Description
Skip the boring chicken and rice! These colorful power bowls pack juicy chicken, crisp veggies, and zesty dressing into one Instagram-worthy meal that’s as nutritious as it is delicious.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts
- 2 cups cooked brown rice, quinoa, or grain of choice
- 2 cups fresh baby spinach or mixed greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 large avocado, sliced
- ½ cup red onion, thinly sliced
- ½ cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil (for marinade)
- 2 tablespoons lemon juice (for marinade)
- 2 cloves garlic, minced (for marinade)
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil (for dressing)
- 2 tablespoons lemon juice (for dressing)
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced (for dressing)
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together marinade ingredients (3 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, oregano, paprika, salt, and pepper). Add chicken breasts, coat evenly, and refrigerate for at least 30 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- While chicken cooks, prepare the dressing by whisking together ¼ cup olive oil, 2 tbsp lemon juice, honey, 1 minced garlic clove, Dijon mustard, salt, and pepper.
- If not already prepared, cook your grain of choice according to package instructions.
- Assemble bowls by dividing grains among four bowls. Arrange sliced chicken, spinach, tomatoes, cucumber, avocado, and red onion in sections around each bowl.
- Sprinkle with feta if using, drizzle with prepared dressing, and finish with a pinch of salt and pepper. Serve immediately.