Save Last summer, my sister visited from Portland and we spent a whole Sunday experimenting with grain bowls. She's the one who taught me that the secret to a memorable salad isn't just fresh ingredients but how you marinate the protein first. This citrus herb chicken bowl was born that afternoon, and it's been my go-to healthy dinner ever since.
I made this for my friend who claims to hate salads, and she actually asked for seconds. The combination of warm grilled chicken, cool crisp oranges, and that creamy avocado creates this perfect temperature contrast that makes you forget you're eating something nutritious.
Ingredients
- Boneless chicken breasts: Marinating these in herbs and citrus transforms ordinary chicken into something restaurant-quality
- Fresh parsley and basil: Dont skip the fresh herbs here because dried ones won't give you that bright, garden-fresh flavor
- Quinoa: Rinse it thoroughly before cooking to remove any bitter coating
- Mixed salad greens: Arugula adds a lovely peppery kick that balances the sweet oranges
- Oranges: Segment them properly by cutting between the membranes for those perfect bite-sized pieces
- Avocado: Choose one that gives slightly to gentle pressure but isn't mushy
- Toasted almonds: Toast them in a dry pan for just 2 minutes until fragrant
- Fresh orange and lemon juice: Fresh-squeezed makes all the difference in the vinaigrette
- Honey or maple syrup: This tiny amount balances the acidity without making it taste like dessert
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, chopped parsley, basil, minced garlic, oregano, salt and pepper in a shallow dish. Add the chicken breasts and turn them to coat evenly. Let them sit at room temperature for 15 minutes while you prep everything else.
- Grill to perfection:
- Heat your grill pan to medium heat. Cook the chicken about 7 minutes on the first side until you see nice grill marks, then flip and cook another 6 minutes. The internal temperature should reach 165 degrees F. Let it rest on a cutting board for 5 minutes before slicing.
- Cook the quinoa:
- Rinse the quinoa under cold water until the water runs clear. Combine it with water in a saucepan, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until fluffy, then remove from heat and let it sit covered for another 5 minutes.
- Whisk the vinaigrette:
- In a small bowl, combine the orange juice, lemon juice, olive oil, honey, Dijon mustard, salt and pepper. Whisk vigorously for about 30 seconds until it thickens slightly and comes together.
- Build your bowls:
- Start with a bed of greens in each bowl, then add the quinoa, orange segments, sliced avocado, red onion, and finally the sliced grilled chicken. Drizzle with the citrus vinaigrette and top with toasted almonds.
Pin it My mom now makes this every Sunday for her meal prep, and she says it's the only lunch she doesn't get tired of by Wednesday. Something about the bright flavors keeps it feeling exciting day after day.
Making It Your Own
I've found that grilled tofu works beautifully here if you want to go vegetarian, just press it first to get rid of excess moisture. Chickpeas also make for a hearty plant-based version when roasted with the same herb mixture.
Meal Prep Magic
The key to keeping this fresh for days is storing the components separately. I use mason jars with the vinaigrette on the bottom, then the onions, chicken, quinoa, and greens on top so nothing gets soggy. Keep the avocado separate and add it just before eating.
Serving Suggestions
A crisp Sauvignon Blanc pairs beautifully with the citrus notes, or try sparkling water with a squeeze of lime for something non-alcoholic. In summer, I'll add some fresh strawberries or swap the oranges for stone fruits when they're in season.
- The almonds can be replaced with pumpkin seeds for a nut-free version
- Extra vinaigrette keeps in the fridge for up to a week
- Adding some crumbled feta or goat cheese takes this to the next level
Pin it There's something deeply satisfying about eating a meal that tastes this vibrant and makes you feel this good. Hope this brightens up your table the way it has mine.
Frequently Asked Questions
- → Can I prepare this salad ahead of time?
Yes, store each component separately in airtight containers for up to 3 days. Assemble just before serving to maintain freshness and prevent the greens from wilting.
- → What's the best way to cook the chicken?
Marinate the herb-seasoned chicken for at least 15 minutes, then grill over medium heat for 6-7 minutes per side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
- → How do I make the citrus vinaigrette?
Whisk together fresh orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper. Mix until emulsified. You can prepare this up to 2 days ahead.
- → What are good substitutes for almonds?
Try toasted pumpkin seeds, sunflower seeds, or walnuts for similar crunch. These options work well for those with nut allergies.
- → Can I make this vegetarian?
Absolutely. Replace the grilled chicken with grilled tofu, chickpeas, or white beans. The vinaigrette and other components remain the same.
- → How should I store leftover salad components?
Keep quinoa, greens, and vinaigrette in separate containers. Store in the refrigerator for up to 3 days. Avocado is best used fresh within a day of slicing.