Lemon Herb Chicken Grain Bowls
Lemon Herb Chicken Grain Bowls
Ingredients
For the Lemon Herb Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Grain Bowls
- 1 cup quinoa, uncooked (or farro)
- 2 cups water
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
For the Lemon Herb Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, (or maple syrup)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl, combine the cut chicken breasts with 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, minced garlic, dried oregano, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly. Marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 3
While the quinoa cooks, prepare the lemon herb vinaigrette. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, Dijon mustard, honey (or maple syrup), 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined and emulsified.
⏱️ 5 min
- 4
Preheat your oven to 400°F (200°C). Spread the marinated chicken pieces in a single layer on a baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through and lightly browned. Alternatively, you can pan-fry the chicken in a large skillet over medium-high heat until cooked.
⏱️ 20 min•🌡️ 400
- 5
While the chicken bakes, prepare the remaining bowl ingredients: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley.
⏱️ 10 min
- 6
To assemble the bowls, divide the cooked quinoa evenly among 4 serving bowls. Top each bowl with the cooked lemon herb chicken, cherry tomatoes, diced cucumber, thinly sliced red onion, chopped fresh parsley, and crumbled feta cheese. Drizzle generously with the lemon herb vinaigrette before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Grain Bowls
Ingredients
For the Lemon Herb Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Grain Bowls
- 1 cup quinoa, uncooked (or farro)
- 2 cups water
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
For the Lemon Herb Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, (or maple syrup)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl, combine the cut chicken breasts with 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, minced garlic, dried oregano, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly. Marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 30 minutes.
⏱️ 15 min - 2
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 3
While the quinoa cooks, prepare the lemon herb vinaigrette. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, Dijon mustard, honey (or maple syrup), 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined and emulsified.
⏱️ 5 min - 4
Preheat your oven to 400°F (200°C). Spread the marinated chicken pieces in a single layer on a baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through and lightly browned. Alternatively, you can pan-fry the chicken in a large skillet over medium-high heat until cooked.
⏱️ 20 min•🌡️ 400 - 5
While the chicken bakes, prepare the remaining bowl ingredients: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley.
⏱️ 10 min - 6
To assemble the bowls, divide the cooked quinoa evenly among 4 serving bowls. Top each bowl with the cooked lemon herb chicken, cherry tomatoes, diced cucumber, thinly sliced red onion, chopped fresh parsley, and crumbled feta cheese. Drizzle generously with the lemon herb vinaigrette before serving.
⏱️ 5 min