Chicken Grain Bowl (Print Layout)
Tender grilled chicken over wholesome grains with fresh vegetables and a zesty lemon dressing.
# What You Need:
→ Protein
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and pepper, to taste
→ Grains
06 - 1 cup quinoa (or brown rice, farro, or barley)
07 - 2 cups water or low-sodium chicken broth
→ Vegetables
08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1 cup shredded carrots
11 - 1 avocado, sliced
12 - 1/4 cup red onion, thinly sliced
13 - 2 cups baby spinach or mixed greens
→ Dressing
14 - 3 tablespoons olive oil
15 - 2 tablespoons lemon juice
16 - 1 teaspoon honey or maple syrup
17 - 1 teaspoon Dijon mustard
18 - Salt and pepper, to taste
→ Garnish
19 - 2 tablespoons crumbled feta or goat cheese (optional)
20 - 2 tablespoons chopped fresh herbs (parsley, cilantro, or mint)
# Directions:
01 - Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water or low-sodium chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for approximately 15 minutes until tender and liquid is fully absorbed. Fluff with a fork and set aside.
02 - Preheat a grill or skillet over medium-high heat. Coat the chicken breasts with olive oil, then season evenly with smoked paprika, garlic powder, salt, and pepper. Grill or pan-sear for 5 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Remove from heat and rest for 5 minutes before slicing thinly against the grain.
03 - Divide the cooked grains evenly among four serving bowls. Layer each with baby spinach or mixed greens, cherry tomatoes, diced cucumber, shredded carrots, red onion, and sliced avocado.
04 - Arrange the sliced chicken over the vegetables in each bowl.
05 - In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified and smooth.
06 - Drizzle the dressing evenly over each bowl. Top with crumbled feta or goat cheese if desired, and sprinkle with freshly chopped herbs.
07 - Serve immediately. For meal prep, store the grain, chicken, vegetables, and dressing in separate airtight containers and assemble when ready to eat.
# Expert Suggestions:
01 -
- The smoky chicken paired with the bright lemon honey dressing creates a flavor balance that keeps you coming back for seconds.
- Everything cooks in under 45 minutes, and the leftovers taste even better the next day.
- You can swap almost every component based on what is sitting in your fridge.
02 -
- Skipping the quinoa rinse leaves a soapy bitterness that no amount of dressing can fix.
- Resting the chicken is non negotiable because slicing too early means dry meat and lost juices on your cutting board.
03 -
- Cook an extra portion of grains because having them ready in the fridge means a five minute lunch the next day.
- The dressing doubles as a marinade for the chicken if you want even more lemony depth.