Creamy Avocado Bacon Chicken Power Bowl

This bowl marries creamy avocado, smoky bacon, and tender chicken for a protein-packed, flavor‑rich lunch or dinner. The almond‑yogurt sauce lifts every bite, while quinoa keeps things filling and low‑gluten. Ready in 35 minutes, it’s the perfect quick fix for busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless skinless chicken breasts, sliced into bite‑sized pieces
• 4 slices bacon, chopped
• 1 cup cooked quinoa (cooled)
• 1 ripe avocado, diced
• 1 red bell pepper, diced
• 1 clove garlic, minced
• 2 tbsp almond butter
• 2 tbsp plain Greek yogurt
• 1 tbsp lime juice
• 1 tsp smoked paprika
• ½ tsp chili powder
• ¼ tsp cayenne pepper
• 1 tsp olive oil
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional: 1 tsp liquid smoke (for deeper smokiness)

Instructions

1. Heat the olive oil in a large skillet over medium‑high heat. Add the chopped bacon and cook until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pan.
2. Season the chicken slices with smoked paprika, chili powder, cayenne, salt, and pepper. Add the chicken to the pan and sear until browned on all sides and cooked through, about 5‑6 minutes. Remove and set aside with the bacon.
3. In the same pan, add the minced garlic, sauté for 30 seconds until fragrant. Return the bacon and chicken to the pan, tossing to combine.
4. In a small bowl, whisk together almond butter, Greek yogurt, lime juice, and a splash of the pan drippings until the sauce is smooth and creamy. Pour the sauce over the chicken and bacon, stirring to coat thoroughly.
5. Divide the cooked quinoa among four meal‑prep containers or bowls. Arrange the chicken‑bacon mixture on top, then scatter diced avocado, bell pepper, and chopped cilantro.
6. Optional: Sprinkle a tsp of liquid smoke over the top for an extra smoky note and give a final gentle toss.
7. Serve immediately, or cover and refrigerate up to 2 days for grab‑and‑go meals.
8. When reheating, stir in a splash of water or extra lime juice to keep the sauce moist if desired.

Chef's Note

For a smokier flavor, toast the bacon in the oven at 400°F for 12‑15 minutes until crisp. It adds a subtle bitterness that pairs wonderfully with the creamy sauce.

Make-Ahead Tips

The almond‑yogurt sauce can be made 1‑2 days ahead and stored in a sealed container in the fridge. Assemble the bowl just before eating to keep the avocado bright and the quinoa fluffy.

Substitutions

Use grilled shrimp or tofu instead of chicken for a different protein source. Substitute quinoa with cooked farro, bulgur, or even brown rice. Swap avocado for diced mango or chopped pineapple for a tropical twist.