Description
These Lemon Herb Chicken Bowls with Feta & Quinoa are fresh, vibrant, and packed with protein. Juicy, marinated chicken is served over fluffy quinoa with tangy feta, crisp veggies, and a bright lemon herb dressing for a balanced, wholesome meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- In a medium pot, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Pour half of the mixture over the chicken and marinate for at least 20 minutes (or up to 2 hours in the fridge).
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6–7 minutes per side or until fully cooked and golden brown. Let it rest for 5 minutes before slicing.
- Assemble bowls by dividing quinoa among serving bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and feta cheese.
- Drizzle the remaining lemon herb dressing over the bowls and garnish with parsley before serving.
Notes
- Swap quinoa for brown rice or couscous if desired.
- Add kalamata olives for extra Mediterranean flavor.
- Use Greek yogurt in the marinade for a creamier chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
Keywords: lemon herb chicken, quinoa bowl, feta chicken bowls, healthy meal prep, Mediterranean bowl