Chicken Grain Bowl (Printable)
Tender grilled chicken over quinoa with fresh vegetables and 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 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 under cold water. In a medium saucepan, bring 2 cups of water or low-sodium chicken broth to a rolling boil. Add the quinoa, reduce heat to low, cover, and simmer until tender and liquid is fully absorbed, approximately 15 minutes. 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, then season generously with smoked paprika, garlic powder, salt, and black 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 - In a small mixing bowl, whisk together the olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified and well combined. Taste and adjust seasoning as needed.
04 - Divide the cooked quinoa evenly among four bowls. Layer each with a generous bed of baby spinach or mixed greens, followed by cherry tomatoes, diced cucumber, shredded carrots, red onion slices, and avocado.
05 - Arrange the sliced chicken over the vegetables in each bowl. Drizzle the prepared dressing generously over the top. Finish with crumbled feta or goat cheese if desired, and scatter chopped fresh herbs over each bowl. Serve immediately.
# Expert Tips:
01 -
- This bowl adapts to whatever vegetables are wilting in your crisper drawer, so nothing ever goes to waste.
- The smoky paprika chicken paired with bright lemon dressing creates a flavor contrast that keeps you coming back for seconds.
- It stores beautifully for meal prep, meaning you can assemble four lunches in under an hour and eat well all week.
02 -
- Letting the chicken rest after cooking is the difference between juicy slices and dry, stringy pieces that ruin the whole bowl.
- Rinsing quinoa removes the natural coating called saponin, which can make your grains taste surprisingly bitter if skipped.
- Storing the dressing separately from the assembled bowl prevents soggy greens and keeps everything fresh for days.
03 -
- Slice the chicken against the grain for the most tender bites, and cut on a slight diagonal for beautiful presentation.
- A pinch of cumin added to the paprika rub introduces a warmth that makes people ask what your secret ingredient is.