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Lemon Herb Grilled Chicken Quinoa Bowl

Lemon Herb Grilled Chicken Quinoa Bowl – Fresh, Bright & Power-Packed
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A refreshing and nutritious bowl featuring grilled chicken marinated with lemon and herbs, served over quinoa and a variety of fresh vegetables.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Juice and zest of 1 lemon
  • 2 garlic cloves, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • ¼ teaspoon salt
  • 2 cups baby spinach or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ small red onion, thinly sliced
  • 1 red bell pepper, diced
  • ¼ cup feta cheese, crumbled (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare Marinade and Marinate Chicken: Whisk together olive oil, lemon juice and zest, minced garlic, parsley, basil, oregano, salt, and pepper in a bowl. Add chicken breasts and turn to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
  2. Cook Quinoa: Rinse quinoa under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and allow to cool slightly.
  3. Grill Chicken: Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 5 to 6 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing.
  4. Prepare Dressing: Whisk together olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper in a small jar or bowl until well combined.
  5. Assemble Salad: Arrange spinach or mixed greens in a large bowl. Add cooked quinoa, cherry tomatoes, cucumber, red onion, red bell pepper, and feta cheese if using. Slice grilled chicken and place on top. Drizzle with dressing and toss gently to combine, or serve as individual composed bowls.

Notes

  • For a vegetarian option, omit chicken and add more vegetables or legumes.
  • This dish can be served warm or chilled.
  • Leftover grilled chicken can be used in sandwiches or salads for the next day.

Nutrition

Find it online: https://www.spiritsdrink.com/lemon-herb-grilled-chicken-quinoa-bowl-recipe/