Lemon Herb Quinoa Chicken Bowl

$- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 2 boneless, skinless chicken breasts - 2 tablespoons extra-virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 tablespoon lemon zest (grated from one lemon) - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly ground black pepper, to taste - 1 cup cherry tomatoes, halved - 1 cucumber, diced into bite-sized pieces - 1 bell pepper, diced (choose red or yellow for a vibrant color) - 1/4 cup fresh parsley, finely chopped - Optional: crumbled feta cheese for garnishing Quinoa is a super grain. It is full of protein and fiber. Quinoa helps you stay full longer. It has all nine essential amino acids. This makes it a great choice for meals. Chicken breasts are lean protein. They help build and repair your body. They are low in fat and high in nutrients. This meal keeps your energy up and helps you feel strong. Lemons add bright flavor. They are high in vitamin C. This vitamin helps your body fight off germs. Lemon juice can boost iron absorption too. Fresh vegetables like cucumbers and bell peppers are low in calories. They provide vitamins and minerals. They also add crunch and color to your bowl. You can swap quinoa for brown rice if you prefer. Brown rice has a similar texture but a different taste. For a gluten-free option, try using millet. If you don’t have chicken, you can use tofu or chickpeas. Both provide great protein. For a fresh twist, try adding arugula or spinach instead of parsley. If you want a creamier taste, use goat cheese instead of feta. You can easily adjust the recipe to fit your tastes. {{ingredient_image_2}} To cook quinoa, start by rinsing 1 cup of quinoa under cold water. This step removes any bitter taste. In a medium saucepan, add 2 cups of vegetable broth and bring it to a boil. Once it boils, add the rinsed quinoa. Lower the heat to a simmer. Cover the pot and let it cook for about 15 minutes. Check the quinoa; it should be fluffy, and the liquid should be gone. After cooking, take the pot off the heat, keep it covered, and let it sit for 5 more minutes. Finally, fluff the quinoa with a fork. Next, we marinate the chicken. In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, salt, and pepper. This mix adds a lot of flavor. Place 2 boneless, skinless chicken breasts in a zip-lock bag or a dish. Pour the marinade over the chicken, seal it, and let it sit. You can marinate it at room temperature for 30 minutes or in the fridge for up to 2 hours for more flavor. To cook the chicken, heat a non-stick skillet over medium heat. Add the marinated chicken breasts. Cook them for about 6 to 7 minutes on each side. You want them to be golden-brown and cooked through. Once ready, take the chicken out and let it rest for a bit before slicing it into thin strips. While the chicken cooks, it's time to prepare the veggies. Take 1 cup of cherry tomatoes and cut them in half. Dice 1 cucumber into small pieces and chop 1 bell pepper. You can choose red or yellow for a pop of color. Place all the chopped vegetables in a bowl and set them aside. They will add crunch and freshness to your bowl. To make your quinoa fluffy, rinse it well. Rinsing removes the bitter coating called saponin. Use a 2:1 ratio of vegetable broth to quinoa. This gives the quinoa a rich flavor. When cooking, let it boil first. Then, lower the heat and cover it. Let it simmer until all the liquid is gone. Afterward, let it sit covered for five minutes. Finally, fluff it gently with a fork. Marinating the chicken is key. Use olive oil, lemon juice, and zest for bright flavor. Dried oregano and thyme add an herby touch. Allow the chicken to soak up these flavors for at least 30 minutes. For an extra kick, consider adding a pinch of red pepper flakes to the marinade. This small change can elevate the dish. If you want more crunch, toss in some nuts or seeds when serving. Serve the quinoa bowl warm or at room temperature. Arrange the chicken and veggies nicely on top. Drizzle any leftover marinade over the top for added taste. If you like, sprinkle some crumbled feta cheese for creaminess. You can also add sliced avocado or roasted chickpeas for more variety. This dish is perfect for lunch or dinner and is easy to customize. Pro Tips Marination Time: The longer you marinate the chicken, the more flavorful it will become. Aim for at least 1 hour for the best taste. Perfectly Fluffy Quinoa: To ensure fluffy quinoa, rinse it well before cooking to remove any bitterness from the saponins. Fresh Herbs: Using fresh herbs instead of dried can elevate the flavor profile of your dish. Consider adding fresh oregano and thyme if available. Customizable Bowl: This bowl is highly customizable! Feel free to swap in your favorite vegetables or proteins for a personal touch. {{image_4}} If you want a vegetarian or vegan twist, swap the chicken for chickpeas or tofu. Chickpeas add protein and fiber. Tofu offers a nice texture and absorbs flavors well. You can marinate the tofu just like the chicken. Just remember to cook it until golden and crispy. This keeps it satisfying and full of taste. You can easily switch the protein in this bowl. Try grilled shrimp or seared salmon for a seafood option. If you're looking for something different, consider using tempeh for a nutty flavor. Each option gives a new spin to the dish while keeping it delicious and nutritious. Want to mix things up? Change the herbs in the marinade. Try basil or cilantro for fresh tastes. You can also add a kick with red pepper flakes or a splash of hot sauce. For a tangy twist, replace lemon with lime juice. These small changes can create a completely new dish that excites your taste buds! To keep your Lemon Herb Quinoa Chicken Bowl fresh, store leftovers in an airtight container. This helps to keep the flavors locked in. Place the bowl in the fridge if you plan to eat it within a few days. The dish should stay good for up to three days. If you want to store it longer, consider freezing it. Just make sure to separate the chicken from the veggies and quinoa. This prevents sogginess when you thaw it later. When you’re ready to enjoy leftovers, reheat the quinoa chicken bowl gently. You can use a microwave or a skillet. If using the microwave, put it on medium heat for about 1-2 minutes. Stir halfway through to heat evenly. For the skillet, add a splash of water and cover it. Heat over low heat for about five minutes. This keeps the quinoa fluffy and the chicken tender. Meal prepping this dish can save you time during busy weeks. Cook a big batch of quinoa and chicken at once. Store them in separate containers. You can mix and match the veggies each day for variety. Chop up your favorite veggies and keep them ready in the fridge. This way, you can quickly assemble your bowl whenever you’re hungry. Add a squeeze of fresh lemon juice just before serving for that zesty touch! Yes, you can! If you want a different grain, try brown rice or farro. Both grains work well and add unique flavors. Just remember that cooking times may change. Brown rice takes about 45 minutes, while farro cooks in about 30 minutes. Adjust your cooking method to ensure everything is ready at the same time. To make this recipe gluten-free, use gluten-free grains. Quinoa is already gluten-free, which is great! Ensure your vegetable broth is also gluten-free. Check the labels on all ingredients to avoid hidden gluten. If you want to add more flavor, consider using fresh herbs or gluten-free sauces. You can serve this bowl with a side salad or roasted vegetables. A simple green salad with lemon dressing pairs well. You could also add some warm pita bread for extra texture. For a fun twist, try serving it with tzatziki sauce for a cool and creamy dip. In this post, we explored key ingredients for a Lemon Herb Quinoa Chicken Bowl. You learned about their nutritional benefits, substitutions, and how to cook each part. I shared tips for perfect texture and flavor, plus variations for different diets. Proper storage and meal prep ideas ensure your dish stays fresh and tasty. Experiment with these ideas. Enjoy finding new ways to make this bowl your own!$

Lemon Herb Quinoa Chicken Bowl

A refreshing and nutritious bowl featuring quinoa, marinated chicken, and fresh vegetables, drizzled with a zesty lemon dressing.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mediterranean

Servings 2

Calories 450 kcal

Ingredients

1 cup quinoa, thoroughly rinsed
2 cups vegetable broth
2 pieces boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest (grated from one lemon)
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and freshly ground black pepper
1 cup cherry tomatoes, halved
1 piece cucumber, diced into bite-sized pieces
1 piece bell pepper, diced (choose red or yellow for a vibrant color)
1 4 cup fresh parsley, finely chopped
optional crumbled feta cheese for garnishing

Instructions

In a medium saucepan, pour in the vegetable broth and bring it to a vigorous boil. Once boiling, add the rinsed quinoa. Lower the heat to a gentle simmer, cover, and let it cook for approximately 15 minutes, or until the quinoa is fluffy and the liquid has been fully absorbed. After cooking, remove the pan from the heat and let it sit, covered, for an additional 5 minutes. Finally, fluff the quinoa with a fork to separate the grains.
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, thyme, salt, and freshly ground black pepper until fully combined. Place the chicken breasts in a zip-lock bag or a shallow dish and pour the marinade evenly over the chicken. Seal the bag or cover the dish, and allow the chicken to marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for an even more robust flavor.
Heat a non-stick skillet over medium heat. Once hot, add the marinated chicken breasts. Cook for approximately 6 to 7 minutes on each side, or until the chicken is fully cooked through and achieves a beautiful golden-brown color with grill marks. Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
While the chicken is cooking, take the time to chop the cherry tomatoes, cucumber, and bell pepper. Place the chopped vegetables in a bowl and set aside for assembly.
In a large bowl or plate, create a base layer with the cooked quinoa. Neatly arrange the sliced chicken across the top, followed by an artful display of the chopped vegetables. Finish with the fresh parsley sprinkled on top. For a touch of creaminess, add crumbled feta cheese over the bowl if desired.
Drizzle any remaining marinade over the assembled bowl for a burst of flavor and brightness. This dish can be enjoyed warm or served at room temperature.

Notes

Feel free to personalize your bowl by incorporating other vegetables such as roasted chickpeas or creamy avocado slices. If you enjoy heat, spice things up with sliced jalapeños for an exciting kick.

Keyword chicken, healthy, lemon, quinoa, salad