Grilled Chicken & Veggie Bowl – Fresh, Flavorful, and Meal-Prep Ready

If you’re craving a hearty, balanced meal that’s fresh, clean, and totally satisfying, look no further than this Grilled Chicken & Veggie Bowl. It’s packed with tender marinated chicken, vibrant grilled vegetables, fluffy grains, and a zesty lemon-tahini drizzle that brings everything together. Whether you’re fueling up post-workout, prepping healthy lunches for the week, or just looking for something seriously delicious — this bowl delivers big on flavor, nutrients, and ease.

DINNERLUNCH

4/7/20252 min read

✨ Why You'll Love This Bowl

High in lean protein & fiber

Colorful and nutrient-rich with fresh veggies

Customizable for low-carb, grain-free, or plant-based diets

Meal-prep friendly – stays great in the fridge

Naturally gluten-free (with the right grain)

📋 Recipe Overview

Category: Lunch / Dinner

Servings: 2–3 bowls

Prep Time: 15 minutes

Cook Time: 15–20 minutes

Total Time: 30–35 minutes

🛒 Ingredients

For the Grilled Chicken:

2 boneless, skinless chicken breasts

2 tbsp olive oil

1 tbsp lemon juice

1 garlic clove, minced

1 tsp smoked paprika

1/2 tsp dried oregano

Salt & black pepper, to taste

For the Veggies:

1 zucchini, sliced

1 red bell pepper, sliced into strips

1 small red onion, cut into wedges

1 tbsp olive oil

Salt & pepper to taste

For the Base:

1 cup cooked brown rice, quinoa, or cauliflower rice

Lemon-Tahini Drizzle (optional but amazing):

2 tbsp tahini

1 tbsp lemon juice

1 tsp maple syrup or honey

1 garlic clove, finely grated

2–3 tbsp warm water (to thin)

Salt to taste

🔥 Instructions

1. Marinate the Chicken

In a bowl or bag, combine olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper. Add chicken and marinate for at least 15 minutes (or overnight for more flavor).

2. Prep the Veggies

Toss zucchini, bell pepper, and red onion with olive oil, salt, and pepper.

3. Grill Time

Heat a grill or grill pan over medium-high heat. Grill chicken for about 6–7 minutes per side until fully cooked (internal temp of 165°F). Let it rest before slicing.
Grill veggies for about 4–5 minutes per side until tender and charred.

4. Make the Drizzle

Whisk tahini, lemon juice, maple syrup, garlic, and water until smooth and pourable. Adjust with more water if too thick.

5. Assemble Your Bowls

Divide the cooked rice or grain between bowls. Top with sliced grilled chicken and veggies. Drizzle with lemon-tahini sauce. Garnish with parsley, sesame seeds, or a lemon wedge if you like.

📊 Nutrition Snapshot (Per Serving – Approximate)

Calories: 450

Protein: 38g

Carbs: 28g (lower if using cauliflower rice)

Fat: 22g

Fiber: 6g

Sugar: 5g

Nutrition varies based on grain and sauce used.

🔄 Variations & Substitutions

Low-Carb: Use cauliflower rice or leafy greens as the base

Vegetarian: Sub grilled tofu or chickpeas for the chicken

No tahini? Use hummus or avocado lime sauce instead

Grain-free: Skip the grain and double the grilled veggies

🧠 Pro Tips

Rest the chicken before slicing for juicier results

Use a grill basket to keep smaller veggie pieces from falling through

Make ahead: Store components separately and assemble just before eating

Double batch: Grill extra chicken for salads or wraps the next day

💬 Final Thoughts

This Grilled Chicken & Veggie Bowl is more than just a meal — it’s a nourishing experience that keeps you energized and satisfied without weighing you down. It’s proof that eating healthy can be bold, colorful, and crave-worthy.

🔥 Enjoyed this Grilled Chicken & Veggie Bowl? We’d love to see your version! Snap a photo, tag @savoryritual, and use the hashtag #GrilledChickenVeggieBowl to share your creation. You might just get featured on our page! 🍽️✨