We’re starting the year fresh! This light, high-protein dinner brings together bright lemon, tender chicken, and nutrient-packed greens for a satisfying meal that feels as good as it tastes. Simple, quick, and full of flavour — the perfect January reset.
LEMON HERB CHICKEN BOWL RECIPE
Servings: 3
Ingredients
For the Chicken:
1 lb chicken breast
1 tbsp olive oil
1 tbsp Lemon Pepper Seasoning
1/2 tsp kosher salt
For the Lemon Herb Sauce:
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh oregano, chopped
2 tbsp fresh parsley, chopped
1 tbsp lemon zest
1 tbsp lemon juice
1/2 tsp honey (optional)
For the Bowl:
1 cup cooked quinoa
1/2 cup cherry tomatoes halved
1/2 cucumber, diced
1/4 red onion , thinly sliced
1/2 avocado sliced
1/4 cup feta cheese crumbled
Method
Preparation
-
Marinate the Chicken: Drizzle chicken with olive oil and season with Lemon Pepper Seasoning and salt. Let it rest for 10 minutes.
-
Make the Lemon Herb Sauce: In a small bowl, whisk together olive oil, garlic, oregano, parsley, lemon zest, lemon juice, and honey. Set aside.
-
Prep the Bowl Ingredients: Cook quinoa according to package instructions. Slice and chop veggies.
How to Cook
-
Grill the Chicken: Heat a grill pan over medium-high heat. Cook the chicken for 5-6 minutes per side until golden and cooked through (165°F internal temp). Let rest for 5 minutes, then slice.
-
Assemble the Bowl: In a serving bowl, layer quinoa, cherry tomatoes, cucumber, red onion, and avocado.
-
Top with Chicken: Add the sliced grilled chicken over the quinoa mix.
-
Drizzle the Sauce: Spoon the lemon herb sauce over the chicken and veggies.
-
Finish & Serve: Sprinkle with feta cheese and sunflower seeds for extra flavor and crunch. Enjoy!
Gluten-Free: Naturally gluten-free.
Vegetarian Swap: Use chickpeas or grilled tofu instead of chicken.
I am making this now but have not assembled it. The “sauce” comes out to more of a paste for me, and is VERY strong in garlic. It seems like it wouldn’t be enough for the two large salads I’m making. So, my solution is to add a lot more olive oil and lemon juice, then take an immersion blender to it. Perfect! I’ll be adding a photo to the What’s For Dinner Challenge soon!
It serves 3, but my guess is that it is better suited to 2 people
How many servings is this for?
Leave a comment