Lemon Vinaigrette Grilled Chicken (Printable Version)

Grilled chicken paired with fresh vegetables and zesty lemon vinaigrette for a flavorful 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 (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

→ Bowl Components

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 Make It:

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 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 tastes like restaurant quality but takes barely longer than ordering takeout.
  • The lemon vinaigrette is bright enough to make even plain vegetables feel exciting.
  • Grilled chicken stays juicy if you don't overthink it, and the whole thing feels fancy without demanding much skill.
02 -
  • Chicken dries out faster than people think, so use a meat thermometer and don't grill beyond 165°F, which is when it's perfectly safe and still juicy.
  • The lemon vinaigrette tastes better the next day once the garlic has mellowed slightly, so make extra and keep it in the fridge.
03 -
  • Pat your chicken dry before seasoning it so the spices stick instead of sliding around on moisture, which also helps it brown better on the grill.
  • If your lemon vinaigrette breaks or separates, just whisk it again with a tiny splash of cold water, and it'll come back together.
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