Cookwith

Name: Lemon Herb Grilled Chicken Bowls (High-Protein, Mediterranean-Inspired)
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 200g (7 oz) boneless, skinless chicken breast; 1/2 large lemon, juiced and zested; 1 garlic clove, minced; 1 tbsp fresh parsley, chopped (plus more for garnish); 1 tbsp fresh mint, chopped (plus more for garnish); 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 2 tsp extra-virgin olive oil, divided; 60g (1/3 cup) dry quinoa; 120ml (1/2 cup) water; 50g cherry tomatoes, halved; 50g cucumber, diced; 50g plain nonfat Greek yogurt or tzatziki; 1 lemon wedge (for serving)

Lemon Herb Grilled Chicken Bowls (High-Protein, Mediterranean-Inspired)

miradugm

This Lemon Herb Grilled Chicken Bowl brings the sun-drenched flavors of the Mediterranean to your table in just 25 minutes. Lean grilled chicken is marinated in zesty lemon and aromatic herbs for maximum flavor, then served atop a bed of fluffy quinoa tossed with fresh mint and parsley. Crisp cucumber and sweet cherry tomatoes add brightness and crunch, while a dollop of Greek yogurt (or tzatziki) provides creamy contrast. Finished with a drizzle of olive oil and extra herbs, this bowl is perfectly balanced, fresh, and high in protein—ideal for a quick, nutritious dinner that feels like summer in every bite.

Ingredients

Instructions

In a bowl, combine lemon juice and zest, minced garlic, parsley, mint, oregano, salt, pepper, and 1 tsp olive oil. Add chicken breast and coat well. Marinate for at least 10 minutes (or up to 1 hour if time allows).
While chicken marinates, rinse quinoa under cold water. In a small saucepan, bring 1/2 cup water to a boil. Add quinoa, reduce heat to low, cover, and cook for 12-15 minutes until water is absorbed. Fluff with a fork and toss with half of the remaining parsley and mint.
Preheat grill or grill pan over medium-high heat. Brush with remaining 1 tsp olive oil. Grill chicken breast for 4-5 minutes per side, or until internal temperature reaches 165°F (75°C). Rest 2 minutes, then slice thinly across the grain.
Assemble bowl: Place quinoa in the base. Top with sliced chicken, cherry tomatoes, and cucumber. Add a dollop of Greek yogurt or tzatziki on the side. Squeeze lemon wedge over everything. Drizzle lightly with olive oil and sprinkle extra fresh herbs to garnish.
Serve immediately for best flavor and texture.