Published in Recipes
Grilled Chicken Bowl
This Grilled Chicken Bowl is a quick and healthy American classic, perfect for meal prep or a satisfying lunch.
By Daniel
● Time to make: 40 Min
• Serves: 2
Ingredients / Shopping list:
Easy way to cook Grilled Chicken Bowl
- If using raw quinoa, rinse and cook according to package instructions until tender. Fluff with
a fork and set aside. - Season chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat. Add chicken and grill for 5-6 minutes per side until fully cooked (internal temperature of 165°F). Let rest under foil to retain moisture.
- In a bowl, layer cooked quinoa as the base. Top with grilled chicken, diced avocado, chopped
bell peppers, cucumber, cherry tomatoes, and carrots. Drizzle with lemon juice and sprinkle with black pepper. - Stir in Greek yogurt for extra protein or mix in roasted chickpeas for added crunch.
Pro version
- Instead of just salt and pepper, marinate the chicken in Greek yogurt, garlic, and smoked paprika for 20 minutes before grilling.
- Add toasted nuts (like almonds or walnuts) or roasted chickpeas for an extra texture boost.
- Quick-pickle red onions in vinegar, salt, and a bit of honey for a tangy contrast.
Tips / Plating:
- For a vibrant bowl, use contrasting colors of vegetables like red bell peppers and green avocado.
- Serve with a side of hummus or tahini if you're craving something extra.
- To make it keto-friendly, omit quinoa and replace with cauliflower rice or zucchini noodles.
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