Grilled Herb Chicken Bowl
This Grilled Herb Chicken Bowl is bright, wholesome, and bursting with Mediterranean-inspired flavor. Tender chicken is marinated in a mixture of fresh herbs, lemon, garlic, and olive oil, then grilled and served over a bed of grains or greens with colorful veggies and a light herb dressing. It’s high-protein, meal-prep friendly, and feels like a healthy cafe-style bowl made at home.
Prep Time: 15 minutes
Marinating Time: 15 minutes–4 hours
Cook Time: 10–12 minutes
Total Time: 30–40 minutes
Ingredients
For the Grilled Herb Chicken
1–1.25 lbs boneless skinless chicken breasts or thighs
2 tbsp olive oil
1 tbsp lemon juice
3 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tsp dried oregano
½ tsp thyme
½ tsp salt
¼ tsp black pepper
For the Bowl Base
Choose one or mix:
2 cups cooked quinoa
OR brown/white rice
OR couscous
OR mixed greens (spinach, arugula, romaine)
Veggie & Topping Options
1 avocado, sliced
1 cup cherry tomatoes, halved
1 cup cucumbers, chopped
½ red onion, thinly sliced
1 cup roasted or steamed broccoli
Kalamata olives
Feta cheese
Fresh herbs (parsley, basil, dill)
Lemon Herb Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or agave
1 small garlic clove, grated
1 tbsp chopped herbs (parsley, basil, or dill)
Salt & pepper to taste
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, parsley, basil, oregano, thyme, salt, and pepper.
Add chicken and coat well.
Marinate 15 minutes–4 hours.
2. Grill the Chicken
Outdoor grill or grill pan:
Heat to medium-high.
Grill chicken 5–6 minutes per side until cooked through (165°F internal).
Skillet option:
Cook in a lightly oiled pan 5–7 minutes per side.
Let rest 5 minutes, then slice.
3. Prepare the Bowl Base
Cook quinoa/rice or prepare greens.
Prep all veggies (tomatoes, cucumbers, avocado, etc.).
4. Make the Lemon Herb Dressing
Whisk olive oil, lemon juice, honey, garlic, herbs, salt, and pepper until smooth.
5. Build the Grilled Herb Chicken Bowls
In each bowl:
Add a base of quinoa/rice/greens.
Add sliced grilled herb chicken.
Add veggies: tomatoes, cucumbers, onion, avocado, broccoli.
Sprinkle feta or olives if you want.
Drizzle lemon herb dressing.
Finish with fresh herbs.
Optional Add-Ons & Variations
Add crunch: roasted chickpeas or sunflower seeds
Make it spicy: add chili flakes or drizzle with chili crisp
Switch protein: shrimp, salmon, tofu, or chickpeas
Creamy addition: tzatziki, hummus, or Greek yogurt dollop
Low-carb version: serve fully over greens
Frequently Asked Questions
Can I meal prep this?
Yes — store chicken, grains, and veggies separately or together. Add avocado and dressing right before eating.
Can I use dried herbs instead of fresh?
Yes! Use 1⁄3 the amount (dried herbs are stronger).
What if I don’t have a grill?
Use a skillet, oven broiler, or air fryer (390°F for 10–12 minutes).
Can I make it dairy-free?
Skip the feta or choose a dairy-free version.
Nutritional Information
Calories: 480–580
Protein: 34–40 g
Carbohydrates: 45–55 g
Fat: 18–26 g
Fiber: 6–9 g
Sodium: ~450 mg