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Fresh New Year’s Eve Lemon-Herb Chicken Dinner Bowl

lemon-herb chicken dinner bowl - featured image
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A quick and easy lemon-herb chicken bowl with quinoa or brown rice, fresh veggies, and optional feta, perfect for a light yet satisfying meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
  • 2 lemons (zested and juiced)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, finely chopped
  • Salt and black pepper to taste
  • 1 cup quinoa or brown rice, cooked
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh mint leaves, for garnish
  • For the dressing (optional):
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine lemon zest, lemon juice, olive oil, minced garlic, chopped parsley, thyme, rosemary, salt, and pepper. Whisk together until well blended.
  2. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  3. Rinse 1 cup of quinoa or brown rice under cold water until clear. Cook according to package instructions (about 15-20 minutes). Fluff with a fork and keep warm.
  4. Halve cherry tomatoes, dice cucumber, finely chop red onion, and crumble feta cheese if using. Chop fresh mint leaves for garnish.
  5. Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken breasts (discard any leftover marinade).
  6. Cook chicken for about 4-5 minutes on each side or until internal temperature reaches 165°F (75°C) and a golden-brown sear forms.
  7. Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl to make the dressing. Adjust sweetness or acidity as desired.
  8. Assemble the bowl by starting with a base of warm quinoa or brown rice. Top with cooked chicken, cherry tomatoes, cucumber, red onion, and feta.
  9. Drizzle with the lemon-honey dressing and garnish with fresh mint leaves.
  10. Let the chicken rest for a few minutes after cooking to keep juices locked in.

Notes

Marinate chicken for at least 30 minutes for best flavor. Pat chicken dry before cooking to get a golden-brown crust. Let chicken rest after cooking to keep it juicy. Components can be prepared ahead and assembled just before serving. For dairy-free, omit feta or substitute with vegan cheese or nuts.

Nutrition

Keywords: lemon herb chicken, chicken dinner bowl, quinoa bowl, healthy chicken recipe, easy chicken dinner, lemon chicken, herb marinade

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