Chicken Grain Bowl (Printable)
Grilled chicken over quinoa with fresh vegetables and a zesty lemon dressing for a nourishing meal.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp 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 tbsp olive oil
15 - 2 tbsp lemon juice
16 - 1 tsp honey or maple syrup
17 - 1 tsp Dijon mustard
18 - Salt and pepper, to taste
→ Garnish
19 - 2 tbsp crumbled feta or goat cheese (optional)
20 - 2 tbsp chopped fresh herbs (parsley, cilantro, or mint)
# How to Make It:
01 - Rinse quinoa (or grain of choice) thoroughly under cold water. In a medium saucepan, bring 2 cups of water or low-sodium chicken broth to a rolling boil. Add the grains, reduce heat to low, cover, 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 skillet over medium-high heat. Coat the chicken breasts evenly with olive oil, then season generously 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. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - While the chicken rests, halve the cherry tomatoes, dice the cucumber, shred the carrots, thinly slice the red onion, and cut the avocado into even slices. Wash and dry the baby spinach or mixed greens.
04 - In a small bowl, whisk together olive oil, fresh lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until fully emulsified and smooth. Taste and adjust seasoning as needed.
05 - Divide the cooked grains evenly among four serving bowls. Layer each with a bed of spinach or mixed greens, then arrange cherry tomatoes, cucumber, shredded carrots, red onion, and avocado slices over the greens. Fan the sliced chicken on top of the vegetables in each bowl.
06 - Drizzle the prepared dressing generously over each assembled bowl. Sprinkle with crumbled feta or goat cheese if desired, and scatter chopped fresh herbs over the top. Serve immediately, or store each component separately in airtight containers for meal prep up to 4 days.
# Expert Advice:
01 -
- The dressing alone is worth making, and you will start putting it on everything from roasted vegetables to simple green salads.
- It reheats beautifully for meal prep, and the components stay fresh for days when stored separately.
02 -
- Do not skip resting the chicken, because cutting into it immediately means all those flavorful juices end up on your board instead of in your bowl.
- Rinsing quinoa is not optional if you want to avoid a soapy bitter taste that no amount of dressing can fix.
03 -
- Toast the quinoa in a dry pan for two minutes before adding liquid, and you will unlock a nutty aroma that makes the whole kitchen smell incredible.
- A pinch of cumin added to the chicken rub alongside the smoked paprika creates a deeper, more complex flavor that people always ask about.