Lunch Bowls

Grilled Chicken And Veggie Bowl

Name: Grilled Chicken And Veggie Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 1 cup (180g) quinoa, rinsed and drained; 1 can (15 oz/425g) black beans, drained and rinsed; 2 cups (250g) mixed vegetables, such as bell peppers, zucchini, and onions; 2 tbsp (30g) olive oil; 1 tsp (5g) ground cumin; 1 tsp (5g) smoked paprika; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 cloves garlic, minced; 1 ripe avocado, diced; 1/4 cup (60g) salsa

By Harriet Greenwood · June 19, 2026 · Lunch Bowls

Prep20 min

Cook25 min

Total60 min

Serves4

As a home cook, I'm always on the lookout for recipes that are not only delicious but also easy to make and store. The Grilled Chicken And Veggie Bowl is one of my favorite make-ahead meal prep recipes that checks all those boxes. It's perfect for a busy week when you need a healthy and satisfying meal that can be reheated quickly.

The idea behind this recipe is to cook proteins, grains, and roasted vegetables as separate modular building blocks in one session, then assemble them cold into different meals across the week. This way, nothing turns to mush, and you can enjoy a variety of flavors and textures throughout the week.

I love making this recipe on a Sunday afternoon, when I have some extra time to devote to cooking. The aroma of grilled chicken and roasted vegetables fills the kitchen, and I know I have a week's worth of meals ready to go. Whether you're a busy professional or a parent looking for healthy meal ideas, this recipe is a game-changer.

The best part about the Grilled Chicken And Veggie Bowl is that it's highly customizable. You can use your favorite vegetables, grains, and seasonings to create a dish that suits your taste preferences. And, because it's made with wholesome ingredients, you can feel good about what you're putting in your body.

In this recipe, I'll walk you through the steps to make the perfect Grilled Chicken And Veggie Bowl. From preparing the ingredients to cooking and assembling the dish, I'll share my tips and tricks for making this recipe a success. So, let's get started and make a delicious and healthy meal prep recipe that will become a staple in your kitchen!

Why You’ll Love This Recipe

This recipe is perfect for meal prep, as it can be made ahead of time and reheated quickly.
The Grilled Chicken And Veggie Bowl is a healthy and nutritious option, made with wholesome ingredients and minimal processing.
The dish is highly customizable, allowing you to use your favorite vegetables, grains, and seasonings.
The recipe is easy to follow and requires minimal cooking skills, making it perfect for beginners.
The Grilled Chicken And Veggie Bowl is a crowd-pleaser, and can be served at parties, potlucks, or as a quick weeknight dinner.
The dish is budget-friendly, as it uses affordable ingredients and can be made in large batches.
The recipe is perfect for families, as it can be made in advance and reheated quickly, making it a great option for busy weeknights.

Why This Recipe Works

The key to this recipe's success lies in the cooking technique and the use of fresh, wholesome ingredients. By grilling the chicken and roasting the vegetables, we're able to bring out their natural flavors and textures. The quinoa and black beans provide a nutritious and filling base for the dish, while the avocado and salsa add a creamy and tangy element.

Another important aspect of this recipe is the layering of flavors. By seasoning the chicken and vegetables with a blend of herbs and spices, we're able to create a depth of flavor that's hard to resist. And, by adding a squeeze of fresh lime juice, we're able to brighten up the dish and balance out the flavors.

The resting time is also crucial in this recipe. By letting the chicken rest for a few minutes after grilling, we're allowing the juices to redistribute, making the chicken more tender and juicy. This step is often overlooked, but it makes a huge difference in the final result.

Finally, the assembly of the dish is where the magic happens. By combining the cooked chicken, quinoa, black beans, roasted vegetables, and avocado, we're creating a dish that's not only delicious but also visually appealing. The colors, textures, and flavors all come together to create a truly satisfying meal.

Ingredients You’ll Need

When it comes to making the Grilled Chicken And Veggie Bowl, it's all about using fresh and wholesome ingredients. From the protein-rich chicken and black beans to the fiber-rich quinoa and vegetables, every component plays a crucial role in the dish's flavor and texture.

Here are the ingredients you'll need to make this recipe. Be sure to choose the freshest and highest-quality ingredients you can find, as they will make a big difference in the final result.

1 lb (450g) chicken thighs, bonelessChoose boneless, skinless chicken thighs for this recipe, as they will cook more evenly and quickly. You can also use chicken breasts if you prefer, but thighs will yield a more tender and juicy result.
1 cup (180g) quinoa, rinsed and drainedQuinoa is a nutritious and filling grain that pairs perfectly with the grilled chicken and roasted vegetables. Be sure to rinse it well before cooking to remove any bitterness.
1 can (15 oz/425g) black beans, drained and rinsedBlack beans are a great source of protein and fiber, making them a perfect addition to this dish. Look for low-sodium options or cook your own beans from scratch for added nutrition.
2 cups (250g) mixed vegetables, such as bell peppers, zucchini, and onionsChoose your favorite colorful vegetables for this recipe, as they will add natural sweetness and texture to the dish. Bell peppers, zucchini, and onions are all great options, but feel free to experiment with other varieties.
2 tbsp (30g) olive oilOlive oil is a healthy and flavorful option for cooking, and it pairs perfectly with the grilled chicken and roasted vegetables. Choose a high-quality oil for the best results.
1 tsp (5g) ground cuminCumin is a warm and earthy spice that complements the flavors of the chicken and vegetables. Use it sparingly, as it can be quite potent.
1 tsp (5g) smoked paprikaSmoked paprika adds a smoky and slightly sweet flavor to the dish, which pairs perfectly with the grilled chicken. Use it to add depth and complexity to the recipe.
1/2 tsp (2g) saltSalt is essential for bringing out the flavors of the ingredients, so be sure to use it sparingly but effectively. Choose a high-quality salt for the best results.
1/4 tsp (1g) black pepperBlack pepper adds a subtle kick to the dish, and it pairs perfectly with the other spices and seasonings. Use it to add depth and complexity to the recipe.
2 cloves garlic, mincedGarlic is a fundamental flavor component in many dishes, and it pairs perfectly with the grilled chicken and roasted vegetables. Mince it well to release its natural oils and flavor.
1 ripe avocado, dicedAvocado adds a creamy and rich texture to the dish, which pairs perfectly with the grilled chicken and roasted vegetables. Choose a ripe avocado for the best results.
1/4 cup (60g) salsaSalsa adds a tangy and spicy flavor to the dish, which pairs perfectly with the grilled chicken and roasted vegetables. Choose a high-quality salsa for the best results.

Ingredients for Grilled Chicken And Veggie Bowl

Equipment You’ll Need

Large heavy skillet or grill panSharp chef's knifeInstant-read thermometerCutting boardColanderMeasuring cups and spoons

How to Make Grilled Chicken And Veggie Bowl

1
Preheat your grill or grill pan to medium-high heat, about 400 F (200 C).
2
In a small bowl, whisk together the olive oil, cumin, smoked paprika, salt, and black pepper to make a marinade.
3
Place the chicken thighs in a large zip-top plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
4
Remove the chicken from the marinade, letting any excess liquid drip off. Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165 F (74 C). Use an instant-read thermometer to check the temperature in the thickest part of the breast.
5
While the chicken is cooking, prepare the quinoa according to the package instructions. Typically, quinoa is cooked in a 2:1 ratio with water, so use 2 cups of water for every 1 cup of quinoa. Bring the water to a boil, add the quinoa, cover, reduce the heat to low, and simmer for about 15-20 minutes, or until the water is absorbed and the quinoa is tender.
6
In a large bowl, combine the cooked quinoa, black beans, diced avocado, and salsa. Stir well to combine, and set aside.
7
Once the chicken is cooked, let it rest for 5-10 minutes before slicing it into thin strips.
8
Add the sliced chicken to the bowl with the quinoa mixture, and stir well to combine.
9
Heat a large skillet or grill pan over medium heat, and add the mixed vegetables. Cook for about 5-7 minutes, or until they are tender and lightly browned.
10
Add the cooked vegetables to the bowl with the chicken and quinoa mixture, and stir well to combine.
11
Season the dish with salt and pepper to taste, and serve hot or at room temperature.
12
Let the dish cool completely before refrigerating or freezing it for later use.

Expert Tips

Make sure to cook the chicken to an internal temperature of 165 F (74 C) to ensure food safety.
Use a variety of colorful vegetables to add natural sweetness and texture to the dish.
Don't overcook the quinoa, as it can become mushy and unappetizing.
Add the salsa and avocado just before serving, as they can make the dish soggy if added too early.
Use a high-quality olive oil for the best flavor and texture.
Experiment with different spices and seasonings to add depth and complexity to the recipe.
Let the dish rest for a few minutes before serving, as this will allow the flavors to meld together and the ingredients to settle.
Consider using leftover cooked chicken or vegetables to make the recipe more efficient and reduce food waste.

Common Mistakes to Avoid

Not cooking the chicken to a safe internal temperature, which can lead to foodborne illness.
Overcooking the quinoa, which can make it mushy and unappetizing.
Not letting the dish rest before serving, which can cause the ingredients to settle and the flavors to meld together.
Not using high-quality ingredients, which can affect the flavor and texture of the dish.
Not seasoning the dish with salt and pepper to taste, which can make it bland and unappetizing.
Not adding the salsa and avocado just before serving, which can make the dish soggy and unappetizing.

Variations and Substitutions

Add some heat to the dish by incorporating diced jalapenos or serrano peppers.
Use different types of protein, such as grilled steak or shrimp, to change up the flavor and texture.
Add some crunch to the dish by incorporating chopped nuts or seeds, such as almonds or pumpkin seeds.
Use different types of grains, such as brown rice or farro, to change up the flavor and texture.
Add some freshness to the dish by incorporating chopped cilantro or scallions.
Use different types of cheese, such as feta or goat cheese, to add a tangy and creamy element to the dish.
Add some smokiness to the dish by incorporating chipotle peppers or smoked paprika.

What to Serve With Grilled Chicken And Veggie Bowl

The Grilled Chicken And Veggie Bowl is a versatile dish that can be served in a variety of ways. Consider serving it as a main course, with a side of warm tortillas or crusty bread. You can also serve it as a side dish, alongside your favorite grilled meats or vegetables.

Some other serving ideas include: serving it over a bed of mixed greens, with a dollop of sour cream or guacamole; serving it in a bowl, with a side of warm soup or stew; or serving it as a wrap, with a large flour tortilla and your favorite fillings.

Serve with warm tortillas or crusty breadServe over a bed of mixed greens with a dollop of sour cream or guacamoleServe as a wrap, with a large flour tortilla and your favorite fillingsServe as a side dish, alongside your favorite grilled meats or vegetables

Make-Ahead, Storage, Freezing and Reheating

The Grilled Chicken And Veggie Bowl can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months. To refrigerate, let the dish cool completely, then cover it with plastic wrap or aluminum foil and refrigerate.

To freeze, let the dish cool completely, then transfer it to an airtight container or freezer bag and freeze. When you're ready to reheat, simply thaw the dish overnight in the refrigerator, then reheat it in the microwave or on the stovetop.

Some tips for reheating the dish include: reheating it in the microwave, covered with a paper towel, for 30-60 seconds; reheating it on the stovetop, over medium heat, for 2-3 minutes; or reheating it in the oven, at 350 F (175 C), for 5-7 minutes.

It's also important to note that the dish can be made ahead of time and reheated as needed. Simply cook the chicken, quinoa, and vegetables, then assemble the dish just before serving. This makes it a great option for meal prep or batch cooking.

Frequently Asked Questions

Can I use different types of protein in this recipe?

Yes, you can use different types of protein, such as grilled steak or shrimp, to change up the flavor and texture of the dish. Simply cook the protein according to your preference, then chop it into bite-sized pieces and add it to the dish.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and reheat it as needed. Simply cook the chicken, quinoa, and vegetables, then assemble the dish just before serving. This makes it a great option for meal prep or batch cooking.

Can I freeze this recipe?

Yes, you can freeze this recipe for up to 2 months. Simply let the dish cool completely, then transfer it to an airtight container or freezer bag and freeze. When you're ready to reheat, simply thaw the dish overnight in the refrigerator, then reheat it in the microwave or on the stovetop.

What are some variations I can make to this recipe?

Some variations you can make to this recipe include adding diced jalapenos or serrano peppers for heat, using different types of grains or protein, or adding chopped nuts or seeds for crunch. You can also add some freshness to the dish by incorporating chopped cilantro or scallions.

Can I serve this recipe as a main course or side dish?

Yes, you can serve this recipe as a main course or side dish. Consider serving it with a side of warm tortillas or crusty bread, or serving it over a bed of mixed greens with a dollop of sour cream or guacamole.

How do I reheat this recipe?

You can reheat this recipe in the microwave, covered with a paper towel, for 30-60 seconds; on the stovetop, over medium heat, for 2-3 minutes; or in the oven, at 350 F (175 C), for 5-7 minutes.

Can I make this recipe for a crowd?

Yes, you can make this recipe for a crowd by simply multiplying the ingredients. Consider making a large batch of the quinoa and black beans, then cooking the chicken and vegetables in batches to avoid overcrowding the grill or skillet.

Is this recipe gluten-free?

Yes, this recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Simply be sure to choose gluten-free ingredients, such as gluten-free salsa or seasonings, to avoid cross-contamination.

Can I use leftover cooked chicken or vegetables in this recipe?

Yes, you can use leftover cooked chicken or vegetables in this recipe to make it more efficient and reduce food waste. Simply chop the cooked chicken or vegetables into bite-sized pieces, then add them to the dish as instructed.

The Full Recipe

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