Lemon Herb Grilled Chicken Quinoa

Last summer, I was trying to eat lighter but still wanted something that felt like a real meal, not just sad desk salad territory. This bowl came together on a Tuesday night when I had grilled chicken leftovers and a random assortment of vegetables. The combination was so fresh and satisfying that I've been making it weekly ever since. There's something about the warm chicken against cool crisp vegetables that just works.

My sister came over for dinner last month and proceeded to eat three bowls, then asked for the recipe before she even left my apartment. Now she makes it for her family every Sunday, and her kids actually request the vegetables. It's become one of those meals I can whip up without even thinking, but it still impresses people who think I put way more effort into it than I actually did.

Ingredients

• Chicken breasts: I've learned that pounding them to even thickness makes all the difference in consistent cooking
• Olive oil: Use decent quality here since it's a primary flavor carrier for the herbs
• Fresh lemon juice and zest: The zest packs the real punch, so don't skip it
• Fresh parsley and basil: Fresh herbs absolutely beat dried here, though oregano can stay dried
• Quinoa: Rinse it thoroughly or you'll taste the bitter coating, lesson I learned the hard way
• Chicken broth: Using broth instead of water adds depth to the quinoa
• Cherry tomatoes: They're sweeter and hold up better than large tomatoes
• English cucumber: Fewer seeds and better crunch than regular ones
• Feta cheese: Optional but that salty creaminess ties everything together

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, zest, garlic, parsley, basil, oregano, salt, and pepper. Coat the chicken thoroughly and let it sit for at least 15 minutes, though I've gone up to two hours when I had time.

Cook the quinoa:

Rinse the quinoa until the water runs clear, then combine with broth and salt. Bring to a boil, cover, and simmer for 15 minutes. Let it stand covered for 5 minutes before fluffing it with a fork.

Grill the chicken:

Preheat your grill to medium-high. Cook the chicken for 5 to 7 minutes per side until it reaches 165°F internally. Let it rest for 5 minutes before slicing into strips.

Build your bowls:

Divide the quinoa among four bowls, then arrange the chicken, tomatoes, cucumber, onion, and spinach on top. Finish with feta, herbs, and lemon wedges.

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This recipe became my go-to for friends who say they don't like healthy food, then proceed to clean their bowls and ask when we're having it again. There's something deeply satisfying about serving something that tastes indulgent but is actually so good for you.

Making It Your Own

Sometimes I swap in grilled tofu or chickpeas when I want a vegetarian version, and honestly, the lemon herb marinade works beautifully with both. I've also added roasted bell peppers when I had them needing to be used, and avocado makes everything feel more luxurious.

Get Ahead Game

The quinoa keeps perfectly in the fridge for several days, and I often grill extra chicken to use throughout the week. The vegetables can be chopped ahead and stored separately, so bowl assembly takes literally five minutes on busy nights.

Serving Suggestions

A crisp Sauvignon Blanc or sparkling water with lemon makes this feel like restaurant quality. I love setting out extra lemon wedges and olive oil so everyone can adjust their bowl to taste.

• Don't be afraid to add more fresh herbs at the end for brightness
• A drizzle of good olive oil right before serving elevates everything
• The bowls travel well if you're bringing lunch to work

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Hope this bowl brings as many fresh, satisfying moments to your table as it has to mine.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 15 minutes, but up to 2 hours for deeper flavor penetration and more pronounced citrus notes.

→ Can I make this vegetarian?

Substitute chicken with grilled tofu or chickpeas. Marinate tofu the same way, or season chickpeas with the lemon herb mixture.

→ What other vegetables work well?

Avocado, roasted bell peppers, shredded carrots, or grilled zucchini make excellent additions to this bowl.

→ How do I store leftovers?

Keep components separate in airtight containers. Reheat chicken and quinoa separately, then assemble with fresh vegetables.

→ Can I use chicken thighs instead?

Yes, boneless thighs work beautifully. Adjust grilling time to 6-8 minutes per side until reaching 165°F internal temperature.

→ Is this gluten-free?

Naturally gluten-free when using certified gluten-free quinoa and checking broth labels for hidden gluten sources.