Grilled Lemon Herb Chicken Bowl
Highlighted under: Clean Ideas
Enjoy a refreshing and zesty Grilled Lemon Herb Chicken Bowl, perfect for a light lunch or dinner.
This Grilled Lemon Herb Chicken Bowl is not only delicious but also packed with nutrients. The combination of fresh herbs and citrus brings out the best in the chicken, creating a dish that's both light and satisfying.
Why You'll Love This Recipe
- Zesty lemon flavor that brightens your palate
- Juicy chicken infused with aromatic herbs
- Healthy and colorful bowl packed with veggies
Ingredients
Gather all your ingredients before you start cooking for a smooth preparation process.
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
For the Bowl
- 4 cups cooked quinoa or brown rice
- 2 cups mixed greens (spinach, arugula, etc.)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup feta cheese, crumbled
- Balsamic vinaigrette for drizzling
Make sure to have everything prepped before you start grilling for the best experience!
Instructions
Follow these steps to create your delicious Grilled Lemon Herb Chicken Bowl.
In a bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper. Add the chicken breasts and coat them well. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes.
In a large bowl, layer the cooked quinoa or brown rice, mixed greens, grilled chicken (sliced), cherry tomatoes, and avocado. Sprinkle with feta cheese and drizzle with balsamic vinaigrette.
Enjoy your healthy and delicious Grilled Lemon Herb Chicken Bowl!
Serving Suggestions
For an added kick, consider topping your Grilled Lemon Herb Chicken Bowl with a sprinkle of red pepper flakes or a drizzle of your favorite hot sauce. This will give the dish a nice heat that complements the zesty lemon flavor beautifully.
Pair your bowl with a light white wine, such as Sauvignon Blanc or Pinot Grigio, to enhance the citrus notes of the meal. If you prefer non-alcoholic options, a sparkling water with lemon or a refreshing iced tea would also be delightful accompaniments.
Storage and Meal Prep Tips
This dish stores well in the refrigerator, making it perfect for meal prep. After assembling, you can keep the ingredients separate to maintain freshness. Store the grilled chicken and quinoa or rice in airtight containers, and add the fresh veggies and dressing just before serving to keep everything crisp.
If you find yourself with leftovers, feel free to reinvent the bowl! Toss the chicken and grains into a salad or use them in wraps for a quick and easy lunch. The flavors only get better as they meld together, making it a win-win for your meal planning needs.
Questions About Recipes
→ Can I use a different protein?
Yes, you can substitute chicken with tofu, shrimp, or any other protein of your choice.
→ How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
→ Can I make this bowl vegan?
Absolutely! Replace chicken with grilled tofu and omit the feta cheese.
→ What can I serve with this bowl?
This bowl pairs well with a light salad or some crusty bread.
Grilled Lemon Herb Chicken Bowl
Enjoy a refreshing and zesty Grilled Lemon Herb Chicken Bowl, perfect for a light lunch or dinner.
What You'll Need
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
For the Bowl
- 4 cups cooked quinoa or brown rice
- 2 cups mixed greens (spinach, arugula, etc.)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup feta cheese, crumbled
- Balsamic vinaigrette for drizzling
How-To Steps
In a bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper. Add the chicken breasts and coat them well. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes.
In a large bowl, layer the cooked quinoa or brown rice, mixed greens, grilled chicken (sliced), cherry tomatoes, and avocado. Sprinkle with feta cheese and drizzle with balsamic vinaigrette.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 300mg
- Total Carbohydrates: 45g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 30g