Grilled chicken veggie bowls are my go-to for a quick, healthy meal that doesn’t skimp on flavor. Each bowl is like a little work of art, with bright and fresh ingredients that come together in the most satisfying way. They’re incredibly versatile, making them perfect for any mood or occasion. I couldn’t believe how delicious these bowls were when I tried them for the first time. Ready to explore some mouth-watering recipes?
Grilled Chicken and Quinoa Veggie Bowl
Grilled Chicken and Quinoa Veggie Bowl is a vibrant and nutritious dish that’s perfect for a healthy lunch or dinner. This recipe combines the lean protein of grilled chicken with the wholesome goodness of quinoa and a variety of fresh, colorful vegetables. The dish isn’t only satisfying but also packed with essential nutrients and flavors.
The quinoa provides a nutty base that complements the juicy grilled chicken, while the veggies add a revitalizing crunch and a burst of vitamins. This dish is versatile, allowing you to mix and match your favorite vegetables or even add a sprinkle of your preferred herbs and spices.
It’s ideal for those who enjoy a meal that’s both hearty and health-conscious. Whether you’re looking to fuel up after a workout or simply want a nutritious meal option, the Grilled Chicken and Quinoa Veggie Bowl fits the bill. Plus, it’s easy to prepare and can be made ahead of time, making it a convenient choice for busy weekdays.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- 2 cups quinoa
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 lemon, juiced
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Chicken: Preheat your grill to medium-high heat. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Brush the mixture over the chicken breasts, ensuring they’re evenly coated.
- Grill the Chicken: Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for a few minutes before slicing.
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, add the quinoa and 4 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
- Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the bell peppers, zucchini, and cherry tomatoes. Sauté for about 5-7 minutes until the vegetables are tender-crisp.
- Assemble the Bowl: Distribute the cooked quinoa evenly among serving bowls. Top with sliced grilled chicken and sautéed vegetables. Drizzle lemon juice over each bowl for added flavor.
- Garnish and Serve: Sprinkle some fresh parsley over the bowls for a burst of color and flavor. Serve immediately while warm.
Extra Tips:
To enhance the flavors of the Grilled Chicken and Quinoa Veggie Bowl, consider marinating the chicken overnight with your favorite herbs and spices. This won’t only add depth to the dish but also make the chicken more tender.
You can also add a dollop of Greek yogurt or a sprinkle of feta cheese for a tangy twist. If you’re meal prepping, store the components separately and combine them just before serving to maintain freshness. Enjoy experimenting with different vegetables and dressings to make this dish your own!
Mediterranean Grilled Chicken Bowl
The Mediterranean Grilled Chicken Bowl is a vibrant, flavorful dish that combines the freshness of Mediterranean ingredients with the savory taste of grilled chicken. This dish is perfect for a healthy lunch or dinner and is loaded with nutrients, making it both satisfying and nutritious. The grilled chicken is marinated in a blend of Mediterranean spices and herbs, which infuse it with a delightful aroma and taste.
Paired with a variety of fresh vegetables, quinoa, and a tangy yogurt dressing, this bowl offers a well-rounded meal that can be enjoyed by the whole family. Ideal for a serving size of 4-6 people, this recipe brings together wholesome ingredients that not only enhance the flavor but also provide a balanced diet.
The combination of protein from the chicken, fiber from the vegetables, and complex carbohydrates from the quinoa guarantees that you stay energized throughout the day. The Mediterranean Grilled Chicken Bowl isn’t only delicious but also easy to prepare, making it a perfect choice for busy weeknights or a weekend gathering with friends and family.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- Juice of 1 lemon
- 1 cup plain Greek yogurt
- 1 tablespoon tahini
- 2 cloves garlic, minced
Cooking Instructions:
- Prepare the Marinade: In a small bowl, mix together olive oil, oregano, paprika, cumin, garlic powder, salt, and pepper. Rub the mixture evenly over the chicken breasts and let them marinate for at least 30 minutes to 1 hour in the refrigerator.
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring chicken broth to a boil. Add quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, remove them from the grill and let them rest for a few minutes before slicing.
- Prepare the Vegetables: In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, olives, parsley, and mint. Drizzle with lemon juice and toss to combine.
- Make the Yogurt Dressing: In a small bowl, whisk together the Greek yogurt, tahini, minced garlic, and a pinch of salt until smooth.
- Assemble the Bowls: Divide the cooked quinoa among 4-6 serving bowls. Top with sliced grilled chicken and the mixed vegetables. Drizzle with the yogurt dressing before serving.
Extra Tips:
For an added depth of flavor, consider marinating the chicken overnight to allow the spices to penetrate more thoroughly. If you prefer a spicier taste, add a pinch of cayenne pepper to the marinade.
You can also substitute any of the vegetables based on preference or seasonal availability, such as adding roasted red peppers or artichoke hearts. To save time, prepare the quinoa and marinate the chicken the night before.
This dish is versatile and can be served warm or cold, making it a great option for meal prep.
Asian-Inspired Grilled Chicken Bowl
The Asian-Inspired Grilled Chicken Bowl is a delightful fusion of flavors that combines succulent, marinated chicken with a colorful array of fresh vegetables and a tangy sauce. This recipe is perfect for those who love the vibrant and aromatic elements of Asian cuisine. The dish isn’t only healthy but also visually appealing, making it an excellent choice for a family dinner or a casual gathering with friends.
The balance of protein, fiber, and essential nutrients in this bowl guarantees a wholesome meal that satisfies both taste and nutrition requirements.
The chicken is marinated in a mixture of soy sauce, ginger, garlic, and sesame oil, which imparts a rich, savory flavor. The vegetables are grilled to perfection, maintaining their natural crunch while adding a smoky depth to the dish. Served over a bed of fluffy rice or quinoa, this bowl is topped with a drizzle of homemade dressing that ties all the components together.
Whether you’re a seasoned cook or a novice in the kitchen, this recipe is easy to follow and promises a rewarding culinary experience.
Ingredients (Serves 4-6):
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 bell peppers, sliced
- 1 large zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 cup snap peas
- 4 cups cooked rice or quinoa
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sesame seeds for garnish
- Chopped green onions for garnish
Cooking Instructions:
- Marinate the Chicken: In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger. Add the chicken breasts, making sure they’re fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
- Prepare the Vegetables: While the chicken is marinating, prep the vegetables. Slice the bell peppers, zucchini, and red onion, and halve the cherry tomatoes. Set aside the snap peas.
- Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once done, remove from the grill and let it rest for a few minutes before slicing.
- Grill the Vegetables: Toss the prepared vegetables (excluding cherry tomatoes) with olive oil, salt, and pepper. Grill them for about 4-5 minutes, turning occasionally until they’re slightly charred and tender. Add the cherry tomatoes and snap peas in the last 2 minutes of grilling.
- Assemble the Bowls: Divide the cooked rice or quinoa among the bowls. Top with sliced grilled chicken and grilled vegetables. Drizzle with any remaining marinade or additional soy sauce if desired.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the top for garnish. Serve immediately and enjoy your Asian-Inspired Grilled Chicken Bowl.
Extra Tips:
For an enhanced flavor profile, consider adding a squeeze of lime juice over the assembled bowl before serving. This will add a fresh, citrusy brightness that complements the savory elements of the dish.
If you prefer a bit of heat, sprinkle some red pepper flakes or add a dash of Sriracha to the marinade. Additionally, if you have any leftovers, they can be easily stored in an airtight container in the refrigerator for up to 3 days, making this dish a convenient option for meal prepping.
Southwest Grilled Chicken and Rice Bowl
Southwest Grilled Chicken and Rice Bowl is a vibrant and nutritious meal that combines the smoky flavors of grilled chicken with the earthy richness of brown rice and an array of colorful vegetables. This dish is perfect for a family dinner or a gathering with friends, providing a satisfying and flavorful experience.
The blend of spices and fresh ingredients in this recipe captures the essence of Southwest cuisine, offering a delightful balance of protein, fiber, and essential nutrients. This recipe is designed to serve 4-6 people, making it ideal for a small crowd or for meal prepping for the week.
The chicken is marinated in a homemade Southwest-inspired marinade, then grilled to perfection, infusing it with a robust flavor. The rice bowl is assembled with a mix of fresh vegetables and a zesty lime dressing, creating a perfect harmony of textures and flavors. Whether you’re looking for a healthy weeknight dinner or a dish to impress guests, this Southwest Grilled Chicken and Rice Bowl is sure to be a hit.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup brown rice
- 2 cups chicken broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Marinade: In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper. Add the olive oil and the juice of one lime, and stir until well combined. This will be the marinade for the chicken.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
- Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
- Prepare the Vegetables: While the chicken is grilling, heat a skillet over medium heat. Add a little olive oil and sauté the diced bell peppers and corn until they’re tender and slightly charred, about 5-7 minutes.
- Assemble the Bowls: In each serving bowl, start with a base of brown rice. Top with sliced grilled chicken, sautéed vegetables, black beans, and diced avocado. Garnish with chopped cilantro and a squeeze of lime juice.
Extra Tips:
To enhance the flavor of this dish, consider adding a dollop of sour cream or a sprinkle of shredded cheese on top. If you prefer a spicier kick, include some diced jalapeños or a dash of hot sauce.
For a more balanced meal, serve with a side of mixed greens or a simple salad. If using a grill isn’t an option, the chicken can also be cooked on a stovetop grill pan or broiled in the oven. Remember to adjust the seasoning to your taste and feel free to experiment with different vegetables or whole grains like quinoa for a unique twist.
Greek Grilled Chicken and Veggie Bowl
Greek Grilled Chicken and Veggie Bowl is a vibrant and flavorful dish that’s perfect for a healthy lunch or dinner. This recipe combines succulent grilled chicken marinated in a blend of Greek-inspired seasonings with fresh, crisp vegetables, all served over a bed of fluffy quinoa or rice. The addition of a tangy homemade tzatziki sauce and a sprinkle of feta cheese elevates this dish to a new level of deliciousness.
Whether you’re meal prepping for the week or serving a family dinner, this Greek Grilled Chicken and Veggie Bowl is sure to satisfy. The preparation of this dish begins with marinating the chicken to guarantee it’s juicy and flavorful. The vegetables are then grilled to perfection, adding a smoky depth to the bowl.
Assembling the bowl with a balance of protein, grains, and veggies not only makes it visually appealing but also nutritionally complete. Each bite offers a delightful contrast of textures and flavors, from the creamy tzatziki to the tangy feta and the crisp cucumbers. The Greek Grilled Chicken and Veggie Bowl is a demonstration of how simple ingredients can create a filling and nutritious meal.
Ingredients (Serves 4-6):
- 4 boneless, skinless chicken breasts
- 2 cups quinoa or rice (cooked)
- 1 large cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, sliced
- 2 bell peppers (any color), sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions:
- Marinate the Chicken: In a large bowl, mix olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
- Prepare the Tzatziki Sauce: In another bowl, combine Greek yogurt, half of the diced cucumber, a clove of minced garlic, a tablespoon of lemon juice, and a pinch of salt. Mix well and refrigerate until ready to use.
- Cook the Quinoa/Rice: Prepare the quinoa or rice according to package instructions. Once cooked, fluff with a fork and set aside.
- Grill the Chicken and Vegetables: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked. Simultaneously, grill the sliced onions and bell peppers until tender and slightly charred.
- Assemble the Bowls: Divide the cooked quinoa or rice among serving bowls. Slice the grilled chicken and place it on top. Add grilled vegetables, remaining cucumber, cherry tomatoes, olives, and crumbled feta cheese to each bowl.
- Finish with Sauce and Garnish: Drizzle the homemade tzatziki sauce over the assembled bowls. Garnish with fresh dill or parsley for an added burst of freshness.
Extra Tips: For an even more authentic Greek flavor, consider adding a splash of red wine vinegar to the marinade. If you prefer a spicier dish, add a pinch of cayenne pepper to the chicken marinade. To save time, the chicken and vegetables can be prepped and marinated the day before cooking.
Additionally, feel free to customize the veggie selection based on what’s in season or your personal preference. This dish can be served warm or cold, making it ideal for meal prepping and picnics.
Teriyaki Grilled Chicken and Broccoli Bowl
The Teriyaki Grilled Chicken and Broccoli Bowl is a delightful fusion of flavors that brings together the savory taste of grilled chicken with the crisp texture of fresh broccoli, all enveloped in a rich teriyaki sauce. This dish not only satisfies your taste buds but also offers a nutritious meal option that’s perfect for lunch or dinner.
The combination of proteins and vegetables makes it a well-rounded dish that’s both filling and healthy. Ideal for serving a gathering or a family meal, this recipe caters to 4-6 people, guaranteeing everyone gets to enjoy the wholesome goodness of this delicious bowl.
The preparation involves marinating chicken in a homemade teriyaki sauce, grilling it to perfection, and pairing it with steamed broccoli and rice for a complete meal. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and promises a rewarding culinary experience.
Ingredients for 4-6 Servings:
- 4 boneless, skinless chicken breasts
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 4 cups broccoli florets
- 4 cups cooked jasmine or brown rice
- 2 tablespoons olive oil
- Sesame seeds for garnish
- Sliced green onions for garnish
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, and sesame oil. Reserve 1/2 cup of the marinade for later use.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, guaranteeing each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the Grill: Heat your grill to medium-high heat. Lightly oil the grill grates to prevent the chicken from sticking.
- Grill the Chicken: Remove the chicken from the marinade and discard the used marinade. Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
- Prepare the Teriyaki Sauce: While the chicken is grilling, combine the reserved 1/2 cup marinade with cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly until the sauce thickens.
- Steam the Broccoli: In a large pot, bring water to a boil and add the broccoli florets. Steam for 4-5 minutes until tender yet crisp. Drain and set aside.
- Assemble the Bowls: In serving bowls, start by adding a portion of cooked rice. Top with sliced grilled chicken and steamed broccoli. Drizzle generously with the thickened teriyaki sauce.
- Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the top of each bowl. Serve immediately while warm.
Extra Tips:
For best results, allow the chicken to marinate overnight if possible, as this will enhance the flavors. You can also prepare the teriyaki sauce ahead of time and store it in the refrigerator for up to a week.
When grilling chicken, guarantee even cooking by flipping the breasts only once. If you prefer a spicier kick, consider adding a teaspoon of sriracha or chili flakes to the marinade. Finally, to make the dish gluten-free, opt for gluten-free soy sauce. Enjoy your Teriyaki Grilled Chicken and Broccoli Bowl with a side of pickled ginger or a revitalizing cucumber salad for added variety.
Pesto Grilled Chicken and Zucchini Bowl
This Pesto Grilled Chicken and Zucchini Bowl is a nutritious and delicious meal that’s perfect for those seeking a healthy, yet satisfying option. The combination of tender grilled chicken, fresh zucchini, and a vibrant homemade pesto sauce creates a bowl that’s bursting with flavor. Not only is this dish easy to prepare, but it’s also packed with protein and essential nutrients, making it an excellent choice for a balanced diet.
Ideal for serving 4-6 people, this dish is perfect for family meals or gatherings with friends. The simplicity of the ingredients allows the natural flavors to shine, while the grilling process adds a wonderful smoky touch. Whether you’re enjoying it as a quick weekday dinner or a weekend lunch, the Pesto Grilled Chicken and Zucchini Bowl is sure to become a favorite in your recipe collection.
Ingredients:
- 4 boneless, skinless chicken breasts
- 3 medium zucchinis, sliced
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 lemon, sliced (for garnish)
Cooking Instructions:
- Prepare the Pesto: In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until everything is finely chopped. With the processor running, slowly add the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
- Marinate the Chicken: Coat the chicken breasts with half of the prepared pesto. Confirm they’re evenly covered, then let them marinate in the refrigerator for at least 30 minutes to absorb the flavors.
- Preheat the Grill: Heat your grill to medium-high heat. While the grill is heating, toss the sliced zucchinis with a little olive oil, salt, and pepper.
- Grill the Chicken: Place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for a few minutes before slicing.
- Grill the Zucchini: Place the zucchini slices on the grill and cook for about 3-4 minutes on each side until they’re tender and have nice grill marks.
- Assemble the Bowl: Divide the cooked quinoa or brown rice among serving bowls. Top each bowl with sliced grilled chicken and zucchini. Drizzle with the remaining pesto sauce.
- Garnish and Serve: Garnish with lemon slices and a sprinkle of Parmesan cheese before serving.
Extra Tips:
For the best flavor, make sure to use fresh, high-quality ingredients for the pesto. You can also experiment with the pesto by adding different herbs like parsley or mint.
If you don’t have a grill, a grill pan or skillet can be used to cook the chicken and zucchini. For added texture and nutrition, consider adding other vegetables such as cherry tomatoes or bell peppers to the bowl.
Enjoy your Pesto Grilled Chicken and Zucchini Bowl warm or at room temperature for a delightful meal.
Lemon Herb Grilled Chicken and Asparagus Bowl
The Lemon Herb Grilled Chicken and Asparagus Bowl is a fresh and flavorful dish that combines the zesty tang of lemon with the aromatic notes of herbs to elevate your typical grilled chicken experience. This recipe is perfect for those who are looking for a healthy, yet satisfying meal that’s easy to prepare and ideal for a family dinner or a small gathering.
The dish features juicy, herb-marinated chicken breasts, perfectly grilled asparagus, and a bed of fluffy quinoa, all topped with a vibrant lemon herb dressing. Not only is it packed with nutrients, but it also offers a delightful blend of textures and tastes that will leave your taste buds wanting more.
Whether you’re a grilling novice or a seasoned pro, this recipe is straightforward and rewarding. The preparation time is minimal, with most of the effort going into marinating the chicken to guarantee it absorbs the rich flavors of the lemon and herbs.
The asparagus adds a delightful crunch and a pop of green to your plate, while the quinoa serves as a nutritious base that ties all the elements together. This dish isn’t only pleasing to the palate but also visually appealing, making it a great option for impressing guests or simply treating yourself to a gourmet home-cooked meal.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- 1 pound asparagus, trimmed
- 1 cup quinoa
- 2 cups chicken broth or water
- 1/4 cup olive oil
- 2 lemons (juice and zest)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Marinade: In a large bowl, combine the olive oil, juice and zest of one lemon, minced garlic, fresh thyme, rosemary, parsley, salt, and pepper. Mix well.
- Marinate the Chicken: Place the chicken breasts into the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor.
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring the chicken broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and has absorbed all the liquid. Fluff with a fork and set aside.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
- Grill the Asparagus: While the chicken is resting, toss the asparagus with a little olive oil, salt, and pepper. Grill the asparagus for about 5 minutes, turning occasionally, until tender and slightly charred.
- Assemble the Bowl: Divide the cooked quinoa among serving bowls. Top with sliced grilled chicken and asparagus. Drizzle with remaining lemon juice and zest. Garnish with additional parsley if desired.
Extra Tips:
For the best results, make sure to marinate the chicken for at least 30 minutes. This allows enough time for the flavors to penetrate the meat. If you have the chance, marinate overnight for even more flavor.
When grilling, keep an eye on the chicken to guarantee it doesn’t overcook and become dry. Similarly, the asparagus should be grilled until just tender to preserve its natural crunch and vibrant color.
Finally, feel free to adjust the amount of lemon and herbs to your liking, as they’re key to the dish’s bright, invigorating taste.
Spicy Grilled Chicken and Cauliflower Rice Bowl
Spicy Grilled Chicken and Cauliflower Rice Bowl is a delicious and nutritious meal that’s perfect for a family dinner or a healthy lunch. This dish combines the bold flavors of spicy marinated grilled chicken with the subtle, nutty taste of cauliflower rice, creating a perfectly balanced bowl that’s both satisfying and light. Packed with protein and fiber, this meal is ideal for those looking to maintain a healthy diet without sacrificing taste.
The key to this dish is the marinade used for the chicken, which infuses it with a spicy, smoky flavor that pairs beautifully with the cauliflower rice. The cauliflower rice acts as a low-carb alternative to traditional rice, adding an extra layer of texture and a slightly sweet undertone to the dish. Fresh vegetables like bell peppers and broccoli are included to enhance the flavor and nutritional profile, making this dish not only flavorful but also rich in vitamins and minerals.
Ingredients (Serves 4-6):
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 large head of cauliflower
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro (optional for garnish)
Cooking Instructions:
- Prepare the Chicken Marinade: In a large bowl, combine the olive oil, hot sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to create a smooth marinade.
- Marinate the Chicken: Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight for maximum flavor.
- Prepare the Cauliflower Rice: While the chicken is marinating, wash and dry the cauliflower. Cut it into florets and pulse them in a food processor until they resemble rice grains. Set aside.
- Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook each side for about 6-7 minutes, or until the chicken is cooked through and has grill marks. Remove from the grill and let it rest for a few minutes before slicing.
- Cook the Vegetables: In a large skillet, heat sesame oil over medium heat. Add the sliced bell pepper and broccoli florets, and sauté for 5 minutes until the vegetables are tender-crisp.
- Cook the Cauliflower Rice: Add the cauliflower rice to the skillet with the vegetables. Pour in the soy sauce and lime juice, stirring well to combine. Cook for another 5 minutes or until the cauliflower is tender.
- Assemble the Bowls: Divide the cauliflower rice and vegetable mixture among bowls. Top each with slices of grilled chicken. Garnish with chopped cilantro if desired.
Extra Tips:
For an added crunch, consider sprinkling some toasted sesame seeds or crushed peanuts on top of the bowls before serving. If you prefer a milder dish, reduce the amount of hot sauce in the marinade or substitute it with a milder sauce like sriracha.
Additionally, this dish can be made ahead of time and stored in the refrigerator for up to three days, making it a convenient option for meal prep.
Garlic Lime Grilled Chicken and Avocado Bowl
Garlic Lime Grilled Chicken and Avocado Bowl is a vibrant and nutritious dish that’s perfect for a healthy meal option. This recipe combines the zesty flavors of garlic and lime with tender grilled chicken, complemented by the creamy texture of avocado. It’s a simple yet flavorful dish that can be enjoyed as a hearty lunch or a light dinner.
The combination of fresh ingredients not only makes this bowl incredibly tasty but also packed with nutrients that are beneficial for your health. This dish is all about balance and freshness. The juicy grilled chicken, marinated in lime juice and garlic, pairs beautifully with a variety of fresh vegetables and creamy avocado.
The addition of a light dressing made from lime and olive oil ties everything together, creating a meal that’s both satisfying and wholesome. This recipe is designed to serve 4-6 people, making it perfect for family meals or small gatherings.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Juice of 2 limes
- Salt and pepper to taste
- 2 avocados, diced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cooked quinoa
- 1 cup baby spinach leaves
- 1 tablespoon chopped fresh cilantro
- Lime wedges for serving
Cooking Instructions:
- Prepare the Marinade: In a large bowl, combine the olive oil, minced garlic, lime juice, salt, and pepper. Mix well to create a marinade.
- Marinate the Chicken: Add the chicken breasts to the marinade, guaranteeing they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked through. Use a meat thermometer to verify the chicken reaches an internal temperature of 165°F (74°C).
- Prepare the Vegetables: While the chicken is grilling, prepare the vegetables. Slice the red bell pepper and dice the avocados. Halve the cherry tomatoes and set everything aside.
- Assemble the Bowl: In a large serving bowl, combine the cooked quinoa, spinach leaves, sliced bell pepper, cherry tomatoes, and diced avocado. Toss gently to combine.
- Add the Chicken: Slice the grilled chicken into strips and add it to the vegetable mixture. Sprinkle chopped cilantro over the top.
- Serve: Serve the Garlic Lime Grilled Chicken and Avocado Bowl with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips: For the best results, make sure to let the chicken marinate for the full 2 hours if possible, as this allows the flavors to penetrate the meat more thoroughly.
If you’re short on time, you can prepare the quinoa a day in advance and store it in the fridge until you’re ready to assemble the bowl. For added flavor, consider adding a pinch of cumin or paprika to the marinade. Adjust the seasoning to your taste, and feel free to add more vegetables to the bowl for extra color and nutrition.
Honey Mustard Grilled Chicken and Sweet Potato Bowl
The Honey Mustard Grilled Chicken and Sweet Potato Bowl is a delightful and nutritious meal that perfectly balances sweet and savory flavors. This dish features juicy grilled chicken glazed with a homemade honey mustard sauce, accompanied by roasted sweet potatoes and a medley of colorful vegetables. It’s a wholesome option that not only satisfies your taste buds but also provides essential nutrients. Perfect for a family meal or a gathering with friends, this recipe is sure to become a favorite in your household.
The preparation involves marinating the chicken in a blend of honey, Dijon mustard, and a few spices, which allows the flavors to penetrate deep into the meat. The chicken is then grilled to perfection, creating a slightly charred exterior with a tender and moist interior. Alongside, sweet potatoes are roasted until they’re caramelized and tender, and a variety of fresh vegetables are added to create a vibrant and healthy bowl. Topped with a drizzle of the honey mustard sauce, this bowl is as visually appealing as it’s delicious.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- 3 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 tablespoon chopped fresh parsley (optional, for garnish)
For the Honey Mustard Sauce:
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Cooking Instructions:
- Prepare the honey mustard marinade: In a medium bowl, mix together the Dijon mustard, honey, apple cider vinegar, garlic powder, paprika, salt, and pepper until well combined.
- Marinate the chicken: Place the chicken breasts in a zip-top bag or a shallow dish. Pour half of the honey mustard sauce over the chicken, making sure they’re well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 1 hour.
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out in an even layer and roast in the oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Grill the chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off excess, and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
- Sauté the vegetables: In a large skillet over medium heat, add a little olive oil and sauté the broccoli, red and yellow bell peppers, and red onion for about 5-7 minutes, or until tender-crisp.
- Assemble the bowls: In individual serving bowls, arrange a portion of roasted sweet potatoes and sautéed vegetables. Top with sliced grilled chicken and drizzle with the remaining honey mustard sauce. Garnish with chopped parsley if desired.
Extra Tips:
For peak flavor, consider marinating the chicken overnight, which will allow the honey mustard to thoroughly infuse the meat. If you’re short on time, a quick 30-minute marinade will still yield delicious results.
To promote even cooking, try to slice the sweet potatoes and vegetables to uniform sizes. If grilling outdoors, remember to oil the grill grates to prevent the chicken from sticking.
Finally, feel free to customize your bowl with additional vegetables or grains such as quinoa or brown rice for an extra hearty meal.
Balsamic Glazed Grilled Chicken and Spinach Bowl
The Balsamic Glazed Grilled Chicken and Spinach Bowl is a delicious combination of succulent grilled chicken breast, fresh spinach, and a delightful balsamic glaze that brings everything together. This dish is perfect for both lunch and dinner, offering a balanced blend of lean protein, vitamins, and minerals. The tangy balsamic glaze enhances the flavor of the chicken, while the spinach provides a nutritious base that complements the overall taste.
Not only is this dish healthy, but it’s also quick and easy to prepare, making it an excellent option for busy individuals or families who want to enjoy a wholesome meal. This recipe serves 4-6 people and is perfect for those looking to indulge in a flavorful and nutritious meal without spending hours in the kitchen.
The ingredients are simple and easily available, ensuring that you can whip up this delectable dish any time you desire. Whether you’re entertaining guests or simply feeding your family, the Balsamic Glazed Grilled Chicken and Spinach Bowl is sure to be a hit with its combination of savory and fresh flavors.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
Cooking Instructions:
- Prepare the Balsamic Glaze: In a small saucepan over medium heat, combine the balsamic vinegar, honey, and minced garlic. Stir the mixture occasionally and let it simmer until it reduces by half, becoming thick and syrupy. This should take about 10-15 minutes. Remove from heat and set aside.
- Marinate the Chicken: Place the chicken breasts in a shallow dish. Drizzle with olive oil and season with salt and pepper. Pour half of the balsamic glaze over the chicken, ensuring each piece is well coated. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Grill the Chicken: Preheat your grill to medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for approximately 6-7 minutes on each side or until the chicken is fully cooked and has nice grill marks. Remove the chicken from the grill and let it rest for a few minutes before slicing.
- Assemble the Bowl: In a large serving bowl, combine the fresh spinach leaves, cherry tomatoes, and red onion slices. Toss gently to mix. Slice the grilled chicken into strips and arrange them on top of the spinach mixture.
- Add the Finishing Touches: Drizzle the remaining balsamic glaze over the assembled bowl. Sprinkle with crumbled feta cheese and toasted pine nuts for added texture and flavor.
Extra Tips: For added depth of flavor, consider marinating the chicken overnight in the refrigerator. This allows the balsamic glaze to penetrate the meat more thoroughly. If you prefer a milder taste, swap out the feta cheese with goat cheese or mozzarella.
To save time, you can prepare the balsamic glaze in advance and store it in the refrigerator for up to a week. Finally, feel free to add more vegetables like bell peppers or cucumbers for extra crunch and nutrition.
BBQ Grilled Chicken and Corn Bowl
BBQ Grilled Chicken and Corn Bowl is a delightful and healthy dish that combines the smoky flavors of barbecue chicken with the sweetness of grilled corn, all served over a bed of fresh vegetables and grains.
This vibrant and satisfying bowl is perfect for a family meal or a summer gathering. The dish isn’t only packed with flavor but also rich in nutrients, making it a great choice for those who want a balanced and wholesome meal.
The combination of grilled chicken and corn adds a charred and savory element to the bowl, while the fresh vegetables provide a rejuvenating crunch. The dish can be customized with your choice of grains, such as quinoa or brown rice, to make it even more filling.
With a hint of lime and a sprinkle of fresh herbs, this BBQ Grilled Chicken and Corn Bowl is sure to become a favorite in your household.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- 2 ears of corn, husked
- 1 tablespoon olive oil
- 1/4 cup BBQ sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Cooking Instructions:
- Prepare the Chicken: Start by marinating the chicken breasts. In a small bowl, mix the BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts with this mixture and let them marinate for at least 30 minutes in the refrigerator.
- Grill the Corn and Chicken: Preheat your grill to medium-high heat. Brush the corn with olive oil and place it on the grill, turning occasionally until charred and cooked through, about 10-12 minutes. At the same time, grill the chicken breasts for about 6-7 minutes on each side or until they’re fully cooked and have nice grill marks.
- Prepare the Base: While the chicken and corn are grilling, prepare the base of your bowl. Divide the cooked quinoa or brown rice evenly among serving bowls.
- Assemble the Bowl: Once the chicken and corn are ready, let them cool slightly. Slice the chicken into strips and cut the corn kernels off the cob. Arrange the chicken and corn on top of the quinoa or rice in each bowl.
- Add Vegetables: Top each bowl with diced red bell pepper, avocado slices, and cherry tomato halves. Sprinkle fresh cilantro over the top for added flavor and garnish.
- Serve: Serve the bowls with lime wedges on the side for squeezing over the top to add a zesty kick.
Extra Tips: When grilling the chicken, confirm it reaches an internal temperature of 165°F to ensure safety. If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
For an even more vibrant dish, consider adding other seasonal vegetables or greens like spinach. To save time, you can cook the quinoa or rice in advance and reheat it before serving. Enjoy your BBQ Grilled Chicken and Corn Bowl fresh for the best taste and texture.
