Chicken Vegetable Toss Bowls with Lemon Balsamic Vinaigrette
Serves: 2-3 servings
  • Marinade/Vinaigrettejuice of one lemon (about 1.5 oz.)
  • ¼ tsp. ground black pepper
  • ½ tsp. Himalayan salt (or table salt)
  • 2 garlic cloves (peeled)
  • 2 tbsp. balsamic vinegar
  • ¼ cup extra virgin olive oil
  • Bowl Ingredients12 oz. chicken breast
  • 1 cup cooked bulgar (or other small grain)
  • 1 cup grape tomatoes (halved)
  • 1 small red onion (sliced thinly)
  • 1 small cucumber (sliced thinly)
  • 15 oz. can red kidney beans (drained)Optional: feta
  1. Add vinaigrette ingredients to a small food processor and pulse until blended. Add half of vinaigrette to a gallon sized bag with chicken, seal and place in refrigerator for 30 minutes (and up to a day in advance).
  2. Prepare grains and vegetables and add to a large bowl with the remaining vinaigrette and toss until well combined and set aside (or in the refrigerator if cooler temperature is desired).
  3. In a skillet over medium heat, cook marinated chicken until cooked through (about 3-4 minutes per side depending on size of chicken). Allow chicken to rest for five minutes and then slice.
  4. Divide tossed grain salad between 2-3 bowls and top with cooked chicken.
Recipe by Words Like Honeycomb at