Lemon Chili Grilled Chicken Bowls
A bright and bold bowl featuring marinated grilled chicken, quinoa, fresh veggies, and a zesty lemon-tahini drizzle. Perfect for quick dinners or meal prep.
Ingredients
For the Marinade and Chicken
- 4 pieces chicken breasts Boneless, skinless
- 1/4 cup lemon juice Freshly squeezed for best flavor
- 2 tablespoons chili powder Adjust to taste
- 1 teaspoon salt
- 1 teaspoon pepper
For the Bowl
- 1 cup quinoa Cook according to package instructions
- 1 cup cherry tomatoes Halved
- 1 cup bell peppers Diced; variances in color are fine
- 1 cup cucumber Sliced or diced
For the Sauce
- 1/4 cup tahini Can substitute with Greek yogurt or almond butter
- 2 cloves garlic Minced
- 2 tablespoons olive oil
Instructions
Marinating the Chicken
- In a bowl, combine lemon juice, chili powder, salt, and pepper.
- Add the chicken breasts, ensuring they're well-coated, and marinate for at least 30 minutes, preferably overnight.
Cooking the Quinoa
- Cook quinoa according to package instructions. This typically takes around 15 minutes.
Grilling the Chicken
- Preheat the grill to medium heat.
- Grill the marinated chicken for about 6-7 minutes per side until fully cooked.
Preparing the Sauce
- In a small bowl, whisk together tahini, minced garlic, and olive oil.
- Add lemon juice to taste and thin with water if too thick.
Assembling the Bowls
- Layer cooked quinoa, grilled chicken (sliced), and chopped veggies in bowls.
- Drizzle with the lemon-tahini sauce and serve immediately or pack for later.
Notes
Marinate overnight for best flavor. Store components separately for meal prep to avoid soggy bowls. Customize ingredients based on availability and preference.