Lemon Herb Grilled Chicken Quinoa Bowl (Printable)
Juicy lemon-herb grilled chicken over fluffy quinoa with fresh vegetables for a vibrant, healthy meal.
# What You’ll Need:
→ Lemon Herb Grilled Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 tsp lemon zest
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh parsley, chopped
07 - 1 tbsp fresh basil, chopped
08 - 1 tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
→ Quinoa
11 - 1 cup quinoa
12 - 2 cups water or low-sodium chicken broth
13 - ¼ tsp salt
→ Bowl Assembly
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - ½ cup red onion, thinly sliced
17 - 1 cup baby spinach leaves
18 - ¼ cup feta cheese, crumbled
19 - 2 tbsp fresh dill or parsley, chopped
20 - Lemon wedges, for serving
# How-To Steps:
01 - Whisk together olive oil, lemon juice, lemon zest, garlic, parsley, basil, oregano, salt, and pepper. Add chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
02 - Rinse quinoa under cold water until water runs clear. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5 to 7 minutes per side until cooked through, reaching an internal temperature of 165°F. Let rest for 5 minutes before slicing.
04 - Divide cooked quinoa evenly among four bowls. Arrange sliced grilled chicken, cherry tomatoes, cucumber, red onion, and spinach on top. Sprinkle with crumbled feta and fresh herbs. Serve with lemon wedges on the side.
# Expert Advice:
01 -
- Its the kind of dinner that makes you feel like youve eaten something truly nourishing without feeling heavy or sluggish afterward
- The lemon-herb marinade transforms plain chicken into something youd happily pay for at a restaurant
02 -
- Letting the chicken rest after grilling is not optional. Cutting it immediately releases all those juices into your cutting board instead of staying where they belong.
- Quinoa continues to steam if you leave it covered. Those extra five minutes make the difference between fluffy and gummy.
03 -
- Marinate in a zip-top bag and flip it once for even coverage without needing extra dishes
- Invest in a good instant-read thermometer. Guessing chicken doneness is how you ruin good meat.