Go Back

Lemon-Herb Chicken Bowl

A delicious and easy Lemon-Herb Chicken Bowl featuring tender chicken, creamy feta, and nutty chickpeas, all enhanced with a fresh lemon zing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Boneless, skinless
  • 1 can chickpeas, drained and rinsed
  • 1 cup feta cheese, crumbled
  • 2 cups cooked quinoa or rice Can use either quinoa or rice as base
Marinade Ingredients
  • 1 piece lemon, juiced For marinade
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • to taste fresh herbs (parsley, cilantro, or dill) For garnish

Method
 

Preparation
  1. In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Marinate the chicken in this mixture for at least 15 minutes.
Cooking
  1. Grill or sauté the chicken over medium-high heat for about 6-7 minutes per side, or until cooked through.
  2. Allow the chicken to rest, then slice it.
Assembly
  1. In serving bowls, layer the cooked quinoa or rice, chickpeas, sliced chicken, and top with crumbled feta cheese.
  2. Garnish with fresh herbs and additional lemon juice if desired. Serve warm!

Notes

Got leftovers? Store in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. Reheat gently to maintain flavor.