Grilled Chicken Bowl

This grilled chicken bowl combines juicy marinated chicken, charred vegetables, and hearty grains for a balanced, customizable meal packed with flavor and nutrition. Perfect for meal prep or quick weeknight dinners.

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Course: Dinner

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bowls

Calories: 450kcal

Author: Chloe White

Cost: $5

Equipment

grill or grill pan
Mixing bowls
whisk
knife and cutting board
tongs
Measuring cups and spoons

Ingredients

1 lb boneless skinless chicken breasts
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
2 cloves garlic, minced
1 tbsp honey
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 bell peppers, sliced
1 red onion, sliced
1 zucchini, sliced
1 cup cherry tomatoes
2 cups cooked brown rice or quinoa
1 avocado, sliced
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges

Instructions

Whisk olive oil, lemon juice, garlic, honey, oregano, salt, and pepper to make the marinade.
Pound chicken to even thickness and coat with half the marinade. Let marinate for at least 30 minutes.
Toss sliced vegetables with a portion of the remaining marinade.
Preheat grill to medium-high heat (400–450°F).
Grill chicken for 5–7 minutes per side until cooked through (165°F internal temperature).
Grill vegetables for 8–10 minutes until tender and lightly charred.
Let chicken rest for 5 minutes, then slice into strips.
Divide cooked grains into bowls as the base.
Top with grilled chicken, vegetables, avocado, tomatoes, and cilantro.
Serve with lime wedges and enjoy.

Notes

Marinate chicken at least 30 minutes or overnight for best flavor. Grill over medium-high heat for proper char. Store components separately for freshness and assemble just before serving. Customize with seasonal vegetables or different grains.

Nutrition