Name: Lemon Herb Chicken Quinoa Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.25 cup Quinoa; 0.5 cup Water; 4.5 oz Chicken breast; 0.5 tbsp Olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 1 tbsp Fresh parsley

Instructions

Prep 10 min · Cook 20 min

Rinse the quinoa thoroughly in a fine-mesh sieve and combine with water in a small saucepan.
Bring the water to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
While the quinoa cooks, dice the chicken breast into bite-sized pieces and season evenly with dried oregano, sea salt, and black pepper.
Heat the olive oil in a medium skillet over medium-high heat until shimmering.
Add the chicken to the skillet and sauté for 6 to 8 minutes, stirring occasionally, until the pieces are golden brown and cooked through.
While the chicken finishes, dice the cucumber and halve the cherry tomatoes.
Remove the chicken from the heat and drizzle with half of the lemon juice, tossing to coat.
Fluff the cooked quinoa with a fork, then stir in the remaining lemon juice and chopped fresh parsley.
Assemble the bowl by placing the lemon-parsley quinoa at the base and topping it with the sautéed chicken, diced cucumber, and cherry tomatoes.

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Ingredients

Instructions

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