30-Day Reset Grilled Chicken Bowl (BBQ Version)
Prep time | 20 minutes
Cook time | 20 minutes
Category
Difficulty
Yields
Main dish
Intermediate
2-4 servings
Ingredients
- 4 boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons ground cumin
- Salt and pepper to taste
- 2 cups broccoli florets
- 2 medium zucchinis, sliced into rounds
- 1/2 cup cooked quinoa or cauliflower rice
- 1 lemon, cut into wedges, for serving
- 1 tablespoon fresh parsley, chopped, for serving
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01
Make the marinade:
In a large bowl or zip-top bag, mix together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 3 garlic cloves, minced, 1 teaspoons smoked paprika, 1 teaspoons dried oregano, 0.5 teaspoons ground cumin, 0.5 teaspoons sea salt, 0.5 teaspoons black pepper, and a pinch of cayenne pepper (optional). Add 4 boneless, skinless chicken thighs to the marinade, tossing to coat fully. Cover and refrigerate for at least 30 minutes (always better overnight).
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02
Prep the veggies
Prep the veggies: Toss 2 cups broccoli florets and 2 medium zucchini, sliced into rounds with a drizzle of olive oil, a pinch of salt, and pepper. Set aside — these will go on the grill alongside the chicken.
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03
Grill the chicken and veggies
Preheat the BBQ: Preheat your grill to medium-high heat, around 400–450°F (200–230°C). Oil the grates well to prevent sticking.
Grill the chicken: Remove chicken from the marinade, shaking off excess. Place on the grill and cook for 6–13 minutes per side, until internal temperature reaches 165°F (74°C) and the outside has good char marks. Avoid pressing down on the chicken — this squeezes out the juices.Transfer grilled chicken to a plate and let it rest for 5 minutes before slicing. This keeps it juicy.
During the last few minutes of chicken cook time, place broccoli and zucchini on the grill (use a grill basket or foil packet if your grates have wide gaps). Grill, turning occasionally, until tender and lightly charred.
During the last few minutes of chicken cook time, place broccoli and zucchini on the grill (use a grill basket or foil packet if your grates have wide gaps). Grill, turning occasionally, until tender and lightly charred.
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04
Assemble the bowl
Divide 1/2 cups cooked brown rice or quinoa among bowls. Top with sliced chicken and grilled vegetables. Finish with a squeeze of 1 lemon, cut into wedges, for serving and a sprinkle of 1 tablespoons fresh parsley, chopped, for serving. Serve immediately.
I love my McCoys. Lazor Zaps.