Name: Grilled Chicken Power Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 2 tbsp olive oil (for marinade); 1 tbsp lemon juice (for marinade); 2 cloves garlic, minced (for marinade); 1 tsp dried oregano (for marinade); 1/2 tsp salt (for marinade); 1/4 tsp black pepper (for marinade); 1 cup uncooked quinoa or farro; 2 cups water or broth (for grains); 1 red bell pepper, chopped; 1/2 cucumber, diced; 1 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 1 avocado, sliced; Fresh parsley or cilantro, chopped (for garnish); Optional: Toasted nuts or seeds (for topping); For the Lemon-Herb Vinaigrette:; 1/4 cup olive oil; 2 tbsp lemon juice; 1 tsp Dijon mustard; 1/2 tsp honey or maple syrup (optional); 1/2 tsp dried mixed herbs (e.g., Italian seasoning); Salt and pepper to taste

Description

This vibrant Grilled Chicken Power Bowl is a delicious and nutritious meal packed with tender chicken, wholesome grains, and fresh vegetables. It’s perfect for a satisfying weeknight dinner or a healthy meal prep option.

Ingredients

1 lb boneless, skinless chicken breasts or thighs
2 tbsp olive oil (for marinade)
1 tbsp lemon juice (for marinade)
2 cloves garlic, minced (for marinade)
1 tsp dried oregano (for marinade)
1/2 tsp salt (for marinade)
1/4 tsp black pepper (for marinade)
1 cup uncooked quinoa or farro
2 cups water or broth (for grains)
1 red bell pepper, chopped
1/2 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1 avocado, sliced
Fresh parsley or cilantro, chopped (for garnish)
Optional: Toasted nuts or seeds (for topping)
For the Lemon-Herb Vinaigrette:
1/4 cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp honey or maple syrup (optional)
1/2 tsp dried mixed herbs (e.g., Italian seasoning)
Salt and pepper to taste

Instructions

1. Marinate Chicken: In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Add chicken, coat well, and marinate in the refrigerator for 30 minutes to 4 hours.
2. Cook Grains: Combine quinoa/farro with 2 cups water/broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer according to package directions (approx. 15 mins for quinoa, 25-30 mins for farro). Fluff with a fork.
3. Grill Chicken: Preheat grill to medium-high (400°F / 200°C). Lightly oil grates. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). Rest for 5-10 minutes, then slice.
4. Prepare Dressing: While chicken cooks, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, Dijon mustard, optional honey, dried herbs, salt, and pepper for the vinaigrette.
5. Assemble Bowls: Divide cooked grains among 4 bowls. Arrange sliced chicken, chopped bell pepper, cucumber, cherry tomatoes, red onion, and avocado over the grains.
6. Garnish and Serve: Drizzle generously with the lemon-herb vinaigrette. Garnish with fresh parsley or cilantro and optional toasted nuts/seeds. Serve immediately.

Prep Time: 20 mins
Cook Time: 25 mins