Description
This Lemon Herb Grilled Chicken Quinoa Bowl combines grilled chicken, vibrant vegetables, and wholesome quinoa, drizzled with a light lemon dressing.
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 (for dressing)
- 1 tablespoon fresh lemon juice (for dressing)
- 1 teaspoon Dijon mustard (for dressing)
- 1 teaspoon honey (optional, for dressing)
- Salt and pepper, to taste (for dressing)
Instructions
- To kick things off, prepare a zesty marinade for the chicken by whisking together the olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, chopped basil, oregano, salt, and black pepper until well combined. Ensure every piece of chicken is thoroughly coated and let marinate in the fridge.
- Rinse the uncooked quinoa under cold water to remove bitterness. Combine the rinsed quinoa, 2 cups of water, and a pinch of salt in a medium saucepan, bring to a boil, then let simmer until fluffy.
- Preheat your grill or grill pan to medium-high heat and grill the marinated chicken for approximately 5 to 6 minutes on each side until fully cooked.
- Whisk together the dressing ingredients in a small jar or bowl, adjusting seasonings to taste.
- Assemble the bowl by layering baby spinach, quinoa, vegetables, and chicken, then drizzle with dressing and toss gently.
Notes
Marinate the chicken for longer if possible to enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
Nutrition
- Calories: 400 kcal
- Sodium: 350 mg
- Protein: 30 g