Lemon Vinaigrette Grilled Chicken (Printable)

Grilled chicken and fresh vegetables tossed in a vibrant lemon vinaigrette for a light, nutritious bowl.

# What You 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, approximately 1.5 pounds
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 Base

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:

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 degrees Fahrenheit. 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 Hacks:

01 -
  • The lemon vinaigrette is bright and tangy without being heavy, making it work for lunch when you want something that won't weigh you down.
  • Grilled chicken stays juicy because of the short marinating time, and there's no fussy technique required—just heat and timing.
  • Everything comes together in 40 minutes flat, and you can prep ingredients while the chicken cooks, so you're never standing around waiting.
02 -
  • Pound your chicken breasts to even thickness if they're thick, or buy pre-pounded ones—uneven thickness means the thinner parts dry out while you're waiting for the thick parts to cook through.
  • Let the dressing sit for a few minutes after whisking; this gives the flavors time to marry, and it'll taste noticeably better than if you use it immediately.
03 -
  • Prep your vegetables the night before and keep them in a container; assembly becomes effortless on busy nights, and half the battle of healthy eating is removing friction.
  • Double the vinaigrette and keep it in a jar—it lasts a week in the fridge and transforms salads, roasted vegetables, and leftover proteins into fresh meals.
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