Chicken Grain Bowl (Printable)
Grilled chicken paired with quinoa, fresh vegetables, and a zesty lemon dressing for a nourishing meal.
# What You'll 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 thoroughly under cold water. In a medium saucepan, bring 2 cups of water or chicken broth to a rolling boil. Add the quinoa, reduce heat to low, cover, and simmer for approximately 15 minutes until the liquid is fully absorbed and grains are tender. Fluff with a fork and set aside.
02 - Preheat a grill or cast-iron skillet over medium-high heat. Coat the chicken breasts evenly with olive oil, then season generously with 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 bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified and smooth. Taste and adjust seasoning as needed.
04 - Divide the fluffed quinoa evenly among four serving bowls. Layer each with baby spinach or mixed greens, cherry tomatoes, diced cucumber, shredded carrots, red onion slices, and avocado wedges.
05 - Arrange the sliced chicken over the vegetables in each bowl. Drizzle generously with the prepared dressing. Sprinkle with crumbled feta or goat cheese and chopped fresh herbs. Serve immediately.
# Expert Tips:
01 -
- Everything cooks in under 45 minutes, and most of that is hands off simmering and searing.
- The lemon honey Dijon dressing pulls every flavor together and doubles as a marinade for next day leftovers.
- You can swap almost any component based on what is wilting in your crisper drawer.
02 -
- Do not skip resting the chicken after cooking because slicing too early sends all the juices straight onto your board instead of into your bowl.
- Rinsing quinoa removes the natural coating called saponin that can make your grains taste oddly bitter and soapy.
- Store dressing separately if you are meal prepping because dressed greens turn soggy and sad by day two.
03 -
- A cast iron skillet gives the chicken a deeper char and smokier flavor than nonstick ever will.
- Taste the dressing on a leaf of spinach instead of from the spoon because it needs to complement the bowl, not shine on its own.