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In the realm of quick and nutritious meals, Zesty Lemon Garlic Chicken Bowls stand out as a vibrant option that is both delicious and easy to prepare. This recipe balances protein, whole grains, and fresh vegetables, making it an ideal choice for busy weeknights or meal prep for the week ahead. With zesty lemon and aromatic garlic as the stars of the dish, each bite offers a burst of flavor coupled with a satisfying texture. In this article, we will explore the ingredients, preparation steps, and the nutritional benefits of this delightful dish.

Flavorful Lemon Garlic Chicken Bowls

Discover the vibrant flavors of Zesty Lemon Garlic Chicken Bowls, a perfect dish for busy weeknights or meal prep. This recipe features juicy grilled chicken marinated in zesty lemon and garlic, served over fluffy quinoa and fresh vegetables like spinach and cherry tomatoes. Packed with protein and nutrients, it's customizable to your taste. Enjoy this satisfying and nutritious bowl for a delicious meal any day of the week!
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Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon olive oil (plus more for sautéing)

4 cloves garlic, minced

Juice and zest of 1 large lemon

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

1 cup quinoa, thoroughly rinsed under cold water

2 cups vegetable or chicken broth

1 cup cherry tomatoes, halved

1 cup fresh spinach

1 ripe avocado, sliced

¼ cup fresh parsley, chopped

Optional: 1/4 cup feta cheese, crumbled

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, salt, and pepper. Add the chicken breasts and coat them thoroughly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to develop.

    Cook the Quinoa: In a medium saucepan, bring the vegetable or chicken broth to a boil over high heat. Once boiling, stir in the rinsed quinoa, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. After cooking, remove the saucepan from heat and let it sit covered for an additional 5 minutes to allow the quinoa to steam.

      Cook the Chicken: Preheat a grill pan or heavy skillet over medium-high heat. Remove the marinated chicken from the fridge and place it in the hot pan. Grill or sauté the chicken for 6-7 minutes on each side, or until it reaches an internal temperature of 165°F and is no longer pink in the center. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing thinly.

        Sauté the Veggies: In the same skillet used for the chicken, add a drizzle of olive oil if necessary. Toss in the halved cherry tomatoes and sauté for about 2-3 minutes until they begin to soften. Next, add the fresh spinach and cook, stirring frequently, until wilted, approximately 1 minute.

          Assemble the Bowls: In each serving bowl, start with a generous scoop of fluffy quinoa as the base. Layer the sautéed cherry tomatoes and spinach on top, followed by the sliced chicken and avocado. Garnish each bowl with a sprinkle of freshly chopped parsley and, if desired, crumbled feta cheese for added flavor.

            Serve: Relish the refreshing and vibrant flavors of your Lemon Garlic Chicken Bowls warm or at room temperature. They make for an excellent meal prep option, too!

              Prep Time: 10 mins | Total Time: 1 hour | Servings: 4