Prep Time: 15 minutes Cook Time: 20 minutes Servings: 2 Calories per Serving: ~450 Ingredients For the Chicken: π Chicken Breast: 2, seasoned with your favorite spices (e.g., paprika, garlic powder, salt, and pepper) π’οΈ Olive Oil: 2 tbsp For the Veggies: π₯ Lettuce: 2 cups, chopped π Tomatoes: 1 cup, diced π₯ Cucumber: 1 cup, sliced π½ Corn: 1/2 cup, grilled or canned For the Creamy Avocado Sauce: π₯ Avocado: 1, ripe π Lemon Juice: 1 tbsp π§ Garlic: 1 clove, minced πΏ Cilantro: 1/4 cup, chopped π§ Greek Yogurt: 1/4 cup (or dairy-free yogurt for a vegan option) π§ Salt & Pepper: To taste Directions Grill the Chicken: Coat the chicken breasts in olive oil and spices. Heat a grill pan over medium-high heat and cook the chicken for 6-8 minutes per side, until fully cooked. Let it rest for 5 minutes, then slice. Prepare the Veggies: Toss lettuce, tomatoes, cucumber, and grilled corn in a large bowl. Make the Creamy Avocado Sauce: In a blender or food processor, combine avocado, lemon juice, garlic, cilantro, Greek yogurt, and a pinch of salt and pepper. Blend until smooth. Assemble the Bowl: Divide the veggie mixture between two bowls. Add sliced chicken on top and drizzle with the creamy avocado sauce. Garnish & Serve: Sprinkle with chili flakes or crushed black pepper for an extra kick. Enjoy! Notes & Variations Swap chicken with grilled tofu or shrimp for variety. Add cooked quinoa or brown rice for more carbs. Mix in roasted red peppers for extra flavor!