Grilled Chicken and Veggie Bowl
🔸 Ingredients (Serves 2–4)
For the Chicken:
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2 boneless, skinless chicken breasts or thighs
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2 tbsp olive oil
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2 cloves garlic, minced
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Juice of ½ lemon
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1 tsp smoked paprika
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1 tsp dried oregano
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Salt and black pepper to taste
For the Veggies (choose a mix):
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1 red bell pepper, sliced
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1 zucchini, sliced into half-moons
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1 red onion, sliced
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1 cup cherry tomatoes
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1 ear of corn (or 1 cup frozen corn)
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1 tbsp olive oil
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Salt, pepper, and optional chili flakes
For the Base:
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2 cups cooked quinoa, brown rice, couscous, or cauliflower rice
Optional Toppings:
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Crumbled feta or goat cheese
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Fresh herbs (parsley, cilantro, or basil)
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Avocado slices
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Hummus or tzatziki
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Lemon wedges
Sauce/Dressing Ideas:
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Tahini lemon dressing
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Garlic yogurt sauce
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Balsamic glaze
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Simple vinaigrette (olive oil + lemon juice + Dijon)
🔸 Instructions:
1. Marinate the Chicken:
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Mix olive oil, garlic, lemon juice, paprika, oregano, salt, and pepper.
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Coat chicken in marinade and let sit for at least 20 minutes (or up to 24 hours).
2. Grill Chicken:
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Preheat grill or grill pan to medium-high.
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Grill chicken for 5–6 minutes per side, or until internal temp reaches 165°F (74°C).
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Rest for 5 minutes, then slice.
3. Grill or Roast the Veggies:
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Toss veggies with olive oil, salt, pepper, and any spices.
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Grill in a grill basket or roast in a 425°F (220°C) oven for 15–20 minutes until charred and tender.
4. Assemble the Bowl:
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Start with your grain base.
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Top with grilled chicken slices and veggies.
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Add cheese, avocado, or other toppings.
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Drizzle with sauce or dressing of choice.
🔸 Make It Your Way:
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Low-carb? Use cauliflower rice.
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Vegan? Swap chicken for grilled tofu or chickpeas.
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Spicy? Add harissa or sriracha drizzle.