Lemon Herb Chicken Quinoa Bowl
Tender pan-seared chicken with a bright lemon-herb dressing over fluffy quinoa, topped with cucumber, tomato, and feta. A fresh, protein-packed weeknight meal that feels restaurant-quality but takes 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb chicken breasts, boneless skinless
- 1 cup quinoa
- 1 whole lemon
- 1 medium cucumber
- 1 cup cherry tomatoes
- ½ cup feta cheese, crumbled
- 2 tbsp fresh dill or oregano
Instructions
- 1
Boil quinoa in salted water, 2 cups water to 1 cup quinoa, for 15 minutes until fluffy.
- 2
While quinoa cooks, season chicken with salt and pepper on both sides.
- 3
Heat olive oil in a skillet over medium-high until shimmering, about 90 seconds.
- 4
Sear chicken 6–7 minutes per side without moving until golden and cooked through.
- 5
Juice the lemon into a bowl with olive oil and dill, then whisk together.
- 6
Divide quinoa between bowls, top with sliced chicken, cucumber, tomatoes, feta, and drizzle with lemon dressing.
Tools you’ll need
- small pot with lid
- 12-inch skillet
- cutting board
- chef's knife
- small mixing bowl
- whisk
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