Lemon Herb Chicken Bowl
Juicy lemon-garlic chicken over a crunchy salad with an herby olive-oil dressing. High-protein and weeknight-friendly.
Lemon Herb Chicken Bowl
Juicy lemon-garlic chicken over a crunchy salad with an herby olive-oil dressing. High-protein and weeknight-friendly.
Nutrition Per Serving
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Ingredients
- 300 g Chicken breast
- 1 whole Lemon
- 150 g Mixed greens
- 100 g Cucumber
- 100 g Cherry tomatoes
- 150 g Cooked quinoa or rice
- 2 tbsp Olive oil
- 2 cloves Garlic
- a handful Fresh herbs (parsley, dill)
- to taste Salt & pepper
Instructions
-
1
Marinate chicken
Mix lemon juice, olive oil, minced garlic, salt, pepper, and chopped herbs. Coat chicken and rest 10 min.
-
2
Cook chicken
Grill or pan-sear over medium-high heat, 5–6 min per side until cooked through (74°C/165°F).
-
3
Rest & slice
Let chicken rest 5 min, then slice into strips.
-
4
Prep bowl base
Layer cooked quinoa/rice, mixed greens, sliced cucumber, and halved tomatoes in bowls.
-
5
Assemble
Top with sliced chicken, drizzle with remaining lemon-herb dressing, and serve.
Notes
- • Use fresh lemon juice and zest together; the zest gives the bowl a brighter flavor without adding extra acidity.
- • Cook the grain base ahead of time so the bowl is easy to assemble for lunch meal prep.
- • Rest the chicken before slicing to keep the strips tender and prevent juices from soaking the greens.
- • Balance the bowl with protein, greens, crunchy vegetables, and a measured amount of olive oil dressing.
Lemon Herb Chicken Bowl — Quick & High-Protein
This lemon herb chicken bowl is a go-to high-protein meal that's ready in 25 minutes. Juicy, herb-marinated chicken over a bed of greens and grains—perfect for lunch meal prep or a satisfying dinner.
Variations
Feel free to change up this recipe and make it your own:
- Low-calorie version: use mixed greens as the main base and reduce the quinoa or rice portion.
- Higher-protein version: add extra chicken, cottage cheese, or a Greek yogurt herb sauce.
- Mediterranean version: add feta, olives, roasted red peppers, and cucumber-tomato salad.
- Dairy-free version: keep the lemon herb dressing and add avocado for creaminess.
Storage
For meal prep, store chicken, grains, vegetables, and dressing in separate airtight containers. Cooked chicken keeps for 3–4 days in the refrigerator, while cooked quinoa or rice keeps for about 4 days. Add greens and dressing right before serving so the bowl stays fresh. Reheat only the chicken and grains, then assemble with cold vegetables.
Frequently Asked Questions
Can I meal prep this bowl?
Yes! Store chicken, grains, and vegetables separately. Assemble fresh each day for best texture. Keeps 3–4 days.
What grains work best?
Quinoa, brown rice, or bulgur all work great. For lower carbs, skip the grain and add more greens.
How long should I marinate the chicken?
A minimum of 10 minutes works for a quick weeknight meal, but 30 minutes to 2 hours in the fridge gives the lemon and garlic time to fully penetrate the meat. Don't go past 2 hours—the acid in lemon juice can break down the surface and make it mushy.
Can I use a different citrus instead of lemon?
Lime works as a direct swap and adds a slightly more tropical flavor. Orange juice is sweeter and pairs well with cumin or chili—use half orange and half lemon for a balanced, bright dressing.
How do I keep the bowl fresh if I eat it at work?
Pack the dressing and grains in separate containers from the greens and chicken. Assemble right before eating so the lettuce stays crisp. An insulated lunch bag with a small ice pack keeps everything at a safe temperature for up to 5 hours.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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