Fresh Chicken Veggie Bowl with Creamy Herb Dressing
Description
A vibrant and wholesome bowl packed with tender grilled chicken, crisp fresh vegetables, and a creamy, zesty herb dressing. This bowl is perfect for a nutritious lunch or dinner, combining protein, fiber, and healthy fats in every bite. The dressing ties everything together with a refreshing burst of flavor without overpowering the natural freshness of the ingredients.
Prep and Cook Time
Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: 30–35 minutes
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
Juice of ½ lemon
For the Veggie Bowl
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
1 medium carrot, julienned
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
1 cup cooked quinoa or brown rice (optional base)
2 cups mixed greens (spinach, arugula, lettuce)
¼ cup feta cheese (optional)
2 tbsp pumpkin seeds or toasted nuts (optional crunch)
For the Creamy Herb Dressing
3 tbsp Greek yogurt
1 tbsp mayonnaise (or extra yogurt for lighter option)
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 clove garlic, minced
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
Salt and pepper, to taste
1–2 tbsp water to thin, if needed
Instructions
1. Prepare the Chicken
In a small bowl, mix olive oil, garlic powder, paprika, salt, pepper, and lemon juice.
Rub this mixture all over the chicken breasts.
Heat a non-stick pan or grill over medium heat. Cook chicken 6–7 minutes per side (internal temperature 165°F / 74°C).
Remove from heat and let it rest 5 minutes, then slice thinly.
2. Prepare the Veggies
Wash and slice all fresh vegetables.
If using quinoa or rice, cook according to package instructions and let cool slightly.
3. Make the Creamy Herb Dressing
In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, honey, garlic, lemon juice, parsley, and chives.
Add salt and pepper to taste.
If dressing is too thick, thin with 1–2 tablespoons water until desired consistency.
4. Assemble the Bowl
In serving bowls, start with a base of mixed greens (and quinoa/rice if using).
Arrange the sliced chicken, cherry tomatoes, cucumber, carrot, and bell peppers on top.
Sprinkle feta cheese and pumpkin seeds over the bowl.
Drizzle generously with creamy herb dressing.
Toss lightly or serve as-is for a pretty layered presentation.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Keep the chicken, veggies, and dressing separate until serving to maintain freshness.
Can I use a different protein?
Absolutely. Tofu, shrimp, or salmon work great as alternatives.
How long will leftovers last?
Stored in an airtight container in the fridge, 2–3 days is optimal. Dressing may need stirring before serving.
Is it keto-friendly?
Skip quinoa/rice and enjoy just the chicken and veggies with dressing for a low-carb version.
Nutritional Information (Approximate per serving, serves 2)
Calories: 420 kcal
Protein: 35 g
Carbohydrates: 18 g (less if skipping quinoa/rice)
Fiber: 5 g
Fat: 22 g
Saturated Fat: 6 g
Sodium: 520 mg