Black Bean Avocado Chicken Bowls

Packed with fiber and protein, these Black Bean Avocado Chicken Bowls are a quick and easy healthy meal prep-friendly lunch that you can put together in no time. They are not only super tasty and filling but are also among my favorite low-GI recipes, perfect for keeping your blood sugar stable.

These Black Bean Avocado Chicken Bowls are especially fast when you use leftover or pre-cooked chicken. I used my already cooked spicy garlic chicken bites to make them last time, and it took me no more than 15 minutes to assemble a super balanced, healthy meal for lunch. As you can tell I’m super proud of that one. Give me that Oscar, already.

Black Bean Avocado Chicken Bowls

Can’t believe it, but I first named these Green Goddess Chicken Bowls…I am officially a hippie. And also, this perfectly describes this chicken recipe – it’s full of greens, tasty, gluten-free, dairy-free, easy to meal prep and to make low carb (simply leave out the beans!).

I don’t know who the Goddess is, but it sounds better than Green Medusa Chicken Bowls, I’m telling you. Those titles always remind me of spending hours with my mom in a car. She loves Greek mythology and loves talking about it. I know, like, nothing about Greek or any mythology and my attention always goes away somewhere when she’s telling me those stories. I usually think about what I’m gonna eat for lunch or dinner. Which reminds me – Black Bean Avocado Chicken Bowls.

Surprisingly, this is what I crave now that it’s colder and there aren’t plenty of fresh vegetables around. I found myself starving for salads a week ago. Like, actually, craving a salad. And I made this. I used all the greens I had – which was lettuce, broccoli and arugula and then added some fresh cilantro. So delicious and such a needed change from all those hot meals.

What Goes Into These Black Bean Avocado Chicken Bowls

Leafy Greens. Use whatever you have. Sometimes I do a base of lettuce and arugula, other times it might be spinach or cabbage – whatever you like. Leafy greens are packed with antioxidants and fiber, water and surprisingly – protein. This makes them the perfect base for our bowls!

Cooked Chicken. You can either use the chicken recipe in the notes of the recipe card, or add whatever type of cooked chicken you have. Rotisserie or grilled chicken work too. As mentioned, this time I used the spicy garlic chicken bites.

Avocado. You want a good ripe avocado.

Black Beans. Originally, I made these with canned black beans. But last time I had cooked some giant beans two days before and this is why they look huge in the photos.

Olives and optional toppings. I like both green and Kalamata olives and I added some peppers for crunch and extra vitamin C.

Your Favorite Sauce. You can use any dressing, sauce or dip you like! I usually like tzatziki with everything, but this is entirely up to you!

Sauces

I don’t know what I was thinking the first time I made these, but I had decided to make a mustard-based dressing. It was actually really good. You can also try this avocado dill sauce, this garlic yogurt dill sauce, the spicy dressing from this salad, or add some hummus.

So whatever sauce, dip or spread you like – these can handle it.

If you want to make this chicken recipe low-carb or paleo, you easily can. Simply add more olives and skip the beans. Use this low carb hummus, if you decide to make this with hummus (which I think you should, but it will take more time!) and you’re done.

Meal Prep

This recipe makes 3 lunch bowls. I know, so very not-typical for me to make a recipe for three – me, myself and I. Also I tried serving this to others too, they liked it, but I want to stay humble.

So to meal prep, keep ingredients in separate containers and the dressing / sauces separately.

More Healthy Bowls And Salads

I hope you enjoy these black bean avocado chicken bowls! If you need more food, check out these healthy bowl and salad recipes as well:

• Mediterranean Salmon Bowl
• 5-Minute Mediterranean Bowl (Vegan)
• Easy Chicken Gyros Bowls

Continue to Content

Black Bean Avocado Chicken Bowls

Yield: 3

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These Black Bean Chicken Avocado Bowls are the perfect quick and easy meal prep lunch. Packed with protein and fiber, this balanced meal is naturally low-GI, helping keep your blood sugar stable all afternoon. Assemble these healthy, gluten-free bowls in minutes with pre-cooked chicken!

4.7 Stars (11 Reviews)

Print

Ingredients

• 1 pound/450g cooked chicken
• 2/3 cup black beans, canned, rinsed and drained
• 1 1/2 avocado, chopped
• 1/2 cup Kalamata or green Spanish olives
• 2 cups broccoli florets
• 1 tbsp olive oil
• 1 tsp crushed red pepper
• 1 tsp oregano

Salad base

Toggle ingredient group

• 1 cup arugula
• 3 cups lettuce (or a mix of spinach and lettuce)
• 1 scallion, finely chopped
• 3 cilantro sprigs, chopped (or other herbs)

Instructions

1. Stir-fry the broccoli or cauliflower florets with some olive oil and a bit of crushed red pepper and oregano (optional) for a few minutes.
2. For the salad, mix the greens with scallions and a little bit of lemon juice and salt.
3. Prepare the sauce (see notes for options).
4. Rinse and drain the black beans, the olives, chop lettuce, arugula and cilantro (or dill and spinach - whatever you have).
5. Arrange the bowls with the salad on the bottom, then olives, beans, chicken, broccoli, and sauces on top.
6. Serve immediately or...
7. Make ahead for the next few days by keeping individual ingredients separate and do not add the dressing/sauces yet.

Notes

Chicken:

The chicken recipe you see in the photo is for these garlic chicken bites.

Originally in 2019, this is the chicken I made: Marinate 1 pound/ 450g chopped chicken with 1 tsp coriander, 1 tsp cumin, 1 tsp crushed red pepper, 1 tsp black pepper, salt and olive oil for 30 minutes. Or if you don't have time - just rub the chicken with the spices and cook it at medium-high, stirring until it's done (around 10 mins).

Sauce:

Next time I make these bowls, I'll use this avocado dill sauce, garlic dill yogurt sauce or hummus, and I highly recommend you try it as well.

If you'd like to make the original dairy-free mustard-based dressing I made: 

Mix 1 tbsp cashew butter, 1 tsp vinegar, 1 tsp mustard, 3 tsp water, 1 minced garlic clove, 1 Tbsp chopped cilantro, salt and black pepper to taste.

For a low-carb/paleo version, use no black beans and more olives and make this paleo low carb hummus.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 475Total Fat: 26gSaturated Fat: 4gUnsaturated Fat: 22gCholesterol: 27mgSodium: 440mgCarbohydrates: 48gFiber: 24gSugar: 8gProtein: 23g

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Years Ago…

I’ve been needing someone to hold things for me when I take food photos. It’s been tough holding these lentil wraps with one hand while shooting the picture with my other hand. I don’t know why I always think of the dirtiest jokes, when I say something about someone only using one hand for something. Okay, let’s make this kid-friendly and non-disgusting.

So I finally found a hand model to help me out. It’s my 2-year-old nephew. He’s the perfect assistant – he’s pointing at special ingredients he likes about the recipe, gives me advice and also feeds me olives off the plate I’m trying to photograph while being extremely hungry. I’m hoping to teach him how to wash the dishes after we’ve mastered doing my laundry and hair.

Originally published in October 2019, last updated in December 2025.