Cookwith

Name: Zesty Lemon Herb Grilled Chicken & Quinoa Bowl
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 400g); 1/4 cup freshly squeezed lemon juice (about 2 lemons); 2 tbsp olive oil; 2 garlic cloves, minced; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp cracked black pepper; 1 cup dry quinoa (rinsed); 2 cups low-sodium chicken broth or water; 1 small cucumber, diced; 1 cup grape tomatoes, halved; 1/4 cup red onion, finely diced; 1/4 cup crumbled feta cheese (optional); 2 tbsp chopped fresh parsley; Lemon wedges, for serving

Zesty Lemon Herb Grilled Chicken & Quinoa Bowl

TangyPotato2484

This high-protein, wheat-free bowl delivers juicy grilled chicken scented with bright lemon and aromatic herbs, paired with fluffy quinoa and a crisp tomato-cucumber salad. The marinade doubles as a zesty finishing drizzle, balancing the bowl with acid and freshness. This dinner is easy, nutritious, and perfect for Ontario’s summer evenings—light but satisfying, with plenty of texture and color. It’s ideal for meal prep or a quick family meal, and easily customizable for extra veggies or different grains.

Ingredients

Instructions

Pat chicken breasts dry and place in a shallow dish. In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper. Pour half over the chicken, turning to coat well. Marinate for at least 15 minutes (or up to 4 hours in the fridge). Reserve remaining marinade for drizzling later.
While chicken marinates, rinse quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Preheat grill pan or outdoor grill over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken 6-7 minutes per side or until golden and internal temperature reaches 165°F. Rest 5 minutes, then slice thinly.
In a medium bowl, toss together cucumber, grape tomatoes, red onion, and parsley. Season with a pinch of salt and a squeeze of lemon.
To assemble, divide quinoa between bowls. Top with sliced grilled chicken, tomato-cucumber salad, and a sprinkle of feta if using. Drizzle with reserved marinade. Serve with lemon wedges on the side.