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Flavorful Lemon-Herb Chicken Bowl Recipe with Easy Charred Brussels Sprouts

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A bright and zesty lemon-herb chicken bowl paired with smoky, charred Brussels sprouts and a base of quinoa or brown rice. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon lemon zest
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 lb (450 g) Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Optional pinch of red pepper flakes
  • 2 cups cooked quinoa or brown rice (about 370 g cooked)
  • Fresh parsley or basil, chopped (for garnish)
  • Lemon wedges, for serving

Instructions

  1. In a large mixing bowl, combine 2 tablespoons olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Add the chicken breasts and turn to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor.
  2. While the chicken marinates, rinse 1 cup (170 g) quinoa under cold water. Add to a medium pot with 2 cups (475 ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. (If using rice, follow package instructions.)
  3. Trim stems and halve the Brussels sprouts. Toss them in a bowl with 2 tablespoons olive oil, salt, pepper, and red pepper flakes if using.
  4. Heat a large skillet or cast-iron pan over medium-high heat. Add the Brussels sprouts cut-side down in a single layer. Let them cook without stirring for 4-5 minutes, until deeply browned and crisp on the cut side. Toss and cook another 3-4 minutes until tender but still with a bit of bite. Remove from pan and set aside.
  5. Using the same pan, add the marinated chicken breasts. Sear for 5-6 minutes on each side over medium heat until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  6. Divide the cooked quinoa or rice between four bowls. Top each with sliced lemon-herb chicken and a generous helping of charred Brussels sprouts. Garnish with chopped fresh parsley or basil and a lemon wedge.
  7. Serve with an extra squeeze of lemon juice over the top.

Notes

Don’t rush the charring step for Brussels sprouts to develop smoky depth. Rest chicken after cooking to keep it juicy. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Marinate chicken up to 2 hours for deeper flavor. Leftovers can be stored separately and reheated gently.

Nutrition

Keywords: lemon herb chicken, chicken bowl, charred Brussels sprouts, healthy dinner, quick chicken recipe, weeknight dinner, gluten-free, dairy-free

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