High Protein Lemon Herb Grilled Chicken Bowl

Healthy whole food chicken rice bowl with Brussels sprouts and sugar snap peas

This Lemon Herb Grilled Chicken Bowl is built on simple, whole food ingredients that fuel your body the right way. Juicy chicken breast is marinated in olive oil, fresh lemon, garlic, and herbs, then grilled to perfection and served over fluffy jasmine rice. Add in air-fried Brussels sprouts, sautéed sugar snap peas, and crisp radishes, and you’ve got a balanced meal that’s as nourishing as it is flavorful.

No processed ingredients, no shortcuts — just real food you can feel good about eating. With over 45 grams of protein per serving, this bowl makes an excellent option for meal prep, clean eating, or anyone looking to keep their nutrition aligned with a whole food lifestyle.

Ingredients (2 servings):

For the Chicken & Marinade

• 12 oz chicken breast (about 6 oz each)

• 2 tbsp olive oil

• Juice + zest of 1 lemon

• 2 cloves garlic, minced

• 1 tbsp fresh oregano, chopped

• 2 tbsp fresh parsley, chopped

• ½ tsp honey (optional)

• ½ tsp salt

• ¼ tsp black pepper

For the Bowl

• 1 cup uncooked jasmine rice (makes ~2 cups cooked)

• 2 cups Brussels sprouts, halved

• 1 cup sugar snap peas

• 4 radishes, thinly sliced

  
  

Instructions

1. Marinate the Chicken

   • Whisk together olive oil, lemon juice + zest, garlic, oregano, parsley, honey, salt, and pepper.

   • Place chicken in a dish or zip-top bag, coat with marinade, and let rest for 30 minutes to 4 hours in the fridge.

2. Cook the Rice

   • Prepare jasmine rice according to package directions.

3. Air Fry Brussels Sprouts

   • Toss sprouts with a little olive oil, salt, and pepper.

   • Air fry at 390°F for 10–12 minutes until crispy.

4. Sauté Sugar Snap Peas

   • Heat a skillet with a small drizzle of oil or spray.

   • Sauté peas for 2–3 minutes until bright green and tender-crisp.

5. Grill the Chicken

   • Preheat grill to medium-high.

   • Grill chicken 4–5 minutes per side, until internal temperature reaches 165°F.

   • Rest for 5 minutes before slicing.

6. Assemble the Bowls

   • Divide jasmine rice into two bowls.

   • Top with grilled chicken, crispy Brussels sprouts, snap peas, and sliced radishes.

   • Garnish with extra parsley and a squeeze of lemon, if desired.

Macros

• Calories: ~545

• Protein: ~47g

• Carbs: ~52g

• Fat: ~15g