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Grilled Chicken and Greens Bowl - A Fresh, Satisfying Everyday Meal

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Bowl: 6 cups mixed greens (spinach, arugula, romaine, or spring mix)
  • 2 cups cooked grains (quinoa, brown rice, or farro)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • 1 avocado, sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup shredded carrots or thinly sliced radishes
  • 1/4 cup toasted nuts or seeds (almonds, pumpkin seeds, or sunflower seeds)
  • 1/4 cup crumbled feta or goat cheese (optional)
  • Fresh herbs (parsley, cilantro, or basil), chopped
  • For the Dressing: 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice (or apple cider vinegar)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper

Method
 

  1. Prep the marinade: In a bowl, whisk olive oil, lemon juice, smoked paprika, garlic powder, oregano, cumin, salt, and pepper. Pat the chicken dry and coat it evenly. Marinate 15–30 minutes at room temperature, or up to 8 hours in the fridge.
  2. Cook the grains: While the chicken marinates, cook quinoa, rice, or farro according to package directions. Fluff and let cool slightly so it doesn’t wilt the greens.
  3. Make the dressing: Shake olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper in a jar until creamy. Taste and adjust salt or acid. You want it bright and balanced.
  4. Heat the grill or pan: Preheat an outdoor grill to medium-high or heat a grill pan over medium-high. Oil the grates or pan lightly to prevent sticking.
  5. Grill the chicken: Place chicken on the hot grill. Cook 5–7 minutes per side for breasts (thighs may take a bit longer) until the thickest part reaches 165°F (74°C). Let rest 5–10 minutes, then slice across the grain.
  6. Prep the veggies: While the chicken rests, slice tomatoes, cucumbers, onion, and avocado. Chop herbs and toast nuts or seeds if not already toasted.
  7. Dress the greens: In a large bowl, toss the mixed greens with a spoonful of dressing and a pinch of salt. Lightly dressing the base keeps the salad lively and seasoned throughout.
  8. Assemble the bowls: Divide greens and grains into bowls. Top with sliced chicken, tomatoes, cucumbers, red onion, carrots or radishes, avocado, and cheese if using. Sprinkle with nuts or seeds and herbs.
  9. Finish and serve: Drizzle more dressing over the top. Add a squeeze of lemon if you like extra brightness. Serve immediately while the chicken is warm and the greens are crisp.