Lemon Herb Grilled Chicken Quinoa Bowl

The sun was blazing through my kitchen window last July when I threw this bowl together. I had chicken marinating and a surplus of herbs from my failed attempt at container gardening. Sometimes the best meals come from using what you have before it wilts.

My sister-in-law asked for the recipe after taking one bite during a casual weeknight dinner. Shes not usually one to care about quinoa anything, but she texted me the next day saying she made it for her family and they fought over the leftovers.

Ingredients

• Boneless skinless chicken breasts: Pound them to even thickness if you can. It helps them cook evenly and stay juicy instead of drying out at the edges.
• Olive oil: Use the good stuff here. Youll taste it.
• Fresh lemon juice and zest: The zest packs the real flavor punch. Grate it before you squeeze the juice.
• Garlic: Mince it fresh. Pre-minced stuff never quite gives you that bright kick youre after.
• Fresh parsley and basil: Chop them right before using. The oils dissipate quickly once cut.
• Dried oregano: Mediterranean dried herbs have a different intensity than fresh ones. Let them bloom in the oil.
• Salt and black pepper: Season generously. Chicken needs salt to taste like itself.
• Quinoa: Rinse it thoroughly unless you like bitterness. That coating is there for a reason and the reason is protection.
• Water or low-sodium chicken broth: Broth adds depth. Water works fine but broth makes it taste like you tried harder.
• Cherry tomatoes: Theyre sweeter and hold their shape better than large tomatoes when raw.
• Cucumber: English or Persian varieties have thinner skins and fewer seeds.
• Red onion: Soak the slices in cold water for ten minutes if raw onion bites back too hard.
• Baby spinach: Use tender leaves. Mature spinach can be tough and unpleasant in raw bowls.
• Feta cheese: Sprinkle it at the end so it doesnt disappear into the quinoa.
• Fresh dill or parsley: Dill adds a different dimension. Parsley keeps it classic. Both work.
• Lemon wedges: Extra acid at the table lets everyone adjust to their taste.

Instructions

Marinate the chicken:

Whisk together the olive oil, lemon juice, zest, garlic, parsley, basil, oregano, salt and pepper until combined. Add the chicken and turn to coat. Cover and refrigerate for at least 15 minutes or up to 2 hours if you have time.

Cook the quinoa:

Rinse the quinoa under cold water until the water runs clear. Combine it with the water or broth and salt in a saucepan. Bring to a boil then reduce heat to low cover and simmer for 15 minutes. Remove from heat and let it stand covered for 5 minutes before fluffing.

Grill the chicken:

Preheat your grill to medium-high. Remove the chicken from the marinade and grill for 5 to 7 minutes per side until it reaches 165°F internally. Let it rest for 5 minutes before slicing against the grain.

Build your bowls:

Divide the quinoa among four bowls. Arrange the sliced chicken, tomatoes, cucumber, onion and spinach on top. Finish with feta crumbles and fresh herbs. Serve with lemon wedges on the side.

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This became my go-to summer meal after a particularly exhausting work project left me craving food that actually tasted like something. There is something restorative about eating food that is this colorful and alive.

Make It Your Own

The beauty of this bowl is how it adapts to whatever is in your refrigerator or at the farmers market. Ive used grilled chickpeas instead of chicken more times than I can count.

The Art of Assembly

Take an extra minute to arrange the vegetables so you can see all the colors. It sounds frivolous until you sit down to eat and realize how much more appealing it looks. We eat with our eyes first.

Beyond The Basic Bowl

These components work beautifully in other forms. The quinoa mixture alone makes excellent lunchbox sides. The chicken can top salads or fill wraps for days.

• Grill extra chicken for sandwiches the next day
• Roast the vegetables instead of keeping them raw when the weather turns cold
• Double the quinoa and use it as a base for other grain bowls throughout the week

Pin it

Some recipes are just dinner. This one feels like self-care served in a bowl.

Common Recipe Questions

→ How long should I marinate the chicken?

Marinate the chicken for at least 15 minutes for good flavor absorption. For deeper, more pronounced taste, you can marinate up to 2 hours in the refrigerator. Don't exceed 2 hours as the lemon juice may start to break down the chicken texture too much.

→ Can I make this bowl ahead of time?

Yes! The quinoa and vegetables can be prepped up to 3 days in advance. Store the grilled chicken separately and reheat gently before assembling. The flavors actually meld better after sitting, making it excellent for meal prep lunches throughout the week.

→ What substitutions work for the protein?

Grilled tofu cubes or roasted chickpeas make excellent vegetarian alternatives. For other meat options, try sliced grilled chicken thighs, shrimp, or even salmon fillets with the same lemon herb marinade. Adjust cooking times accordingly based on your protein choice.

→ How do I know when the quinoa is perfectly cooked?

The quinoa is done when you see small white germ rings separate from the seed and all liquid has been absorbed, about 15 minutes of simmering. Letting it stand covered for 5 minutes off the heat ensures even moisture distribution. Fluff with a fork rather than stirring to maintain the light, fluffy texture.

→ What other vegetables can I add?

Roasted bell peppers, shredded carrots, sliced radishes, or avocado would be delicious additions. For warm variations, try roasted zucchini or eggplant. The base bowl is highly customizable based on seasonal produce and personal preference while maintaining the Mediterranean profile.