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Lemon herb chicken summer bowls with quinoa and fresh vegetables
Lamy Lamy

Lemon Herb Chicken Summer Bowls

Grilled lemon-herb chicken, quinoa, crisp vegetables, corn, avocado, and a bright vinaigrette make a fresh complete summer dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Lemon Herb Chicken
  • 1 1/2 pounds boneless, skinless chicken breasts pounded to even thickness
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Bowls
  • 2 cups cooked quinoa cooled slightly
  • 1 medium zucchini sliced lengthwise and grilled
  • 1 cup corn kernels cooked or grilled
  • 1 cup cherry tomatoes halved
  • 1 English cucumber chopped
  • 2 cups baby arugula
  • 1 avocado sliced
Lemon Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper

Equipment

  • Outdoor grill or grill pan
  • Medium saucepan for quinoa
  • Mixing bowls
  • Instant-read thermometer

Method
 

  1. Combine the olive oil, lemon juice, garlic, oregano, salt, and pepper. Coat the chicken and refrigerate for 20 minutes.
  2. Whisk the olive oil, lemon juice, Dijon, honey, parsley, salt, and pepper until blended. Set aside.
  3. Preheat the grill or grill pan to medium-high. Grill the chicken for 5 to 7 minutes per side, depending on thickness, until the center reaches 165°F (74°C). Rest for 5 minutes before slicing.
  4. Grill the zucchini slices for 2 to 3 minutes per side until tender with visible grill marks. Chop into bite-size pieces.
  5. Divide the quinoa and arugula among four bowls. Add the zucchini, corn, tomatoes, cucumber, avocado, and sliced chicken.
    Lemon herb chicken summer bowls with quinoa and fresh vegetables
  6. Spoon the lemon vinaigrette over each bowl and serve immediately with extra lemon if desired.

Notes

  • Cook the quinoa in advance and chill it for faster assembly.
  • Use two smaller chicken breasts rather than very thick pieces for even grilling.
  • Swap quinoa for brown rice, couscous, or cauliflower rice.
  • Refrigerate components separately for up to 3 days and add avocado just before serving.