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In the world of nutritious cuisine, few dishes stand out like Savory Lemon Herb Chicken and Quinoa Bowls. This delightful recipe is not only versatile and easy to prepare but also packed with flavor and health benefits, making it a perfect choice for lunch or dinner any day of the week. Imagine succulent pieces of marinated chicken, vibrant quinoa, and an array of fresh vegetables all combined in a bowl that celebrates both taste and nutrition. With the zesty brightness of lemon and the aromatic essence of herbs, this dish is a feast for the senses that promotes a healthy lifestyle.

Savory Lemon Herb Chicken and Quinoa Bowls

Discover the vibrant flavors of Savory Lemon Herb Chicken and Quinoa Bowls, a perfect meal for any occasion. This dish combines tender marinated chicken, nutrient-packed quinoa, and a variety of fresh, colorful vegetables to create a nourishing bowl that tantalizes the taste buds. With the zesty brightness of lemon and aromatic herbs, each bite is a delightful experience. Easy to prepare and customizable, it’s a wholesome option that satisfies both hunger and health. Enjoy this balanced meal that serves as an excellent choice for lunch, dinner, or meal prep.
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1/4 cup olive oil

Zest and juice of 2 lemons

4 garlic cloves, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon salt

1/2 teaspoon black pepper

For the Quinoa:

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

1 tablespoon olive oil

1/2 teaspoon salt

For the Veggies:

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1 cup spinach or arugula

Fresh herbs for garnish (such as parsley or basil)

Optional Toppings:

Feta cheese, crumbled

Sliced avocado

Extra lemon wedges

Instructions
 

Marinate the Chicken:

    - In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper. Add the chicken breasts, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

      Cook the Quinoa:

        - In a medium saucepan, combine quinoa, broth, olive oil, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and all liquid is absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork.

          Prepare the Veggies:

            - While the quinoa cooks, heat a skillet over medium heat. Add a teaspoon of olive oil, then add the diced bell pepper and cherry tomatoes. Sauté for about 5–7 minutes until the veggies are tender. Add the spinach or arugula and sauté for an additional 2 minutes until wilted. Season with a pinch of salt and pepper.

              Grill or Pan-Fry the Chicken:

                - Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6–7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely browned. Once cooked, let it rest for a few minutes, then slice.

                  Assemble the Bowls:

                    - In serving bowls, start with a generous scoop of quinoa as the base. Top with sautéed veggies and sliced lemon herb chicken. Garnish with fresh herbs, and if desired, add crumbled feta cheese and sliced avocado for extra richness.

                      Serve:

                        - Serve the bowls warm with extra lemon wedges on the side for a refreshing citrus boost.

                          Prep Time, Total Time, Servings:

                            30 minutes | 1 hour | 4 servings