Lemon Vinaigrette Grilled Chicken (Printer View)

Juicy grilled chicken paired with fresh veggies and a zesty lemon dressing for a light, nutritious meal.

# Components:

→ 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

→ Veggie 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

# Method steps:

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 to 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.
06 - Add sliced grilled chicken to each bowl. Drizzle with lemon vinaigrette.
07 - Sprinkle with feta cheese and fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can make it on a busy weeknight without losing your mind.
  • The lemon vinaigrette is so good you'll find yourself drizzling it on basically everything afterward.
  • It's flexible enough to make vegetarian or vegan, protein-packed enough to keep you satisfied, and healthy without tasting like you're dieting.
02 -
  • Don't skip the resting period for the chicken; I learned this the hard way by cutting straight into it and watching all the juices abandon ship.
  • Keep your vinaigrette separate from the greens until you're ready to eat, or you'll end up with a sad, wilted mess instead of crisp vegetables.
  • Pounding your chicken breasts to an even thickness is the secret to them actually cooking through without the edges turning into rubber.
03 -
  • Make a double batch of the vinaigrette and keep it in a jar in your fridge; it lasts about a week and suddenly you have a reason to eat more salads.
  • If your chicken breasts are thick, pound them gently with a meat mallet until they're about an inch thick so they grill evenly.
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