Lemon Vinaigrette Grilled Chicken (Printer-friendly)

Juicy grilled chicken paired with fresh vegetables and a bright lemon vinaigrette for a tasty 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 (about 1.5 lbs)
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
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 with lemon vinaigrette. Sprinkle with feta cheese and fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • The lemon vinaigrette is tangy enough to make you close your eyes and take another bite, but not so aggressive it overwhelms the fresh vegetables.
  • You can prep everything ahead and assemble in the morning, which means four days of lunches that taste homemade and feel effortless.
  • High protein and naturally gluten-free, so it works whether you're meal prepping or just feeding yourself something nourishing on a busy night.
02 -
  • Don't skip the resting period after grilling—I learned this the hard way when I sliced chicken immediately and watched all the juices spill out, leaving me with dry protein that no vinaigrette could save.
  • The emulsification of your vinaigrette matters; if it looks broken and separated when you pour it, whisk in a tiny splash of water and it'll come back together.
  • Pound your chicken breasts to an even thickness before seasoning; otherwise the thin edges cook through while the thick center is still raw, and you'll end up with uneven results.
03 -
  • Pound your chicken to an even quarter-inch thickness before grilling so every piece cooks at the same rate and stays juicy throughout.
  • Make your vinaigrette at least an hour before serving if you can; the flavors deepen and meld together into something more sophisticated than when it's freshly made.
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