Lemon Herb Grilled Chicken Quinoa Bowl
Sliced lemon-oregano grilled chicken over tri-color quinoa with cucumber, cherry tomatoes and Kalamata olives.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
This bowl leans on a short lemon-oregano marinade that does double duty: half goes on the chicken, half dresses the quinoa and vegetables. Thirty minutes of marinating is enough; longer than a few hours and the lemon juice starts to make the surface of the chicken mushy.
Why this recipe works
Pounding the breasts to an even thickness lets them cook through before the outside dries out. Reserving half the marinade before it touches raw chicken gives a safe, matching dressing for the quinoa and vegetables.
Ingredient notes
Rinse quinoa thoroughly in a fine sieve; its natural coating, saponin, tastes soapy and bitter. Tri-color quinoa cooks the same way as white but holds its shape a little better.
Common mistakes
- Marinating overnight in lemon juice, which gives the chicken a chalky texture.
- Reusing the raw-chicken marinade as a sauce without boiling it.
What to serve with it
A spoonful of plain Greek yogurt or crumbled feta works well on top if you eat dairy.
Meal prep
Keep the dressed vegetables in a separate container from the quinoa and chicken so the cucumber stays crisp.
More bowls like this
Cooking tips
Leave the chicken alone on the grill until it releases easily; moving it early tears the surface. Slice the chicken only after resting so the juices stay in the meat.
Swaps and variations
Use chicken thighs and grill 6 to 7 minutes per side to 165°F (74°C). Swap quinoa for couscous or brown rice.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Eat cold or reheat the chicken and quinoa until hot (165°F / 74°C); add the vegetables after reheating.
Recipe
Lemon Herb Grilled Chicken Quinoa Bowl
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the marinade and dressing
- For the bowls
You’ll need: grill pan or outdoor grill; medium saucepan with lid; mixing bowl; instant-read thermometer
Method
-
Whisk the olive oil, lemon juice, zest, garlic, oregano, salt and pepper. Pour half into a shallow dish, add the chicken, turn to coat and refrigerate for 30 minutes (no longer than 4 hours). Keep the other half for dressing.
-
Combine the rinsed quinoa and water in a saucepan, bring to a boil, cover and simmer on low for 15 minutes, until the water is absorbed and the grains show a small spiral tail. Rest covered 5 minutes, then fluff and toss with 2 tablespoons of the reserved dressing.
-
Heat a grill pan or outdoor grill to medium-high. Remove the chicken from the marinade, letting the excess drip off, and discard the used marinade.
-
Grill the chicken 5 to 6 minutes per side without moving it, until it has clear grill marks and reaches 165°F (74°C) in the thickest part.
-
Rest the chicken on a board for 5 minutes, then slice across the grain.
-
Toss the cucumber, tomatoes and olives with the rest of the reserved dressing.
-
Divide the quinoa among 4 bowls, add the vegetable mixture and sliced chicken, and spoon any juices from the board over the top.
Questions
Can I bake the chicken instead?
Yes. Bake at 425°F (220°C) for 18 to 22 minutes until it reaches 165°F (74°C).
Why is my quinoa mushy?
Too much water or too long on the heat. Use 1 3/4 cups water per cup and rest it off the heat.
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