Lemon Herb Grilled Chicken Quinoa Bowl (Printable)
Juicy grilled chicken with fluffy quinoa and fresh vegetables in a zesty lemon herb bowl.
# 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 Base
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 (optional)
19 - 2 tbsp fresh dill or parsley, chopped
20 - Lemon wedges for serving
# Directions:
01 - Whisk together olive oil, lemon juice, lemon zest, garlic, parsley, basil, oregano, salt, and pepper in a bowl. 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 over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and discard excess liquid. Grill chicken for 5 to 7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing.
04 - Divide cooked quinoa evenly among four bowls. Arrange sliced grilled chicken on top. Add cherry tomatoes, cucumber, red onion, and baby spinach. Sprinkle with crumbled feta and fresh herbs. Serve with lemon wedges on the side.
# Expert Advice:
01 -
- The lemon-herb marinade transforms ordinary chicken into something restaurant-worthy in under an hour
- Everything comes together in one bowl with minimal cleanup and maximum satisfaction
02 -
- Letting the chicken rest after grilling is non-negotiable for juicy meat
- The quinoa continues absorbing liquid while it stands covered
03 -
- Pound chicken to even thickness before marinating for consistent cooking
- Squeeze fresh lemon wedges over everything right before serving