Name: Lemony Grilled Chicken & Artichoke Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 1.25 lbs total); 1 tbsp olive oil; 2 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 lemon, zested and juiced (reserve a few slices for garnish); 1 (14 oz) can artichoke hearts, drained and quartered; 2 cups cooked quinoa (from about 2/3 cup dry); 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 2 cups baby spinach; 1/4 cup fresh parsley, chopped; 1/4 cup feta cheese, crumbled (optional); 2 tbsp toasted sunflower seeds

Lemony Grilled Chicken & Artichoke Power Bowls

miradu

This Lemony Grilled Chicken & Artichoke Power Bowl is a California-inspired dinner that brings together bright, bold flavors and a punch of protein. The charred, lemony chicken and artichoke hearts add smoky depth, while the quinoa and spinach base keeps things light and nutritious. Toasted sunflower seeds bring crunch, and a final shower of fresh parsley and feta (optional) ties it all together for a vibrant, satisfying meal. It's perfect for a sunny evening, packed with flavor and texture in every bite.

Ingredients

Instructions

Pat chicken breasts dry and place in a shallow dish. In a small bowl, combine olive oil, smoked paprika, garlic powder, salt, pepper, lemon zest, and half the lemon juice. Rub all over chicken and let marinate at room temperature for 10–15 minutes.
While chicken marinates, cook quinoa according to package directions if not already prepared. Fluff and set aside.
Preheat a grill pan or outdoor grill to medium-high. Grill chicken for 5–6 minutes per side, or until deeply charred and internal temp reaches 165°F. During last 2 minutes, add artichoke hearts to the grill to char lightly, turning once. Remove chicken and artichokes; let chicken rest 5 minutes, then slice thinly.
In a large bowl, toss spinach with remaining lemon juice, season with a pinch of salt and pepper. Divide among bowls. Top each with quinoa, cherry tomatoes, red onion, grilled artichokes, and chicken slices.
Garnish with parsley, feta (if using), sunflower seeds, and lemon slices. Serve immediately.