Lemon-Herb Chicken and Quinoa Bowls

Ali Segersten (author)
Main Dishes Lunch American Mediterranean Lunchbox Recipe Meal Prep Recipe Poultry Quick and Easy Recipe Whole Grain Dish
Lemon-Herb Chicken and Quinoa Bowls with Snap Peas-2
Difficulty
Easy Recipe
Prep Time
15 minutes
Cook Time
15 minutes
Servings
4

By late spring, my garden is overflowing with fresh herbs and sugar snap peas—so much so that we enjoy them almost every day! This simple meal is one of my favorite ways to bring those fresh flavors together. Fresh herbs, sugar snap peas, and lemon provide an abundance of antioxidant and anti-inflammatory plant compounds, while quinoa and chicken create a balanced meal rich in protein and fiber for lasting nourishment. Enjoy these bowls for easy weeknight dinners or prepare the ingredients ahead of time for delicious lunches throughout the week.

Quinoa

1¼ cups quinoa rinsed and drained
2 cups water
1 pinches sea salt

Chicken

2 pounds boneless chicken breasts
4 tablespoons lemon juice
1 tablespoons extra virgin olive oil
1 teaspoons dried oregano
½ teaspoons Herbamare (or sea salt)
½ teaspoons black pepper
2 cloves garlic crushed

Peas

1¼ pounds sugar snap peas

Dressing

4 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 tablespoons minced parsley
1 tablespoons minced fresh dill
1 cloves garlic crushed
½ teaspoons Herbamare (or sea salt)
½ teaspoons lemon zest

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