Lemon Vinaigrette Grilled Chicken (Printable Version)

Grilled chicken and fresh veggies drizzled with a tangy lemon vinaigrette for a vibrant meal.

# What You'll 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

→ Chicken

09 - 4 boneless, skinless chicken breasts (approximately 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

→ Veggie 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
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

# Directions:

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. Allow to 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 until cooked through and internal temperature reaches 165°F. Remove from grill and rest for 5 minutes, then slice.
04 - While chicken is grilling, prepare quinoa or rice according to package instructions if not already cooked.
05 - Divide cooked 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 generously with lemon vinaigrette.
07 - Sprinkle with feta cheese and fresh parsley. Serve immediately.

# Additional Tips::

01 -
  • It's a complete meal that doesn't feel heavy, so you can eat it at lunch without the afternoon energy crash.
  • The lemon vinaigrette is genuinely addictive and transforms even boring vegetables into something you actually crave.
  • Everything comes together in about 40 minutes, which means this fits into a busy weeknight without stress.
02 -
  • Don't skip the resting step for your chicken—I learned this the hard way by slicing into it immediately and watching all the juices run onto the cutting board instead of staying in the meat.
  • Make your vinaigrette at least 10 minutes before serving so the flavors have time to get to know each other; it tastes noticeably better than if you rush it.
  • If your vinaigrette breaks and looks separated, just whisk in another teaspoon of mustard and it'll come back together, which is oddly satisfying to watch happen.
03 -
  • If your chicken looks dry when you slice it, it was probably overcooked—start checking at four and a half minutes per side on a hot grill, since thickness varies.
  • Add the lemon zest right before serving if your bowl is sitting for a few minutes; it stays brighter and more perfumy that way.
  • Toast your grains with a little butter and salt the day before and they'll taste infinitely better than plain, which is a small move that changes everything.
Return