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