Description

A vibrant, satisfying grilled chicken bowl loaded with fresh veggies, hearty grains, and zesty dressing, perfect for busy weeknights or lunch meal prep.

Ingredients

Scale

4 boneless, skinless chicken breasts (approx. 1.5 lbs); tofu works great as a vegetarian swap
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper, to taste
3 cups cooked quinoa or brown rice; cauli-rice can be used for a low-carb twist
2 cups diced cucumbers
1 cup cherry tomatoes, halved
1 cup corn (canned or frozen)
1 avocado, sliced
Fresh cilantro, for garnish
Your favorite dressing (like a citrusy lime vinaigrette)

Instructions

Mix olive oil, garlic powder, paprika, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Let marinate for at least 30 minutes or overnight for deeper flavor.
Heat a grill or grill pan to medium-high. Grill the chicken for 6 to 7 minutes per side, or until golden and fully cooked. Allow it to rest before slicing.
Divide the quinoa or brown rice into six serving bowls to form the base.
Slice the grilled chicken and place over the grains. Top with cucumbers, cherry tomatoes, corn, and avocado.
Drizzle your favorite dressing on top and sprinkle with fresh cilantro. Serve and enjoy.

Notes

Make sure your grill is fully preheated to prevent sticking. Let the chicken rest after cooking to retain its juices. Feel free to rotate in seasonal vegetables or different marinades to suit your preferences.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 520mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 35g
Cholesterol: 90mg

Keywords: grilled chicken, healthy bowl, meal prep, chicken recipe, quinoa bowl