Grilled Chicken Bowls
Grilled Chicken Bowls are a nutritious, versatile, and delicious meal perfect for lunch, dinner, or meal prep. Featuring juicy, tender grilled chicken, your choice of grains or greens, fresh vegetables, and flavorful toppings, these bowls are customizable to fit any taste or dietary preference. With simple ingredients and easy-to-follow instructions, you can have a satisfying, balanced meal in no time.
Equipment
- Grill or Grill Pan (1) – For grilling the chicken
- Cutting Board – 1 (for chopping vegetables)
- Knife (1) – For slicing the chicken and veggies
- Measuring Spoons (1 set) – For measuring spices and ingredients
- Mixing Bowl (1) – For marinating the chicken
- Tongs (1) – For flipping the chicken on the grill
- Serving Bowls (4) – For assembling the bowls
Ingredients
- Chicken Breasts or Thighs – 4 pieces boneless, skinless
- Olive Oil – 3 tbsp
- Garlic – 2 cloves minced
- Lemon Juice – 2 tbsp
- Ground Cumin – 1 tsp
- Paprika – 1 tsp
- Salt – 1 tsp
- Black Pepper – 1/2 tsp
- Quinoa or Brown Rice – 1 cup cooked, for base
- Mixed Greens – 4 cups or greens of choice
- Cucumber – 1 diced
- Bell Pepper – 1 diced
- Red Onion – 1/4 thinly sliced
- Avocado – 1 sliced
- Feta Cheese – 1/4 cup optional
- Olives – 1/4 cup optional
- Tzatziki Sauce or Dressing – 1/4 cup optional
Instructions
Marinate the Chicken:
- In a bowl, combine olive oil, garlic, lemon juice, cumin, paprika, salt, and black pepper.Add the chicken breasts or thighs and toss to coat. refrigerate for at least 30 minutes to marinate.
Grill the Chicken:
- Preheat your grill or grill pan over medium-high heat.Grill the marinated chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice it into thin strips.
Prepare the Base:
- While the chicken is grilling, cook the quinoa or brown rice according to the package instructions.Alternatively, wash and dry the mixed greens if you're using them as your base.
Chop the Vegetables:
- Dice the cucumber and bell pepper.Thinly slice the red onion and avocado. Set aside.
Assemble the Bowls:
- In each bowl, start with the quinoa, rice, or greens.Add the grilled chicken, followed by the diced vegetables, avocado, and optional toppings such as feta cheese, olives, or dressing.
Serve and Enjoy!
- Drizzle the bowls with your favorite dressing or tzatziki sauce. Serve immediately or store for meal prep.
Notes
- Make It Low-Carb: If you're looking to reduce carbs, use cauliflower rice instead of quinoa or rice, and opt for leafy greens as your base.
- Customize the Marinade: Feel free to experiment with different spices such as chili powder or garlic powder for added depth of flavor. You can also add honey or maple syrup for a touch of sweetness.
- Storage Tips: Leftovers can be stored in airtight containers in the fridge for up to 3-4 days. Keep the dressing separate if you plan to store for later to prevent sogginess.
- Grill Variations: If you don’t have a grill, you can also cook the chicken in a grill pan or on a stovetop skillet.