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Vibrant Zesty Lemon-Herb Chicken Bowl

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A bright and flavorful lemon-herb chicken bowl featuring juicy marinated chicken, fresh herbs, vibrant veggies, and a satisfying grain base. Perfect for a quick, healthy, and comforting dinner.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts or thighs
  • Juice of 2 medium lemons (about 1/4 cup / 60 ml)
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup cooked quinoa or brown rice (185 g cooked)
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 medium cucumber, diced
  • 1 medium avocado, sliced
  • 1 cup baby spinach or mixed greens (30 g)
  • 1/4 cup feta cheese crumbles (optional, 30 g)
  • 2 fresh lemon wedges for serving

Instructions

  1. Prepare the marinade: In a medium mixing bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, thyme, oregano, salt, pepper, and red pepper flakes if using until fully combined and fragrant (about 1-2 minutes).
  2. Marinate the chicken: Pat the chicken dry with paper towels, place in the marinade bowl, and turn to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  3. Cook the grain: While the chicken marinates, cook quinoa or brown rice according to package instructions. Rinse quinoa well before cooking. Set cooked grains aside and fluff with a fork.
  4. Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add chicken pieces (discard excess marinade). Cook for 5-7 minutes per side until internal temperature reaches 165°F (74°C) and chicken is golden with a slight char.
  5. Rest the chicken: Transfer chicken to a plate, cover loosely with foil, and let rest for 5 minutes to retain juices.
  6. Prepare vegetables: Halve cherry tomatoes, dice cucumber, slice avocado, and chop any extra herbs for garnish.
  7. Assemble the bowl: Start with a scoop of quinoa or rice as the base, layer in baby spinach or mixed greens, add sliced lemon-herb chicken, then arrange tomatoes, cucumber, and avocado around the bowl. Sprinkle with feta if using and finish with a lemon wedge.
  8. Serve and enjoy: Squeeze fresh lemon over the bowl before eating to brighten flavors.

Notes

Do not over-marinate the chicken to avoid mushy texture; 20 minutes to 2 hours is ideal. Pat chicken dry before cooking for a nice sear. Rest chicken after cooking to retain juices. Fresh lemon juice is preferred over bottled for best flavor. You can bake the chicken at 400°F (200°C) for 20-25 minutes as an alternative cooking method. For dairy-free, omit feta or use plant-based cheese.

Nutrition

Keywords: lemon herb chicken, healthy dinner, chicken bowl, quick chicken recipe, lemon chicken, easy dinner, meal prep, gluten-free, dairy-free option

Find it online: https://realityeats.com/vibrant-zesty-lemon-herb-chicken-bowl-recipe-easy-healthy-dinner/