New Year Citrus Chicken Grain Bowl
New Year Citrus Chicken Grain Bowl is a vibrant and flavorful dish that combines succulent chicken, zesty citrus notes, and hearty grains. This bowl is perfect for any occasion, from festive gatherings to cozy weeknight dinners. The fresh ingredients create a delightful culinary experience that is sure to impress your family and friends, while the bright colors make it an Instagram-worthy meal. Embrace the new year with this refreshing recipe that’s both easy to prepare and incredibly delicious.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup cooked quinoa or brown rice
- 2 medium fresh oranges, juiced
- 2 tbsp freshly squeezed lemon juice
- 2 cups baby spinach
- 2 tbsp extra virgin olive oil
- 1 tbsp honey or maple syrup
- 2 tbsp low-sodium soy sauce or tamari
- Salt and pepper to taste
- Chopped cilantro or parsley (optional)
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes on each side until golden brown and cooked through.
- While chicken cooks, prepare quinoa or brown rice as per package instructions; set aside.
- In a bowl, whisk together orange juice, lemon juice, honey/maple syrup, and soy sauce.
- Marinate cooked chicken in citrus mixture for at least 10 minutes.
- In a large bowl, toss baby spinach with quinoa/rice, drizzle with olive oil, and season with salt and pepper.
- Slice marinated chicken and layer it on top of the spinach mixture. Garnish with chopped herbs if desired.
- Serve immediately for the best flavor.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 70mg
Keywords: For added flavor, marinate the chicken for at least 30 minutes before cooking. Customize by swapping quinoa for farro or adding seasonal vegetables like roasted Brussels sprouts. Store leftovers in an airtight container in the fridge for up to three days.