasmine rice (approx. 1 cup per serving)
- Lemon wedges
- Chopped parsley or cilantro (optional)
Instructions
- In a large bowl, mix olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper. Add chicken cubes and marinate for at least 30 minutes.
- Soak wooden skewers if using.
- Thread marinated chicken onto skewers.
- Preheat grill or grill pan over medium-high heat.
- Grill skewers for 10–12 minutes, turning frequently, until golden and cooked through.
- In a separate bowl, combine cucumber, avocado, parsley, olive oil, lemon juice, salt, and pepper. Toss gently.
- To serve, place rice in a bowl, top with salad and chicken skewers. Garnish with lemon wedges and herbs.
- Prep Time: 30 minutes
- Cook Time: 12 minutes