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Zesty Lemon Herb Chicken with Quinoa Bowl is a vibrant, nutritious dish that perfectly marries the freshness of herbs and citrus with the heartiness of chicken and quinoa. This recipe stands out not only for its bright flavors but also for its appealing presentation, making it a favorite among health-conscious individuals and culinary enthusiasts alike. Whether you're preparing a family dinner or meal prepping for the week, this dish is versatile and easy to customize, ensuring it fits seamlessly into various dietary preferences.

Simple Lemon Herb Chicken and Quinoa Bowl

Discover the vibrant flavors of Zesty Lemon Herb Chicken with Quinoa Bowl, a perfect blend of nutritious ingredients that makes healthy eating enjoyable. Bursting with fresh herbs, zesty lemon, and hearty quinoa, this dish is not only delicious but also customizable to fit various dietary needs. Packed with protein, fiber, and essential vitamins, it’s perfect for family dinners or meal prep. Create this delightful meal and enjoy a burst of flavor while nourishing your body!
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Ingredients
  

For the Chicken Marinade:

4 boneless, skinless chicken breasts

1/4 cup olive oil

Juice and zest of 2 large lemons

3 garlic cloves, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

For the Quinoa Bowl:

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, finely chopped

1 cup fresh spinach, chopped

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken:

    - In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.

      - Add the chicken breasts, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes (up to 2 hours for better flavor).

        Cook the Quinoa:

          - In a medium saucepan, combine the rinsed quinoa and broth. Bring to a boil over medium-high heat.

            - Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed the liquid and is fluffy. Remove from heat and let it sit for an additional 5 minutes before fluffing with a fork.

              Grill the Chicken:

                - Preheat your grill or grill pan over medium-high heat.

                  - Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from the grill and let it rest for a few minutes before slicing.

                    Assemble the Bowl:

                      - In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, chopped red onion, and spinach. Toss gently to combine.

                        - Top the quinoa mixture with sliced grilled chicken, a sprinkle of feta cheese (if using), and garnish with fresh parsley.

                          Serve:

                            - Serve the Lemon Herb Chicken over the quinoa salad either warm or at room temperature. Enjoy your fresh and vibrant meal!

                              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4