This Lemon Herb Chicken Bowl is a fresh and vibrant meal that combines juicy grilled chicken with quinoa, crisp veggies, and a zesty lemon herb sauce. It’s light yet satisfying—perfect for a wholesome lunch or a refreshing dinner.
Why You’ll Love This Recipe
You’ll love how easy and flavorful this bowl is. The combination of tangy lemon, aromatic herbs, and tender chicken delivers a balanced meal that feels both healthy and indulgent. It’s also customizable, making it ideal for meal prep or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
1 lb boneless, skinless chicken breast
1 tbsp olive oil
1 tbsp lemon pepper seasoning
1/2 tsp kosher salt
For the Lemon Herb Sauce:
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh oregano, chopped
2 tbsp fresh parsley, chopped
1 tbsp lemon zest
1 tbsp lemon juice
1/2 tsp honey (optional)
For the Bowl:
1 cup cooked quinoa
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/2 avocado, sliced
1/4 cup feta cheese, crumbled
Directions
Drizzle chicken with olive oil and season with lemon pepper and salt. Let it marinate for 10 minutes.
In a small bowl, whisk together olive oil, garlic, oregano, parsley, lemon zest, lemon juice, and honey. Set aside.
Cook quinoa as directed on the package and prepare the vegetables.
Heat a grill pan over medium-high heat. Cook the chicken for 5–6 minutes per side until golden and cooked through (165°F). Let rest for 5 minutes before slicing.
In a serving bowl, layer quinoa, cherry tomatoes, cucumber, red onion, and avocado.
Add sliced grilled chicken on top and drizzle with lemon herb sauce.
Sprinkle feta cheese over the bowl before serving.
Servings and timing
Serves 3 people
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Substitute quinoa with brown rice or farro for a different grain base.
Use tofu or chickpeas instead of chicken for a vegetarian option.
Add grilled zucchini, roasted peppers, or spinach for extra veggies.
Try topping with hummus or tzatziki instead of feta for a Mediterranean twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate for best texture. Reheat chicken and quinoa in the microwave for 1–2 minutes, then assemble the bowl fresh with cold veggies and sauce.
FAQs
How can I make this bowl dairy-free?
Omit the feta cheese or replace it with a dairy-free alternative like vegan feta or nutritional yeast.
Can I use pre-cooked chicken?
Yes, leftover grilled or rotisserie chicken works great for this recipe.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free when made with quinoa.
What can I use instead of quinoa?
You can use brown rice, couscous, or bulgur wheat.
Can I bake the chicken instead of grilling?
Yes, bake at 400°F for 20–25 minutes or until cooked through.
How do I keep the chicken juicy?
Avoid overcooking and let it rest for 5 minutes before slicing.
Can I meal prep this recipe?
Absolutely! Store the ingredients separately and assemble just before eating.
What herbs work best in the sauce?
Fresh parsley and oregano are ideal, but basil or dill can also be used.
Can I add dressing instead of the lemon herb sauce?
Yes, a light vinaigrette or Greek dressing complements the flavors well.
How long does the lemon herb sauce last?
It can be refrigerated in a sealed jar for up to 5 days.
Conclusion
The Lemon Herb Chicken Bowl is a vibrant, healthy meal that’s quick to prepare and bursting with fresh flavors. With its zesty sauce, tender chicken, and colorful veggies, it’s a versatile dish that’s perfect for any occasion—simple, nourishing, and delicious.
