Over the summer I started this new Friday tradition. Every Friday I’ll turn on the Dirty Dancing soundtrack and make a giant batch of this grilled chicken to use for these easy grilled chicken bowls over the weekend. (It also works well to prep this on a Sunday or Monday for easy meals throughout the week.)
I’ve been loving this recipe all summer and I can’t believe it’s taken me this long to finally share it with you! This recipe is easily adaptable so feel free to throw in any veggies or leftovers that need to get used up! Once prepped, these easy grilled chicken bowls feel like the laziest meal ever since you can grab the components and quickly assemble them.
The best part? It means I actually feel like I get a break since I don’t have to worry about prepping/cooking meals for a few days! And, it’s the perfect way to use up leftovers from the week!
So, let’s get to it!
First off, let me say that this recipe is sooo easy to adapt to your dietary needs, preferences, and whatever you have on hand.
Don’t have cabbage? Leave it out!
Don’t like pico de gallo? Skip it!
Want to make guacamole instead of sliced avocado? Do it!
I actually took these photos several months ago when I was still eating legumes on occasion, but nowadays I’m opting for grain-free cauliflower rice in these bowls instead. If your body tolerates legumes, beans are awesome in this bowl, otherwise, enjoy this as a salad or add a side of cauliflower rice!
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon chipotle powder
- ½ teaspoon oregano
- ½ teaspoon sea salt
- ¼ cup safflower oil, divided
- 2 limes, divided
- 1½ pounds chicken breasts (about 4 medium chicken breasts)
- 1 medium yellow onion
- 1 medium red bell pepper, cored and cut into strips lengthwise
- 1 medium green bell pepper, cored and cut into strips lengthwise
- 3 medium
- ⅓ cup chopped cilantro
- 6 ounces baby spinach
- 2 cups shredded red cabbage (optional)
- 2 tablespoons extra-virgin olive oil
- 1 can black beans or 6 cups cooked cauliflower rice (optional)
- 1 medium avocado, sliced
- Sea salt and black pepper, to taste
- Mix the cumin, smoked paprika, chipotle powder, oregano and sea salt together. Add 2 tablespoons of safflower oil, along with juice from half of one of the limes and mix well.
- Add the chicken to a medium bowl. Pour the marinade over and let marinate in the fridge for at least 20 minutes and up to several hours.
- Preheat grill to medium-high heat.
- Slice the ends off of the onion and cut in half. Slice off ¼ of the onion and set aside (this is for the pico de gallo).
- Using the remaining safflower oil, oil the other halves of the onion, and the bell peppers. Place the onion halves on the grill along with the peppers (place skin side down). Grill until the skin starts to blister and peppers soften (about 4 - 6 minutes), then turn peppers and onions and grill until inner side is done (about 3 - 4 minutes). Remove peppers and onions from grill and set aside. Once cool, chop into bite-sized pieces.
- Remove chicken from the marinade (discarding any extra) and grill the chicken on both sides until done, about 7 - 9 minutes per side, or until the internal temperature reaches 165 degrees F. Let sit for 5 minutes, then slice.
- Make the pico de gallo by dicing the reserved ¼ of an onion and tossing with the diced tomatoes, cilantro, and juice from ½ lime. Season with salt to taste.
- Toss the spinach and cabbage (if using) with the olive oil and juice from ½ lime. Divide into 4 - 6 bowls and top with the sliced chicken, grilled peppers and onions, pico de gallo, beans or cauliflower rice (if using), and avocado. Serve immediately.
- Note: if you are not eating this immediately, store the components (e.g. grilled chicken, grilled peppers and onions, pico de gallo, and avocado slices) separately in containers in the refrigerator. When ready to eat, toss the spinach and cabbage (if using) with a little olive oil and lime juice, then top with the components.
Note: nutritional information shown above is based on the option of including cauliflower rice (not black beans)