Lemon Garlic Chicken Grain Bowls with Roasted Veggies

These garlic lemon chicken power bowls are protein-packed, satisfying, and full of bright, fresh flavors. Each component is well seasoned and cooked to perfection, then finished with a creamy Greek yogurt garlic-lemon dressing you’ll want to drizzle on everything. With plenty of color and texture, these bowls are ideal for a quick weeknight dinner or for meal prepping to fuel your week.

Why You Will Love Chicken Power Bowls

• Completely customizable to your tastes and pantry.
• Quick to prepare and packed with flavor.
• Made with nutritious ingredients that keep you full and satisfied.

Ingredients Needed

Full ingredient measurements are provided in the recipe card below.

• Chicken breasts (thighs work too).
• Seasonings for chicken and veggies: garlic powder, salt, pepper, paprika (or chipotle powder for a little heat).
• Grains — farro is hearty and adds great texture; rice or quinoa are good alternatives.
• Greens — arugula gives a peppery bite; spinach or kale can be used instead.
• Veggies — I use cauliflower, cucumber, and sweet potatoes, but broccoli, zucchini, or peppers are fine substitutions.
• Greek yogurt — the base of the dressing (or use sour cream).
• Garlic — key flavor for the dressing.
• Dijon mustard — adds brightness and depth.
• Oil — for roasting veggies, cooking chicken, and emulsifying the dressing.
• Lemon — fresh lemon juice ties the dressing together.
• Fresh parsley — for freshness in the dressing.

Steps To Make This Recipe

Follow these steps to build the bowls. The printable recipe card below includes detailed measurements and times.

• Step One. Cook the farro or your chosen grain according to package instructions. Preheat the oven or air fryer to 375°F (190°C). Chop the vegetables into even, bite-sized pieces, toss them with olive oil and seasoning, and spread them on a baking sheet.
• Step Two. Roast the vegetables for about 15–20 minutes, or air fry until tender and lightly caramelized. Cooking time will vary depending on the vegetables you choose.
• Step Three. While the veggies roast, season the chicken and coat both sides with oil and spices. Cook in a hot skillet or on a grill over medium-high heat for about 8–10 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest before slicing or cubing.
• Step Four. Make the dressing while the chicken cooks. Combine Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic, parsley, salt, and pepper in a small blender or food processor and pulse until smooth. Add 1–2 tablespoons of water if you prefer a thinner consistency.
• Step Five. Assemble the bowls: start with your grain, add greens, top with roasted vegetables and sliced chicken, and finish with a generous drizzle of garlic lemon yogurt dressing.

5 from 2 votes

Chicken Power Bowls

By Bailey Rhatigan

These garlic lemon chicken power bowls are high in protein, will keep you fueled longer, and taste incredible.

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 4

Save Recipe
Pin Recipe
Rate Recipe
Print Recipe

Equipment

• small blender or food processor
• skillet to cook chicken

Ingredients 

Grilled Chicken Breasts 

• 1 lb chicken breasts , about 2 large breasts
• 1 tsp olive oil
• ½ tsp paprika
• ½ tsp chipotle powder
• ½ tsp each salt & pepper

Lemon Garlic Yogurt Dressing

• ½ cup plain greek yogurt , or sour cream
• 2 Tbsp olive oil
• 1 Tbsp Mayonnaise , optional
• 2 Tbsp lemon juice , fresh is best
• 1 Tbsp dijon mustard
• 3 cloves garlic
• ½ tsp each salt & pepper
• ¼ bunch fresh parsley

Power Bowl Ingredients

• ½ cup cooked farro , or any grain of choice
• 2 cups arugula, or any green
• 2 cup sweet potato, chopped
• 2 cup cauliflower, chopped

Instructions 

• Roast the veggies and make the grains. Cook the farro or grain per package directions. Preheat the oven or air fryer to 375ºF. Toss the chopped veggies with olive oil, salt, and pepper, then spread on a parchment-lined sheet.
• Roast or air fry the vegetables for 15–20 minutes, or until tender and browned to your liking.
• Cook the chicken. Season and oil the chicken, then cook in a hot skillet or on the grill for 8–10 minutes per side, or until the internal temperature reaches 165ºF. Rest and slice.
• Make the dressing. Combine the yogurt, olive oil, lemon juice, Dijon, garlic, parsley, salt, and pepper in a small blender or food processor and blend until smooth. Thin with 1–2 tablespoons of water if needed.
• Assemble bowls with grains, greens, roasted vegetables, and sliced chicken. Finish with a generous drizzle of garlic lemon yogurt dressing.

Notes

• Don’t overcook the chicken. Use a digital thermometer to ensure juicy results.
• Customize the vegetables. Swap in favorites, but remember different veggies will change cooking times.
• Cut vegetables to uniform sizes so they roast evenly.
• Taste the dressing as you go. Adjust lemon, garlic, or seasoning and thin with water if needed.
• Store leftovers in an airtight container in the fridge for up to 4 days. Components can be frozen up to 2 months.

Nutrition

Calories: 345kcal | Carbohydrates: 25g | Protein: 30g | Fat: 14g

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: Bailey Rhatigan

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Course: Main Course

Cuisine: American

Servings: 4

Calories: 345

Keyword: chicken power bowls

Like this recipe? Leave a comment below!