Lemon Vinaigrette Grilled Chicken (Printable Version)

Grilled chicken with fresh vegetables and tangy lemon vinaigrette for a light, flavorful 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 (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

→ 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 (red, yellow, or orange)
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, 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 Tips:

01 -
  • The lemon vinaigrette is so bright and tangy it makes you forget you're eating something healthy.
  • Grilled chicken stays juicy and tender when you let it rest, and this recipe gets that trick right.
  • You can prep everything while the grill warms up, so dinner comes together faster than takeout.
02 -
  • Don't marinate the chicken in the vinaigrette itself—the acid will cook it slightly and mess with the texture, so keep the vinaigrette separate until serving.
  • If your vinaigrette breaks and looks separated, start with a fresh teaspoon of mustard in a clean bowl and slowly whisk in the broken vinaigrette to re-emulsify it.
  • Overcooked chicken breast is a tragedy that's easy to avoid: use a meat thermometer and pull it at exactly 165°F, not a degree higher.
03 -
  • Toast your quinoa in a dry pan for a minute before cooking it—this adds a subtle nutty depth that makes the whole bowl taste more sophisticated.
  • Make extra vinaigrette and keep it in the fridge; you'll find yourself pouring it over salads, roasted vegetables, and even simple grilled fish for weeks.
  • If your grill marks matter to you, lay the chicken at a 45-degree angle, let it sit for 3 minutes without moving, then turn it 90 degrees (not all the way over) for cross-hatch marks.
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