Lemon Vinaigrette Grilled Chicken (Printable)

Juicy grilled chicken paired with lemon vinaigrette and fresh vegetables for a vibrant, healthy 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 (about 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

# How-To Steps:

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

# Expert Advice:

01 -
  • It actually tastes like summer, not like punishment for eating poorly.
  • You can prep everything while the grill is warming up, so it's faster than ordering takeout.
02 -
  • Overcrowding the grill pan means steamed chicken instead of grilled chicken, so give each breast space to actually touch the heat.
  • The vinaigrette tastes better if you let it sit for ten minutes after whisking because the flavors marry together and become more cohesive.
03 -
  • If your vinaigrette breaks or looks separated, start over with a fresh bowl and whisk in a teaspoon of mustard first before slowly adding your oil, which helps it emulsify properly.
  • Pat your chicken dry before grilling so it browns instead of steams, and let it come to room temperature for ten minutes before it hits the heat.
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