Lemon Herb Chicken Quinoa Bowl
These lemon herb chicken quinoa bowls pair juicy lemon-marinated chicken breast with fluffy quinoa, roasted broccoli, and a creamy lemon yogurt sauce, ready in 45 minutes and built to hold up for four days of meal prep. Every component is cooked once and packed into the same bowl, which is what makes this the easiest high-protein lunch on the site. If you want a different dressing, swap the yogurt sauce for our lemon vinaigrette, or lean into the grain-bowl idea with our lemon quinoa salad as a side.
Quick answer: Lemon herb chicken quinoa bowls pair juicy lemon-marinated chicken breast with fluffy quinoa, roasted broccoli, avocado, and a creamy lemon yogurt sauce. Ready in 45 minutes with 53 grams of protein per bowl, and every component keeps in the fridge for four days of easy meal prep.
Instructions
Whisk the olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper in a shallow dish. Add the chicken, turn to coat, and marinate at least 15 minutes while you prep everything else, or up to 4 hours in the fridge.
Heat the oven to 425°F (220°C). Toss the broccoli with 1 tablespoon of olive oil and a pinch of salt on a sheet pan, and roast 15 to 18 minutes, until the edges are browned and crisp.
Combine the rinsed quinoa and water in a saucepan. Bring to a boil, cover, reduce to low, and simmer 15 minutes. Let it sit covered for 5 minutes, then fluff with a fork.
Heat a large skillet over medium-high heat. Cook the chicken 6 to 7 minutes per side, until deeply golden and the thickest part reads 165°F (74°C) on an instant-read thermometer.
Rest the chicken 5 minutes on a cutting board, then slice against the grain.
Stir together the yogurt, lemon juice, grated garlic, salt, and enough water to make a pourable sauce.
Divide the quinoa among four bowls. Top with sliced chicken, broccoli, tomatoes, and avocado, then drizzle with the lemon yogurt sauce and serve with extra lemon wedges.
Questions people actually ask
Fifteen minutes is enough to flavor it, and up to 4 hours in the fridge works well. Much longer than that and the lemon's acid starts to break down the surface of the chicken, leaving it mushy instead of tender.
The USDA recommends 165°F (74°C) in the thickest part. Check with an instant-read thermometer, then rest the chicken for 5 minutes so the juices settle before you slice it.
Store the quinoa, chicken, broccoli, and tomatoes together in one container for up to 4 days, and keep the yogurt sauce and sliced avocado separate so nothing turns watery or brown. Reheat the chicken and quinoa, then add the cold toppings.
Yes. Boneless skinless thighs take about the same time and stay juicier, with slightly more fat and slightly less protein per serving than breast.
Yes. Quinoa contains all nine essential amino acids, which makes it one of the few plant foods that counts as a complete protein and part of why it works so well as the base of a high-protein bowl.
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