Lemon Vinaigrette Grilled Chicken (Printer Version)

A vibrant bowl of grilled chicken and fresh vegetables with a tangy lemon vinaigrette dressing.

# 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 (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

# How to Prepare:

01 - In a small mixing bowl, whisk together olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, honey, sea salt, and ground black pepper until fully emulsified. Set aside.
02 - In a large bowl, combine olive oil, dried oregano, smoked paprika, salt, and black pepper. Add chicken breasts and toss until evenly coated. Allow to marinate for 15 minutes at room temperature.
03 - Preheat grill or grill pan to medium-high heat. Place marinated chicken breasts on grill and cook for 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat and rest for 5 minutes before slicing.
04 - While chicken grills, prepare quinoa or brown rice according to package directions if not already cooked.
05 - Divide cooked quinoa or rice equally among 4 serving bowls. Layer with baby spinach, cherry tomatoes, sliced cucumber, bell pepper, and red onion on top of grains.
06 - Place sliced grilled chicken on top of vegetables in each bowl. Drizzle generously with prepared lemon vinaigrette.
07 - Sprinkle crumbled feta cheese and fresh chopped parsley over each bowl. Serve immediately while chicken is still warm.

# Expert Suggestions:

01 -
  • It comes together in 40 minutes flat, which means you can have dinner on the table before you've fully convinced yourself you're too tired to cook.
  • The lemon vinaigrette is bright enough to make you feel good about what you're eating, without tasting like punishment.
  • Endless customization keeps it from ever feeling boring, whether you're working with what's in season or what your fridge happens to have.
02 -
  • Don't skip letting the chicken rest after grilling—I learned this the hard way by slicing too early and watching all those lovely juices run out onto the cutting board instead of staying in the meat.
  • Taste your vinaigrette before it hits the bowl; it should be bold enough that you notice it immediately, because it has to carry flavor across all those vegetables and the neutral grain.
03 -
  • Pound your chicken breasts to even thickness before marinating so they cook through at the same rate and stay moist throughout.
  • Don't dress the greens directly; keep them separate so the spinach stays bright and perky instead of becoming limp and dark.
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