Lemon Herb Chicken Quinoa Bowl
By Better Plate RecipesLemon Herb Chicken Quinoa Bowl is a bright lunch with golden chicken, fluffy quinoa, arugula, cherry tomatoes, cucumber, optional feta, parsley, and lemon garlic herb dressing. The chicken is juicy and simple, the quinoa soaks up the dressing, and the vegetables keep everything fresh without feeling heavy.
Why You’ll Love This Recipe
This bowl is fresh, clean-tasting, and still filling enough to carry you through lunch. Chicken brings lean protein, quinoa adds fiber and a hearty base, and the lemon herb dressing makes the whole bowl taste lively without needing a heavy sauce. The dressing uses olive oil, lemon juice, lemon zest, garlic, Italian herbs, salt, and pepper, so it is simple but flavorful. Arugula adds a peppery bite, cherry tomatoes bring sweetness, cucumber adds crunch, and feta gives a salty finish if you include it. It also works warm or cold, which makes it practical for lunch prep. The main thing is adding the dressing and fresh toppings close to serving so the greens stay crisp. It tastes simple in a good way, not plain.
What Makes This Recipe Work
This bowl works because the quinoa is not treated like an afterthought. Rinsing it first removes the natural coating that can taste bitter, then simmering it gently gives you fluffy grains that soak up the lemon herb dressing. The chicken cooks best when the breasts are thinner and even in thickness, so they brown on the outside before drying out inside. A short rest after cooking keeps the juices in the chicken when it is sliced. The dressing is whisked separately so the lemon zest, lemon juice, garlic, herbs, olive oil, salt, and pepper are evenly blended. Arugula, tomatoes, cucumber, parsley, and optional feta keep the bowl bright instead of plain. The result is lean, fresh, and still satisfying, with enough dressing for every layer.
Ingredient Notes & Easy Swaps
Chicken breasts: Pound the breasts to an even 3/4-inch thickness between parchment or plastic wrap so the center reaches 165 degrees F without the outside drying out. Chicken thighs can be used, but they usually take longer to cook and will raise the fat and calories of the bowl.
Quinoa: The listed 1 cup quinoa is dry quinoa, which yields about 3 cups cooked. Rinsing removes its naturally bitter coating for a cleaner flavor.
Water or chicken broth: Broth adds more flavor than water. If you need the bowl to be gluten-free, check that the broth is labeled gluten-free, since some brands contain wheat-based ingredients.
Olive oil: Olive oil is used for both the chicken and the lemon herb dressing. Extra virgin olive oil gives the dressing the best flavor.
Lemon juice and lemon zest: Lemon juice adds brightness, while zest adds stronger lemon flavor without extra liquid. Zest only the yellow peel because the white part tastes bitter.
Garlic and Italian herbs: These make the dressing savory and herby. Dried oregano, parsley, or basil can work if you do not have an Italian herb blend.
Baby arugula, tomatoes, and cucumber: Arugula adds a peppery bite that balances the chicken and quinoa, while tomatoes and cucumber add freshness and crunch. Pat watery cucumber slices dry if packing the bowl for later.
Feta: Feta is optional and adds salty creaminess. For dairy-free, leave it out or replace it with a dairy-free feta-style crumble.
Lemon Herb Chicken Quinoa Bowl
Description
Lemon Herb Chicken Quinoa Bowl is a bright lunch with golden chicken, fluffy quinoa, arugula, cherry tomatoes, cucumber, optional feta, parsley, and lemon garlic herb dressing. The chicken is juicy and simple, the quinoa soaks up the dressing, and the vegetables keep everything fresh without feeling heavy.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each), pounded to an even 3/4-inch thickness
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 1 tsp dried Italian herbs
- 2 garlic cloves, minced
- 3/4 tsp sea salt, divided
- 1/2 tsp black pepper, divided
- 1 cup quinoa, rinsed
- 2 cups water or low sodium chicken broth
- 2 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 cup crumbled feta (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- 1Equipment: a small saucepan with lid, a fine-mesh strainer, a small bowl for the dressing, a large nonstick skillet, tongs, an instant-read thermometer, a clean cutting board, a sharp knife, paper towels, parchment paper or plastic wrap and a meat mallet or heavy skillet if you need to pound the chicken to an even thickness, measuring spoons, and 2 serving bowls.
- 2Place the rinsed quinoa and water or low sodium chicken broth in a small saucepan.
- 3Bring to a boil over high heat. Once it bubbles, reduce the heat to low, cover, and simmer for 12 to 15 minutes.
- 4The quinoa is done when the liquid is absorbed and the grains look fluffy with tiny white rings. Remove from the heat, keep covered for 5 minutes, then fluff with a fork.
- 5Pat the chicken dry with paper towels. If any part of a breast is thicker than 3/4 inch, place it between two sheets of parchment paper or plastic wrap and gently pound the thick end with a meat mallet or the bottom of a heavy skillet until the whole breast is an even 3/4-inch thickness.
- 6Season both sides of the chicken with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
- 7Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until the oil looks shiny.
- 8Add the chicken and cook for 5 to 6 minutes on the first side, until golden.
- 9Flip and cook for 5 to 6 minutes more, until the thickest part reaches 165 degrees F.
- 10Transfer the chicken to a cutting board. Let it rest for 5 minutes, then slice into 1/2-inch strips.
- 11In a small bowl, whisk 2 tablespoons olive oil, lemon juice, lemon zest, garlic, Italian herbs, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper.
- 12Divide the quinoa between 2 bowls. Top with arugula, tomatoes, cucumber, and sliced chicken.
- 13Drizzle with the lemon herb dressing. Add feta if using and sprinkle with parsley.
Tips and Tricks
- 1
Rinse the quinoa before cooking, even if the package looks clean. Rinsing removes the natural bitter coating, so the finished grains taste mild and fluffy, and the lemon dressing tastes brighter and fresher against the warm grains after cooking fully.
- 2
When evening the chicken, use gentle taps instead of heavy blows. Work from the thick center toward the edges until the breast is an even 3/4 inch; this prevents tearing, helps it brown evenly, and lets the center reach 165 degrees F without dry edges.
- 3
Let the chicken rest before slicing it into strips. Those few minutes keep more juices inside the meat, so the chicken stays tender when it is served over the quinoa and vegetables instead of drying out on the board quickly.
- 4
Keep the dressing separate if you are meal prepping. Lemon juice and salt can soften greens over time, so adding the dressing right before eating keeps the arugula lively and the vegetables crisp. This matters most for packed lunches later.
Nutrition
Serving size: 1 bowl (1/2 recipe)
Calories: 805kcal, Protein: 56g, Carbs: 68g, Fat: 35g, Fiber: 9g, Sugar: 7g, Sodium: 1290mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
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