Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds
- Lemon: 1, juiced and zested
- Fresh dill: 1/4 cup, chopped
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Cooked quinoa: 2 cups
- Cherry tomatoes: 1 pint, halved
- Cucumber: 1, diced
Instructions
- Step 1: Marinate the chicken. In a bowl, combine lemon juice, lemon zest, chopped dill, minced garlic, and 1 tablespoon of olive oil. Add the chicken breasts, ensuring they are coated in the marinade. Let marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
- Step 2: Cook the chicken. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for 5-7 minutes per side, or until cooked through and no longer pink inside (internal temperature of 165°F).
- Step 3: Prepare the bowls. While the chicken is cooking, prepare the quinoa, cherry tomatoes, and cucumber.
- Step 4: Slice and assemble. Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.
- Step 5: Assemble the bowls. Divide the cooked quinoa between bowls. Top with sliced chicken, halved cherry tomatoes, and diced cucumber. Serve immediately.
Notes
- Store leftover chicken and quinoa separately in airtight containers in the refrigerator for up to 3 days to maintain texture.
- For best results, reheat the sliced chicken gently in a skillet with a splash of broth or water to prevent it from drying out.
- Serve these bowls with a dollop of Greek yogurt or a sprinkle of feta cheese for an extra layer of creamy tang.
- Don't overcrowd the skillet when cooking the chicken; work in batches if needed to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American