Lemon Herb Grilled Chicken Quinoa Bowl (Print Version)

Juicy lemon-herb grilled chicken over fluffy quinoa with fresh vegetables in a light tangy dressing.

# What You'll Need:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh basil, chopped
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Quinoa

10 - 1 cup uncooked quinoa, rinsed
11 - 2 cups water
12 - 1/4 teaspoon salt

→ Salad Vegetables

13 - 2 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1/2 small red onion, thinly sliced
17 - 1 red bell pepper, diced
18 - 1/4 cup feta cheese, crumbled (optional)

→ Dressing

19 - 2 tablespoons olive oil
20 - 1 tablespoon lemon juice
21 - 1 teaspoon Dijon mustard
22 - 1 teaspoon honey (optional)
23 - Salt and pepper to taste

# Steps to Follow:

01 - Whisk together olive oil, lemon juice and zest, minced garlic, parsley, basil, oregano, salt, and pepper in a bowl. Add chicken breasts and turn to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
02 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat, let stand 5 minutes covered, then fluff with a fork and allow to cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken breasts for 5 to 6 minutes per side until fully cooked and juices run clear. Transfer to a cutting board and allow to rest for 5 minutes before slicing.
04 - Whisk together olive oil, lemon juice, Dijon mustard, honey if using, salt, and pepper in a small jar or bowl. Set aside until ready to dress the salad.
05 - Arrange spinach or mixed greens in a large bowl. Add cooled quinoa, halved cherry tomatoes, diced cucumber, sliced red onion, diced bell pepper, and crumbled feta cheese if desired.
06 - Slice grilled chicken and place atop the salad. Drizzle with prepared dressing. Toss gently to combine or serve as individual composed bowls with protein arranged on top.

# Additional Tips::

01 -
  • The chicken stays impossibly tender because of the simple lemon-herb marinade that does all the heavy lifting without fussy techniques.
  • It comes together in under an hour, making weeknight dinners feel less stressful than you'd expect.
  • Leftovers actually taste better the next day as flavors mingle, perfect for meal prep that doesn't bore you.
02 -
  • Don't skip the resting period after grilling—I learned this the hard way by immediately slicing into hot chicken and watching all the juices escape, leaving me with disappointingly dry meat.
  • If your quinoa tastes slightly bitter even after rinsing, you skipped rinsing it properly or used water that wasn't quite the right ratio, so start that step fresh next time.
  • The dressing works best when you taste it before adding it to the salad because you might want more lemon brightness or a touch more honey depending on your preference.
03 -
  • Pat your chicken breasts dry before marinating so the marinade actually adheres instead of sliding off the moisture, and if they're particularly thick, butterfly them gently so they cook evenly.
  • Don't let the quinoa get cold in the fridge—it firms up and loses some fluffiness, so cool it at room temperature or even serve it slightly warm.
  • Make the dressing in a glass jar and shake it vigorously just before using since the oil and lemon juice naturally separate, which keeps the emulsion from breaking down.
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