Savory Lemon Herb Chicken and Quinoa Bowls -

In recent years, meal bowls have skyrocketed in popularity, gaining traction among health-conscious eaters and culinary enthusiasts alike. These versatile dishes allow for a harmonious blend of flavors, textures, and nutritional benefits all in one bowl. Among the myriad of options available, the Savory Lemon Herb Chicken and Quinoa Bowls stands out as a particularly delightful choice. This recipe offers a vibrant mix of protein, wholesome grains, and fresh vegetables, making it an ideal meal for anyone looking to maintain a balanced diet without sacrificing taste.

Savory Lemon Herb Chicken and Quinoa Bowls

Discover the deliciousness of Savory Lemon Herb Chicken and Quinoa Bowls—a vibrant, nutritious meal that brings together lean protein, wholesome grains, and fresh veggies. Perfect for health enthusiasts, this dish is packed with essential nutrients, making it ideal for any balanced diet. With a zesty marinade and fresh herbs, each bite bursts with flavor. Enjoy this visually stunning meal for family dinners, meal prep, or outdoor gatherings, and savor a delightful culinary experience.

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Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1/4 cup olive oil

Zest and juice of 2 lemons

4 garlic cloves, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon salt

1/2 teaspoon black pepper

For the Quinoa:

1 cup quinoa, rinsed thoroughly

2 cups vegetable or chicken broth

1 tablespoon olive oil

1/2 teaspoon salt

For the Veggies:

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1 cup fresh spinach or arugula

Fresh herbs for garnish (such as parsley or basil)

Optional Toppings:

Feta cheese, crumbled

Sliced avocado

Extra lemon wedges for serving

Instructions

Marinate the Chicken:

- In a medium mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Whisk until well blended. Add the chicken breasts to the marinade, turning them to ensure they are evenly coated. Cover the bowl and marinate in the refrigerator for a minimum of 30 minutes. For a more intense flavor, marinate for up to 2 hours.

Cook the Quinoa:

- In a medium saucepan, combine the rinsed quinoa, broth, olive oil, and salt. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and allow it to simmer for 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid. Remove the saucepan from the heat and let it rest, covered, for 5 minutes. Finally, fluff the quinoa with a fork.

Prepare the Veggies:

- While the quinoa is cooking, heat a skillet over medium heat. Add a teaspoon of olive oil to the skillet, then add the diced bell pepper and halved cherry tomatoes. Sauté these vegetables for approximately 5–7 minutes, or until they soften. Add the spinach or arugula and continue sautéing for an additional 2 minutes, until the greens are wilted. Season the veggies with a pinch of salt and pepper to enhance the flavors.

Grill or Pan-Fry the Chicken:

- Preheat a grill or a skillet over medium-high heat. Remove the marinated chicken from the bowl, allowing excess marinade to drip off. Cook the chicken for about 6–7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) and has a nice golden-brown sear. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing into strips.

Assemble the Bowls:

- To serve, place a generous scoop of cooked quinoa in each bowl as the base. Top with the sautéed vegetables and sliced lemon herb chicken. Garnish with freshly chopped herbs and, if desired, sprinkle crumbled feta cheese and add slices of avocado on top for added creaminess.

Serve:

- Serve the bowls warm, accompanied by extra lemon wedges on the side for a zesty citrus touch.

Prep Time, Total Time, Servings:

30 minutes | 1 hour | 4 servings