Chicken Grain Bowl (Printer-friendly)
Tender grilled chicken with quinoa, fresh vegetables, and zesty lemon dressing for a balanced meal.
# 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 freshly ground black 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 fresh lemon juice
16 - 1 teaspoon honey or maple syrup
17 - 1 teaspoon Dijon mustard
18 - Salt and freshly ground black pepper, to taste
→ Garnish
19 - 2 tablespoons crumbled feta or goat cheese (optional)
20 - 2 tablespoons chopped fresh herbs (parsley, cilantro, or mint)
# How to Make It:
01 - Rinse quinoa (or grain of choice) under cold water. In a medium saucepan, bring 2 cups water or chicken broth to a rolling boil. Add the grains, reduce heat to low, cover tightly, and simmer until tender and liquid is fully absorbed, approximately 15 minutes for quinoa. Fluff with a fork and set aside to cool slightly.
02 - Preheat a grill or heavy-bottomed skillet over medium-high heat. Coat the chicken breasts evenly with olive oil, smoked paprika, garlic powder, salt, and pepper. Sear for 5 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - In a small mixing bowl, vigorously whisk together olive oil, fresh lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until the dressing is emulsified and smooth. Taste and adjust seasoning as needed.
04 - Divide the cooked grains evenly among four serving bowls. Layer each with baby spinach or mixed greens, halved cherry tomatoes, diced cucumber, shredded carrots, thinly sliced red onion, and avocado slices.
05 - Arrange the sliced chicken over the vegetables in each bowl. Drizzle generously with the prepared dressing. Scatter crumbled feta or goat cheese and chopped fresh herbs over the top if desired. Serve immediately, or store components separately for meal prep.
# Expert Tips:
01 -
- The smoky paprika crust on that chicken will ruin plain grilled chicken for you forever, and I mean that in the best way.
- Everything components separately means one cooking session gives you four days of lunches that actually taste good cold or reheated.
02 -
- Do not skip resting the chicken because those five minutes are the difference between juicy slices and dry chewy strips you will be sad about.
- Rinsing quinoa is not optional because that soapy bitter residue will ruin the entire bowl no matter how good everything else tastes.
03 -
- Get your skillet ripping hot before the chicken touches it because that instant sizzle is what builds the crust that makes people ask what your secret is.
- Make a double batch of the dressing and keep it in a jar in the fridge because it works on salads, roasted vegetables, and even as a quick marinade.