Grilled Chicken Bowl
A grain and vegetable bowl with grilled chicken breast, roasted seasonal vegetables, and a choice of sauce. Warm protein and vegetables served over rice or grain with customizable toppings.
Ingredients
Method
Pat chicken breast dry with paper towels and pound to even 3/4-inch thickness.
In a medium bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken and turn to coat; marinate at least 10 minutes while preparing vegetables.
Slice zucchini lengthwise into 1/4-inch planks. Cut bell pepper into 1-inch strips. Slice carrots into 1/4-inch rounds or matchsticks. Halve cherry tomatoes.
Heat grill or grill pan to medium-high. Grill chicken 6–7 minutes per side until internal temperature reaches 165°F; transfer to a plate to rest.
Toss zucchini, bell pepper, and carrot with remaining 1 tbsp olive oil, salt, and pepper. Grill vegetables 3–4 minutes per side until tender with light char marks.
Divide cooked rice between two bowls. Top with fresh spinach, then grilled vegetables.
Slice grilled chicken and arrange over vegetables. Top with cherry tomatoes, green onion, and sesame seeds.
Drizzle with desired sauce (lemon-herb dressing, tahini-lemon sauce, or other preferred sauce) and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →