Lemon Chicken Quinoa Bowls


Main Dish
Lemon Chicken Quinoa Bowls

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Lemon adds a bright, zesty flavor that compliments quinoa and chicken.

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Servings and Ingredients

Serves 4
1 lbs. Just Bare boneless, skinless chicken breasts
1 tbsp. lemon zest, divided
½ c. fresh lemon juice, divided
⅔ c. Gustare Vita olive oil, divided
2 tbsp. fresh oregano, chopped
¼ plus 1/8 tsp. Hy-Vee lemon-pepper seasoning, plus additional for serving, divided
2 tsp. Hy-Vee honey
1 c. Hy-Vee tricolor quinoa, dry
2 c. Hy-Vee 33%-less-sodium chicken broth
2 c. Hy-Vee Short Cuts broccoli florets
6 c. arugula, lightly packed
2 c. red and/or yellow cherry tomatoes, halved
½ seedless cucumber, thinly sliced
Lemons, cut into wedges, for serving
Crumbled feta cheese, for garnish

Things To Grab

  • Meat mallet
  • Large resealable plastic bag
  • 2 small bowls
  • Whisk
  • Fine-mesh sieve
  • Small saucepan with lid
  • Fork
  • Hy-Vee nonstick cooking spray
  • Cast iron grill pan
  • Meat thermometer
  • Microwave-safe bowl
  • Plastic wrap
  • 4 serving bowls


  1. Lightly pound chicken to an even thickness with the flat side of a meat mallet. Place chicken in a large resealable plastic bag. Combine 2 teaspoons lemon zest, 1/4 cup lemon juice, 1/3 cup olive oil, oregano and 1/4 teaspoon lemon-pepper seasoning in a small bowl. Pour marinade over chicken; seal bag. Turn bag to coat chicken with marinade. Marinate in the refrigerator for 30 to 60 minutes.

  2. Whisk together remaining 1/3 cup olive oil, remaining 1/4 cup lemon juice, honey, and remaining 1/8 teaspoon lemon-pepper in a small bowl. Set aside.

  3. Place quinoa in a fine-mesh sieve. Rinse under cold running water; drain well. Transfer quinoa to a small saucepan; add broth. Bring to boiling; reduce heat. Simmer, covered for 15 to 20 minutes or until broth is absorbed. Remove from heat. Let stand for 5 minutes. Add remaining 1 teaspoon lemon zest and fluff quinoa with a fork. Cover and keep warm.

  4. Drain chicken; discard marinade. Lightly spray a large cast iron grill pan with cooking spray; heat over medium heat. Add chicken; cook for 12 to 15 minutes or until done (165 degrees), turning once. Transfer chicken to a cutting board. Loosely cover with foil and let rest for 5 minutes. Cut chicken into 1/2-inch slices.

  5. Place broccoli in a microwave-safe bowl. Add 1 to 2 tablespoons water. Microwave, covered, on HIGH for 3 to 5 minutes or until crisp-tender. 

  6. Divide arugula among 4 serving bowls. Arrange chicken slices, quinoa, broccoli, tomatoes, and cucumber on top. Garnish with chopped lemon and/or crumbled feta cheese, if desired. Drizzle with vinaigrette. Sprinkle with additional lemon pepper, if desired. 

Nutrition facts


670 Calories per serving

Amounts Per Serving

  • Total Fat: 42g
  • Cholesterol: 85mg
  • Sodium: 390mg
  • Total Carbohydrates: 40g
  • Protein: 35g

Daily Values

Iron 20%
Calcium 10%
Vitamin D 0%
Potassium 25%

Recipe Source:

Balance January 2019