Name: Grilled Chicken Power Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 boneless, skinless chicken breasts or thighs (about 1.5 lbs); For the Chicken Marinade:; 2 tbsp olive oil; 2 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; Pinch of red pepper flakes (optional); 1 cup cooked quinoa, brown rice, or farro (about 1/2 cup dry); 2 cups mixed greens (spinach, power greens, or mixed lettuce); 1 large sweet potato, diced (or 1 cup broccoli florets, bell peppers); 1 cup cherry tomatoes, halved; 1/2 cucumber, diced; 1/4 cup crumbled feta cheese (optional); 1/4 cup toasted nuts or seeds (almonds, pumpkin seeds, etc., optional); Fresh parsley or cilantro, chopped (for garnish, optional); For the Dressing:; 3 tbsp extra virgin olive oil; 1.5 tbsp apple cider vinegar or lemon juice; 1 tsp honey or maple syrup; 1 tsp Dijon mustard; 1 small clove garlic, minced; Salt and black pepper to taste

Description

Discover the best flavor in this Grilled Chicken Power Bowl recipe. Enjoy a step-by-step guide to create this delicious and healthy meal.

Ingredients

2 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
For the Chicken Marinade:
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Pinch of red pepper flakes (optional)
1 cup cooked quinoa, brown rice, or farro (about 1/2 cup dry)
2 cups mixed greens (spinach, power greens, or mixed lettuce)
1 large sweet potato, diced (or 1 cup broccoli florets, bell peppers)
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup crumbled feta cheese (optional)
1/4 cup toasted nuts or seeds (almonds, pumpkin seeds, etc., optional)
Fresh parsley or cilantro, chopped (for garnish, optional)
For the Dressing:
3 tbsp extra virgin olive oil
1.5 tbsp apple cider vinegar or lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
1 small clove garlic, minced
Salt and black pepper to taste

Instructions

Step 1: Marinate the Chicken. Trim chicken, pat dry, and place in a shallow dish or resealable bag. Whisk together all marinade ingredients and pour over chicken. Refrigerate for at least 30 minutes, or up to 4 hours.
Step 2: Cook the Grain. Rinse 1/2 cup of your chosen dry grain. Cook according to package directions, typically for quinoa: combine 1/2 cup quinoa with 1 cup water/broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let rest 5 minutes, then fluff.
Step 3: Prepare Vegetables. Preheat oven to 400°F (200°C). Toss diced sweet potato (or other chosen veggies) with 1 tbsp olive oil, salt, and pepper. Roast for 15-25 minutes until tender and slightly caramelized. Chop fresh vegetables like cherry tomatoes and cucumber.
Step 4: Grill the Chicken. Preheat grill to medium-high (400°F/200°C). Oil grates. Remove chicken from marinade (discard marinade). Grill chicken for 5-7 minutes per side, until internal temperature reaches 165°F (74°C). Let rest for 5-10 minutes, then slice.
Step 5: Make the Dressing. In a small bowl, whisk together extra virgin olive oil, apple cider vinegar/lemon juice, honey/maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Step 6: Assemble the Bowls. Divide cooked grain among 4 bowls. Arrange sliced chicken, roasted vegetables, fresh greens, cherry tomatoes, and cucumber in each bowl. Drizzle generously with dressing. Garnish with crumbled feta, toasted nuts/seeds, and fresh herbs if desired. Serve immediately.

Prep Time: 20 mins
Cook Time: 30 mins