Quick Family Meals: Back-to-School Grilling | Arteflame

Introduction

Back-to-school season often brings busy evenings, making simple and delicious family meals more important than ever. These grilled chicken and veggie bowls offer a quick, wholesome option that comes together easily on the Arteflame grill. They deliver bold flavor, balanced nutrition, and plenty of flexibility so everyone at the table gets something they love.

Whether you’re juggling homework, after-school activities, or simply looking for meals that make weeknights easier, this recipe provides a reliable go-to. With fresh vegetables, tender grilled chicken, and customizable toppings, these bowls are a family favorite that never gets old.

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Veggies

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

For the Bowls

• 2 cups cooked rice or quinoa
• 1 avocado, sliced
• Lime wedges
• Fresh cilantro (optional)

Instructions

Step 1: Prep the chicken

1. Pat chicken breasts dry and place them in a shallow dish.
2. Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and black pepper.
3. Rub seasonings into the chicken and set aside.

Step 2: Prep the veggies

1. Add bell peppers, zucchini, and onion to a bowl.
2. Toss with olive oil, salt, and pepper until evenly coated.
3. Set aside until ready to grill.

Step 3: Grill everything

1. Preheat the Arteflame grill to medium-high heat.
2. Place chicken on the hot cooktop and grill 5–6 minutes per side until fully cooked.
3. Grill veggies until softened and slightly charred, about 6–8 minutes.

Step 4: Build the bowls

1. Slice grilled chicken into strips.
2. Add a base of rice or quinoa to each bowl.
3. Top with grilled veggies, chicken, avocado slices, and cilantro if desired.
4. Serve with lime wedges.

Tips

This recipe adapts well to busy weeknights and can easily be prepped ahead of time. Marinate the chicken the night before, chop veggies in advance, or cook grains in bulk to speed things up. If you prefer, meal-prep several bowls at once to ensure weekday lunches are ready to go without stress.

• Use thinner chicken cutlets for faster grilling.
• Swap grains for cauliflower rice to lighten things up.
• Add your favorite sauce for extra flavor.

Variations

This recipe offers endless room for creativity. Mix and match proteins, vegetables, or toppings to suit picky eaters or dietary needs. These easy variations keep the dish fresh and exciting while still fitting into a busy schedule.

• Use grilled shrimp instead of chicken.
• Try sweet potatoes or broccoli as veggie alternatives.
• Swap rice for farro or couscous.
• Add a drizzle of chipotle mayo or Greek yogurt sauce.
• Turn it into wraps using warm tortillas.

Best pairings

These grilled chicken and veggie bowls pair well with refreshing sides and drinks that balance their smoky, savory flavor. Whether you need a quick dinner or a complete weekend cookout menu, the right pairings can elevate the meal without adding extra effort.

• Grilled corn with lime butter
• A simple mixed green salad
• Iced tea or sparkling citrus water
• Fresh fruit salad

Conclusion

These back-to-school grilled chicken and veggie bowls bring together convenience, nutrition, and delicious flavor—all in one simple recipe. With minimal prep and fast cooking time, they fit perfectly into busy family routines.

Whether you're packing lunches, planning weeknight dinners, or looking for easy meals everyone can enjoy, this recipe offers a dependable option that never disappoints.