Healthy Grilled Chicken and Fresh Vegetable Bowl
A colorful and generous bowl that combines the tenderness of grilled chicken with the crisp freshness of seasonal vegetables. Nutritious, light, and ready in under 40 minutes, it proves that healthy eating can be delicious and visually appealing. Perfect for a balanced lunch or a guilt-free dinner.
🛒 Ingredients
2 servings
- 2 chicken breasts (about 10.5 oz total)
- 2 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 7 oz broccoli (cut into small florets)
- 2 medium carrots (grated or thinly sliced)
- 5.3 oz white or green cabbage (finely shredded)
- 3.5 oz corn kernels (frozen or canned, drained)
- 2 medium tomatoes (diced)
- 1 ripe avocado (sliced)
- 1/2 lemon (juiced)
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, snipped
- 1 drizzle of olive oil for finishing
Watch the original video
Watch on TikTokDirections
- 1
Remove the chicken breasts from the refrigerator 15 minutes before cooking to bring them to room temperature. Slice them into thick strips about 0.6 inches wide lengthwise to ensure even and quick cooking.
- 2
Heat a grill pan or non-stick skillet over high heat. Brush the chicken strips with 1 tablespoon of olive oil, then season generously with salt and pepper on both sides.
- 3
Grill the chicken for 3 to 4 minutes on each side without moving it, to achieve nice grill marks and a lightly golden surface. The chicken is cooked when it is no longer pink inside (internal temperature of 167°F). Set aside under a sheet of aluminum foil while preparing the rest.
- 4
Steam the broccoli florets for 4 to 5 minutes: they should remain bright green and slightly crisp. Rinse them immediately under cold water to stop the cooking process and set the color.
- 5
If using raw carrots, grate them coarsely or cut them into very thin rounds. Finely shred the cabbage. Cut the tomatoes into uniform 0.4-inch cubes. Slice the avocado into thick strips and immediately drizzle with a little lemon juice to prevent oxidation.
- 6
In a large shallow plate or bowl, start by arranging the shredded cabbage as a base. Then, harmoniously arrange the different vegetables in distinct sections: broccoli, carrots, corn, tomatoes, and avocado, playing with the colors for an appetizing visual presentation.
- 7
Place the warm chicken strips in the center or on top of the plate. Drizzle everything with a high-quality olive oil and a splash of fresh lemon juice.
- 8
Finish by generously sprinkling with chopped parsley and snipped chives. Serve immediately while the chicken is still warm.
💡 Chef's Tip
For even more flavorful chicken, prepare an express marinade 30 minutes before cooking: mix the olive oil with a crushed garlic clove, the juice of half a lemon, a pinch of cumin, and smoked paprika. Let the slices marinate in the fridge before grilling. The hot-cold contrast between the grilled chicken and fresh vegetables is the signature of this dish—never reheat the vegetables.
