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- 2 boneless, skinless chicken breasts - 1/4 cup extra virgin olive oil - Zest and juice of 2 fresh lemons - 3 cloves garlic, finely minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - Sea salt and freshly ground black pepper, to taste - 1 cup quinoa or brown rice, thoroughly cooked - 1 cup cherry tomatoes, halved - 1 cucumber, diced into bite-sized pieces - 1 ripe avocado, sliced into wedges - A handful of fresh parsley leaves, for garnish The ingredients for grilled lemon herb chicken bowls are fresh and vibrant. The chicken is the star. I use boneless, skinless breasts for easy cooking. The olive oil adds richness, while the lemon brings a bright, zesty flavor. Next, I add garlic, rosemary, and thyme. These herbs add depth and aroma. A sprinkle of sea salt and pepper enhances the taste. For the bowls, I choose quinoa or brown rice as a base. Both are hearty and filling. I also add cherry tomatoes for sweetness and cucumbers for crunch. Avocado gives a creamy texture. Finally, fresh parsley adds a pop of color and freshness. This dish is not just about taste; it's also about how it looks. The colors from the veggies and herbs make it appealing. This recipe, outlined in the Full Recipe, is perfect for a family meal or a gathering with friends. 1. First, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, and a good pinch of salt and pepper in a bowl. 2. Then, take the chicken breasts and place them in a resealable plastic bag. Pour the marinade over the chicken. 3. Seal the bag tightly. Make sure the chicken is well coated in the marinade. 4. Place the bag in the refrigerator. Let it marinate for at least 30 minutes, or up to 2 hours for better flavor. 1. Preheat your grill to medium-high heat. Make sure it is hot before cooking. 2. Remove the chicken from the marinade, shaking off any extra liquid. 3. Grill the chicken for 6 to 7 minutes on each side. 4. Cook until the chicken is fully done and has nice grill marks. The internal temperature should reach 165°F (75°C). 1. After grilling, let the chicken rest for 5 minutes on a cutting board. This keeps it juicy. 2. Slice the chicken into strips. 3. In serving bowls, start with a base of cooked quinoa or brown rice. 4. Layer the sliced chicken over the grains. 5. Add halved cherry tomatoes, diced cucumber, and avocado slices on top. 6. Drizzle with any leftover marinade for extra flavor. 7. Finally, sprinkle fresh parsley leaves over each bowl to add color and freshness. For the full recipe, check out the detailed instructions above! Enjoy your Grilled Lemon Herb Chicken Bowls! For great flavor, let your chicken marinate for at least 30 minutes. If you want a stronger taste, go for 2 hours. This time lets the spices soak in. To balance flavors, add more herbs like parsley or spices like paprika. Experiment until it sings for you! Control the grill temperature. Aim for medium-high heat. This helps keep your chicken juicy. To check if your chicken is done, use a meat thermometer. Aim for 165°F (75°C). You can also press the chicken. If it feels firm, it’s ready. Avoid cutting into it, as this lets juices escape. Pair your chicken bowls with sides like grilled veggies or a light salad. A yogurt sauce or a simple vinaigrette can add zest. For presentation, use colorful bowls. Arrange the ingredients neatly, and top with lemon wedges. This gives a fresh, bright look to your meal. For the full recipe, check out the instructions above! {{image_4}} You can easily change the protein in this dish. Try shrimp or tofu instead of chicken. Shrimp cooks fast and tastes great with lemon. Tofu absorbs flavors well, making it a good choice for vegetarians. You can also swap out the grains. Instead of quinoa or brown rice, use couscous or farro. Couscous cooks quickly and has a light texture. Farro adds a nutty flavor and chewy bite. Want to mix up the taste? Try different citrus fruits. Lime or orange can add a nice twist. You can also change the herbs. Basil or cilantro work well with this dish too. If you like some heat, add chili flakes or jalapeños. These add spice without overpowering the dish. Start with a little, then adjust to your taste. Using seasonal ingredients can elevate your meal. In summer, add fresh corn or bell peppers. In winter, try roasted squash or Brussels sprouts. These veggies not only taste great, but they also look nice in your bowl. You can also incorporate fruits like strawberries or peaches in summer. They add sweetness and color. For winter, consider pomegranate seeds for a pop of flavor and crunch. For the full recipe, check out the complete guide. Enjoy experimenting with these variations! To store leftovers properly, let the bowls cool first. Place them in airtight containers. This way, the chicken and veggies stay fresh. You can keep them in the fridge for up to three days. To keep ingredients fresh, do not mix them all together. Store the chicken, grains, and veggies separately. It helps maintain their texture and taste longer. You can freeze individual components or full bowls. For best results, freeze the chicken and grains separately. This helps them stay fresh longer. When you want to eat them, thaw overnight in the fridge. Reheat the chicken in the oven or on the grill for the best flavor. For grains, you can use the microwave or stovetop. Cooked chicken stays fresh in the fridge for about three days. Cooked quinoa or brown rice lasts about four days. Fresh veggies will stay good for up to two days. Watch for signs of spoilage. If the chicken smells off or has a strange color, throw it away. If the grains feel slimy or look discolored, it’s best to discard them. Enjoy your Grilled Lemon Herb Chicken Bowls with confidence! You can find the full recipe above. Yes, you can use frozen chicken. First, thaw the chicken safely in the fridge overnight. If you’re short on time, you can thaw it in cold water. Just keep the chicken in a sealed bag. Change the water every 30 minutes until thawed. After thawing, pat the chicken dry before marinating it. This way, the marinade sticks better. You can use other grains if you prefer. Good options include couscous, farro, or even barley. Each grain has a unique flavor and texture. For couscous, simply add boiling water and let it sit for five minutes. For farro or barley, cook them in boiling water for about 30 minutes until tender. These grains fit well with the lemon herb chicken. To make this dish low-carb, skip the grains. Instead, use leafy greens as a base. Spinach, arugula, or kale work great. You can also add more veggies like bell peppers or zucchini. These keep the bowl light yet satisfying. Consider using cauliflower rice for a grain-free option. It adds great texture and keeps the flavor high. This blog post shared a simple, tasty chicken bowl recipe. We covered main ingredients, marinating, and grilling the chicken. You learned how to assemble a healthy bowl and explored tips for perfecting flavors. Variations showed you how to swap ingredients for your taste. We also discussed storage and answered common questions. Now, you have the tools to create a delicious meal. Enjoy experimenting with flavors and ingredients!

Grilled Lemon Herb Chicken Bowls

Discover the mouthwatering Citrusy Grilled Herb Chicken Bowls that will bring fresh flavors to your dinner table! This simple recipe features juicy marinated chicken, vibrant veggies, and nutritious quinoa or brown rice, all drizzled with a zesty lemon infusion. Perfect for meal prep or a family feast, these bowls are as delicious as they are colorful. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

2 boneless, skinless chicken breasts

1/4 cup extra virgin olive oil

Zest and juice of 2 fresh lemons

3 cloves garlic, finely minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

Sea salt and freshly ground black pepper, to taste

1 cup quinoa or brown rice, thoroughly cooked

1 cup cherry tomatoes, halved

1 cucumber, diced into bite-sized pieces

1 ripe avocado, sliced into wedges

A handful of fresh parsley leaves, for garnish

Instructions
 

In a medium mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, and a generous pinch of salt and pepper to create a fragrant marinade.

    Transfer the chicken breasts into a resealable plastic bag, then pour the marinade over them. Seal the bag tightly, ensuring the chicken is evenly coated. Place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours for a more robust flavor.

      Preheat your grill or grill pan to medium-high heat, ensuring it's well-heated before cooking the chicken.

        Once the grill is ready, take the chicken out of the marinade, shaking off any excess. Grill the chicken breasts for 6-7 minutes per side, or until they achieve a nice char and the internal temperature reaches 165°F (75°C).

          After grilling, remove the chicken from the heat and allow it to rest on a cutting board for 5 minutes. This helps the juices redistribute, ensuring moist and flavorful chicken. Slice the rested chicken into strips for serving.

            In individual serving bowls, create a base of the cooked quinoa or brown rice, then layer on the juicy grilled chicken strips, halved cherry tomatoes, diced cucumber, and avocado slices artfully arranged.

              For an extra burst of flavor, drizzle any remaining marinade or a splash of additional lemon juice over each bowl.

                Finish with a sprinkle of fresh parsley leaves over each bowl for a vibrant garnish before serving.

                  Prep Time: 10 mins | Total Time: 50 mins | Servings: 4

                    - Presentation Tips: Serve the bowls with lemon wedges on the side, allowing guests to add a touch of fresh acidity to their dish. Enjoy!