Cookwith

Name: Lemon Herb Grilled Chicken Bowls (High Protein, Mediterranean-Inspired)
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz (200g) boneless skinless chicken breast; 1/2 cup cooked quinoa (about 1.5 oz dry); 1/2 cup diced cucumber; 1/2 cup cherry tomatoes, halved; 2 tbsp chopped fresh parsley; 1 lemon (zest and juice, plus wedges for serving); 1 garlic clove, minced; 2 tsp extra-virgin olive oil (plus extra for drizzling); 1/2 tsp dried oregano; 1/4 tsp dried thyme; 1/4 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1/4 cup nonfat Greek yogurt; 1 tsp lemon juice (for yogurt sauce); 1 tbsp chopped fresh dill (or more parsley for yogurt sauce)

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

miradugm

This Lemon Herb Grilled Chicken Bowl is the ultimate quick, high-protein Mediterranean meal—perfect for busy California evenings. Juicy, lemon-garlic marinated chicken is flame-grilled and paired with crisp veggies and fluffy quinoa for a fresh, vibrant texture. A cool yogurt-herb sauce ties it all together, giving you tangy, creamy contrast in every bite. Every component is designed for maximum flavor with minimal fuss, ensuring you hit your protein and calorie goals without sacrificing taste. It’s a colorful, healthy bowl that feels like summer in every forkful!

Ingredients

Instructions

In a bowl, combine chicken breast, lemon juice and zest, garlic, oregano, thyme, 1 tsp olive oil, salt, and pepper. Marinate for at least 10 minutes while prepping other ingredients.
Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates (or spray with nonstick spray).
Grill chicken 4-5 minutes per side, or until cooked through (internal temp 165°F). Let rest 2 minutes, then slice thinly.
Meanwhile, cook quinoa according to package directions if not already cooked. Fluff with a fork and season lightly with salt and a drizzle of olive oil.
Prepare the yogurt sauce: stir together Greek yogurt, lemon juice, dill (or parsley), and a pinch of salt in a small bowl.
Assemble the bowl: Add cooked quinoa to a serving bowl. Top with grilled chicken slices, diced cucumber, cherry tomatoes, and parsley.
Drizzle with a bit of olive oil. Serve with yogurt sauce on the side and lemon wedges for squeezing.