Lemon Herb Quinoa Chicken Bowls
This Lemon Herb Quinoa Chicken Bowl is fresh, flavorful, and packed with protein. Perfect for a quick, wholesome lunch or dinner with zesty lemon and aromatic herbs!
Servings: 4 servings
Ingredients
- 1 pound chicken breast diced
- 1 cup quinoa rinsed thoroughly
- 2 cups chicken broth (or vegetable broth for a lighter option)
- 1 lemon zest and juice
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/4 cup fresh parsley chopped
- to taste salt and pepper
Instructions
Prepare the Quinoa
- Rinse 1 cup of quinoa under cold water in a fine-mesh sieve to remove its natural bitterness.
- In a medium saucepan, bring 2 cups of chicken broth to a boil.
- Stir in the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until all the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Marinate the Chicken
- In a bowl combine the diced chicken breast, 1 tablespoon olive oil, minced garlic, dried oregano, dried thyme, lemon zest, and a pinch of salt and pepper.
- Toss until the chicken is well coated in the marinade.
- Let it rest for at least 10 minutes to absorb the flavors.
Cook the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the marinated chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- Squeeze half of the lemon juice over the chicken while it cooks to enhance the citrus flavor.
Prepare the Fresh Veggies
- While the chicken cooks, halve the cherry tomatoes and dice the cucumber.
- Chop fresh parsley finely.
Assemble the Bowls
- In individual serving bowls, start with a base of fluffy quinoa.
- Top with the lemon herb chicken, then scatter the cherry tomatoes, cucumber, and parsley over the top.
- Drizzle the remaining lemon juice and season with additional salt and pepper if needed.
Serve
- Serve your Lemon Herb Quinoa Chicken Bowls warm or at room temperature.
- They’re fantastic on their own or paired with a side salad or warm pita bread.
Equipment
- Medium Saucepan
- Large Skillet or Sauté Pan
- Knife and cutting board
- Zester or fine grater
- Citrus juicer or reamer
- Measuring cups and spoons
- Mixing bowl
Notes
- Marinate the chicken for at least 10 minutes to enhance flavor and juiciness.
- Cook quinoa in chicken broth for added savory depth.
- Store fresh veggies separately if refrigerating leftovers to maintain crunch.
- Swap dried herbs for fresh ones, doubling quantity for vibrant flavor.
- Add crumbled feta or tzatziki for a Mediterranean twist.
