Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups cooked quinoa or brown rice
  • 4 cups broccoli florets or asparagus spears
  • 2 tbsp olive oil
  • 1 lemon, sliced into rounds

Instructions:

  1. Place chicken breasts between two sheets of parchment paper and use a meat mallet to pound the thickest part until the entire piece is a uniform thickness of approximately 3/4 inch.
  2. Whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Toss the chicken in the mixture until fully coated.
  3. Marinate the chicken in the refrigerator for at least 30 minutes.
  4. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
  5. Place chicken on the grill, close the lid, and cook for 4–6 minutes per side.
  6. Remove chicken from heat when the internal temperature hits 160°F (71°C) and let the meat rest for 8 minutes before dicing.
  7. While chicken rests, grill broccoli or asparagus for 3–5 minutes until charred and tender.
  8. Divide grains evenly across 4 containers, add a portion of grilled vegetables, and top with the diced chicken.
  9. Allow the bowls to reach room temperature before sealing the lids to prevent condensation.