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Easy Grilled Chicken and Broccoli Bowls with Lemon Vinaigrette

A close-up of a healthy grilled chicken and broccoli bowls featuring sliced grilled chicken over quinoa and green broccoli.
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Make satisfying, high protein chicken bowl recipes quickly with this guide for perfectly grilled chicken and broccoli served over quinoa.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 large head of broccoli, cut into florets
  • 1 cup quinoa, rinsed
  • 2 cups water or broth
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 0.5 teaspoon black pepper, divided
  • For the Marinade: 0.25 cup fresh lemon juice
  • For the Marinade: 2 cloves garlic, minced
  • For the Marinade: 1 teaspoon dried oregano
  • For the Lemon Vinaigrette: 0.25 cup olive oil
  • For the Lemon Vinaigrette: 2 tablespoons fresh lemon juice
  • For the Lemon Vinaigrette: 1 teaspoon Dijon mustard
  • For the Lemon Vinaigrette: 0.5 teaspoon honey or maple syrup

Instructions

  1. Prepare the chicken marinade by whisking together lemon juice, minced garlic, and oregano in a bowl. Add the chicken breasts and let them marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. Cook the quinoa: Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  3. Prepare the broccoli: Toss the broccoli florets with 1 tablespoon of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
  4. Grill the chicken: Preheat your grill to medium-high heat. Lightly oil the grates. Remove chicken from the marinade, discarding the excess liquid. Grill the chicken for 5 to 7 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit. Let the chicken rest for 5 minutes before slicing.
  5. Grill the broccoli: Place the seasoned broccoli directly on the grill grates. Grill for 5 to 8 minutes, turning occasionally, until tender-crisp and slightly charred. This is the best way to grill broccoli for texture.
  6. Make the dressing: Whisk together the olive oil, lemon juice, Dijon mustard, and honey/maple syrup for the lemon vinaigrette. Season with remaining salt and pepper.
  7. Assemble the bowls: Divide the cooked quinoa among four bowls. Top each with sliced grilled chicken and grilled broccoli. Drizzle generously with the lemon vinaigrette.

Notes

  • For meal prep grilled chicken bowls, store the quinoa, chicken, and broccoli separately from the dressing. Assemble just before eating.
  • If you do not have a grill, you can roast the broccoli at 400 degrees Fahrenheit for 15 minutes and cook the chicken in a skillet over medium-high heat.
  • This recipe works well for low carb grilled chicken bowls if you substitute the quinoa with cauliflower rice.

Nutrition

Find it online: https://kitchenuser.net/grilled-chicken-and-broccoli-bowls/