Description
Healthy leftover grilled chicken bowl with fresh vegetables, wholesome grains, and a light homemade dressing. Perfect for quick meals and meal prep.
Ingredients
Scale
- 2 cups leftover grilled chicken, sliced or shredded
- 1 cup cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup baby spinach or mixed greens
- 1/2 avocado, sliced
- 1/4 red onion, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
- Optional: feta cheese or goat cheese
- Optional: toasted seeds (sunflower or sesame)
- Optional: fresh herbs (parsley or cilantro)
Instructions
1. Prepare cooked rice or quinoa and let it cool slightly.
2. Slice cherry tomatoes, dice cucumber, and thinly slice red onion.
3. Wash and dry spinach or greens thoroughly.
4. Slice or shred leftover grilled chicken into bite-sized pieces.
5. Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make dressing.
6. Place rice or quinoa in a bowl as the base.
7. Layer greens, chicken, tomatoes, cucumber, onion, and avocado on top.
8. Drizzle dressing evenly over the bowl.
9. Add optional toppings like cheese, seeds, or herbs.
10. Toss gently or serve layered and enjoy.
Notes
- Use cauliflower rice for a low-carb option.
- Adjust dressing if chicken is heavily seasoned.
- Turn into a wrap using whole wheat tortillas.
- Store dressing separately for meal prep.
- Add roasted vegetables for extra warmth and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg