Name: Grilled Lemon-Herb Chicken Power Bowls with Lentil-Quinoa Pilaf and Avocado Yogurt Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs pasture-raised chicken breast (about 4 fillets); 1 cup dry green or black lentils, rinsed; 1 cup dry quinoa, rinsed; 2 cups low-sodium vegetable broth; 2 cups water; 2 cups baby kale or spinach; 1 large ripe avocado; 1 cup plain grass-fed A2 Greek yogurt (or goat yogurt); 1 lemon, zested and juiced; 2 tbsp extra virgin olive oil; 2 garlic cloves, minced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 1 tsp smoked paprika; 1 tsp ground cumin; Salt and cracked black pepper, to taste

Grilled Lemon-Herb Chicken Power Bowls with Lentil-Quinoa Pilaf and Avocado Yogurt Sauce

CrunchyGrape0677

This power bowl is engineered for performance and flavor, perfect for hot Nevada days when you need high protein, fiber, and healthy fats without any refined or allergenic ingredients. Marinated, grilled chicken brings juicy umami, while lentils and quinoa provide a hearty, fiber-rich base. The avocado yogurt sauce adds tang and creaminess using only grass-fed or goat dairy, no seed oils or conventional dairy. A fresh burst of herbs and greens keeps every bite vibrant and nutrient-dense. This dinner is balanced, satisfying, and supports your daily macros with only whole food ingredients.

Ingredients

Instructions

Preheat your grill (or grill pan) to medium-high heat. In a small bowl, mix together 1 tbsp olive oil, lemon zest, half the lemon juice, smoked paprika, cumin, and half the minced garlic. Season chicken breasts on both sides with salt, pepper, and the marinade. Let sit while you prep the other ingredients.
In a medium saucepan, combine lentils, quinoa, vegetable broth, and water. Bring to a boil, reduce to a simmer, and cook uncovered for about 20 minutes, until lentils are tender and water is absorbed. Stir in half the parsley and cilantro, and season with salt and pepper.
While grains cook, make the avocado yogurt sauce: In a blender or food processor, combine avocado, yogurt, remaining lemon juice, rest of the garlic, remaining olive oil, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning.
Grill marinated chicken on preheated grill for 5-6 minutes per side, until nicely charred and cooked through (internal temp 165°F). Let rest 5 minutes, then slice.
To assemble, divide lentil-quinoa pilaf among bowls. Top with sliced grilled chicken, a generous handful of baby kale or spinach, and a big dollop of avocado yogurt sauce. Garnish with remaining herbs.