Ingredients
Method
Instructions
- Cut chicken breasts into bite-sized cubes. Toss with olive oil, garlic powder, paprika, salt, and pepper until well coated. Let sit for a few minutes while your grill heats.
- Preheat grill to medium-high heat and lightly oil the grates. Cook chicken cubes in batches for 6-8 minutes, stirring occasionally, until golden brown on all sides and cooked through (165 degrees Fahrenheit internal temperature). Set aside.
- Rinse broccoli florets and lightly steam for 3-4 minutes until tender-crisp. Slice cucumber into rounds and tomato into wedges. Use cooked or canned beetroot, drained and sliced. All vegetables can be prepared ahead for meal prep.
- Start with a bed of fresh lettuce leaves. Arrange vegetables in sections like a color wheel: broccoli, cucumber, tomato, and beetroot slices. Mound grilled chicken cubes in the center.
- Drizzle with fresh lemon juice or light vinaigrette just before eating. Serve immediately to keep vegetables crisp and enjoy every colorful bite.
Nutrition
Notes
This salad bowl is perfect for meal prep. Store the grilled chicken and vegetables separately in airtight containers for up to 4 days, then assemble fresh when ready to eat. The grilled chicken can be frozen for up to 3 months if you want to prepare it ahead of time.