Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies

Season the chicken breasts with paprika, garlic powder, salt, and pepper.
Heat the olive oil in a grill pan or skillet over medium-high heat.
Cook the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
Remove from the heat and let the chicken rest for 5 minutes before slicing it into strips.
2. Prepare the Veggies:

While the chicken is cooking, chop the lettuce, dice the tomatoes, and slice the cucumber.
If using canned corn, drain and rinse it; if grilling, grill the corn and cut it off the cob.
3. Make the Creamy Avocado Sauce:

In a blender or food processor, combine the ripe avocado, lemon juice, garlic, cilantro, Greek yogurt, salt, and pepper.
Blend until smooth and creamy, adding a bit of water if the sauce is too thick.
4. Assemble the Bowl:

In two bowls, divide the chopped lettuce, tomatoes, cucumber, and corn.
Top each bowl with slices of grilled chicken.
Drizzle the creamy avocado sauce over the top.
Serving and Storage Tips: