Lemon Vinaigrette Grilled Chicken (Printable)

Juicy grilled chicken paired with fresh vegetables and tangy lemon vinaigrette for a light, nutritious bowl.

# What You'll Need:

→ Lemon Vinaigrette

01 - 1/4 cup extra-virgin olive oil
02 - 2 tablespoons fresh lemon juice
03 - 1 teaspoon lemon zest
04 - 1 teaspoon Dijon mustard
05 - 1 garlic clove, minced
06 - 1/2 teaspoon honey
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon ground black pepper

→ Grilled Chicken

09 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Vegetable Bowl

15 - 1 cup cooked quinoa or brown rice
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, sliced
18 - 1 cup bell pepper sliced, red, yellow, or orange
19 - 1 cup baby spinach or mixed greens
20 - 1/4 cup red onion, thinly sliced
21 - 1/4 cup crumbled feta cheese, optional
22 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified. Set aside.
02 - In a large bowl, combine olive oil, oregano, smoked paprika, salt, and pepper. Add chicken breasts and toss to coat evenly. Let marinate for 15 minutes at room temperature.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 5-6 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes, then slice.
04 - While the chicken is grilling, prepare the quinoa or rice according to package instructions if not already cooked.
05 - Divide quinoa or rice among 4 serving bowls. Top each with spinach or greens, cherry tomatoes, cucumber, bell pepper, and red onion. Add sliced grilled chicken to each bowl.
06 - Drizzle each bowl generously with lemon vinaigrette. Sprinkle with feta cheese and fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than takeout, and you actually know what's in every bite.
  • The lemon vinaigrette wakes up every single vegetable without needing heavy creams or complicated flavors.
  • You can meal prep the components and throw it together whenever hunger hits.
02 -
  • Pound your chicken to even thickness before seasoning, or the thin edges will dry out while the thick parts are still cooking through.
  • Don't skip the five-minute rest after grilling, it's the difference between juicy chicken and chicken that bleeds out all over the bowl.
03 -
  • Make a double batch of the vinaigrette and keep it in a jar in your fridge, it holds up beautifully for a week and comes in handy for salads that feel tired.
  • If your grill isn't behaving, a hot cast iron skillet does the same job and actually gives you better control over the heat.
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