GRILLED LEMON HERB CHICKEN AND QUINOA BOWL
This grilled lemon herb chicken and quinoa bowl is a light yet satisfying meal that combines lean protein, whole grains and nutrient-packed vegetables. The grilled chicken breast is infused with zesty lemon juice and fragrant herbs, creating a delicious flavour without unnecessary calories. Cooked quinoa provides a protein-rich, gluten-free base that pairs perfectly with the tender chicken. Steamed broccoli adds a vibrant green touch, delivering essential vitamins and minerals. A drizzle of olive oil enhances the dish with healthy fats, promoting satiety and overall wellbeing. Whether you’re looking for a quick lunch, a post-workout meal, or a light dinner, this recipe is easy to prepare and packed with wholesome goodness. Enjoy this nutritious and flavourful lemon herb chicken and quinoa bowl that supports a balanced diet while being simple to make and customisable to your taste.
RECIPE CATEGORY
Entrée, Lunch, Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Barbecue / Grill, Steam
OCCASION/HOLIDAY
Summer, Picnic, Family Reunion, Healthy Eating
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Fat, Low Sodium, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
The following are the ingredients we need to prepare the lemon herb chicken and quinoa bowl.
- 100g grilled chicken breast
- 50g cooked quinoa
- 20g steamed broccoli
- 1 tsp olive oil
- ½ tsp lemon juice
FULL NUTRITIONAL INFORMATION
- Calories: 240 kcal
- Protein: 30g
- Carbohydrates: 15g
- Fibre: 3g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 50mg
- Sugar: 1g
PREPARATION
Here is a step-by-step guide to preparing this lemon herb chicken and quinoa bowl.
- Prepare The Chicken: Season the chicken breast with a pinch of salt, pepper and optional herbs such as oregano or thyme.
- Grill The Chicken: Heat a grill pan or outdoor grill over medium heat. Cook the chicken for about 5-6 minutes per side until fully cooked, with an internal temperature of 75°C (165°F). Let it rest before slicing.
- Cook The Quinoa: Rinse the quinoa under cold water. In a saucepan, bring water to a boil, add quinoa, reduce heat and simmer for 12-15 minutes until fluffy. Drain any excess water and let it cool slightly.
- Steam The Broccoli: Steam the broccoli in a steamer or microwave with a splash of water for 3-4 minutes until tender but still vibrant green.
- Assemble The Bowl: Place the cooked quinoa in a serving bowl. Arrange the grilled chicken slices and steamed broccoli on top.
- Dress The Dish: Drizzle with olive oil and lemon juice for a fresh, zesty finish. Toss lightly to combine or leave ingredients layered for presentation.
- Serve Immediately: Enjoy warm or at room temperature.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for you when making this lemon herb chicken and quinoa bowl.
- Marinate For Extra Flavour: Marinate the chicken in lemon juice, olive oil and herbs for 30 minutes before grilling for a deeper taste.
- Use A Meat Thermometer: Ensure the chicken is cooked through by checking the internal temperature reaches 75°C (165°F).
- Batch-Cook Quinoa: Cook a larger batch of quinoa and store it in the fridge for easy meal prep throughout the week.
- Avoid Overcooking Broccoli: Steaming it for too long can make it mushy. Keep it slightly crisp for the best texture.
- Drizzle Just Before Serving: Adding olive oil and lemon juice at the last minute keeps the flavours fresh and vibrant.
VARIATIONS
- Vegan Alternative: Replace the chicken with grilled tofu or chickpeas for a plant-based version while maintaining protein.
- Add More Veggies: Include cherry tomatoes, avocado slices, or baby spinach for added texture and nutrition.
- Make It Spicy: Sprinkle red chilli flakes or drizzle with sriracha for a kick of heat.
- Boost Protein: Add a boiled egg or sprinkle with toasted nuts or seeds for extra protein and crunch.
- Dairy Addition: Crumble feta cheese over the bowl for a creamy, tangy touch.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold.
- Freezing: Freeze the grilled chicken and cooked quinoa separately for up to 2 months. Thaw in the fridge overnight before reheating.
- Meal Prep Tip: Assemble ingredients in advance, but add olive oil and lemon juice just before serving to keep the dish fresh.