Lemon Herb Quinoa Chicken Bowl

$- 1 cup quinoa, rinsed - 2 cups vegetable broth - 2 chicken breasts, boneless and skinless - 2 tablespoons olive oil - 2 tablespoons freshly squeezed lemon juice - 1 tablespoon lemon zest - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced (red or yellow for color) - 1/4 cup fresh parsley, chopped - Crumbled feta cheese for topping - For a vegan option, swap chicken for tofu or chickpeas. - Use quinoa or brown rice for a gluten-free base. - If you're low on sodium, choose low-sodium vegetable broth. {{ingredient_image_1}} To start, I bring 2 cups of vegetable broth to a boil in a medium saucepan. Once it bubbles, I add 1 cup of rinsed quinoa. I lower the heat to let it simmer. I cover it and wait about 15 minutes. The quinoa is ready when it is fluffy and all the broth is absorbed. After cooking, I let it sit covered for 5 minutes. Finally, I fluff it with a fork. Next, I make a simple marinade. In a small bowl, I mix 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest. Then, I add 1 teaspoon each of dried oregano and thyme, plus salt and pepper to taste. I place 2 boneless, skinless chicken breasts in a zip-lock bag. I pour the marinade over the chicken and seal the bag. I let it marinate for at least 30 minutes. For more flavor, I often marinate it for 2 hours in the fridge. I heat a non-stick skillet over medium heat. Once hot, I add the marinated chicken breasts. I cook them for about 6 to 7 minutes on each side. I look for nice grill marks and ensure they are cooked through. After cooking, I remove the chicken from the heat. I let it rest for a couple of minutes before slicing. While the chicken cooks, I chop my veggies. I halve 1 cup of cherry tomatoes, dice 1 cucumber, and chop 1 bell pepper. I usually pick red or yellow for a pop of color. I set the chopped veggies aside for later. Now, it's time to build the bowl! I take a large bowl or plate and add a base of quinoa. On top, I layer the sliced chicken, the chopped vegetables, and some fresh parsley. For extra flavor, I often crumble feta cheese on top. To finish, I drizzle any remaining marinade over the bowl. This adds brightness and flavor. I serve the bowl warm or at room temperature. You can also customize it with other veggies like roasted chickpeas or avocado slices. If you like it spicy, throw in some sliced jalapeños! To cook quinoa well, start by rinsing it. Rinsing removes bitter saponins. Use two cups of vegetable broth for one cup of quinoa. This adds rich flavor. Bring the broth to a boil before adding the quinoa. Then, reduce the heat and cover it. Let it simmer for about 15 minutes. After that, let it sit for 5 minutes. Fluff it with a fork for a light texture. This will help each grain stay separate. Marinating chicken makes it juicy and full of flavor. In a bowl, mix olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper. This blend is fresh and zesty. Place your chicken breasts in a zip-lock bag. Pour the marinade over the chicken. Seal the bag and shake gently. Let it sit for at least 30 minutes. You can also refrigerate it for up to 2 hours for more flavor. This step is key for a tasty chicken. You can customize your Lemon Herb Quinoa Chicken Bowl easily. Try adding roasted chickpeas for crunch. Avocado slices bring creaminess. For spice, add sliced jalapeños. Fresh herbs like cilantro or basil can brighten the dish. You can also sprinkle some crumbled feta cheese on top. It adds a salty kick that pairs well with the lemon. These add-ons make your meal even more delicious and fun. Pro Tips Marination Time: For maximum flavor, marinate the chicken for at least 2 hours, or even overnight if you have the time. Vegetable Variations: Feel free to add or substitute any seasonal vegetables you love, such as zucchini or spinach, to keep the dish fresh. Leftover Quinoa: This dish is perfect for meal prep! Use any leftover quinoa in salads or as a side dish throughout the week. Serving Suggestions: For a heartier meal, serve with a side of whole grain bread or pita to soak up any extra marinade. {{image_2}} You can easily make a vegetarian version of the Lemon Herb Quinoa Chicken Bowl. Swap out the chicken for chickpeas or tofu. Both add protein and texture. Use the same marinade with chickpeas or toss tofu in olive oil, lemon juice, and herbs. This keeps the dish flavorful and fresh. This bowl is already gluten-free since quinoa is a gluten-free grain. If you want to change the base, use brown rice or cauliflower rice. Both options work well and keep the dish light. Just ensure any added sauces or toppings are also gluten-free. Seasonal veggies add color and taste. In summer, try zucchini or bell peppers. In fall, use roasted sweet potatoes or squash. You can mix in leafy greens like spinach or kale for extra nutrition. These swaps keep your bowl exciting all year round. Store your Lemon Herb Quinoa Chicken Bowl in an airtight container. This keeps it fresh and tasty. Place it in the fridge within two hours of cooking. You can enjoy it cold or reheat it later. It will stay good for about three days. To reheat, use a microwave or a skillet. If using a microwave, heat on medium for about two minutes. Stir halfway through to warm evenly. For a skillet, warm on low heat. Add a splash of broth or water to keep it moist. Stir occasionally until it is hot. You can freeze this dish for later. Use a freezer-safe container and portion it out. Make sure to leave some space at the top for expansion. It can last for up to three months. To eat, thaw it in the fridge overnight before reheating. Yes, you can make this bowl ahead of time. Prepare the quinoa and chicken in advance. Store them separately in airtight containers. Add the fresh veggies just before serving. This keeps them crisp and colorful. If you need a substitute for quinoa, try brown rice or couscous. Both options cook well and add a nice texture. For a low-carb choice, cauliflower rice works too. Just remember to adjust cooking times based on your choice. To add spice, toss in sliced jalapeños or a pinch of red pepper flakes. You can also use a spicy marinade or sauce. Just adjust the amount to fit your heat level. Absolutely! Grilling the chicken adds a great smoky flavor. Preheat your grill and cook the marinated chicken for about 6-7 minutes on each side. Make sure it’s cooked through and has nice grill marks. Leftovers will last for about 3-4 days in the fridge. Store them in an airtight container to keep the flavors fresh. Reheat gently in the microwave or enjoy cold for a quick meal. This article shared easy steps to make a Lemon Herb Quinoa Chicken Bowl. I covered ingredients you can use, cooking tips, and variations to fit your diet. You learned how to cook quinoa and marinate chicken for the best taste. Remember, this dish allows for swaps and add-ons to suit your needs. Keep these tips in mind as you create your bowl. Enjoy trying out the recipe with friends and family, and don’t forget to make it your own!$

A refreshing and nutritious bowl featuring quinoa, marinated chicken, and fresh vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mediterranean

Servings 2

Calories 450 kcal

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
2 pieces chicken breasts, boneless and skinless
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
1 cup cherry tomatoes, halved
1 piece cucumber, diced
1 piece bell pepper, diced (red or yellow for color)
1 4 cup fresh parsley, chopped
optional crumbled feta cheese for topping

Instructions

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
In a small bowl, mix together olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Place the chicken breasts in a zip-lock bag or a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
Heat a non-stick skillet over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from heat and allow to rest for a couple of minutes before slicing.
While the chicken is cooking, chop the cherry tomatoes, cucumber, and bell pepper. Set aside.
In a large bowl or plate, start by adding a base of quinoa. Top with sliced chicken, chopped vegetables, and fresh parsley. If using, crumble feta cheese on top for extra flavor.
Drizzle any remaining marinade over the bowl for added brightness and flavor. Serve warm or at room temperature.

Notes

You can customize this bowl by adding other veggies like roasted chickpeas or avocado slices. For a spicy kick, throw in some sliced jalapeños.

Keyword bowl, chicken, healthy, lemon, quinoa