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Quick Lemon Herb Grilled Chicken Power Bowls

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A fast, healthy, and flavorful grilled chicken power bowl featuring a bright lemon herb marinade, paired with quinoa or brown rice and fresh veggies for a balanced meal.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts (organic or free-range recommended)
  • Juice of 1 large lemon
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • 2 cups baby spinach or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 ripe avocado, sliced
  • ½ cup feta cheese crumbles (optional)
  • For the dressing (optional):
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Instructions

  1. In a mixing bowl, whisk together lemon juice, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
  2. Add chicken breasts and toss to coat evenly. Cover and marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
  3. Cook quinoa or brown rice according to package instructions; rinse quinoa before cooking.
  4. Halve cherry tomatoes, dice cucumber, slice avocado, and rinse baby spinach or mixed greens.
  5. Preheat grill or grill pan over medium-high heat.
  6. Grill chicken breasts for 4-5 minutes per side until internal temperature reaches 165°F (74°C) and grill marks appear.
  7. Remove chicken from heat and let rest for 5 minutes, then slice into strips or bite-sized pieces.
  8. For dressing, whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
  9. Assemble bowls starting with quinoa or brown rice, then layer spinach, cherry tomatoes, cucumber, avocado, and feta cheese if using.
  10. Top with grilled chicken slices and drizzle with dressing if desired.

Notes

Pound chicken breasts to even thickness for uniform cooking. Marinate for 15-30 minutes to avoid mushy texture. Use a meat thermometer to ensure chicken reaches 165°F. Let chicken rest before slicing to keep it juicy. Pre-cooked quinoa packets can save time. For dairy-free, omit feta or substitute with nuts or seeds. Use dried herbs at one-third the fresh amount if needed.

Nutrition

Keywords: lemon herb grilled chicken, power bowls, healthy recipe, quick dinner, grilled chicken, quinoa bowl, gluten-free, easy meal

Find it online: https://tastypierecipes.com/quick-lemon-herb-grilled-chicken-power-bowls-best-easy-healthy-recipe/