Grilled Chicken Power Salad Bowl
Description
The Grilled Chicken Power Salad Bowl is a nutrient-dense, high-protein meal packed with lean grilled chicken, wholesome grains, fresh vegetables, healthy fats, and a bright homemade dressing. Designed for energy, muscle recovery, and overall wellness, this bowl combines hearty textures with refreshing flavors—great for meal prep, lunch, or a light dinner.
Time Required
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients (2 Servings)
For the Grilled Chicken
2 chicken breasts (about 6–7 oz each)
1 tbsp olive oil
1 clove garlic, minced
1 tsp smoked paprika
1 tsp lemon juice
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano (optional)
For the Salad Bowl
1 cup cooked quinoa or brown rice
2 cups mixed greens (spinach, kale, arugula, or spring mix)
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup shredded carrots
½ ripe avocado, sliced
¼ cup roasted chickpeas or beans (optional for extra fiber)
2 tbsp feta cheese or goat cheese (optional)
1 tbsp pumpkin seeds or sliced almonds
For the Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
½ clove garlic, grated (optional)
Salt & pepper to taste
Instructions
1. Marinate the Chicken (5 minutes)
In a small bowl, combine:
Olive oil
Garlic
Smoked paprika
Lemon juice
Salt, pepper, oregano
Coat chicken breasts evenly with marinade.
Let rest 5–10 minutes (or refrigerate up to 4 hours).
2. Grill the Chicken (12–15 minutes)
Heat a grill pan or outdoor grill to medium-high.
Grill chicken for 6–7 minutes per side, until:
Internal temperature reaches 165°F (74°C)
Outside has light grill marks
Remove and let rest 5 minutes before slicing.
3. Prepare the Salad Base
In two large bowls, add:
Mixed greens
Cooked quinoa or brown rice
Cherry tomatoes
Cucumber
Carrots
Roasted chickpeas or beans
Avocado slices
4. Make the Dressing
Whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper.
5. Assemble the Power Bowl
Slice grilled chicken and place it on top of each bowl.
Drizzle with dressing.
Sprinkle pumpkin seeds and feta cheese if using.
Serve immediately or refrigerate for up to 2 days.
Chef Tips
Healthier option: Use skinless chicken breast or swap with grilled tofu.
More flavor: Add fresh herbs like parsley or cilantro.
Meal prep: Keep dressing separate until serving.
Extra crunch: Add roasted sweet potatoes or kale chips.
Approx Nutrition (Per Serving)
Calories: ~520
Protein: 42g
Carbs: 38g
Fat: 23g
Fiber: 8g
Questions & Answers
Q1: Can I use another protein besides chicken?
Yes! Try grilled salmon, shrimp, tofu, chickpeas, or turkey.
Q2: Can I make this bowl vegan?
Absolutely—replace chicken with tofu or beans and skip the cheese.
Q3: Can I meal-prep this recipe?
Yes. Store components separately:
Chicken (up to 3 days)
Cooked grains (up to 4 days)
Veggies (2–3 days)
Dressing (1 week)
Q4: What can I use instead of quinoa?
Brown rice, couscous, farro, bulgur, cauliflower rice, or barley work great.
Q5: How can I make it spicier?
Add chili flakes, hot sauce, or marinate chicken with cayenne pepper.
Q6: Is this good for weight loss?
Yes—high protein, high fiber, and full of nutrient-dense ingredients that keep you full longer.