Description
The Lemon Herb Grilled Chicken Quinoa Bowl is a vibrant dish bursting with fresh flavors. The tender, juicy chicken is marinated in a zesty lemon herb blend, while the fluffy quinoa provides a nutty base, complemented by crisp vegetables and a drizzle of tangy dressing.
Ingredients
Scale
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Quinoa:
- 1 cup quinoa
- 2 cups vegetable broth or water
- For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional)
- Salt and pepper to taste
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
- While the chicken is marinating, rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
- Remove quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork.
- Preheat the grill to medium-high heat. Grill the marinated chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing it into strips.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, and red onion.
- In a small bowl, whisk together dressing ingredients and pour over the quinoa mixture. Toss to combine.
- Serve the quinoa salad topped with sliced grilled chicken.
Notes
- This dish can be made ahead of time; store the quinoa and vegetables separately from the chicken to maintain freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian option, substitute chicken with grilled tofu or chickpeas.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: main-dish
- Method: grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 grams
- Sodium: 300 milligrams
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 6 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams
Keywords: Lemon Herb Grilled Chicken Quinoa Bowl, grilled chicken, quinoa bowl, healthy meal, Mediterranean recipe, gluten-free, lemon dressing, summer salad, protein-packed, easy dinner, meal prep, fresh vegetables