Grilled Chicken Harvest Bowl

Instructions

Step 1. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, salt, and black pepper.

Step 2. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.

Step 3. Heat a grill pan or skillet over medium-high heat and cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 4. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

Step 5. While the chicken cooks, heat 1 tablespoon olive oil in a skillet over medium heat.

Step 6. Add the plantain slices and cook for 2–3 minutes per side until golden brown and caramelized. Remove and set aside.

Step 7. In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and black pepper to make the dressing.

Step 8. Arrange the chopped lettuce in serving bowls.

Step 9. Add the cucumber slices, sweet corn, green peas, cherry tomatoes, and caramelized plantains in separate sections around the bowl.

Step 10. Place the sliced grilled chicken over one side of the bowl.

Step 11. Drizzle the dressing over the ingredients and sprinkle with fresh parsley.

Step 12. Serve immediately and enjoy.

Storage and Reheating Tips

Store the chicken, vegetables, plantains, and dressing separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken gently in a skillet or microwave until warmed through.

Plantains can be reheated in a skillet or air fryer for the best texture.

Keep the dressing separate until ready to serve to maintain crisp vegetables.

This bowl is excellent for meal prep when the components are stored separately and assembled just before eating.