Honey Dill Chicken Power Bowl Recipe

Cook grains

Rinse quinoa briefly. In a small saucepan combine 1 cup water or low-sodium chicken broth, 1 tbsp dry quinoa and 1 tbsp dry rice (use 1:1 ratio as measured), and 1 tsp salt. Bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes.

Finish base with spinach

Fluff the cooked grains with a fork, then stir in 2 cups fresh baby spinach while grains are still hot so spinach wilts. Adjust seasoning to taste and keep warm.

In a small bowl whisk together 1/2 cup Greek yogurt (or mayo), 2 tbsp honey, 2 tbsp finely chopped fresh dill, 1 tsp lemon juice, 1 tsp Dijon mustard and 1/2 tsp apple cider vinegar (optional). Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust honey or lemon for sweetness/acidity. Refrigerate until ready to serve.

Prep and season

Pat 1 lb chicken breasts dry and, if thick, butterfly or pound to even thickness (~1/2-inch). Rub with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.

Grilled option

Preheat grill or grill pan to medium-high. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice.

Breaded option

Set up three shallow dishes: 1) 1 tbs flour, 2) 1 large beaten egg, 3) 1 cup panko breadcrumbs. Dredge seasoned chicken in flour, dip in egg, then press into panko. Heat a thin layer of oil in a skillet over medium heat and cook 4–6 minutes per side until golden and internal temp 165°F (74°C). Drain on paper towels and slice.

While grains and chicken cook, halve 1 cup cherry tomatoes, slice 1/2 cup cucumber, measure 1 cup jarred roasted red peppers (drained & sliced), 1/2 cup shredded carrots, 1/2 cup prepared beets (sliced), and portion 1/2 cup guacamole. Keep chilled or room temperature as preferred.

Divide the warm quinoa-rice-spinach base between 2 bowls (serves 2). Arrange sliced chicken over the center or to one side. Neatly place cherry tomatoes, roasted red peppers, cucumbers, shredded carrots, beets and a scoop of guacamole in separate sections around the grain base.

Drizzle each bowl with 2–3 tablespoons total of the honey dill sauce (about 1–1.5 tbsp per bowl if making 2 servings). Finish with a light drizzle of extra-virgin olive oil, a squeeze of lemon wedge, and sprinkle optional toasted sesame seeds or chopped parsley.

Serve immediately while chicken and grains are warm. Leftover sauce can be stored refrigerated for up to 4 days.