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Fresh Summer Protein Bowl with Grilled Chicken

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A quick, easy, and healthy protein bowl featuring juicy grilled chicken, fresh summer veggies, and a tangy homemade vinaigrette. Perfect for a light, satisfying meal any time of day.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 1 tablespoon olive oil (for grilling)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 cup fresh corn kernels (can use frozen, thawed)
  • 1/2 cup shredded carrots
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/2 cup mixed greens or baby spinach
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and freshly cracked black pepper to taste
  • Optional toppings:
  • 1/4 cup crumbled feta cheese or goat cheese
  • 2 tablespoons chopped fresh herbs (parsley, cilantro, or basil)
  • 1/4 avocado, sliced

Instructions

  1. In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Pat chicken breasts dry, then rub olive oil over them. Sprinkle the seasoning mix evenly on both sides. Let the chicken sit for 10 minutes to absorb the flavors.
  2. Heat your grill or grill pan over medium-high heat. Cook chicken for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.
  3. While the chicken is grilling, chop cherry tomatoes in half, dice cucumber, shred carrots, slice red onion thinly, and gather fresh corn kernels. Toss all veggies together with mixed greens in a large bowl.
  4. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Taste and adjust seasoning if needed.
  5. Drizzle dressing over the salad mix and toss gently to coat. Arrange the sliced grilled chicken on top. Add optional toppings like crumbled feta, fresh herbs, or avocado slices.
  6. Serve fresh or chill for up to 2 hours before serving. Keep dressing separate if prepping ahead to keep greens crisp.

Notes

Pat chicken dry before seasoning to ensure a good sear. Use a meat thermometer to check for 165°F internal temperature. Let chicken rest before slicing to keep it juicy. Adjust dressing seasoning to taste. Optional toppings can be omitted for dairy-free or vegan versions.

Nutrition

Keywords: protein bowl, grilled chicken, summer recipe, healthy lunch, easy dinner, fresh veggies, homemade dressing

Find it online: https://twirltaste.com/fresh-summer-protein-bowl-with-grilled-chicken-easy-healthy-recipe-ideas/