Lemon Herb Grilled Chicken Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Mediterranean, Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- Fresh parsley for garnish
- Lemon wedges for serving
- Optional: Tzatziki or hummus for drizzling
Instructions
- In a medium bowl or a large zip-top bag, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken strips and toss until they are thoroughly coated. Let the chicken marinate for at least 15 to 30 minutes in the refrigerator to allow the flavors to penetrate the meat.
- Preheat your grill or a grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Place the marinated chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing.
- While the chicken is resting, divide your cooked quinoa or brown rice among four bowls. This serves as the hearty foundation for all your fresh ingredients.
- Wash and chop the cherry tomatoes, cucumber, and red onion. Having these fresh elements ready ensures a crisp contrast to the warm grilled chicken.
- Top each grain bowl with a portion of the sliced grilled chicken. Arrange the tomatoes, cucumbers, and red onions around the chicken. Sprinkle with crumbled feta cheese and fresh parsley.
- Serve each bowl with a lemon wedge on the side for an extra squeeze of brightness. If desired, add a dollop of tzatziki or hummus to bring all the flavors together with a creamy finish.