This vibrant and healthy chicken bowl is packed with juicy lemon-garlic chicken, fresh veggies, and a flavorful base. Perfect for meal prep or a satisfying lunch!
Ingredients (Serves 4)
- For the Chicken:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- For the Base:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- Or 2 cups cooked quinoa or couscous
- For the Bowl Toppings:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1 avocado, sliced
- Fresh parsley or dill, chopped
- Optional Sauces:
- Tzatziki or hummus
- Lemon tahini dressing
Instructions
- Marinate the Chicken:
- In a bowl, mix olive oil, minced garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper.
- Add the chicken pieces, toss to coat, and let marinate for 20-30 minutes (or up to 2 hours in the fridge).
- Cook the Chicken:
- Heat a skillet or grill pan over medium-high heat.
- Cook the marinated chicken for 4-5 minutes per side, or until fully cooked and golden brown. Set aside.
- Assemble the Bowls:
- Divide the rice or quinoa among 4 bowls as the base.
- Top with cooked chicken, cherry tomatoes, cucumber, red onion, avocado slices, and crumbled feta.
- Add Sauce and Garnish:
- Drizzle with tzatziki, hummus, or lemon tahini dressing for extra flavor.
- Sprinkle with fresh parsley or dill for garnish.
- Serve:
- Serve immediately or store in airtight containers for meal prep.
Tips
- Meal Prep Friendly: Store the chicken and toppings separately from the base to prevent sogginess. Assemble when ready to eat.
- Vegetarian Option: Substitute chicken with roasted chickpeas or grilled halloumi.
- Spice It Up: Add red pepper flakes or a drizzle of hot sauce for some heat.
Enjoy this fresh and zesty lemon garlic chicken bowl!