Lemon Herb Grilled Chicken Quinoa Bowl is the perfect fresh and healthy meal when you want something satisfying, colorful, and packed with flavor. This vibrant bowl combines juicy grilled chicken infused with lemon and herbs, fluffy quinoa, crisp vegetables, and a light, zesty dressing. It’s wholesome enough for meal prep yet elegant enough for a family dinner.
If you’re looking for a balanced recipe that feels light but keeps you full, this Lemon Herb Grilled Chicken Quinoa Bowl checks every box. It’s loaded with lean protein, fiber-rich quinoa, and refreshing vegetables, all tied together with bright citrus flavor.
Why You’ll Love This Lemon Herb Grilled Chicken Quinoa Bowl
This Lemon Herb Grilled Chicken Quinoa Bowl is more than just a healthy dinner idea — it’s a complete, satisfying meal in one bowl.
- Packed with lean protein and plant-based fiber
- Naturally gluten-free
- Great for meal prep
- Fresh Mediterranean-inspired flavors
- Easy to customize with your favorite toppings
- Ready in about 40 minutes
The combination of grilled chicken and lemon gives this bowl a bold yet refreshing taste. The herbs add depth, while quinoa keeps it hearty without feeling heavy.
Ingredients for Lemon Herb Grilled Chicken Quinoa Bowl
For the Lemon Herb Grilled Chicken
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Quinoa Base
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium chicken broth
For the Bowl Toppings
- 2 cups fresh spinach or mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 1 red bell pepper, diced
- ¼ cup crumbled feta cheese (optional)
For the Lemon Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Ingredient Notes
If you prefer a dairy-free Lemon Herb Grilled Chicken Quinoa Bowl, simply skip the feta cheese. You can also replace it with dairy-free crumbles.
For a vegetarian version, substitute grilled chicken with roasted chickpeas, grilled tofu, or marinated tempeh.
If you want a lower-carb option, reduce the quinoa portion and add extra leafy greens. Brown rice or cauliflower rice can also work as alternatives.
Step-by-Step Instructions
Step 1 – Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, parsley, basil, salt, and pepper. Add the chicken breasts and coat them thoroughly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Step 2 – Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, bring water or broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
Step 3 – Grill the Chicken
Preheat a grill or grill pan over medium heat. Cook chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
Step 4 – Prepare the Dressing
In a small bowl, whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
Step 5 – Assemble the Lemon Herb Grilled Chicken Quinoa Bowl
Divide quinoa into bowls. Top with spinach, tomatoes, cucumber, red onion, and bell pepper. Add sliced grilled chicken on top. Sprinkle feta cheese if desired and drizzle with lemon dressing.
Serve immediately and enjoy your fresh and healthy Lemon Herb Grilled Chicken Quinoa Bowl.
Pro Tips for Success
- Marinate the chicken longer for deeper flavor.
- Let the chicken rest before slicing to keep it juicy.
- Toast quinoa briefly before boiling for a nuttier taste.
- Use fresh herbs whenever possible for brighter flavor.
- Prep vegetables while quinoa cooks to save time.
Flavor Variations
- Add sliced avocado for extra creaminess.
- Mix in kalamata olives for a Mediterranean twist.
- Use grilled shrimp instead of chicken.
- Add a spoonful of hummus for richness.
- Sprinkle toasted pine nuts for crunch.
Serving Suggestions
This Lemon Herb Grilled Chicken Quinoa Bowl pairs beautifully with:
- Warm whole-grain pita bread
- A side of roasted vegetables
- Fresh fruit salad
- Sparkling lemon water
It’s also perfect as a packed lunch. Simply store components separately and assemble when ready to eat.
Storage and Freezing Instructions
Store leftover Lemon Herb Grilled Chicken Quinoa Bowl components separately in airtight containers in the refrigerator for up to 4 days.
For freezing, store cooked chicken and quinoa separately for up to 2 months. Vegetables should be added fresh after thawing.
To reheat, warm chicken and quinoa gently in the microwave, then assemble with fresh toppings.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 35 g |
| Carbohydrates | 35 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sodium | 450 mg |
FAQ About Lemon Herb Grilled Chicken Quinoa Bowl
Can I make Lemon Herb Grilled Chicken Quinoa Bowl ahead of time?
Yes! This recipe is ideal for meal prep. Store the quinoa, chicken, and vegetables separately for best texture. Assemble just before serving for maximum freshness.
Is Lemon Herb Grilled Chicken Quinoa Bowl good for weight management?
This bowl is balanced with lean protein, fiber, and healthy fats, which can help you feel full longer. Portion control and balanced toppings make it a great option for a healthy eating plan.
Can I bake the chicken instead of grilling?
Absolutely. Bake at 400°F (200°C) for about 20–25 minutes or until fully cooked. You’ll still get wonderful lemon herb flavor.
What other grains can I use?
You can substitute quinoa with brown rice, farro, or couscous. Each grain will slightly change the texture but still works well in this bowl.
How can I make it dairy-free?
Simply omit feta cheese or use a plant-based alternative. The Lemon Herb Grilled Chicken Quinoa Bowl is naturally dairy-light and easy to adapt.
Final Thoughts
This Lemon Herb Grilled Chicken Quinoa Bowl is fresh, healthy, and full of vibrant flavor. It’s simple enough for busy weeknights and impressive enough for guests. With its bright lemon marinade, tender grilled chicken, and colorful vegetables, this bowl brings balance and deliciousness to your table.
If you’re looking for a meal that’s nourishing without sacrificing flavor, this Lemon Herb Grilled Chicken Quinoa Bowl is a recipe you’ll return to again and again.
Print
Lemon Herb Grilled Chicken Quinoa Bowl — Fresh & Healthy
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Lemon Herb Grilled Chicken Quinoa Bowl is a fresh and healthy meal made with juicy grilled chicken, fluffy quinoa, crisp vegetables, and zesty lemon dressing. Perfect for meal prep or weeknight dinners.
Ingredients
4 boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
3 cloves garlic, minced
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup quinoa, rinsed
2 cups water or low-sodium chicken broth
2 cups fresh spinach or mixed greens
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1 red bell pepper, diced
1/4 cup feta cheese (optional)
2 tablespoons olive oil (dressing)
1 tablespoon lemon juice (dressing)
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Instructions
1. Marinate the chicken with olive oil, lemon juice, zest, garlic, herbs, salt, and pepper for at least 30 minutes.
2. Rinse quinoa and cook in water or broth until fluffy, about 15 minutes. Let rest and fluff with a fork.
3. Preheat grill and cook chicken 5–7 minutes per side until internal temperature reaches 165°F. Rest before slicing.
4. Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make dressing.
5. Assemble bowls with quinoa, greens, vegetables, sliced chicken, feta if desired, and drizzle with dressing.
Notes
Marinate chicken longer for deeper flavor.
Store chicken, quinoa, and vegetables separately for meal prep.
Substitute chicken with grilled tofu or roasted chickpeas for a vegetarian option.
Omit feta or use dairy-free cheese to make it dairy-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
