Power chicken grain bowl with honey-lemon vinaigrette

(and an avocado flower) 🙂

Hi friends! Thank you so much for your amazing comments this morning and all of your orders!! I have lots of sunscreen sticks to send out and am so excited to share this awesome brand with you.

So for this afternoon, I have a simple and delicious lunch option for ya.

This is one of those “kitchen sink” type meals that makes a perfect lunch or quick dinner option. It’s gluten-free, high in protein, and a great mix of satisfying smart carbs, nutrients and healthy fats. Make the components in advance to enjoy throughout the week!

Just throw it in a bowl, put some dressing on it, maybe a little hot sauce, and call it done.

Gf and high protein power chicken grain bowl

Avocado flower

(For the flower, I just watched this YouTube video!)

I’ve been a huge fan of “bowls” for a very long time. Usually, there isn’t any method to the madness. It simply involves some dinner leftovers, some salad greens, and maybe salsa or dressing.

These lunches and dinners are extremely versatile, and there’s something so satisfying about diving into a mix of flavors, textures and colors.

I have been sticking to salads and smoothies for lunch for the most part, but recently came across the PERFECT bowl and had to recreate it at home. And to share it with ya, of course. 🙂

The detox bowl, with chicken, from Little Lion.

Little lion

In the mix:


Black beans


Whatever roasted veggies the chef chooses that day

Flax seeds

and a slightly sweet and tangy lemon vinaigrette

It’s everything. I’ve found myself requesting it quite a bit for restaurant lunches (instead of what the Pilot calls the “Whatever restaurant” I actually choose something and pick the Little Lion haha.) 

Here’s what I did if you’d like to replicate it at home!

Power chicken grain bowl 4

1) Prep and cook the veggies. I’ll spray a large cookie sheet with nonstick spray or avocado oil, add chopped veggies (like zucchini, onion, tomatoes, squash, carrots, whatever I’m feeling or have on hand) and season well with salt and pepper. Roast at 375* for 30-40 minutes.


2) While the veggies are cooking, I’ll start some quinoa or brown rice (boil 1/2 cup rinsed quinoa in about 2 cups salted water for 15 minutes, until cooked) and make the chicken.


I’ll chop two chicken breasts and season well with salt, pepper, garlic powder, smoked paprika, and cook on the stove in a medium pan with avocado oil.

Chicken 4

3) While the veggies, chicken and quinoa are cooking, make the dressing. 1/4 cup oil (olive oil or avocado oil work nicely!), 1/4 cup apple cider vinegar (less if you don’t like it very tangy), the juice of 1/2 lemon, 1/2 tablespoon honey, 2 cloves minced garlic, 1/2 teaspoon Dijon. Season well with salt, pepper, oregano and dried basil and whisk well to combine.

4) Plate it up!

-1 serving of chicken

-1 serving quinoa

-1 serving of black beans (I’ll just used the canned beans from the co-op)

-Roasted veggies

-Drizzle with dressing

-Sprinkle with flax seeds and/or sliced avocado

Power chicken grain bowl 2

Lunch or dinner is served. 🙂

Do you make grain bowls or giant salad bowls at home? What’s your favorite combo?


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  1. I live on what I call “garbage” bowls for lunch, lol. Always some greens, a grain, beans and whatever veg we had for dinner the night before. Just curious on what you consider a serving of cooked quinoa/brown rice? We got spelt berries in our CSA last week and I’m loving them! Nice change from the usual.


  2. This bowl looks so yummy!

  3. Faye Holloway says:

    I was wondering how you do kombucha – I really want to get into it, but I feel like I need guidance. What’s the best time to have it – does it replace your coffee? How much do you drink a day? Also – this bowl looks awesome!!

  4. This is exactly the type of meal my husband and I love for lunch! Thanks so much for sharing this, I can’t wait to try it and experiment with ingredients. #lunchgoals

  5. Erika S. says:

    Omgosh….I’m definitely making this. I need things that are quick, tasty & easy. Side note since you love spicy…have you purchased any korean gochujang? I’ve been eating it all my life but it’s now becoming the new “it ingredient.” I use it in all types of dips, marinades and it’s perfect for mixing up korean rice bowls!

  6. This looks great. I already emailed it to my husband and told him that we need to make enough for 2 nights. I might even attempt the flower. ; ) Thanks for the recipe.

  7. That avo rose is perfection!

  8. I’m so impressed with your avocado flower! Thanks for the link 😀

  9. LOVE it !!! Looks really hearty and deliciously nutritious. Thanks for sharing.

  10. YUMMY! This looks great! Will be making soon. And by the way, you did an awesome job on the avocado flower (high five!)

  11. Felicia Farley says:

    OK, I made this last night for lunches this week. And it’s SO YUMMY! I pretty much love everything I’ve tried from you so thanks for the recipe posts!

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