This healthy grilled chicken and veggie power bowl features juicy marinated chicken, colorful grilled vegetables, and a whole grain base—perfect for meal prep or a balanced weeknight meal.
For the Chicken:
2 boneless chicken breasts
2 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, minced
1 tsp dried oregano or cumin
Salt and pepper to taste
For the Bowl:
1 cup cooked quinoa or brown rice
1 zucchini, sliced
1 bell pepper, sliced
1 red onion, wedges
1 cup cherry tomatoes
1 tbsp olive oil
Salt and pepper
Toppings:
1 avocado, sliced
2 tbsp feta cheese (optional)
Fresh parsley or cilantro
Dressing of choice (lemon-tahini, vinaigrette, etc.)
Marinate chicken in olive oil, lemon, garlic, and herbs for 30 mins.
Grill or roast vegetables at 425°F for 20–25 mins.
Grill chicken 6–7 mins per side; let rest and slice.
Cook quinoa or rice as directed and fluff.
Assemble bowls with grain, veggies, chicken, and toppings.
Drizzle with dressing and garnish with herbs.
Substitute any vegetables or base according to your dietary needs. Perfect for meal prep—store components separately.