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Easy Lemon Herb Meal Prep Bowls with Roasted Chicken and Quinoa

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A simple and healthy meal prep bowl featuring roasted lemon herb chicken, fluffy quinoa infused with fresh herbs, and fresh veggies. Perfect for busy weeknights or make-ahead lunches.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
  • Salt and freshly ground black pepper to taste
  • Juice and zest of 1 large lemon
  • 1 cup quinoa (170 g), rinsed well
  • 2 cups water or low-sodium chicken broth (480 ml)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon lemon zest
  • Salt to taste
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup Kalamata olives, pitted and sliced (optional)
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh parsley or thyme sprigs for garnish

Instructions

  1. Preheat the oven to 425°F (220°C). Line your baking sheet with foil or parchment paper for easier cleanup.
  2. In a small bowl, whisk together olive oil, minced garlic, thyme, oregano, lemon juice, and zest. Season generously with salt and pepper.
  3. Place the chicken breasts on the baking sheet and brush both sides with the marinade. Let rest for 10 minutes if possible.
  4. Roast the chicken for 20-25 minutes, flipping halfway, until internal temperature reaches 165°F (74°C) and juices run clear.
  5. While chicken roasts, rinse quinoa under cold water. Bring water or broth to a boil in a medium saucepan, add quinoa and salt, reduce heat to simmer, cover and cook for about 15 minutes until liquid is absorbed.
  6. Remove quinoa from heat and let sit covered for 5 minutes. Fluff with a fork.
  7. Transfer quinoa to a mixing bowl, drizzle with olive oil, add chopped parsley and lemon zest, and toss gently.
  8. Prepare veggies by halving cherry tomatoes, dicing cucumber, and slicing olives if using.
  9. Slice roasted chicken into strips. Assemble bowls starting with quinoa, then chicken, tomatoes, cucumber, olives, and feta cheese if desired. Garnish with fresh parsley or thyme sprigs.
  10. Store in airtight containers in the fridge for up to 4 days. Reheat gently or enjoy cold.

Notes

Let the chicken rest for 5 minutes after roasting to keep it juicy. Rinse quinoa well to remove bitterness. Use chicken broth instead of water for more flavor. Avoid overcrowding the roasting pan to ensure even browning. Fluff quinoa with a fork to separate grains without smashing.

Nutrition

Keywords: lemon herb chicken, meal prep bowls, quinoa, healthy dinners, roasted chicken, easy recipe, meal prep, lemon zest, fresh herbs

Find it online: https://blingbite.com/easy-lemon-herb-meal-prep-bowls-with-roasted-chicken-and-quinoa-recipe-for-healthy-dinners/