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20-Minute Summer Grilled Chicken Bowl

A quick, balanced bowl with marinated grilled chicken, fresh veggies, and a tangy dressing—designed to complement your iced coffee on a warm day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 6 oz each)
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups mixed greens
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 cup cooked quinoa
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • For the dressing: 3 tablespoons Greek yogurt 1 tablespoon lime juice, 1 tablespoon olive oil, 1/2 teaspoon honey, pinch of salt

Equipment

  • grill or grill pan
  • tongs
  • mixing bowls
  • chef's knife
  • cutting board
  • measuring spoons
  • instant-read thermometer

Method
 

  1. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, smoked paprika, garlic powder, salt, and pepper. Place chicken breasts in a shallow dish, pour the marinade over them, and turn to coat. Let sit for 5 minutes at room temperature.
  2. Preheat your grill or grill pan to medium-high heat (about 400°F). Clean and oil the grates.
  3. Grill the chicken for 5-6 minutes per side, until the internal temperature reaches 165°F on an instant-read thermometer. The surface should have visible grill marks and be lightly charred.
  4. While the chicken cooks, make the dressing: stir together Greek yogurt, 1 tablespoon lime juice, 1 tablespoon olive oil, honey, and a pinch of salt until smooth. Set aside.
  5. Let the grilled chicken rest for 3 minutes on a cutting board. Then slice it against the grain into 1/2-inch strips.
  6. Divide the mixed greens between two bowls. Top with cherry tomatoes, cucumber, quinoa, feta, and mint. Arrange the sliced chicken on top. Drizzle with the yogurt dressing and serve immediately.

Notes

For meal prep, store the grilled chicken and dressing separately from the greens. Assemble just before eating to keep the greens crisp. This bowl pairs beautifully with a tall glass of cold brew or an iced latte—the smoky chicken and tangy dressing balance the coffee's natural acidity.