Main Dishes

Lemon Herb Grilled Chicken Quinoa Bowl

This Lemon Herb Grilled Chicken Quinoa Bowl is bright, fresh, and full of clean flavors. Tangy lemon and garlic lift the juicy grilled chicken. Nutty quinoa and crisp cucumber add texture. Halved cherry tomatoes add bursts of sweetness and color. If you enjoy simple healthy bowls, you might also like a warm serving of chicken broccoli bowls as another quick weeknight option.

Recipe Information

Prep Time: 40 minutes (includes 30 minutes marinating)
Cook Time: 25 minutes
Total Time: 65 minutes
Servings: 2
Difficulty Level: Easy

Nutrition Information

Approximate per serving:

Calories per serving: 630 kcal
Protein: 43 g
Carbohydrates: 60 g
Fat: 25 g
Fiber: 6.5 g
Sugar: 4 g
Sodium: 850 mg

Why Make This Lemon Herb Grilled Chicken Quinoa Bowl

This bowl is a balanced, satisfying meal in one bowl. It combines tender, lemony chicken with fluffy quinoa and crunchy fresh vegetables. The flavors are bright and clean. The texture mixes soft chicken, airy quinoa, and crisp cucumber and tomatoes. It cooks quickly and stores well, so it works for meal prep, lunches, or a light dinner. The lemon and herbs make the dish smell fresh and appetizing.

How to Make Lemon Herb Grilled Chicken Quinoa Bowl

This recipe uses simple pantry staples and a quick marinade to give the chicken flavor. While the chicken soaks up herbs and lemon, quinoa cooks fast on the stove. Finish with fresh herbs for a bright finish.

Ingredients:

2 chicken breasts
1 cup quinoa
2 cups chicken broth or water
2 tablespoons olive oil
1 lemon (zested and juiced)
2 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1 cup cherry tomatoes (halved)
1 cucumber (diced)
Fresh herbs (like parsley or cilantro) for garnish

Directions:

Step 1: Preparation

Preheat the grill to medium-high heat. In a bowl, whisk together 2 tablespoons olive oil, the juice and zest of 1 lemon, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and salt and pepper to taste. Place the 2 chicken breasts in the bowl and coat them well with the marinade. Marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge.

Step 2: Mixing

While the chicken marinates, rinse 1 cup quinoa under cold water to remove bitterness. In a medium pot, combine the rinsed quinoa and 2 cups chicken broth or water. Add a pinch of salt if you used water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Fluff with a fork and set aside.

Step 3: Cooking

Place the marinated chicken on the preheated grill. Grill for about 6–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the juices run clear. If you don’t have a grill, sear the chicken in a hot skillet with a little oil for similar results. Let the chicken rest for a few minutes before slicing to keep it juicy.

Step 4: Finishing

In a large bowl, combine the cooked quinoa, 1 cup halved cherry tomatoes, and 1 diced cucumber. Taste and add salt or pepper if needed. Slice the rested grilled chicken and arrange it on top of the quinoa mixture. Garnish with chopped fresh parsley or cilantro and a light drizzle of olive oil or a squeeze of fresh lemon if desired. Serve immediately.

How to Serve Lemon Herb Grilled Chicken Quinoa Bowl

Serve the bowl warm or at room temperature. Add a wedge of lemon on the side for extra brightness. Pair it with a green salad or steamed veggies for a fuller meal. For a picnic or lunchbox, pack the chicken and quinoa separately from herbs and fresh veggies, then combine just before eating to keep textures crisp.

How to Store Lemon Herb Grilled Chicken Quinoa Bowl

Refrigerator: Store in airtight containers for up to 3–4 days. Keep dressing or extra lemon separate if you want veggies crisp.
Freezer: Cooked chicken (sliced) freezes well for 2–3 months in freezer-safe bags. Quinoa freezes for up to 2 months.
Reheating: Reheat chicken gently in a skillet or microwave until warm. If reheating the whole bowl, add a splash of water when warming quinoa to restore moisture.

Expert Tips for Perfect Lemon Herb Grilled Chicken Quinoa Bowl

Use room-temperature chicken for even cooking and juicier meat.
Don’t skip resting the chicken; it locks in juices.
Rinse quinoa well to remove the bitter coating (saponin).
Toast quinoa briefly in the pot before adding liquid for extra nuttiness.
Adjust marinating time: 30 minutes works, but up to 2 hours deepens flavor. Avoid much longer for very acidic marinades.
Check chicken with an instant-read thermometer for 165°F (74°C) for safe, perfectly cooked meat.
If you prefer more tang, add extra lemon zest or a tablespoon of lemon juice just before serving.
Swap chicken broth for water to reduce sodium. Use low-sodium broth to control salt.

Delicious Variations

Greek style: Add crumbled feta, kalamata olives, and a drizzle of olive oil.
Mediterranean grain swap: Use farro or couscous instead of quinoa.
Spicy twist: Add red pepper flakes to the marinade or a diced jalapeño to the quinoa salad.
Veggie-forward: Swap chicken for grilled halloumi or chickpeas for a vegetarian bowl.
Herb swap: Use basil and mint instead of oregano and thyme for a fresher flavor.

Frequently Asked Questions

How long should I marinate the chicken?
- At least 30 minutes for good flavor. Up to 2 hours in the fridge is fine. Avoid very long marinating times (over 6 hours) when using a lot of lemon juice, which can start to "cook" the meat and change the texture.
Can I use chicken thighs instead of breasts?
- Yes. Boneless skinless thighs stay moist and add richer flavor. Grill time may be slightly longer. Aim for an internal temperature of 165°F (74°C).
Do I have to rinse the quinoa?
- Rinsing quinoa removes the natural bitter coating called saponin. Rinse under cold water until the water runs clear for the best flavor.
Can I make this gluten-free and dairy-free?
- Absolutely. The base recipe is already gluten-free and dairy-free. If you add feta in a variation, omit it for dairy-free.
Is this good for meal prep?
- Yes. Store components separately (quinoa, chicken, fresh veggies) for up to 3–4 days. Combine before eating for the best texture. Add fresh herbs and lemon just before serving.
What if I don’t have a grill?
- Use a grill pan or skillet on the stove. Cook over medium-high heat, about 6–8 minutes per side, until cooked through. You can also bake the marinated chicken at 400°F (200°C) for 20–25 minutes depending on thickness.
How can I reduce sodium in this recipe?
- Use water or low-sodium chicken broth for cooking quinoa and reduce added salt in the marinade. Fresh lemon and herbs boost flavor so you can use less salt.

Conclusion

This Lemon Herb Grilled Chicken Quinoa Bowl is a bright, balanced meal that comes together quickly. It delivers juicy, lemon-kissed chicken, nutty quinoa, and fresh crunchy vegetables in every bite. The flavors smell fresh and taste lively, and the texture keeps you satisfied. Try it for a simple weeknight dinner or pack it for a healthy lunch. Enjoy the bright flavors and feel encouraged to tweak herbs or add your favorite vegetables.