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These garlic lemon chicken power bowls are high in protein, will keep you fueled for longer, nutritious and insanely good. Everything is seasoned well, cooked to perfection and finished with a yummy greek yogurt garlic lemon dressing you will crave. These bowls have lots of textures and colors which makes them even more enjoyable to eat. Perfect for a quick dinner or meal prepped for the week.
Why You Will Love Chicken Power Bowls
- These bowls are totally customizable.
- They come together quite quickly, and they are full flavored.
- Full of nutritious feel good ingredients.
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Breasts. You can also use chicken thighs.
- Seasonings. This will go on the chicken and roasted veggies. Garlic powder, salt, pepper, paprika.
- Grains. I use farro, it’s hearty and adds a nice texture but rrice or quinoa will work well.
- Greens. I use arugula, I like the spiciness it adds. You can use spinach or kale instead.
- Veggies. My go-to are cauliflower, cucumber and sweet potatoes for these. You can do broccoli or zucchini, peppers or really any veggie of choice.
- Greek Yogurt. This is the base of the dressing.
- Garlic. This is the flavor profile to the dressing.
- Dijon Mustard. Adds some bite to the dish.
- Oil. For the chicken, veggies and the dressing.
- Lemon. adds citrus and brings all the flavors together.
- Fresh Parsley. for the dressing.
Steps To Make This Recipe
Ready to make these power bowls? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Cook the farro or grain of choice according to the package instructions. Preheat the oven or an air fryer to 375º. Prepare the veggies. Cut them into bite sized pieces, add to a large bowl, drizzle with olive oil and seasonings toss well.
- Step Two. Lay on parchment lined baking sheet or throw in the air fryer and cook for about 15-20 minutes or until they are cooked to your liking.
- Step Three. While the veggies are cooking, season the chicken and add the oil, coat both sides of the breasts well. Add to a hot skillet or grill on medium/high heat. cook for 8-10 minutes on each side or until the chicken is cooked through and 165º internally. Let the chicken rest and cube or slice it.
- Step Four. Make the dressing while the chicken cooks. Add everything to a small food processor or blender and blitz until well blended. Add 1-2 tablespoons of water to thin the dressing if desired.
- Step Five. Layer everything into bowls. and give them a heavy handed drizzle of the garlic lemon dressing.
Recipe Tips
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Use veggies you like. You can customize the veggies to just about anything you like! Just keep in mind baking/air fry times will vary with different veggies!
- Cut the veggies in equal sizes so they bake similar.
- Taste as you go. Give the dressing a taste and make sure you don’t want more lemon or garlic. Add 1-2 tablespoon of water to it to thin it out if desired.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Other Recipes TO Try
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Green Goddess Salad
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Garlic Shrimp Stir Fry
Dinner
Bang Bang Salmon Tacos
Recipes
Dumpling Tacos
Chicken Power Bowls
These garlic lemon chicken power bowls are high in protein, will keep you fueled for longer, nutritious and insanely good.
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 of choice according to the package instructions. Preheat the oven or an air fryer to 375º. Prepare the veggies. Cut them into bite sized pieces, add to a large bowl, drizzle with olive oil and salt & pepper (about 1 tsp each)
- Lay on parchment lined baking sheet or throw in the air fryer and cook for about 15-20 minutes or until they are cooked to your liking.
- Cook the chicken. While the veggies are cooking, season the chicken and add the oil, coat both sides of the breasts well. Add to a hot skillet or grill on medium/high heat. cook for 8-10 minutes on each side or until the chicken is cooked through and 165º internally. Let the chicken rest and cube or slice it.
- Make the dressing while the chicken cooks. Add everything to a small food processor or blender and blitz until well blended. Add 1-2 tablespoons of water to thin the dressing if desired.
- Layer everything into bowls. and give them a heavy handed drizzle of the garlic lemon dressing.
Notes
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Use veggies you like. You can customize the veggies to just about anything you like! Just keep in mind baking/air fry times will vary with different veggies!
- Cut the veggies in equal sizes so they bake similar.
- Taste as you go. Give the dressing a taste and make sure you don’t want more lemon or garlic. Add 1-2 tablespoon of water to it to thin it out if desired.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Calories: 345kcal | Carbohydrates: 25g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 743mg | Potassium: 933mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10107IU | Vitamin C: 38mg | Calcium: 96mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
This is a 10/10 you guys have to try it! xoxox Bailey