Green Veggie Bowls with Grilled Chicken

(from castro15’s recipe box)

Categories: Meals


  • 1/4 cup olive oil
  • 1 small garlic clove, grated
  • Grated zest and juice of 1 lemon
  • 2 tsp kosher salt
  • Black pepper, to taste
  • 3 chicken breasts
  • 1 medium heat broccoli, quartered
  • 1/2 bunch curly kale, leaves chopped
  • 5 oz. package baby spinach
  • 1/2 cup pesto
  • 1/2 cup sour cream
  • 1 avocado, chopped


  1. Whisk 2 tbsp. olive oil, the garlic, lemon zest, half of the lemon juice, 1 tsp salt and black pepper in a large bowl. Add the chicken and toss to coat.

  2. Preheat a grill to medium high. Grill the chicken, flipping halfway through, until well marked and cooked through, 5-6 minutes per side. Remove to a cutting board and let rest 5 minutes, then cut into large chunks.

  3. Toss the broccoli with the remaining 2 tbsp. olive oil, remaining 1 tsp salt and black pepper in a large bowl. Grill, turning, until tender and charred in spots, 10 to 12 minutes. Chop into medium florets and roughly chop the stems.

  4. Meanwhile, combine the kale and spinach in a large bowl. For the dressing: Combine the pesto, sour cream, remaining lemon juice and 2 tbsp. water in a medium bowl and stir until smooth. Pour half of the dressing over the kale mixture and toss to coat. Let sit for 10 minutes to soften the kale.

  5. Divide the kale mixture among bowls. Arrange the chicken, broccoli, and avocado on top. Drizzle with the remaining dressing.

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