Save There was a week last spring when I kept reaching for the same lunch without thinking about it. Not out of laziness, but because I'd stumbled onto something that actually made me feel good afterward. This bowl happened by accident when I had leftover quinoa, some oranges about to turn, and chicken breasts I'd marinated the night before. I tossed it all together with whatever greens were in the crisper, and suddenly lunch felt less like a chore and more like something I looked forward to.
I made this for a friend who claimed she didn't like salads because they never filled her up. She finished the entire bowl, then asked if there was more quinoa left. That was the moment I realized this wasn't just another grain bowl, it was the kind of meal that changes someone's mind about what a salad can be. We sat on the back porch with our bowls, and she kept saying how she didn't expect the oranges to work so well with the herbs.
Ingredients
- Boneless, skinless chicken breasts: These take on the herb marinade beautifully, but don't skip the resting time after grilling or they'll dry out on you.
- Olive oil: Use it both in the marinade and the vinaigrette, it carries the citrus and herb flavors in a way that feels cohesive.
- Lemon juice: Freshly squeezed makes a difference here, the bottled stuff tastes flat by comparison.
- Fresh parsley and basil: These bring a brightness that dried herbs just can't match, and they smell incredible when you chop them.
- Garlic: One clove is enough to add depth without making the chicken taste like garlic bread.
- Dried oregano: A little goes a long way, it adds an earthy backbone to the marinade.
- Quinoa: Rinse it well or it can taste bitter, I learned that the hard way the first time I made it.
- Mixed salad greens: Arugula adds a peppery bite, spinach keeps it mild, spring mix gives you both.
- Oranges: Navel or Cara Cara work best, they're sweet and easy to segment without too much mess.
- Avocado: Adds creaminess that balances the bright acid from the citrus, just make sure it's ripe but still firm.
- Red onion: Slice it thin and it adds a sharp contrast without overwhelming the other flavors.
- Toasted sliced almonds: They add crunch and a nutty richness, toasting them for a few minutes makes them taste twice as good.
- Orange juice: Freshly squeezed from one of the oranges you're using for the salad keeps things simple.
- Honey or maple syrup: Just a touch to round out the vinaigrette and keep it from tasting too sharp.
- Dijon mustard: This is the secret to getting the vinaigrette to emulsify and cling to the greens instead of pooling at the bottom.
Instructions
- Prepare the Herb Chicken:
- Whisk together the olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl until it smells like a summer garden. Add the chicken breasts, turn them a few times to coat, and let them sit for at least 15 minutes, though an hour or two in the fridge makes them even better.
- Grill the Chicken:
- Heat your grill or grill pan over medium heat until it's properly hot, then lay the chicken down and resist the urge to move it around. Cook for 6 to 7 minutes per side until the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing so the juices stay inside.
- Cook the Quinoa:
- Rinse the quinoa under cold water to wash away the bitter coating, then combine it with 1.5 cups of water in a saucepan. Bring it to a boil, lower the heat, cover, and let it simmer for 15 minutes until the water is absorbed and the grains look fluffy.
- Make the Citrus Vinaigrette:
- Whisk together the orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until it thickens slightly and everything blends into one smooth dressing. Taste it and adjust the sweetness or salt if needed.
- Assemble the Salad:
- Divide the greens among four bowls, then layer on the quinoa, orange segments, avocado slices, red onion, and sliced grilled chicken. Drizzle the citrus vinaigrette over everything and finish with a generous sprinkle of toasted almonds.
Save One evening I made this for a small dinner and plated it in wide, shallow bowls so everyone could see the layers. My neighbor, who usually goes straight for pasta or steak, had two helpings and asked for the recipe. It wasn't fancy or complicated, but it looked vibrant and tasted like something you'd order at a cafe with big windows and good lighting. That's when I realized this bowl had a way of making people feel cared for without any fuss.
Storing and Meal Prep
This bowl is perfect for meal prep if you keep the components separate. Store the grilled chicken, cooked quinoa, and washed greens in their own containers, and slice the avocado and oranges fresh each day. The vinaigrette keeps in a jar in the fridge for up to a week, just shake it well before drizzling. Assemble each bowl right before eating so nothing gets soggy or sad looking.
Swaps and Substitutions
If you want to make this vegetarian, swap the chicken for grilled tofu, tempeh, or a can of drained chickpeas tossed in the same marinade. You can use any cooked grain in place of quinoa, farro and brown rice both work beautifully. For a nut free version, replace the almonds with toasted pumpkin seeds or sunflower seeds. If you don't have fresh herbs, use a teaspoon of dried Italian seasoning in the marinade, it won't be quite as bright but it still works.
Serving Suggestions
This bowl is filling enough to stand alone, but it pairs well with a slice of crusty bread or a simple soup if you're extra hungry. I like to serve it with a crisp white wine like Sauvignon Blanc or sparkling water with a twist of lime. It's great for lunch, dinner, or even a casual brunch when you want something fresh and colorful on the table.
- Add a handful of crumbled feta or goat cheese if you're not keeping it dairy free.
- Toss in some roasted chickpeas for extra crunch and protein.
- Serve it family style in a big platter and let everyone build their own bowl.
Save This bowl has become one of those recipes I turn to when I want something that feels nourishing without requiring too much thought. It's colorful, satisfying, and always tastes like a small celebration of good ingredients put together with care.
Kitchen Guide
- → Can I prepare this ahead of time?
Yes, store components separately in airtight containers and assemble just before serving to maintain freshness and prevent greens from wilting.
- → What's a good substitute for chicken?
Grilled tofu or roasted chickpeas work wonderfully for a vegetarian version while maintaining the protein content and hearty texture.
- → How do I know when the chicken is done?
Grill until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing for optimal juiciness and tenderness.
- → Are there nut-free options?
Absolutely. Replace toasted almonds with pumpkin seeds, sunflower seeds, or sesame seeds for the same crunch and nutritional benefits.
- → Can I make the vinaigrette differently?
Feel free to adjust the citrus ratio based on preference. Fresh lemon juice can replace some orange juice for a tangier dressing.